Marshall Fields Salad Recipe 55 Recipes

MARSHALL FIELDS' SALAD RECIPE - (5/5)

Marshall Fields' Salad Recipe - (5/5) image

Provided by talsy

Number Of Ingredients 18

Ingredients

Vinaigrette:
1/2 C white balsamic vinegar
1 egg
2 Tbl minced shallots
2 tsp dijon mustard
1 tsp salt
1 tsp ground pepper
1 C olive oil
Salad:
1 1/2 heads romaine lettuce, julienned (3 C)
6 ounces hard salami, julienned (1 C)
1 rotisserie chicken, shredded into bite sized pieces (3 C)
1 C julienned provolone cheese
1 pt grape tomatoes, halved
15 ounces can chick peas, drained and rinsed
1 bunch basil, thinly sliced
1/2 + C shaved Parmesan cheese
1/2 tsp salt and pepper

Steps:

Vinaigrette: 1. Combine vinegar, egg, shallots, mustard, salt & pepper in blender and process. 2. With motor running, add the oil in a slow, steady stream to make an emulsion. Adjust salt & pepper and needed. Salad: 1. In a large bowl, combine lettuce, salami, chicken, provolone, tomatoes, chick peas, basil and parmesan and toss lightly. 2. Pour 1/2 C of the dressing over salad. 3. Toss well to coat. 4. Garnish with parmesan and serve immediately.

BLUEBERRY CHICKEN SALAD

Blueberry Chicken Salad image

Provided by The Marshall Field's Cookbook

Number Of Ingredients 16

Ingredients

Dressing:
2 teaspoons Dijon mustard
2 Tablespoons minced shallot
2 Tablespoons honey
3 Tablespoons freshly squeezed lime juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 Tablespoon minced fresh rosemary leaves
¼ cup olive oil
Salad ingredients:
3 cups cooked chicken, cut into bite-sized pieces (I used a rotisserie chicken)
1 Granny Smith apple, unpeeled, cut into ¼" slices
1-1/2 cups green grapes, halved if large
1-1/2 cups fresh blueberries
½ cup coarsely chopped and toasted walnuts or hazelnuts
½ cup crumbled blue cheese

Steps:

For dressing: In a small bowl, whisk together all dressing ingredients except olive oil. Slowly whisk in olive oil to make an emulsion; set aside.
For salad: Combine all salad ingredients in a large bowl and toss. Pour the dressing over the salad ingredients and toss to coat thoroughly. Taste and adjust seasonings, if needed. Serve immediately or cover and refrigerate up to a day. Serves 6.

MARSHALL FIELD'S TURKEY SALAD ORIENTAL

Marshall Field's Turkey Salad Oriental image

I used to love getting this salad at Dayton's in Minneapolis. Had the recipe for 10 years, and then seem to have misplaced it in a move. Luckily, the Marhsall Field's people came through for me, and I'm posting it here for safe-keeping. It IS delicious! Many have asked me for the recipe!

Provided by Sallie H

Categories Thanksgiving

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb spaghetti
1 lb turkey breast, julienne or bite size
1/4 lb green onion
1/4 lb carrot, julienne,lightly steamed
1/4 cup toasted sesame seeds
3/4 cup soy sauce
2/3 cup vegetable oil
1/8 cup white vinegar
1/4 cup creamy peanut butter
1/8 cup granulated sugar
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes

Steps:

Cook the pasta to al dente in salted boiling water.
Drain, rinse and cool.
Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl.
In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes.
Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted.
Cool.
Pour the cooled dressing over the salad and toss well to combine.
Taste for seasoning, chill or serve at room temperature.
Garnish with sliced green onions if desired.
Packs well.

MARSHALL FIELD'S CHICKEN SALAD (WITH SANDWICH VARIATIONS)

Marshall Field's Chicken Salad (With Sandwich Variations) image

Love the combination of flavors and textures in this savoury salad. Delicious also as a sandwich (leaving out the grapes). Try it cold or a yummy hot variation: on one slice of sweet, whole-grain bread, spread 1/2 cup of chicken salad and put under broiler until heated, but not bubbly; top with 3 slices of bacon and 1 slice of provolone cheese. Return to broiler until cheese is melted. Yum!

Provided by SharleneW

Categories Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon white pepper
2 1/2 teaspoons lemon juice
1 1/2 cups shredded boneless skinless chicken breasts (cooked(see note below)
1/2 cup celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted and chopped
1/4 cup thompson seedless grapes, halved (optional)
lettuce leaf, for serving

Steps:

Mix all dressing ingredients together in large bowl.
Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
Arrange lettuce leaves on plates and top each with a scoop of salad.
Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.

Nutrition Facts : Calories 200.1, Fat 17.7, SaturatedFat 3.5, Cholesterol 15.1, Sodium 418.9, Carbohydrate 10.6, Fiber 1.1, Sugar 4.1, Protein 1.5

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