HEALTH SALAD
This is a favorite item of mine to order in NYC Jewish delis. So when I decided to make it at home for a BBQ, the first recipe I pulled off of the internet was right on the money. This is "kind of" like a good coleslaw but without the mayo and with a few items added. Use a 4-sided box grater to shred all of the veggies.
Provided by DeSouter
Categories Vegetable
Time 15m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Shred or slice (and I do mean paper thin) all vegetables.
- Mix other ingredients and pour over the veggies.
- You can make as quickly as a half a day before serving, but it is best to make it so that it can sit overnight.
- Refrigerate immediately after mixing veggies and dressing.
MRS. MALINE'S HEALTH SALAD
Make and share this Mrs. Maline's Health Salad recipe from Food.com.
Provided by Scotty Callies Mom
Categories Vegetable
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Mix liquids.
- Add vegetables and let stand in fridge overnight.
Nutrition Facts : Calories 371.8, Fat 22.3, SaturatedFat 3, Sodium 179.8, Carbohydrate 42.3, Fiber 7.1, Sugar 31.4, Protein 4
CHICKEN MILANESE
This recipe calls for chicken, but veal, pork, and turkey work just as well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Make the breadcrumbs: Cut crust from baguettes. Cut bread into 1-inch cubes; pulse in a food processor in batches to form coarse crumbs (this should yield 5 to 6 cups). Spread on a rimmed baking sheet; dry at room temperature for at least an hour or as long as overnight.
- Prepare the chicken: Preheat oven to 200 degrees. Working with one at a time, place chicken breasts on a cutting board, flat side down. Press down on chicken with the palm of one hand, and cut in half horizontally to make 2 cutlets.
- With the flat side of a meat pounder, pound chicken between pieces of plastic wrap until about 1/4 inch thick.
- Lightly beat 3 large eggs in a medium bowl. Place 2/3 cup all-purpose flour and breadcrumbs in 2 separate wide, shallow dishes. Season eggs, flour, and chicken with coarse salt and freshly ground black pepper. Working with 1 cutlet at a time, dip into flour, turning to coat and shaking off excess. Dip into egg, and lift out, letting excess drip off. Dip into breadcrumbs, pressing firmly to help them adhere. Transfer to a plate or pan, and refrigerate at least 30 minutes and up to 2 hours. If needed, separate layers with wax paper or parchment paper.
- Heat oil in a 12-inch skillet (oil should be between 1/4 and 1/2 inch deep) over medium-high heat until shimmering; a breadcrumb should sizzle instantly when dropped into oil. Gently place 2 cutlets 3/4 to 1 inch apart in skillet, and fry until undersides are golden brown, 3 1/2 to 4 minutes. Flip cutlets, and fry until cooked through and golden brown on other side, about 2 1/2 minutes more (chicken should feel firm).
- Cutlets less than 1/4 inch thick will take 1 to 2 minutes less. Transfer to a paper-towel-lined baking sheet, and pat off excess oil. Lightly sprinkle with coarse salt, and keep warm in oven. Repeat with remaining cutlets, skimming brown bits and adding more oil if necessary. Aside from a squeeze of fresh lemon, a simple salad is all you need with chicken Milanese.
CHICKEN MILANESE WITH ARUGULA SALAD
The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
- One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
- Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
- In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.
Nutrition Facts : Calories 590 g, Fat 27 g, Fiber 2 g, Protein 49 g
More about "mrs malines health salad recipes"
36 HEALTHY SALAD RECIPES - DINNER AT THE ZOO
From dinneratthezoo.com
15 HEALTHY SALAD RECIPES | HEALTHY SALADS THAT WILL FILL …
From foodnetwork.com
40+ EASY & HEALTHY SALAD RECIPES - DOWNSHIFTOLOGY
From downshiftology.com
BEST CHICKEN MILANESE RECIPE - HOW TO MAKE CHICKEN …
From food52.com
88 HEALTHY SALAD RECIPES PERFECT FOR DINNER | TASTE OF HOME
From tasteofhome.com
HEALTH SALAD | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
WHAT IS THE HEALTHIEST SALAD DRESSING? INGREDIENTS AND RECIPES TO …
From usatoday.com
MRS MALINES HEALTH SALAD - BIGOVEN
From bigoven.com
37 BEST HEALTHY SALAD RECIPES - HOW TO MAKE EASY HEALTHY SALADS
From goodhousekeeping.com
25 HEALTHY SALAD RECIPES WITH CHICKEN - INSANELY GOOD
From insanelygoodrecipes.com
RECIPESOURCE: MRS. MALINE’S HEALTH SALAD
From recipesource.com
45 HIGH-PROTEIN SALAD RECIPES THAT ARE SUPER FILLING I TASTE OF HOME
From tasteofhome.com
EASY HEALTHY SALAD RECIPES - WHOLESOME YUM
From wholesomeyum.com
20+ 25-MINUTE SALAD RECIPES FOR WEIGHT LOSS - EATINGWELL
From eatingwell.com
28 HEALTHY SALADS TO EAT THIS MONTH - EATINGWELL
From eatingwell.com
MRS. MALINES HEALTH SALAD - BIGOVEN
From bigoven.com
39 BEST HEALTHY SALAD RECIPES — HOW TO MAKE EASY, HEALTHY SALAD
From womansday.com
52 HEALTHY SALAD RECIPES - IFOODREAL.COM
From ifoodreal.com
40 HEALTHY SALAD RECIPES THAT ARE FAR FROM BORING | SELF
From self.com
You'll also love