one types of salads with the distinctive flavor، delicious، quick and easy to prepare 
and is an arugula, corn kernels, and season with salt and white vinegar and olive oil

Ingredients

• 1 bunch of watercress
• 250 grams of canned corn kernels
• Teaspoon of salt
• 2 tbsp of white vinegar
• 3 tbsp olive oil

Directions
1. Cut the watercress large slices and corn kernels, washed then filtered.
2. Mix vinegar, salt, olive oil and then placed on salad and served.

Yield: 4 serving

The fabulous 50's gave us so many great recipes, this chicken salad is one of them. When ladies had luncheons and served chicken salad in perfectly cored tomatoes, presentation and taste were done to perfection.

From shredding the chicken breast by hand, to adding just the right amount of mayo with hard boiled eggs...this recipe is worthy of the finest women's club menu offerings.

Ingredients

• 2 cups cooked shredded chicken, cold
• 1 cup chopped celery
• 1 Tablespoon lemon juice
• Salt and pepper to taste
• 3/4 cup mayonnaise 
• 2 hard-boiled eggs, chopped

Directions

1. Mix chicken, celery, lemon juice, salt and pepper.

2. Add mayonnaise, mix well.

3. Fold in chopped eggs, blending throughout.

4. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves

Yield: 6 serving 

Ingredients

• 5 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon finely chopped shallot
• 1 teaspoon Dijon mustard
• Salt
• 4 peaches, halved, pits removed 
• 4 skinless, boneless chicken breast halves (about 4 oz. each) 
• 8 cups baby arugula or other tender salad greens

Preparation

1. Preheat grill to medium-high. Whisk together 4 Tbsp. oil, vinegar, shallot, mustard and 1/2 tsp. salt.

2. Brush peaches with 1 tsp. oil. Grill, flat side down, until warmed through, about 4 minutes. Remove from grill.

3. Brush chicken on both sides with remaining 2 tsp. oil and sprinkle with salt. Grill until cooked through, turning once, about 8 minutes total. Cut chicken into thin diagonal slices. Cut peaches into 1/2-inch-thick slices.

4. In a large bowl, toss greens with dressing. Divide greens among serving plates, top with peach halves and sliced chicken, and serve.

All You August  2009