Kellys Wedding Salad Recipes

ITALIAN WEDDING SALAD

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.

KELLY'S WEDDING SALAD

Steps:

• In a bowl or shaker, combine olive oil, vinegar, basil, brown sugar, garlic and salt. Mix and chill for at least 1 hour.
• In a large bowl add salad greens, almonds, feta cheese, bacon and pear slices.
• Drizzle with dressing and toss gently to coat.

KELLY'S BROCCOLI SALAD

Steps:

• Chop broccoli florets into small bite-size pieces and place into a large bowl.
• Add chopped onion to bowl.
• Fry bacon to a crisp state, drain, cool and crumble into bowl on top of vegetable mix.
• DO NOT MIX IN!
• Cover and refrigerate until ready to serve.
• In another bowl, combine miracle whip, salt, vinegar, and sugar.
• Mix well, cover, and refrigerate also.
• When ready to serve, mix dressing thoroughly throughout broccoli mix and serve.
• Enjoy!

KELLY'S FAMOUS CHICKEN SALAD

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!