List of Salad and Vegetable Dishes:

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Amber’s California Chicken Salad

I fell in love with this salad at Souper Salad after having it for a few times. The chicken in it is exactly made with the Chinese way of making cold cut chicken. I have figured out a way of making this salad. I hope you will like it as well.

Ingredients:

    Cooked meat from one skinless chicken leg quarter (thigh and leg)
    ½ lb. finely shredded cabbage (about 1/3 head)
    2 tbsp. finely chopped yellow onion
    ½ cup shredded carrot (about 1 medium carrot)
    3 to 4 oz. raisins (exact amount according to personal preference)

    The lemon sauce:
    ½ cup sugar
    ½ tsp. salt
    ¼ tsp. pepper
    3 tbsp. milk
    ½ cup mayonnaise
    ¼ cup plain yogurt
    1½ tbsp. white vinegar
    3 tbsp. lemon juice

Method:

  1. Poach the chicken leg quarter in water until cooked (please refer to the recipe for Cold Cut Chicken on this site). Remove the meat from the bones and cut it into thin strips.
  2. Mix the dry ingredients for the salad in a container and keep the covered container in the refrigerator.
  3. Put all the ingredients for the lemon sauce in a blender. Blend until smooth. Pour the blended sauce into the salad. Mix well. Cover the container again and refrigerate for two hours.

 

 

自製雪裡紅（Homemade Pickled Mustard Greens）

鳴謝伯母盧王式芬女士指教在美國用新鮮的 mustard greens 自製雪裡紅的方法。

材料﹕

    急凍潮州大芥菜（1 bag of frozen chopped mustard greens）
    鹽

做法﹕

  1. 把凍潮州大芥菜解凍。
  2. 把部份凍潮州大芥菜放入一個有蓋的玻璃瓶中（已洗乾淨的八安士裝即沖咖啡瓶最為 適合），灑入鹽拌勻，再加凍潮州大芥菜，再加鹽拌勻，如此直到所有的芥菜都入 了樽，加蓋放入冰庫（freezer）便成。

幾點意見﹕

  1. 用新鮮的 mustard greens 的話，洗淨切碎後亦是同樣處理。
  2. 如此放入冰庫的雪裡紅，不久後體積會縮小，但不會變得堅硬，需要用時用筷子把要 用的份量取出，用清水稍為沖洗，便可把鹽巴洗去。
  3. 雪裡紅可用來下麵條、炒肉絲或蒸魚等。

 

 

Fruit Salad

Amber would like to thank Ms. Mally Hance for teaching her how to make the salad dressing. Mally always makes this salad for the internal parties at our company.

Ingredients:

    1 can (20 oz.) of fruit cocktail in light syrup or pear juice, thoroughly drained
    1 can (11 oz.) of mandarin oranges, thoroughly drained
    1 can (8 oz.) of crushed pineapple, pressed for thoroughly removing all liquid
    1 box (1.5 oz.) of raisins
    1 - 2 bananas
    miniature marchmallows

    The dressing:
    12 oz. of lowfat vanilla yogurt
    2-3 scoops of whipped topping

Method:

  1. Use strainers to drain all the canned fruits thoroughly.
  2. Peel and slice the bananas. Cut each slice into two or three pieces.
  3. Mix the ingredients for the dressing in a large salad bowl. Put in the rest of the ingredients. Mix well.
  4. Cover the bowl with plastic wrap and store it in the refrigerator until the salad is to be served.