Mobile Food Food Recipes On Your Mobile Device

Dressing

• 1 cup sour cream
• 1/3 cup chutney, finely chopped
• 1 teaspoon curry powder
• 1 tablespoon lime juice

Salad

• 2 cups cooked chicken or 2 cups turkey, shredded
• 1/3 cup california raisins
• 1 bunch green leaf lettuce
• 1 quart chopped iceberg lettuce
• 1/3 cup shredded coconut, toasted
• 1/4 cup slivered almond, toasted
• 1/4 cantaloupe, peeled and cut into 4 slices
• 1/4 honeydew melon, peeled and cut into 4 slices

Directions:

1. Combine sour cream, chutney, curry and lime juice. Mix well.
2. In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
3. Cover and chill chicken mixture and remaining dressing.
4. To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
5. Stir coconut and almonds into chicken mixture.
6. Spoon mixture into center of bowl or platter.
7. Arrange melon slices around chicken mixture.
8. Serve remaining dressing on the side.

• 2 tablespoons vegetable oil
• 1 onion, peeled and sliced
• 1 garlic clove, crushed
• 3 cups water
• 1 (16 ounce) can whole tomatoes, undrained
• 1 cup dry lentils, rinsed
• 1 cup carrot, peeled and sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• 2 tablespoons fresh parsley, chopped (OR you can add fresh spinach at the end to wilt into the soup)

Directions:

1. In a medium pot or dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender.
2. Add water, tomatoes with their juice, and lentils. Cover and simmer for 15 minutes.
3. Add carrots, worcestershire sauce, vinegar, and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender.
4. Garnish with chopped parsley (OR you can add fresh spinach and wilt it into the soup).