Salads - Include a Cold or Hot Salad in Your Brunch Menu

Whether you decide to make a hot, casserole-type salad or a colorful layered version, salads are suitable for many brunch menus. Use one of our recipes as is or substitute vegetables and fruits in season for a crowd pleasing dish.

If you have any questions or suggestions, please contact us at recipes@brunchandbeyond.com.

Chicken Salad	Layered Basil Salad
Crab Salad	Old Fashioned Egg Salad
Hot Turkey Salad

Chicken Salad

8 boneless, skinless chicken breasts, cooked & diced
1/2 c. diced red onion
3/4 c. mayonnaise
2 tbs. Dijon mustard
2 c. diced celery

1. Combine all ingredients in a large bowl.
2. Refrigerate until well chilled.

Crab Salad

2 cans crabmeat, drained
1/2 c. mayonnaise
2 tbs. chopped parsley
2 tbs. snipped chives
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1 c. diced, peeled cucumber
4 hard cooked eggs, quartered, optional

1. If necessary, remove cartilage from crabmeat.
2. Mix together mayonnaise, parsley, chives, Worcestershire sauce, and lemon juice in a medium bowl until well combined. Add crabmeat and cucumber and toss lightly.
3. Refrigerate, covered, until well chilled. Garnish with hard cooked eggs, if desired.

Hot Turkey Salad
Makes 6 servings

2 c. chopped celery
2 c. chopped cooked turkey
2 tbs. lemon juice
1/2 tsp. salt
1 c. mayonnaise
1/2 c. toasted almonds
1 c. crushed potato chips
1/2 c. shredded cheddar cheese

1. Preheat oven to 400 degrees. Grease a 9x13-inch baking dish. Set aside.
2. Mix together celery, turkey, lemon juice, salt, mayonnaise, and almonds in a large bowl. Spoon mixture into prepared pan. Top with potato chips and cheese.
3. Bake for 10 to 15 minutes or until heated through.

Layered Basil Salad

4 c. torn salad greens
4 medium carrots, julienned
1 1/2 c. cooked macaroni
2 c. frozen peas, thawed
1 medium red onion, diced
3/4 lb. cooked ham, cubed
1/3 c. shredded Swiss cheese
1/3 c. shredded cheddar cheese
4 hard cooked eggs, quartered, optional

Dressing:
1 c. mayonnaise
1/2 c. sour cream
2 tbs. Dijon mustard
1 1/2 tsp. chopped fresh basil or 1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper

1. In a large glass bowl, layer the greens, carrots, macaroni, peas, onion, ham, and cheeses.
2. In a small bowl, combine the dressing ingredients and mix well.
3. Spread dressing over the top of the salad layers. Garnish with eggs, if desired.
4. Cover and chill for several hours.

Old Fashioned Egg Salad

6 hard cooked eggs, chopped
1/4 c. mayonnaise
2 tsp. lemon juice
1 tsp. dried minced onion
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. finely chopped celery

1. Mix all ingredients together in a bowl.
2. Cover and chill.