This is a print preview of "Salad Nest Appetizers" recipe.

Salad Nest Appetizers Recipe
by Global Cookbook

Salad Nest Appetizers
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  Servings: 12

Ingredients

  • 24 x Frzn mini phyllo dough shells (Or possibly if you are going to make all 3 fillings you would need 72 shells)
  • 2 c. Cooked chicken, finely minced
  • 1/2 c. Sliced almonds, toasted &, minced
  • 1/4 c. Red onion, finely minced
  • 3 Tbsp. Fresh parsley, chopped
  • 2 Tbsp. Capers, rinsed, patted dry &, minced
  • 1/2 c. Mayonnaise
  •     Toasted sliced almonds, for garnish
  • 4 ounce Smoked ham (about 1 c.), finely minced
  • 3 lrg Large eggs, hard-cooked, cooled &, finely minced
  • 1/2 c. Mayonnaise
  • 1/4 c. Fresh dill, finely snipped
  • 1 Tbsp. Cider vinegar
  • 1 Tbsp. Dry mustard
  •     Fresh dill springs & sieved egg yolk, for garnish
  • 12 ounce Crabmeat (about 2 c.), picked over
  • 5 med Red raishes (about 1/4 c.), finely minced
  • 1 med Scallion (about 1/4 c.), finely minced
  • 1/3 c. Mayonnaise
  • 1/4 c. Fresh cilantro, finely minced
  • 1/2 tsp Lime peel, freshly grated
  • 2 tsp Fresh lime juice
  • 1/2 tsp Dark sesame oil
  • 1/4 tsp Warm pepper sauce
  •     Thinly sliced scallion greens, for garnish

Directions

  1. Thaw mini phyllo shells.
  2. For each filling: Mix all ingredients together (except for garnishes)
  3. till well blended. Just before serving, spoon rounded Tbsp. into room temperature shells; garnish. Each filling recipe make sufficient for 24 shells. Fillings may be made 1 day ahead. Store, tightly covered, in the refrigerator. Make sure shells are brought to room temperature before filling.