Toss of the Diced

A friend claims that she created this salad one day by tossing just about anything decent she could find in her refrigerator and pantry into a bowl. Ann’s original version used tuna, but over the years, I’ve also made it with cooked turkey and chicken.

When I don’t have leftovers, roasted chicken pieces from the deli section of the supermarket do the trick. Neither of us would consider binding it with anything but Miracle Whip, but I recognize that some are loyal to the other camp.

The peach dessert is delicious topped with whipped cream or vanilla ice cream, but the lemon sorbet I recently tried on it was the best combination yet.

Menu (30 MINUTES OR LESS)

Ann’s Salad

Warm Dinner Rolls

Amaretto Peaches

COUNTDOWN

30 minutes before: Prepare salad and refrigerate.

15 minutes before: Preheat oven. Prepare crumb mixture for dessert.

10 minutes before: Heat rolls. Prepare dessert.

During meal: Bake dessert.

INGREDIENTS

STAPLES

Amaretto

Cheddar cheese

Chopped pecans

Golden raisins

Salad dressing spread or mayonnaise

Sweet gherkins

SHOPPING LIST

1 (13-ounce) package coconut macaroons

1 (2 1/2- to 3-pound) cooked chicken

4 dinner rolls

1 head iceberg lettuce

4 peaches

1 small bunch seedless green grapes

1 red onion

1 pint lemon sorbet, vanilla ice cream or whipping cream, optional

ANN’S SALAD

4 cups torn iceberg lettuce

2 cups large-diced cooked chicken

1/2 cup golden raisins

1/2 cup halved seedless green grapes

2 sweet gherkins, minced

1/2 cup chopped pecans

1/4 cup finely chopped red onion

1/2 cup small cubes Cheddar cheese

1 cup salad dressing spread or mayonnaise

Combine lettuce, chicken, raisins, grapes, sweet gherkins, pecans, onion and cheese in large bowl. Toss with salad dressing spread.

4 servings. Each serving:

583 calories; 634 mg sodium; 92 mg cholesterol; 37 grams fat; 39 grams carbohydrates; 27 grams protein; 1.33 grams fiber.

AMARETTO PEACHES

The peaches can be baked ahead of time, but they taste best right out of the oven. I always bake them while the main course is being eaten.

3 to 4 coconut macaroons, crumbled (1 cup)

2 tablespoons amaretto

4 peaches

Lemon sorbet, vanilla ice cream or whipping cream, optional

Combine macaroon crumbs and amaretto and allow to stand until liquid is absorbed, 10 to 15 minutes.

Halve and pit peaches and place, hollow side up, in baking dish.

Spoon about 1 tablespoon crumb mixture onto each peach half. Bake at 350 degrees 15 to 20 minutes.

Serve warm with sorbet, ice cream or whipped cream, if desired.

4 servings. Each serving, without sorbet:

144 calories; 7 mg sodium; 21 mg cholesterol; 4 grams fat; 22 grams carbohydrates; 2 grams protein; 0.96 grams fiber;

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Kitchen Tip

The skins are left on the peaches in this recipe, but they can be removed if you prefer and have a few extra minutes. Pour boiling water over the fruit, let stand about 30 seconds and the skins will slip off easily under cold running water.

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SHORT CUTS

Buy pecans that are already chopped.

It doesn’t take long to wash and tear 4 cups of lettuce, but prepared packaged lettuce may be substituted.

* Plates and tablecloth from Room With a View, Santa Monica.