Cook'n is the best selling recipe organizer

Volume III
February, 2013

Newsletter Home / Table Talk

Top Secret Salads

By Calli Rhoades

It's that time of year again, you know the one. It's the time where I have eaten all the Christmas candy, cookies, and all manner of other indulgences. Not only did I polish those off, but then I fell to the temptation of an after Christmas deal or two and now here we are faced with New Year's resolution time... all with me still wiping cookie crumbs and regrets off my shirt.

Trading in the truffle box for the dream a slimmer waistline come summer has never been a real strong spot for me but for years I had it stuck in my mind that my only option for making healthy changes involved what I affectionately (or not so affectionately) refer to as rabbit food. The idea that healthier eating could actually taste and feel better was, admittedly, met with some disbelief, but I am here to tell you that it is possible. You may still need a crow bar to get the truffles from me, but I will enjoy them after a nice, delicious, nutritious salad... because I am dedicated like that.

So how do we kick that "rabbit food" up to the next notch? You're right, we need at least ten notches, so put down that bag of lettuce and the ranch and let's see how popular restaurants out there are dressing up their vegetables to convince us to choose a salad over that burger and fries.

Olive Garden Salad (Copycat)

Author: Halcyon Eve

1 (12-ounce) bag iceberg garden salad
1/4 small red onion, sliced paper-thin
6 12 6 -12 pitted black olives
6 mild pepperoncini peppers
1 2 1 -2 small roma tomato, sliced
1/2 cup crouton
italian dressing (or use a recipe for olive garden's house dressing)
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste

1 In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
2 Serve with fresh Parmesan cheese and black pepper to taste.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes

Applebee's Oriental Chicken Salad

Author: Todd Wilbur

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon grey poupon dijon mustard
1/8 teaspoon sesame oil
2 to 4 cups vegetable oil (for frying)
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 skinless chicken breast fillet
3 cups chopped Romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup crispy chow mein noodles

1. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
2. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle green onion on top of the lettuce.
9. Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.
10. Sprinkle toasted almonds over the salad, then add the chow mein noodles.
11. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes

Cheesecake Factory Luau Salad

6 cups mixed greens
3 chicken breasts, grilled & sliced into thin strips
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 1/2 cups fresh green beans, blanched, cut into 3-inch pieces
1 cucumber, sliced
1 red onion, cut into small pieces
1 fresh mango, cut into small pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil
8 (6 inch) egg rolls wraps, fried crisp
4 ounces sweet and sour sauces
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seed, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onion, sliced into 1-inch thin strips

1 Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.
2 Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
3 Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
4 Sprinkle the macadamia nuts and sesame seeds all over each salad.
5 Garnish each salad with some thin sliced carrots and green onions.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes

blog comments powered by Disqus

Join the Cook'n Club!

An unbeatable value with exclusive benefits for members only.

Get a newsletter like this each week when you join the Cook'n Club.