Traditional Sunset Salad 21 Club Recipes

TRADITIONAL SUNSET SALAD '21' CLUB

Traditional Sunset Salad '21' Club image

Categories Salad Beef Chicken Leafy Green Quick & Easy Lunch Bacon Fall Cabbage Watercress Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 as a first course or light main course

Number Of Ingredients 14

Ingredients

2 cups finely shredded green cabbage (from about 1/2 medium head)
2 cups finely shredded iceberg lettuce (from about 1/2 head)
1 1/2 cups 1/2-inch cubes smoked beef tongue (about 3/4 pound)
2 cups 1/2-inch cubes poached chicken breast (about 1 pound)
3/4 cup Lorenzo dressing
For the Traditional Lorenzo Dressing '21 Club':
2 tablespoons red-wine vinegar
1/2 teaspoon dry mustard dissolved in 1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons bottled chili sauce
2 tablespoons finely chopped watercress leaves
2 tablespoons chopped cooked bacon (about 3 slices)

Steps:

To make the salad:
In a large bowl combine all ingredients and toss to coat salad with dressing.
To make the dressing:
In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
Make about 1 cup.

TRADITIONAL HASH BROWNS `21' CLUB

Traditional Hash Browns `21' Club image

Categories Onion Potato Breakfast Side Bake Sauté Kid-Friendly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 4

Number Of Ingredients 5

Ingredients

1 1/2 pounds russet (baking) potatoes
1/4 cup vegetable oil
3 tablespoons unsalted butter
2 large onions, cut into 1/2-inch dice
freshly ground black pepper to taste

Steps:

Peel potatoes and cut into 1/2-inch cubes (there should be about 3 cups). In a large saucepan of boiling salted water parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet heat oil and 1 tablespoon butter over moderately high heat until hot but not smoking and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point 1 day ahead and chilled, covered.
Preheat oven to 350°F.
In a 10-inch non-stick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. On baking sheet bake potato cake 10 minutes.
Sprinkle hash browns with pepper and salt to taste and cut into wedges.

SUNSET SALAD

Sunset Salad image

I used to eat this all the time as a kid and just ran across the recipe again in a church recipe collection cookbook. I'm not a huge fan of gelatin salads,(they always sound kinda funky) but this one, I like. A little tart, a little sweet.

Provided by Kim127

Categories Gelatin

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 package orange Jell-O
1 cup boiling water
1 (8 ounce) can crushed pineapple with juice
1 teaspoon lemon juice
1 cup grated carrot

Steps:

Dissolve jello in boiling water.
Add pineapple, with juice, and lemon juice.
Add carrots.
Chill until set.

EASY CLUB SALAD

Easy Club Salad image

This easy-to-make salad puts a spin on the traditional club sandwich.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 bag (16 ounces) lettuce lettuce or 1 small head lettuce, torn into bite-size pieces (6 cups)
1 1/2 cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3 cup Thousand Island dressing
1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired

Steps:

Toss lettuce, chicken and tomato in large salad bowl; refrigerate.
Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 50 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg

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