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Show MELANIE DE PROFT FAMILY WEEKLY COOKBOOK Food Editor Salad mIokIii national salad month. It a reminder to include vitamin-minerrich salads such as these in your daily meal planning. May is is al Pineapple Seabreeze Salad : can (1 lb. 14 ox.) pineapple chunks Spicy Tomato Dressing (see recipe) 2 cops shredded crisp sslsd greens Crisp romaine leaves 2 cups cooked deTeined shrimp 2 cups grapefruit segments 1 cucumber, pared and sliced 1 Drain pineapple, reserving cup pvrup; prepare and chill Spicy Tomato Dressing. Thoroughly chill all salad ingredients. 2. To assemble salad, line bottom of chilled salad bowl with shredded greens and put romaine around edge. Arrange pineapple, shrimp, grapefruit, and cucumber in the bowl. Serve with the chilled salad 6 servings dressing. 1. Spicy Tomato Dressing cup reserved pineapple syrup cup light corn syrup 4 cup wine vinegar i teaspoon seasoned salt j teaspoon pepper 'i teaspoon dry mustard 'j teaspoon celery seed cup catsup '4 cup salad or cooking oil Pour pineapple syrup, corn syrup, Vj and vinegar into a salad dressing bottle. Add a mixture of next four ingredients, cover, and shake well. Add the catsup and oil; shake vigorously to blend. Chill at least 1 hour. Shake well before using. About iVfe cups dressing Confetti Potato Salad for a Crowd 5 lbs. potatoes, pared, cubed, cooked, and drained French dressing 'i cup lemon cup juke 1 tablespoon garlic salt 1 teaspoon salt 'i teaspoon Accent '4 teaspoon black pepper l4 teaspoon dry mustard d 9 eggs, 'chilled x hard-cooke- and diced cucumber, pared, seeded, and chopped 1 bunch green onions, chopped 1 jar or can (4 oi.) pimiento, drained and coarsely chopped 1 Vt cups mayonnaise 1. Put potatoes into a large bowl 1 14 Family Weekly, April S8, 1988 - fc Shrimp in a pretty Seabreeze Salad add protein to this and pour over them a mixture of the next seven ingredients. Cover and refrigerate 1 to 2 hrs., turning several times. 2. Thoroughly drain potatoes. Add remaining ingredients and toss to coat. Chill before serving. 3. Accompany with a Lazy Susan filled with a variety of raw vegetables: celery, radishes, green onions, carrot sticks, zucchini slices, and green pepper About 18 servings cauliflowerets, strips. Molded Medley Lime-Vegetab- le 1 pkg. (6 oz.) lime-flavor- gelatin 2 cups boiling water 1 cup cold water 2 tablespoons cider vinegar cup bottled green goddess salad dressing 1 cup chopped fresh spinach 1 enp thinly suced cauliflowerets cup thinly sliced radishes !4 cup thinly sliced green onion (including tops) 'j 1. Pour boiling water over gelatin in a bowl; stir until completely dissolved. Blend in the cold water and vinegar. Chill until slightly thickened, stirring occasionally. 2. Add salad dressing and beat with a rotary beater until blended. Mix in remaining ingredients. 3. Turn into a fancy mold and up vitamin-ric- h -- 1 salad. chill until firm. Unmold onto a chilled serving plate and surround with watercress. If using a ring mold fill center, also, with waterAbout 8 servings cress. Tossed Salad with Chow Mein Noodles tablespoons batter or margarine, melted Vi teaspoon Accent teaspoon garlic salt Vi teaspoon curry powder 1 can (3 oz.) chow mein noodles 2 qts. torn salad greens French dressing (commercial or your favorite recipe) 1. Mix the first four ingredients. 3 Turn noodles into a shallow pan, drizzle with the butter mixture, and stir until evenly coated. 2. Heat in a 200F. oven for 15 min., or until heated. 3. In a salad bowl, toss noodles with greens and desired amount of dressing. Serve immediately. 8 to 10 servings Green and Gold Tossed Salad Toss together chilled, torn salad chilled mangreens, darin orange sections, chunks of chilled avocado, and onion salad dressing, prepared from a mix or bottled. Serve at once on chilled salad plates. well-draine- d, |