Best 11 Country Club Salad Recipes

CLUB SALAD

Steps:

• In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.

COUNTRY CLUB SALAD

Steps:

• Add water & reserved juice to the lemon Jell-O. Refrigerate until it becomes the consistency of egg whites.
• Beat in softened cream cheese to pea size. Add fruit cocktail, marshmallows & sliced bananas & fold in the whipped cream.
• Place in a 9"x13" Pyrex dish or a mold. Refrigerate 2-3 hours until firm.

CHICKEN SALAD CLUB

Steps:

• In a large bowl, combine the chicken, celery and onions. In a small bowl, combine the mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Pour over chicken mixture and mix well. Serve on bread rolls with a strip of bacon.

EASY CLUB SALAD

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.

COUNTRY SALAD

Steps:

• Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.
• Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.

CLUB PASTA SALAD

Steps:

• Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta.
• Gently boil uncovered 15 minutes, stirring occasionally, until tender.
• Drain pasta. Rinse with cold water. Shake to drain well.
• Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).

BIG COUNTRY SALAD

Steps:

• Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat.
• Return bacon pan to heat and add the bread crumbs, tossing until just golden. Remove from pan and reserve.
• Combine the lemon juice, vinegar, garlic and mustard in a small bowl. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste.
• Roughly chop the lettuce and put in a salad bowl. Add bread crumbs and remaining cheese, then the dressing. Toss to mix. Serve immediately.

COUNTRY SALAD

Steps:

• In salad bowl place greens, scallions and cucumber.
• Rinse cheese and crumble over salad.
• Add olives and capers.
• Whisk oil with vinegar and beat in cinnamon, mustard and pepper. Drizzle over salad and toss.

CALIFORNIA CLUB SALAD

Steps:

• Combine first 3 ingredients, stirring well.
• Cover and chill thoroughly.
• Place shredded lettuce on a large serving platter.
• Arrange chicken, tomatoes, avacado, bacon and egg over lettuce.
• Spoon chilled dressing over salad just before serving.

CLASSIC CAESAR SALAD(COOK'S COUNTRY)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve 1/4 cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
• 2. Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
• 3. Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and toss to combine. Season with salt and pepper. Serve.

COUNTRY POTATO SALAD

Steps:

• In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.