Salads and Salad Dressings

Pineapple Slaw

1 cup shredded cabbage
2/3 cups grated raw carrots
1 cup diced canned pineapple
Fluffy Cream Dressing

1/4 cup walnuts or pecans

Mix the first 3 ingredients with salad dressing. Sprinkle with broken nuts

Cucumber Salad with Sour Cream

Choose long, firm, slim cucumbers. Pare. Cut crosswise in 1/8 inch slices. Drop into salted ice water for 1 hour. Drain well. Beat 1/2 cup sour cream, 1 tablespoon vinegar, 1 tablespoon sugar, and 1/8 teaspoon salt. Mix dressing and cucumber. Chopped [parsley and shredded onion may be added.

Summer Salad

1 1/2 cups chopped cucumber
1/2 cup chopped green onion
1/2 cup diced celery

1/2 cup grated raw carrot. Mix all together well and serve on lettuce with French Dressing>

Green Pea Salad

1 1/4 cups peas
1/2 head shredded lettuce
1 small onion, minced
2 medium tomatoes
2 hard boiled eggs

Thousand Island Dressing.

Combine peas, lettuce, onion. Slice tomatoes and eggs. Mix gently with the dressing, being careful not to break egg slices or tomatoes. Or garnish top of salad with tomato and egg slices.

Creamy Potato Salad

6 cold boiled potatoes
2 hard boiled eggs
1/2 grated onion
1 teaspoon mustard
1 teaspoon salt
dash of pepper
2 tablespoons vinegar
1 cup milk or cream

2 tablespoons butter

Cut potatoes in small cubes, add chopped egg whites and onion. Mash egg yolks, add mustard, salt & pepper. Mix thoroughly and add vinegar. Heat milk or cream to boiling point and pour slowly on egg mixture. Add butter. When butter has melted, pour mixture over potatoes. Cool and serve on lettuce with Boiled Salad Dressing.

Crab Meat Salad

1 pound crab meat
4 hard boiled eggs
1/2 cup almonds
2 cups heavy cream
1 cup mayonnaise
salt & paprika
lettuce

1 green pepper or pimento

Pick over the crab meat and discard membranes. Chop egg whites. Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients. Whip the cream very stiff, fold into the mayonnaise, add salt & paprika. Add to crab mixture. Serve on crisp lettuce; garnish with strips of green pepper or pimento and top with diced egg yolk.

Shrimp and Pineapple Salad

6 slices of pineapple
lettuce
1 large green pepper
1 1/2 pounds boiled shrimp, chopped

French Dressing

Place slice of pineapple on lettuce; on top of this place 1/2" ring of green pepper. Full center of pepper with shrimp. Cover with French Dressing and serve cold.

Avacado Pineapple Salad

1 avacado
2 slices pineapple
lettuce
1 teaspoon salt
1/4 teaspoon paprika
2 tablespoons lemon juice

1 teaspoon lime juice

Peel avacado and cut pulp into small pieces. Cut pineapple in cubes. Arrange on crisp lettuce. Mix the rest of ingredients and pour over fruit. Or cut the avacado in half, pare, remove stone, fill center with pineapple and pour French dressing over all.

Peach Salad

Arrange halves of peaches, hollow side up, on lettuce or endive. Chop hearts of celery and almonds; moisten with mayonnaise and fill cavity of each peach. Cover, if desired, with another half peach, top with mayonnaise and over this a soft cranberry jelly.

Waldorf Salad

2 cups of diced celery
2 cups of diced apples, but not peeled
mayonnaise
1 cup of broken pecan and walnut meats

lettuce

Mix diced celery and apples with mayonnaise. Fold in the nuts. Serve on lettuce

SLIM POTATO SALAD

4 to 5 russet potatoes
1/2 cup non-fat yogurt
3 tablespoons reduced calorie mayonnaise
1 teaspoon tarragon
1 teaspoon Dijon mustard

1/2 teaspoon salt

Scrub potatoes thoroughly. Steam until tender. Combine remaining ingredients and set aside. Cut potatoes into chunks (do not remove skin). Pour sauce over potatoes so they are thoroughly coated. Serve warm or cold. Makes 6 servings (105 calories per serving)

HONEY'S CITRUS NUT SALAD

1 bunch red-tipped lettuce, torn into pieces
1 11-oounce can mandarin oranges, drained
3 green onions, chopped
1 teaspoon chopped parsley
2 tablespoons honey
1 4-ounce package slivered almonds, pecans or coarsely chopped walnuts
Sweet & Sour Dressing: 1/4 cup salad oil
2 tablespoons vinegar
2 tablespoons sugar

1/2 teaspoon salt

Gently toss first four ingredients. Heat honey in skillet. Add nuts, and stir until browned. Sprinkle nuts over salad. Combine salad dressing ingredients, and add to salad, tossing well.

