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China Mie Sausage Bucket Salad Recipe

Ingredients

4 green bell peppers, chopped

4 celery, grated

1/4 cup cordian cream, divided

3 cubed, shiitake mushrooms

8 potatoes, peeled, cubed and finely chopped

3 carrots, grated

1 tablespoon vegetable oil

1 tablespoon lemon juice

1/2 teaspoon dried basil

salt and pepper to taste

Directions

Combine sliced vegetables, celery, cream and crumbled chicken at salad counter; set aside. Whisk left-over chicken broth, water, lemon juice, basil, salt and pepper. Pour over vegetables and bowl. Serve immediately or refrigerate.

Comments

Lisi P writes:

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Great salad recipe as written. I did tweak it a little by using a "Cajun" shrimp, and even then still used baby bella. This needs to serve some special someone, because otherwise it is a meal you can certainly enjoy with a spoon. You could use canned salmon, or even few slices of jumbo shrimp. Just make sure to ask for a wrap, cause otherwise it's watery. Oh, and my microwaved potatoes didn't cook them long enough. :(
ibippliz writes:

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I made this salad tonight and it looked so good even without wishing I would have. The Chinese sausage had an amazing texture and gave the salad a nice chinese flavor. Although I did not have enough ice cream for the entire recipe, I still used up some of the left over, and did serve some plain to go.
BrotoshProdogy writes:

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Just took these out of the oven - didnt take any pictures but they came out pretty tasty indeed ;)