I take it all so much for granted now that i didn't think to mention a
technique taught me by the ER (Elderly Relative).

However upon reading Judy's contribution i was reminded of it. And a
need to have a salad

But the first time i ever saw the ER (Elderly Relative) make a salad it
just confirmed to me she was suffering from OCD (obsessive compulsive
disorder).

Then i ate her salad and it was marvellous. Not just good tasting
excellent, but toothsome and a veritable amuse bouchee

Her trick was to patiently and with extreme diligence cut up the
broccoli, sweet peppers, cauliflower & etc. into very small dice, not
more than a quarter of an inch on a side. A slightly larger dice for
tomato, cucumber & etc.

And she served it with a big soup spoon.

I refined her technique with a very sharp knife and just slicing the
whole veggies across their grains in such a way it produced an even
smaller dice than she in her meticulous manner did, and more quickly.

And IMO this very small dice of the salad veggies makes for not only an
more easily masticated salad but one that tastes better, if only perhaps
because it is easier to chew than big hunks of raw veggies.

Thin sliced green onions are first sliced length wise and then into thin
slices.

I add canned, drained & rinsed garbanzoes and marinate the poached
chicken breast after it has been diced up in my own home made vignette.

Tossing the composed salad with the same vinaigrette.
--
JL

Judy Haffner wrote:

> Somehow I missed this post until just now, Lee. This salad is my own
> recipe, and have tried to come up with the ingredient amounts, but you
> may have to adjust some of them, according to your own tastes, This
> salad has always been very popular, and am often asked to bring it to
> potlucks, family dinners, and the like.
> Sometimes I used diced cooked chicken and sometimes cooked cocktail size
> shrimp, whatever I feel like at the time.
>
> Chicken Pasta Salad
>
> 1 pound sea shell macaroni, cooked, drained and rinsed with cold water
> Diced cooked chicken (about 2 cups, or use shrimp)
> 1/2 cup chopped green onions (tops and all)
> 5 or 6 radishes, chopped
> 6 hard cooked eggs, chopped
> 1/2 cup chopped celery
> 2 tbsp. diced pimiento
> 1/3 cup diced sweet pickles
>
> Put all together in large bowl. Add; 2 tbsp. apple cider vinegar, 1/2
> tsp. celery seed, several generous shakes of Salad Elegance seasoning,
> Salt & pepper to taste and enough mayonnaise to moisten..about 1 cup, or
> so.
> Chill well before serving.
>
> Judy
>