Salads & Veggies



Curry Chicken Salad

Ingredients:
1 cup mayonnaise
1 quarter teaspoon ginger
1/2 to 1 teaspoon curry powder
juice of one and one half limes
1 Tablespoon honey
2 apples
one and one half cup of seedless red grapes
1 cup roasted pecans
one to two breasts of chicken, cooked and cubed
Have extra lime juice and honey on hand to adjust the viscosity of the dressing

Mix together and adjust to taste.  For variation, use mandarin oranges, craisins, dried blueberries, etc.




German Potato Salad

Ingredients:
6 slices chopped bacon
1/2 cup chopped onion
1/4 cup white vinegar
2 Tablespoons sugar
6 medium potatoes, peeled and sliced to 1/4" slices
1/4 cup water

Directions:
Place bacon and onion in small bowl and cover.
Microwave 5-7 minutes till bacon is brown.
Stir in vinegar and sugar.
Set aside.
Place water and potatoes in 2 quart dish and cover.
Microwave on High 10-15 minutes, stir twice.
Drain and pour bacon and vinegar mix over potatoes and toss.
Serves 4-6

Greek Pasta and Chicken Salad

Ingredients:
1/2 cup cooked chicken (since this recipe is from Perdue, you can use the PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
1 cup grape tomatos
1 (6 oz) jar marinated artichoke hearts, chopped coarsely
1/2 medium cucumber, quartered lengthwise, seeded, and sliced to 1/4" slices
1/2 cup pitted Kalamata olives, drained and halved
1/3 cup coarsely chopped red onions
1 cup crumbled Feta cheese
6 oz penne pasta
***Dressing Ingredients***
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1T finely chopped oregano
Pepper and Salt to taste

Directions:
1.  Cook pasta according to package directions.
2.  Mix together dressing ingredients in a large bowl. Stir in chicken, tomatoes, artichokes, cucumbers, olives, onions and Feta cheese.
3.  When pasta is done, drain well, rinse with cool water and drain again.
4.  Add pasta to the salad mixture and toss together.
5.  Garnish with salt and pepper to taste.




Potatoes Au Gratin

3 lbs. potatoes
8 oz. cheddar cheese or Velvetta
1 pint half and half
salt and pepper to taste

Boil potatoes approximate 30 minutes and cool overnight in refrigerator.
Grate potatoes.
Over low heat, melt 3/4 stick butter, 1 lb. Velvetta or similar cheddar cheese,
1 pint half and half and pour over grated potatoes.
Bake at 350F 50-55 minutes





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