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Grapevine Pantry's Oriental Salad Recipe

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This recipe for Grapevine Pantry's Oriental Salad, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Smith
Added: Tuesday, July 22, 2008


6-8 boneless chicken breasts
1 cup teriyaki marinade and sauce
3 tbsp. 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 pound mushrooms, sliced
1 small red onion, sliced into rings
1 15-oz. can mandarin orange segments
1 cup toasted slivered almonds
1 5-oz. can chow mein noodles
Poppy seed dressing

Grapevine Pantry's Poppy Seed Dressing
1/2 cup vinegar
1 cup sugar
1-1/2 tsp.Dijon mustard
2 cups vegetable oil
2 tbsp. poppy seeds

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. Makes 6-8 servings. Serve with poppy seed dressing.

Grapevine Pantry's Poppy Seed Dressing
Combine vinegar, sugar and mustard in container or 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.

(local restaurant recipe, Courier-Journal)




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