Salad Nest Appetizers

* Exported from MasterCook *

Salad Nest Appetizers

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad Nests
24 frozen mini phyllo dough shells (Or if you are going to
make all 3 fillings you would need 72 shells)
Almond Chicken Filling
2 cups cooked chicken -- finely chopped
1/2 cup sliced almonds, toasted & -- chopped
1/4 cup red onion -- finely chopped
3 tablespoons fresh parsley -- minced
2 tablespoons capers, rinsed, patted dry & -- chopped
1/2 cup mayonnaise
toasted sliced almonds -- for garnish
Ham & Egg Filling
4 ounces smoked ham (about 1 cup) -- finely chopped
3 large eggs, hard-cooked, cooled & -- finely chopped
1/2 cup mayonnaise
1/4 cup fresh dill -- finely snipped
1 tablespoon cider vinegar
1 tablespoon dry mustard
fresh dill springs & sieved egg yolk -- for garnish
Crabmeat Filling
12 ounces crabmeat (about 2 cups) -- picked over
5 medium red raishes (about 1/4 cup) -- finely chopped
1 medium scallion (about 1/4 cup) -- finely chopped
1/3 cup mayonnaise
1/4 cup fresh cilantro -- finely chopped
1/2 teaspoon lime peel -- freshly grated
2 teaspoons fresh lime juice
1/2 teaspoon dark sesame oil
1/4 teaspoon hot pepper sauce
thinly sliced scallion greens -- for garnish

Thaw mini phyllo shells.

For each filling: Mix all ingredients together (except for garnishes) until
well blended. Just before serving, spoon rounded tablespoons into room
temperature shells; garnish. Each filling recipe make enough 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.

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