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Chef Salad  
Ingredients
3 C torn iceberg or leaf lettuce
3 C torn romaine or spinach
4 oz. fully cooked ham, chicken, turkey, beef, pork, or lamb, cut into thin strips
1 C cubed Swiss, cheddar, American, provolone, or Gruyere cheese or crumbled blue cheese (4 oz.)
2 hard-cooked eggs, sliced
2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved
1 small green or sweet red pepper, cut into rings
3 green onions, sliced
1 C croutons, if desired
3/4 C Creamy French Dressing, or Creamy Italian Dressing (see below)
Makes 4 servings
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Directions
In a large salad bowl toss together lettuce and romaine or spinach. Arrange meat or poultry, cheese, hard-cooked eggs, tomatoes, pepper rings, and green onions over the greens. Sprinkle with Croutons, if desired. Pour Dressing over all. Toss to coat.
Creamy French Dressing  
Ingredients
2 T sugar
3 T vinegar
2 tsp. paprika
1 tsp. Worcestershire sauce (optional)
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. garlic powder
Dash ground red pepper
3/4 C salad oil or olive oil
Directions
An a small mixer bowl, blender container, or food processor bowl, combine sugar; vinegar; paprika; Worcestershire sauce, if desired; salt; mustard; garlic powder; and red pepper.
With mixer, blender, or food processor running , add oil in a thin, steady stream. (This should take 2 to 3 minutes.) Continue mixing, blending, or processing till mixture is thick. Cover and store in the refrigerator up to 2 weeks. Stir before serving. Makes about 1 1/3 cups.
Creamy Italian Dressing  
Ingredients
3/4 C mayonnaise or salad dressing
1/4 C dairy sour cream
2 tsp. white wine vinegar or white vinegar
1/4 tsp. dry mustard
1/4 tsp. dried basil, crushed
1/4 tsp. dried oregano, crushed
1/8 tsp. salt
1/8 tsp. garlic powder
1 to 2 T milk (optional)
Directions
In a mixing bowl stir together mayonnaise or salad dressing, sour cream, vinegar, mustard, basil, oregano, salt, and garlic powder.
Cover and store in the refrigerator up to 2 weeks. If necessary, stir in milk to make of desired consistency. Makes 1 cup.
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