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Salad main page
Salad dressings

Artichoke and celery salad
Artichoke and tomato salad with basil vinaigrette
Asparagus and spinach salad
Avocado aspic salad
Baby carrot salad with chives
Barley salad
Barley, tomato and corn salad
Balsamic potato salad
Basic cucumber salad
Basic potato salad
Bean sprout salad
Bean and pepper salad
Beef salad with pickles, tomatoes and celery
Beet salad
Beets and portobello mushroom salad
Black bean and bell pepper salad
Ceasar salad
Cauliflower salad with radish
Chicken and potato salad with herb dressing
Chicken salad and avocados with pomegranate dressing

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Serves 4

8 ounces cooked roast beef
1/2 cup dill pickles
1 medium tomato
1 celery stick
1/2 cup vinaigrette
salt and pepper to taste
1/2 teaspoon garlic powder
1 teaspoon Dijon mustard
1 teaspoonchopped parsley
1 teaspoonchopped tarragon
1 teaspoonchopped chives

1 hard boiled egg
1 tablespoon green olives

Cut beef, pickles, tomato, and celery into julienne.
Marinate in vinaigrette containing seasonings and herbs.
Before serving, decorate dish with sliced hard cooked egg, and sliced olives.

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