Show Big Goal Layered Chefs Salad The Jngredbnts for chofli sabdi are often juft thrown together and toned MfM Ad extra carat you can make thtthtoe buffet centeiptecfc The faelpfciwheeldeifan on the top dbae the trfcfc ndth the gambh bringI bright iand fiveiy large head red leaf lettuce 2 heads remain lttuc 1 hothome cucumber pOOICO VNNVa NIlgnwiN end cut crosswise 6 ripe tomatoes each cut into 6 wedges 1 red ball pepper JuBenned 1 3 cups rivedded cooked chicken meat 12 ounces marinated artichoke hearts drained and halved Salt to taste Freddy ground black First - Prize I SciluQ 3 i8u of celery cut Into 14 inch cBce J ellLkmn fMMDnipmn aIimIVIVT jramimoiinNRyMGva 2 tsespoons frnef minced UflMfi MSMfl i rr HimIv 1 tZ cup finely ItyMBM befi 1 cup coarsely grated Cheddar 1 cup mayonnaise or more If 12 pound Sharckookedeggs ' 14 pound 12 cup pitted black otvei Serves 10 Per serving: 290 pepper to taste 1 DM pvppDT Swiss cheese cut Into very thin strip Genoa sabmi cut into very thin strips 14 pound baked Vkginb ham cut Into very thin straps cup of your favorite vinaigrette quartered far gambh IDT jwmoeeoAe 1 jinwn Tear die romaine lettuce into bite-siz-e pieces and layer diem in die bowl with of the cucumber coma- toes beU peppers cheese salami ham diicken and artichoke heazti Season with salt and pepper and toss with 12 cup of the vinaigrette 2 Decondvdy arrange the remaining third of the vegetables and meats the eggs and the olives in a pinwheel design atop the salad Spoon the remaining vinaigrwteover die top and sprinkle the salad with the chopped parsley 3 To serve present the salad then tioss and serve two-thir- hard-looke- 20g carbohydrate 37g pro-- tein33gfat170tng cholesterol Marvelous Macaroni Salad The days ef gooey macaroni salad ere gone If you have a couple of extra-cris- p veggies on hsn£ toss them in Kids love bright colonk and it's a great wiy to get them to eat more vegetables 12 cup pitted Made dives 13 cup deed (14 inch red I 12 cupdiopped fresh M cut into '14 imhdtoe t green beB pepper 14 cup chopped Wat leaf Sait and freshly ground black pepper to taata Cook the pascain a Luge por ofboiling'salred water until tender 8 minuresDrain well and place in a large bowl 2 Toss die warm pasta with die vinaigrette Add die remaining ingredients and adjust the seasonings Cover and refrigerate far up to 4 hours' 3 Return to room temperature before serving 1 Serves ti Per serving: 240 calorie 9g fat no ehojesterol 39g carbohydrate 7g pro-tei- n For more Simply DeBdouf and other great redpas vistt Epfcuriouacom the onBne home of Bon Appdft and Gourmet magaanes PAJIADC AraiL 1 8 PAGE V 1 tablespoon fresh Rme Juice 2 teaspoons ground cumin 2 teaspoons cMfi powder Seltandfrtshly ground black 1 pepper to teste tablespoon chopped pardey for garnish Wefrfoaf 3With a spatula gently fold the mayonnaise into the egg mixture adding more mayonnaise ifnecessaiy Season with salt and pepper Transfer to a serving bowL Refrigerate covered for up to 4 hours Camish with parsley before serving calories 3g carbohydratelOg protein 27g fat 230mg cholesterol continued tablespoon chopped flat leaf parsley for garnish 1 Rinse and dqr the lettuce discarding tough outer leaves Line the bottom of a large salad bowl (preferably glass for a beautiful display) with whole leaves of Servos 8 Per serving: 510 calorie aarfie dM (14 inch) 1 Place the eggs celery scallions jalapefios gar-lie red bell pepper and cheese in a mixing bowl toss together with a forkl 2 Combine the mayonnaise lime juice cumin and chili powder in a small bowl I ‘I Thb salad makes great sanrhvfches Same It with a basket oif assorted breads— I suggest muitigrain raisin and black— so everyone is satisfied A large plate of lettuce eaves sBeea tomatoes and allcad avocado add anothar nice touch r-w- |