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  • Chinese Chicken Salad
  • Salad Moscow
  • Taco Salad
  • Taco Tossed Salad
  • Russian Salad


    Lana Kokayeff

  • 2 c. cooked chicken, sliced small
  • 1 sm. To med. head of cabbage, sliced thin
  • 2 bundles scallions, chopped
  • 2 - 3 tsp. freshly ground ginger
  • ½ c. vegetable oil
  • ½ stick of margarine or butter
  • 1/3 c. sugar
  • 1/3 c. Marikan rice vinegar
  • 1 T. soy sauce
  • 2 T sesame oil
  • 1 pack Chinese "soup" like Ramen

    Mix ginger, vegetable oil, sugar, rice vinegar, soy sauce and sesame oil in a glass jar. Shake to dissolve sugar. Refrigerate. Chop up chicken, cabbage and scallions and place in a large bowl. Refrigerate. In a small frying pan, on medium heat, cook the noodles in the margarine, stirring constantly, until noodles are lightly toasted. Quickly dump onto paper towel to remove extra margarine. Minutes before serving, mix all ingredients.


    Eugenia Wassilkowsky

  • 1 large apple
  • 2 oz. chopped walnuts
  • 1 med. carrot, peeled and grated
  • 2 oz. raisins, steamed or simmered in a little water or brandy for 3 minutes
  • 2 T. mayonnaise
  • 2 T. sour cream
  • ¾ to 1 tsp. good brandy
  • lettuce leaves
  • orange or apple slices

    Peel and core apple. Thinly slice and cut each slice into 3 or 4 pieces to make small triangular pieces of apple. Mix apple with walnuts, carrot and raisins. Add mayonnaise and sour cream and mix well. Stir in brandy. Chill for one hour. Arrange several lettuce leaves on a large plate and spoon salad on top of lettuce. Garnish with orange or apple slices. Serves 4 to 6.



  • 1 lb. hamburger
  • ½ c. grated cheddar cheese
  • ½ head shredded lettuce
  • 1 tomato, diced
  • 1 medium onion, chopped
  • 1 - 8-oz. bag Doritos, smashed
  • Kraft Thousand Island dressing
  • Kraft garlic dressing

    Brown meat. Drain and cool. Add onion, tomatoes, cheese and lettuce. Sprinkle Doritos on before serving.


  • ¾ c. Thousand Island dressing
  • 2 T. garlic dressing

    Mix and spread over salad. Toss well.


    Maria Vrame

  • 2 c. Brooks Hot Chili Beans, partially drained
  • 1 lg. bunch chopped scallions
  • 2 lg. tomatoes, diced
  • 10 oz. pkg. grated sharp cheddar cheese
  • 1 head lettuce
  • Creamy cucumber or ranch dressing
  • 1 - 7 oz. pkg. Nacho Cheese Doritos

    The night before, layer first 5 ingredients in large bowl. Before serving, put on your dressing. Poke hole in Doritos and crush them. Put on top of salad and then toss lightly so all ingredients are mixed.

    RUSSIAN SALAD - a/k/a "Salad Of Little Things"

    Lana Kokayeff

  • Eight New potatoes, scrubbed and quartered
  • One Large carrot, diced
  • 4 oz. Green beans, cut into ¾ inch lengths
  • 3/4 cup Peas
  • 1/2 Spanish onion, chopped
  • Four Cornichons or small gherkins, sliced
  • One Small red (bell) pepper, seeded and diced
  • 1/2 cup pitted black olives
  • 1 tbsp. Drained pickled capers
  • 1 tbsp. Freshly squeezed lemon juice
  • 2 tbsp. chopped fresh fennel or parsley
  • Salt and ground black pepper for the allioli
  • Two Garlic cloves, finely chopped
  • 1/2 tsp. Salt
  • 2/3 cup Mayonnaise

    Make the Allioli. Crush the garlic with the salt in a mortar and whisk or stir into the mayonnaise.

    Cook the potatoes and diced carrot in a pan of boiling lightly salted water for 5-8 minutes until almost tender. Add the beans and peas to the pan and cook for 2 minutes, or until all the vegetables are tender. Drain well.

    Tip the vegetables into a large bowl. Add the onion, cornichons or gherkins, red pepper, olives and capers. Stir in the allioli and season to taste with pepper and lemon juice.

    Toss the vegetables and allioli together until well combined, check the seasoning and chill well. Serve garnished with fennel or parsley.