My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, April 9, 2010

Kentucky Chef's Salad

I know this has nothing to do with traditional "horse racing food", but I have to post something a little lighter. After that huge Easter dinner I start talking about pies, cakes and pudding. I gained 10 pounds just talking about it, and we have a lot more to go. Everyone loves a good chef's salad. I have suggested a French Dressing, but use your favorite.

You will find this on the menu in the Clubhouse at Keeneland Race Course.

Kentucky Chef's Salad
6 servings
print recipe

1/2 head iceberg lettuce, shredded
3 heads Bibb lettuce (or about 1/2 head Boston lettuce)
About 1/2 cup French Dressing, or dressing or choice
2 hard-cooked eggs, quartered
2 ripe tomatoes, peeled and quartered
1 cup julienne strips baked chicken
5 slices cooked crisp bacon, crumbled

Shred the iceberg lettuce into a large bowl and separate leaves of the Bibb lettuce. Toss with half the dressing until all greens are coated. Arrange egg quarters and tomato quarters around bowl and mound chicken in center.

Sprinkle bacon over chicken then dribble remaining dressing over all.

Don't you feel healthier already. Don't worry about the bacon, that's less than a slice per person.

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