Marshall Fields Lemon Pasta Salad Recipes
MARSHALL FIELD'S LEMON PASTA SALAD
From Chicago Tribune Good Eating section. This summery salad is packed with basil. And yes, it is 1/4 cup dried basil! Wow now that is a lot!
Provided by Marz7215
Categories < 4 Hours
Time 2h20m
Yield 1 pasta bowl, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, combine the lemon zest, olive oil, lemon juice, salt and pepper in a bowl. Set aside.
- Drain pasta and transfer to a large bowl. Pour lemon oil mixture over warm pasta. Toss cover and refrigerate for at least one hour.
- Stir in the tomatoes, fresh basil, cheese and dried basil. Cover and refrigerate for an additional hour.
Nutrition Facts : Calories 396.2, Fat 18, SaturatedFat 4.2, Cholesterol 11, Sodium 487.4, Carbohydrate 45.9, Fiber 2.5, Sugar 2.6, Protein 12.7
MARSHALL FIELD'S TARRAGON CHICKEN SALAD
For a light salad luncheon, serve with fresh fruit and miniature bran muffins. Preparation time does not include cooking the chicken.
Provided by Miss Annie
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine mayonnaise, vinegar, dried tarragon, salt and pepper well.
- Refrigerate if made up before assembling the salad.
- Place raisins in water to cover for 15 or 20 minutes.
- Drain and dry on a paper towel.
- Tear chicken into bite-size pieces.
- Add raisins to chicken pieces.
- Add enough mayonnaise mixture to moisten chicken well.
- Mix well.
- Refrigerate until serving.
Nutrition Facts : Calories 282.5, Fat 4.2, SaturatedFat 0.9, Cholesterol 96.8, Sodium 180.8, Carbohydrate 28.5, Fiber 1.5, Sugar 20.5, Protein 33.7
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