Category : Poultry
Author : Annie
Hits : 2371
Date : 13/12/2001
1/2 lb cooked chicken, cut into bite-size pieces2 1b boiled potatoes (about 4 medium), cooked & cut intochunks1 large carrot, cooked and sliced into thin rounds3/4 cup shelled peas, cooked1 orange, peeled and cut into 1-inch chunks2 tart apples, cooked, but not peeled, diced2 whole green onions, chopped3 hard boiled egg yokes3 tbsp olive oil3 tbsp white wine vinegar3/4 cup mayonnaise3/4 cup sour creamSaltFreshly ground pepperChopped parsley or dill
Combine chicken, egg, potatoes, carrot, peas, orange, apples and green onions in bowl and mix. Press hard cooked egg yolks through fine sieve. Mix in 2 tablespoons olive oil until smooth and creamy. Stir in 2 tablespoons vinegar, 1/2 cup mayonnaise, and 1/2 cup sour cream. Season to taste with salt and pepper. Pour over salad and mix thoroughly. Turn salad into clean bowl and chill, covered, overnight. When ready to serve, form salad into high mound on platter. Mix remaining 1/4 cup mayonnaise, 1/4 cup sour cream , 1 tablespoon olive oil, 1 tablespoon vinegar. Pour dressing over the top of mound so it cascades down the sides. Garnish the salad with any left over carrot rounds and chopped parsley. Makes 8-10 servings. NOTE: Ingredients for this salad may be varied. Try substituting fresh peaches in season for oranges, or crab meat for chicken.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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