SALAD CUPS RECIPES

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HAM SALAD IN ENDIVE CUPS RECIPE | REE DRUMMOND | FOO…



Ham Salad in Endive Cups Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 20 endive cups

Number Of Ingredients 11

1/2 cup mayonnaise
1 teaspoon Dijon mustard 
2 dashes hot sauce 
1 tablespoon chopped fresh dill, plus fronds for garnish 
1/4 teaspoon pepper 
8 ounces deli ham, finely chopped 
1 hard-boiled egg, peeled and finely chopped 
1 stalk celery, finely chopped 
1 tablespoon dill pickle relish 
20 endive leaves, for serving 
2 slices Cheddar, cut into small triangles 

Steps:

  • Combine the mayonnaise, mustard, hot sauce, dill and pepper in a small bowl and mix until well blended.
  • In a medium bowl, mix together the ham, egg, celery and relish. Pour the dressing over and mix to combine.
  • To serve, place a spoonful of the ham salad on the wide end of an endive leaf. Garnish with a piece of cheese and some dill.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS RECIPE | GIADA DE ...



Italian Chicken Salad in Lettuce Cups Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 48 minutes

Prep Time 40 minutes

Cook Time 8 minutes

Yield 12 servings

Number Of Ingredients 10

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Steps:

  • Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
  • Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
  • Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
  • Yield: 1 3/4 cups

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