- 2-4 boneless, skinless chicken breasts
- 1 head romaine lettuce
- Juice of 1 lemon
- 2 hard-boiled eggs
- ½ tsp pepper
- ¼ cup shredded pepper
- ¼ cup shredded Parmesan cheese
- 1 cup croutons
Dressing:
- 2 cloves garlic
- ¼ cup vegetable oil
- ¼ cup grated Parmesan cheese
- 1 TBL Worcestershire sauce
- ¼ tsp dry mustard
- ½ tsp salt
- 2 TBL lemon juice
- Preheat broiler. For dressing, process garlic, oil Parmesan, Worcestershire sauce, mustard and salt in a blender for 15 seconds. Add lemon juice; process until smooth.
- Broil chicken until juices run clear when meat is pierced with a knife, about 15 minutes. Cut chicken into bit-size pieces; set aside
- Rinse lettuce leaves and pat dry. Tear lettuce into large pieces; place in a large salad bowl. Squeeze lemon juice over top; toss lightly
- Peel and chop eggs. Add eggs, chicken, pepper and dressing to salad bowl; toss lightly. Sprinkle shredded Parmesan and croutons over salad.
Yield: 6-8 servings
- ½ lb Cooked ground beef
- ½ small onion, chopped
- Pepper
- Salt
- 1 Head of Lettuce
- Tortilla Chips, slightly crushed
- Shredded Cheddar Cheese
- Tomatoes (optional)
- Cucumbers (optional)
- Italian Salad Dressing
Brown ground beef, add chopped onion and season to taste with salt and pepper. Cook thoroughly. Drain and set aside. Rinse and chop head of lettuce. Toss lettuce, chips, cheese, tomatoes, and cucumbers together. Add ground beef and desired amount of dressing. Toss again. Serve immediately.
Yields: 6 servings
- 1 Head of Lettuce
- ¼ lb Cooked, cubed ham
- ¼ lb Cheddar cheese, cubed
- Thousand Island or Ranch Dressing
In large bowl, toss all ingredients together. Serve immediately. Add desired amount of dressing to taste.
Yield: 4 servings