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  Marinated Cutlet Salad
 
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Bryniegrei follow me send pm

Submitted:
  2013-02-05
Prep Time:
  not specified
Yield:
  8 (servings)
Difficulty Level:
  Quick and Easy
Category:
  Fleishig (Meat)
Meal:
  Lunch
  Dinner
Course:
  Appetizers
  Salads
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Oven Cook
Occasion:
  Shabbos
  Yom Tov
  Purim
  Shavuos
Main Ingredients:
  Chicken
  Corn
  Peppers
Source:
  Brynie Greisman - Family First
Bracha:
  not specified

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Marinated Cutlet Salad
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When people traipse into the Purim seuda at all different times, it’s very convenient to have a cold entrée to serve, as opposed to a hot one that you have to keep rewarming. This recipe first appeared in Mishpacha Magazine.
 
Ingredients
1 lb (1/2 kilo) chicken cutlets
Marinade: 1 Tbsp honey
1 Tbsp mustard
½ Tbsp olive oil
2 Tbsp fresh lemon juice
½ tsp curry or to taste
¼ tsp kosher salt
Dash pepper

Salad:
lettuce
colored peppers thinly sliced
scallions sliced
baby corn cut into chunks
bamboo shoots optional

Dressing:
1 ½ Tbsp soy sauce
¼ cup oil
¼ cup vinegar
¼ cup sugar
Shake of ginger
2 or more cloves of garlic crushed

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Preparation
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Helpful Hints
Tip: For a low-fat version, use half oil and half water in the dressing.
 
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Comments / Reviews
I want to make this recipe but I can't see the amounts of each ingredient. Can someone please help me?
pointsleon, 2017-02-28
 
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