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Salade A La Volaille

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  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Paprika 1⁄8 Teaspoon
  Cayenne 1 Dash
  Egg yolk 1
  White wine vinegar 1 Tablespoon
  Salad oil 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Torn lettuce 6 Cup (96 tbs)
  Cooked turkey/Chicken 1 1⁄2 Cup (24 tbs), cut in strips
  Canned artichoke hearts 7 Ounce, drained, halved (1 Can)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Anchovy fillets, 6 , halved
  Capers 2 Tablespoon, drained

In small mixing bowl combine salt, mustard, paprika, and cayenne; blend in egg yolk.
Add vinegar; mix well.
Add oil, a teaspoonful at a time, beating constantly with electric mixer till 2 tablespoons have been added.
Add remaining oil in increasing amounts, alternating the last 1/4 cup with lemon juice.
In large salad bowl combine lettuce, turkey, artichokes, olives, anchovies, and capers.
Toss with enough of the dressing to coat. (If desired, thin dressing with a little milk.)

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2811 Calories from Fat 2158

% Daily Value*

Total Fat 262 g403.4%

Saturated Fat 15.2 g76.2%

Trans Fat 3.9 g

Cholesterol 383.6 mg127.9%

Sodium 5227.6 mg217.8%

Total Carbohydrates 44 g14.6%

Dietary Fiber 18 g72.2%

Sugars 6.4 g

Protein 85 g170.2%

Vitamin A 589.5% Vitamin C 185.2%

Calcium 109.4% Iron 181.5%

*Based on a 2000 Calorie diet

Salade A La Volaille Recipe