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Cantonese Chicken Salad
| 3 tbsp. |
dark sesame oil |
45 ml |
| 2 |
chicken breasts, cooked and diced |
2 |
| ¼ lb. |
snow peas |
125 g |
| 2 |
carrots, peeled and julienned |
2 |
| 2 |
celery stocks, julienned |
2 |
| 1 cup |
jicama, peeled and julienned |
250 ml |
| 1 |
green pepper, julienned |
1 |
| 1 |
green onion, finely chopped |
1 |
| ¼ lb. |
mushrooms, sliced |
125 g |
| 8 oz. |
tin water chestnuts, sliced |
227 ml |
| 8 oz. |
tin bamboo shoots |
227 ml |
| 1/3 cup |
rice wine vinegar |
75 ml |
| 1/3 cup |
soy sauce |
75 ml |
| 1/3 cup |
Olympic Natural Yogurt |
75 ml |
| 2 tbsp. |
sugar |
30 ml |
| 3 tbsp. |
ginger, freshly grated |
45 ml |
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ground white pepper |
|
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slivered almonds, sunflower seeds or pine nuts |
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Heat the sesame oil in a wok and stir fry the chicken for
2 minutes or until cooked through. Combine the chicken with
the rest of the ingredients from the snow peas to the bamboo
shoots and mix well. For the dressing, combine the rice vinegar,
soy sauce, yogurt, sugar, ginger and pepper in a blender.
Pour over rest of ingredients and chill for at least one hour.
Sprinkle with nuts if desired. Serves 8.
Caesar Salad
| 2 or 3 |
anchovy fillets |
2 or 3 |
| 3 cloves |
garlic |
3 cloves |
| 2 tbsp. |
red wine vinegar |
30 ml |
| ¼ cup |
olive oil |
60 ml |
| ¼ cup |
Olympic Natural Yogurt |
60 ml |
| 2 tsp. |
Dijon mustard |
10 ml |
| dash |
Tabasco sauce |
dash |
| 1 tbsp. |
lemon juice |
15 ml |
| 1 tsp. |
Worcestershire sauce |
5 ml |
| ¼ cup |
Parmesan cheese, freshly grated |
60 ml |
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croutons |
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Romaine lettuce, broken into bite sized pieces |
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Combine all ingredients except Parmesan, croutons and romaine
in a blender. Pour over romaine and toss along with cheese
and croutons. Serves 4.
Ranch Dressing
| ¾ cup |
Olympic Natural Yogurt |
185 ml
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| ½ cup |
light mayonnaise |
125 ml |
| 2 tbsp. |
tarragon vinegar |
30 ml |
| 1 tbsp. |
onion, minced |
15 ml |
| 2 tsp. |
parsley, minced |
10 ml |
| ¼ tsp. |
celery seed |
1 ml |
| ¼ tsp. |
Dijon mustard |
1 ml |
| ½ tsp. |
garlic powder |
2 ml |
Whip all ingredients together and chill. Makes 1-¼
cups (300 ml).
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