Kellys Wedding Salad Recipes

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ITALIAN WEDDING SALAD

This recipe, from BH&G, is a take on the more familian Italian Wedding Soup. There's the pasta, the meatballs, the spinach -- all the delicious flavors. Try something new -- a meatball salad!

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9



Italian Wedding Salad image

Steps:

  • Cook the orzo in the chicken broth or water as directed on package. Drain well.
  • In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through.
  • Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spiinach is wilted.
  • Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 215.4, Fat 9.3, SaturatedFat 1.3, Sodium 375, Carbohydrate 28.2, Fiber 3.4, Sugar 2.7, Protein 6.3

6 ounces orzo pasta
chicken broth or water
32 frozen meatballs, thawed
1/2 cup Italian dressing
1 (6 ounce) jar marinated artichoke hearts, drained & chopped
1 (6 ounce) package baby spinach leaves
1/4 cup chopped walnuts, toasted
salt and pepper
grated parmesan cheese (to garnish)

KELLY'S FAMOUS CHICKEN SALAD

This chicken salad is a little different. It has a secret ingredient that makes everyone ask "what is that?" The key to any good salad, in my opinion, is to roast chicken on the bone with the skin on. Give this one a try and let me know what you think! Oh, and one more thing, you can subsitute the celery for chopped water chestnuts ( I did that for a friend who wasn't big on celery). Enjoy!

Provided by KellyInNC 2

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10



Kelly's Famous Chicken Salad image

Steps:

  • Preheat oven to 375 degrees.
  • Place washed chicken breasts on baking sheet. Pat dry.
  • Rub with olive oil. Sprinkle with salt and pepper.
  • Roast for 30-40 minutes (depending on size of chicken breasts).
  • Cool. Remove skin and debone. Cut into bite sized chuncks.
  • While chicken is roasting, dice celery, chop scallions- toss into a bowl.
  • Mix together mayonaise (use a godd quality), rice vinegar, ginger powder, garlic, and salt and pepper.
  • Toss in chicken and almonds in with the chopped veggies and add the dressing.
  • Enjoy!

Nutrition Facts : Calories 803.9, Fat 63.3, SaturatedFat 10.6, Cholesterol 115.7, Sodium 737.2, Carbohydrate 26.6, Fiber 2.5, Sugar 7.1, Protein 34.5

4 chicken breasts (bone-in, skin-on)
4 tablespoons extra virgin olive oil
salt and pepper
4 -5 scallions
2 celery ribs
1/2 cup slivered almonds
1 1/2 cups mayonnaise
1 tablespoon rice vinegar
1 tablespoon ground ginger
1/2 teaspoon garlic powder

BASIL CIDER DRESSING - FROM KELLY'S WEDDING SALAD

This dressing is posted in Recipe #226217. However, it goes so well with any mixture of vegetables and fruit, that I figured it deserved to have a listing of it's own. I've doubled the ingredients from the original posting. I've been putting this on EVERYTHING! Note: Cooking time is recommended chilling time.

Provided by Diana 2

Categories     Salad Dressings

Time P1DT5m

Yield 1 cup

Number Of Ingredients 6



Basil Cider Dressing - from Kelly's Wedding Salad image

Steps:

  • Combine all ingredients in a shaker container.
  • Chill several hours before serving, but is at it's best if made at least 24 hours ahead of time.

Nutrition Facts : Calories 1365.4, Fat 144.1, SaturatedFat 19.9, Sodium 1176.9, Carbohydrate 20.6, Fiber 0.3, Sugar 18, Protein 0.5

2/3 cup olive oil
4 tablespoons apple cider vinegar
4 teaspoons fresh basil, finely chopped
4 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon salt

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