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Show x FAMILY WEEKLY COOKBOOK MELANIE DE PROFT Food Editor One of Ike wonderful things about talada is that there are no muny of them, and there fa a favorite for everybody. Salad are family fare because they are packed with the foods everyone needs evwy day, made attractive hy their erupness, their refreshing favor, and their eyoeppeal. Salads are party fare, too, became they are so beautiful, so flavorful, so satisfying and so easy to serve. S&Ude Nieoiss (see photo) A salad inspired by one that's a e favorite in Nice, France. long-tim- with the desired amount of Creamy Salad Dressing (see recipe). Spoon into lettuce cups on chilled salad plates. Creamy Salad Dressing Salad Dressing, (sea recipe) salad cup mayonnaise-typ- e 1 frozen thawed with cup dressing whipped topping. Refrigerate until ready to use. Before serving, stir vigorously to blend. About cup salad dressing Blend 3 cooked potatoes, sliced 1 pkg . (9 os.) frosea green beans, fftofctid 1 clove garlic, halved 1 small head Boston lettuce 2 cans or 7 ox. each) (ft tuna, drained 1 mild eaton, Bartered and thinly shced 2 ripe tomatoes, cot in wedges Pimiento Cheese Avocado Salad 2 d 1 can (2 eft, quartered os.) rolled anchovy Wets, drained cap pitted ripe olives hard-cooke- Y4 1 4 Ripe avocados tablespoon cape" In separate bowls pour enough salad dressing over warm potato slices and cooked beans to coat thor1. oughly. 2. Before serving, rub the inside of a Urge, shallow salad bowl with the cut surface of the garlic. Line the bowl or a large serving platter with the lettuce. 3. Unmoid the tuna in center of bowl and separate into chunks. 4. Arrange separate mounds of the potatoes, green beans, onion, tomad toes, and eggs in colorh ful groupings around the tuna. hard-cooke- Gar-nis- with anchovies, olives, and capers. 5. Pour dressing over all before 6 to 8 servings serving. Salad Dressing: Combine in a jar olive or salad oil, cup 2 tablespoons red wine vinegar, a teamixture of 1 teaspoon salt, spoon pepper, and 1 teaspoon dry mustard, 1 tablespoon finely chopped chives, and 1 tablespoon finely chopped parsley. Shake vigorously before pouring over salad. or bottle WfteSririt Toss assorted jar or can (7 os.) whole pimientos, drained ; pat dry with absorbent paper (keep each piadeato in one piece if possible) 1 pkg. (8 os.) cream cheese, softened Yt cap minced ripe olives 1 tablespoon minced parsley Hi teaspoon seasoned salt teaspoon freshly ground pepper Few grains cay ease pepper Salad greens Creamy Pimieato Dressing (see recipe) 1 Salad Ay chilled fresh fruit miniature marshjnallows and pieces 1. Cut avocados into halves; peel remove pits. Enlarge the pit cavities with a spoon, reserving scooped-ou- t avocado. Roughen the surfaces of cavities with a spoon or fork. Brush surfaces (except cavities) with lemon juice. 2. Line the cavities with pimientos and trim evenly around edges. Mince leftover pimiento. 3. Mix thoroughly the cream cheese, reserved avocado, minced pimiento, olives, parsley, and seasonings. 4 Fill lined avocados with cheese mixture, spreading it smoothly on top. (To use any leftover cheese mixture, see Stuffed Cucumber Slices.) Wrap each half in moisture-vaporpromaterial ; chill thorough- of ly. 3. When ready to serve, halve each filled avocado shell lengthwise and arrange quarters on crisp salad greens. Serve with Creamy Pimiento Dressing. Accompany with a platter of sliced cold roast beef and a bas8 servings ket of hot rolls. Crispy Caraway Salad cup mayonnaise 2 Stuffed Cucumber Slices: If you have a small quantity of the cheese mixture left after filling the avocados, try this salad (or appetizer) idea. Using a sharp knife or an apple corer, core a firm, nicely shaped cucumber, removing all the seeds. Score the cucumber hollow with a fork or sharp knife; stuff with paper toweling to absorb as much moisture as possible. Remove toweling and fill hollow with cheese mixture; chill. Cut in slices to serve. Creamy Pimiento Dressing Mix y cup mayonnaise with cup dairy sour cream. Season with teaspoon salt, teaspoon pepper, and 2 tablespoons lemon juice. Stir in 2 tablespoons each minced pimiento and parsley. Garnish with additional pimiento and parsley. Serve as a dressing for stuffed avocados and cucumbers. tablespoon eider vinegar H teaspoon salt H teaspoon sugar ft to teaspoon caraway seed 4 cups thinly shced cauUlower ft head lettuce, tarn into large chunks ft rip sliced radishes Yi cap shredded Swisa cheese Accent 1. Blend mayonnaise, sour cream, vinegar, salt, sugar, and caraway 'seed. 1 In a large bowl, toss vegetables and cheese together, sprinkle generously with Accent, and mix lightly with the dressing. Chill. 8 to 10 servings Caraway-Garbanz- o garlic-Frenc- Tomato Aspic can (44 os.) tomato Juice 3 teblespeens lemon Juice 1 mall oaioa, chopped 1 teaspoon butter or marga1 teaspoon soy sauce in a small skillet and heat Stir in Va cup walnut halves, turning occasionally until nuts are toasted. Spoon over chilled assorted salad greens tossed with bottled Italian-typ- e salad dressing or thousand island-typ-e salad dressing in a chilled salad bowl. Blend 1 all-purpo- se 1 teaspoonsalt ft teaspoon pepper Yt teaspoon celery salt Vi teaspeen cayenne pePPcr Yt teaspoon paprika lft cups cold water 4 ear. unfavored gelatia 1 1 1 Sauerkraut Slaw 2 caps (lfi-o- s. can) sauerkraut, drained and snipped with 1 1 oaioa, chopped (about cup) green pepper, sliced (about eup) 1 napared red apple, diced (small) ; about leap Vi to ft cup sugar 1 eaa (1C ex.) sliced tomatoes, . drained 1. Combine all ingredients except tomatoes in a serving bowl; toss until well mixed. Cover and refrig- erate. 2, Before serving, overlap canned tomato slices around edge of bowl. Sprinkle slices with seasoned pep- 8 to servings Or use canned tomato wedges. li Bean Salad Drain 1 can (16 ox.) garbanzos and blend with 2 tablespoons bottled salad h or Italian-typ- e dressing; toss with Crispy Caraway Salad before serving. Toasted Soy Walnuts for Tossed Salad rine and tablespssns dairy sour cream 1 cup sliced pimJeato-stuffe- d olives cup slivered blanched ahuoads, can (4 ft or.) artichoke heart, drained and cut in wedges Pour the tomato juice into a saucepan. Mix in lemon juice, onion, and seasonings. Bring to boiling. 2. Soften gelatin in the cold water ic a large bowl. Strain hot tomato mixture into gelatin and stir until gelatin is dissolved. Refrigerate until thoroughly chilled. 3. Arrange the sliced olives, slivered almonds, and artichoke wedges evenpan. ly over bottom of a lSx9-iGently pour the cooled tomato mixture over them. Chill until firm. 4. Cut into servings and put onto salad greens. Accompany with 1. n. pe ssLJ iuuiisT About If servings (Continued on page 14) |