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Grapevine Pantry's Oriental Salad
6 to 8 boneless chicken breasts
1 C. teriyaki marinade and sauce
3 T. butter, margarine or vegetable oil
1 large head iceberg lettuce, torn into bite-size pieces
1 pound fresh spinach, chopped
1 small head red cabbage, shredded
1/2 lb. mushrooms, sliced
1 small red onion, sliced into rings
1 red pepper, sliced into rings
1 15 oz. can mandarin orange segments
1 C. toasted slivered almonds
1 5 oz. can chow mein noodles
Poppy seed dressing (recipe follows)
Cut chicken into 1/2-inch strips and marinate in teriyaki sauce for at least 30 minutes. When ready to cook, heat butter in large skillet. Add chicken strips and cook until done, 12 to 15 minutes. Set aside.
While chicken is cooking, clean and prepare lettuce, spinach, red cabbage, mushrooms, red onion and red pepper. Layer in a large salad bowl or distribute among serving plates. Top with mandarin orange segments, almonds, chow mein noodles and cooked chicken. Serve with poppy seed dressing.
Makes 6 to 8 servings.
Grapevine Pantry's Poppy Seed Dressing
1/2 C. vinegar
1 C. sugar
1 1/2 t. Dijon mustard
2 C. vegetable oil
2 T. poppy seeds
Combine vinegar, sugar and mustard in container of electric blender. Process on low while gradually adding oil. After thoroughly blending, add poppy seeds and stir until mixed through. Chill.
Makes 2 1/2 to 3 cups.
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