GREEK SALAD

GREEK SALAD


Serves 4 - 6



1 can (14 ounces) artichoke hearts, drained and quartered

1 large cucumber, peeled, halved lengthwise, sliced crosswise

2 medium tomatoes, cut into wedges

1 yellow bell pepper, sliced into thin strips

1 small sweet onion, halved and sliced

1 can (3-1/4 ounces) ripe black olives (can substitute 10-12 kalmata olives for more intense flavor)

5 tablespoons CRISCO Vegetable Oil

2 -1/2 tablespoons white wine vinegar

1 -1/2 teaspoons dried oregano

1 teaspoon grated lemon peel

1/2 cup crumbled feta cheese

4 - 6 cups assorted salad greens, washed, dried and chopped or torn





Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl.

Whisk oil, vinegar, oregano and lemon peel in small bowl to blend.

Season dressing to taste with salt and pepper.

Pour dressing evenly over vegetables and let marinade for about 30 minutes.

Add salad greens, toss to coat and sprinkle with feta cheese. Serve.

GARDEN CHICKEN SALAD

GARDEN CHICKEN SALAD


4-6 servings



2 to 3 cups cut-up cooked chicken

1/2 cup chopped zucchini

1/4 cup chopped carrot

2 tablespoons chopped onion

2 tablespoons snipped fresh parsley

1/3 cup mayonnaise

1/4 cup dairy sour cream

1/2 teaspoon celery salt

1/8 teaspoon pepper

1 tablespoon CRISCO Oil

1/2 cup sliced almonds





Combine chicken, zucchini, carrot, onion and parsley in small serving bowl. Set aside. Mix 1/3 cup mayonnaise, sour cream, celery salt and pepper in small mixing bowl. Add to chicken mixture. Mix well. Cover and refrigerate at least 2 hours.

Heat Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, about 4 minutes, or until almonds are light golden brown. Drain on paper towels. Cool. Sprinkle on chicken salad.



Turkey Salad: Follow recipe above, substituting turkey for chicken.

ANTIPASTO

ANTIPASTO


8 servings



2 anchovy fillets, finely chopped

1/2 cup CRISCO Oil

2 tablespoons lemon juice

3 tomatoes, cut into wedges

8 lettuce leaves

1 jar (6 ounces) marinated artichoke hearts, drained

8 slices Italian salami

4 thin slices prosciutto or ham, halved

1 can (6-1/2 to 7 ounces) tuna, drained and separated into chunks

8 radishes

8 ripe olives





Place anchovies in small mixing bowl. Mash with fork. Add Crisco Oil. Stir in lemon juice.

Place tomato wedges in small bowl. Add 1 or 2 tablespoons dressing. Toss and set aside. Line large serving platter with lettuce leaves. Arrange tomatoes and remaining ingredients on lettuce. Sprinkle with capers, fresh parsley, salt and pepper, if desired. Serve with remaining dressing.