Fluffy Cream Dressing

1/2 cup sugar
1/2 teaspoon cornstarch
1 teaspoon dry mustard
1 teaspoon sugar
2 tablespoons melted butter
2 egg yolks
3/4 cup cream

1/4 cup vinegar

Mix dry ingredients with the melted butter; beat yolks and cream. Combine the 2 mixtures, gradually add the vinegar. Cook in a double boiler until it thickens, stirring constantly.

French Dressing

1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon white pepper
1 1/2 tablespoons vinegar
1 1/2 tablespoons lemon juice

6 tablespoons salad oil

Mix all ingredients with electric mixer until well blended. Serve cold. Use to marinate boiled meats, vegetables and salads. If desired, add a few drops of onion juice, or rub salad bowl with slice of garlic or onion. Shake well before using.

Roquefort Cheese Salad Dressing

1/4 pound Roquefort cheese
4 tablespoons cream
4 tablespoons olive oil
1/4 teaspoon paprika

3 tablespoons lemon juice

Rub the cheese through a sieve, mix gradually with cream and olive oil, season, add lemon juice gradually, and mix until well blended.

Mayonnaise

1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon sugar
dash of cayenne pepper
2 egg yolks
1 1/2 to 2 cups of salad oil
1 tablespoon lemon juice

3 tablespoons tarragon vinegar

Have all the ingredients and bowl cold. Put dry ingredients in mixing bowl. Add egg yolks, beat well with electric mixer. Pour in 1/4 cup oil, drop by drop at first, then in a steady stream, beating constantly. Gradually add the lemon juice and vinegar and the remaining oil, beating between each addition until mixture is thoroughly blended and thick. Keep very cold. If it should separate while mixing, beat a yolk of egg with 1 tablespoon of cold water and beat the separated mixture into it very slowly until thick

Garlic French Dressing

1/3 cup sugar
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1/4 cup lemon juice
1/2 cup tarragon vinegar
1 cup olive or vegetable oil
2/3 cup ketchup
1 medium grated onion

1 clove of garlic cut into 4 pieces

Combine ingredients in order given; shake well. Remove garlic before serving.

Thousand Island Dressing

2 tablespoons green pepper, cut fine
2 tablespoons of pimento, cut fine
1 teaspoon onion juice
1 chopped hard boiled egg
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 tablespoons chili sauce
1 cup mayonnaise
salt
paprika

3/4 cup whipped cream

Mix the first 7 ingredients, add a little salt and paprika, blend thoroughly with the mayonnaise and fold in the cream. Serve cold.

Horseradish Cream Dressing

1/2 cup heavy cream
3 tablespoons vinegar
1/4 teaspoon salt
dash of pepper

2 tablespoons grated horseradish

Beat cream until it begins to thicken, add vinegar gradually; continue beating until cream is stiff; add salt and pepper and fold in the horseradish.

Fruit Salad French Dressing

1/4 cup olive oil
2 tablespoons grapefruit or orange juice
1/2 teaspoon salt
1/4 teaspoon paprika
1 teaspoon confectioners sugar

2 tablespoons lemon juice

Mix in order given; chill. Shake well before serving.

Lemon Cream Dressing

1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon paprika
2 eggs or 4 egg yolks, beaten
2 tablespoons lemon juice
1/3 cup water
2 tablespoons butter

1 cup heavy cream, whipped

Mix dry ingredients, add eggs, lemon juice and water, cook over boiling water, stirring constantly. Add butter, cook until thick; cool. When ready to use add the whipped cream.

Dieter's Salad Dressing

1/4 teaspoon salt
1/4 teaspoon mustard
1/8 teaspoon pepper
2 tablespoons sugar
1 tablespoon finely chopped onion
2 tablespoons vinegar

2 tablespoons lemon juice

Mix all ingredients. Keep Refrigerated.

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