Cobb Salad
Submitted by: BettyG
3 - 4 cups Romaine lettuce, shredded
2 medium ripe tomatoes, diced
1 large avocado, diced
4 slices bacon
3 tablespoons Blue cheese, crumbled 		1 cup cooked turkey or chicken breast, diced
2 hard boiled eggs
2 tablespoons diced olives (optional)
Blue Cheese Dressing
(or dressing of choice)
Place shredded lettuce in a bowl and arrange remaining ingredients in rows on top. Serve with dressing on the side.

Chicken Salad with Toasted Almonds
Submitted by: Lady Lynda
4 cups cubed, cooked chicken
2 tablespoons fresh lemon juice
1 cup creamy Miracle Whip salad dressing
1 teaspoon salt
1 cup pineapple tidbits, drained		 1 cup halved green grapes
1 cup blanched slivered almonds, toasted
1/2 cup chopped water chestnuts
1/4 cup shredded lettuce
In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours. Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving. Makes 6 servings.

Italian Caesar Salad with Polenta Croutons
Submitted by: Merribuck
Dressing:
3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup Olive oil
salt to taste
freshly ground black pepper 		Polenta Croutons:
1 teaspoon Olive oil
2 cups Basic Polenta (recipe below)
vegetable oil, for deep frying
Salad:
3 small heads (or 2 large heads) romaine lettuce, halved lengthwise
1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
1/2 cup pine nuts, toasted
1 1/2 ounces shaved Parmesan
Dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper.
Croutons: Spread the Olive oil over a small baking sheet. Transfer the hot polenta to the baking sheet, spreading evenly to form an 8 by 5 by 3/4-inch-thick rectangle. Cover and refrigerate until cold and firm, about 2 hours. Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. Heat the oil over high heat. Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
Salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces. On a serving platter, mound the grilled chopped lettuce. Decoratively scatter the sun-dried tomatoes and pine nuts. Drizzle with enough dressing to evenly coat. Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.
Basic Polenta:
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons unsalted butter
Bring 3 cups of water to a boil in a heavy large saucepan. Add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes. Turn off the heat. Add the butter, and stir until melted. Lightly oil a half sheet pan. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours. Yield: 2 cups Polenta.
Note: The dressing and polenta croutons can be prepared 1 day ahead up to this point. Cover the dressing and polenta croutons separately and refrigerate. Rewarm the polenta croutons on a baking sheet in a 350°F oven before serving.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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