Monday, March 31

Dallin H. Oaks Salad

My new friend Melissa Rozsa requested the recipe for the salad that we served Elder Oaks when he visited for a leadership conference a couple of weeks ago. It was really quite tasty. Rachel helped me tweak it and it was delicious.
1/2 head of Green Cabbage - chopped
1/2 head of Red Cabbage - chopped
4 carrots grated
1 chopped red pepper
1 chopped green pepper
1/2 bunch chopped cilantro
1/2 cup chopped peanuts - (rough chop)
 2 TBS sesame seeds toasted
4-6 Chicken breasts grilled (you can either chop up the grilled chicken and put it in the salad or slice it diagonally and put it on top). For Elder Oaks I marinaded the chicken in a mango marinade from Ralphs. I don't know the name of it but it was in the marinade section and it was so yummy.
1 chopped mango
handful per person of Tortilla Strips. I got mine at Ralphs - Kroger brand - the original flavor.
This serves 4-6 For the luncheon I mixed the red and green cabbage, carrots, red and green peppers, and cilantro and dressed it with the dressing below. I put that salad mix on the tortilla strips, then top that with mangoes, peanuts, chicken, a drizzle of the dressing watered down with milk and sesame seeds.

1 Cup mayonnaise
3-6 TBS sugar
1 tsp sesame oil
1/4 Cup soy sauce
3 TBS balsamic vinegar.
Mix the dressing with a whisk and it is ready to go.