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by

JohnaBiinn

Edited by

Tom Dorsey

PUBLISHED BY PLAYMORE INC., PUBLISHERS AND WALDMAN PUBLISHING CORP. ·

New York, New York

Printed in Canada/Cover Printed in USA

Fabulous Cookbook Series Prepared Under the Editorial Direction of Malvina G. Vogel Illustrated by Arthur Friedman Designed by lrva Mandelbaum Cover photo: Salads Galore Courtesy of Mazola Corn Oil To Bess Roberta

Acknowledgments: This writer is especially indebted to the expert advice, encouragement and cooperation of many. I am particularly indebted to Ruth Lundgren, Olive Dempsey, Chris Pines, Caryl Saunders, Claire Boasi, Anita Fial, Pat Mason, A.C. Collins, Marilyn Kaytor, Ed Justin, The Fresh Garlic Association, Lea & Perrins Worcestershire Sauce, American Mushroom Association, Tuna Research Foundation, Mcilhenny Co., Anita Mizner, Howard Helmer, Prince Foods Light Pasta, Barbara Robinson, Sunkist Growers, Inc., California Milk Advisory Board, American Egg Board, Florida Celery Committee, California Iceberg Lettuce Commission, American Dairy Association, American Spice Trade Associa­ tion, Virginia Schroeder, Alice Gautsch, Eileen Edwards Denne, Borden's Lite-Line Pasteurized Process Cheese Product, Quaker Oats Co., Carolyn Coughlin, California Fresh Market Tomato Advisory Board, Margaret Spader, Fleischmann's (unsalted margarine and 100% corn oil margarine), Florida Citrus Commission, National Broiler Council, Idaho Potato Commission, California Table Grape Commissicm, Campbell Soup Co., Angostura International Limited, Rice Council, Rae Hartfield, Betsy Slinkard, Argo and Kingsford's Corn Starch, United Fresh Fruit and Vegetable Association, Gloria Marshall, Marilyn Dompe, National Fisheries Institute, Inc., Patricia O'Keefe, California Artichoke Advisory Board, Mazola Corn Oil, Castle & Cooke Foods (Dole/Bumble Bee), Virginia Pinegreen, Donna Higgins, Del Monte Kitchens, Dot Tringali, Kay Murphy O'Fiynn, Washington State Apple Commission, Dee Munson, Lois Westlund, Egg Beaters Cholesterol-free Egg Substitute, California Avocado Commission, Charcoal Briquet Institute, Alaska Seafood Marketing Institute, Washington State Potato Commission, Hell­ mann's and Best Foods Mayonnaise, Roxie Howlett, Diamond Walnut Kitchen, Skippy Peanut Butter, Karo Corn Syrup, Planter's Peanut Oil Test Kitchen, Standard Brands, Inc., National Turkey Federation, Christine Dozel, Jan Kerman, South African Rock Lobster Service Corporation, Nucoa Margarine, Diane Cline, Frances Fleming, Virginia Schroeder, Lawry's Ltd., California Milk Advisory Board, Ray Clark, National Duckling Council, California Bartlett Growers, Inc., O'Neal F. Caliendo, Yvonne Martin, National Capon Council, National Goose Council, National Livestock and Meat Board, American Lamb Council, Olive Administrative Committee, Fleischmann's Active Dry Yeast, Blue Bonnet Margarine, California Dried Fig Advisory Board, Beef Industry Council, Peanut Advisory Board, National Pork Producers Council, Kikkoman International Inc., New Zealand Lamb Co., Jan Works, Schiling Division McCormick and Co., National Cherry Growers & Industries Foundation, Susan Martinson, Jan Sirochman, Golden Grain Macaroni Co., Sweet Potato Council of California, Donna Hamilton, B.J. McCabe, Leafy Greens Council, Marcia L. Watts, California Turkey Industry Board, Frani Lauda,ltalian Wine Center, National Macaroni Institute, J. Marsiglia, California Almond Growers Exchange, Bertelli's (olive oil, red-Italian wine vinegar, spaghetti sauce and wines), North American Blueberry Council, Fenella Pearson, Florio (dry and sweet Marsala wines), Ken Bray, 21 Brands (Liquore Galliano), Sherrie Newman, Wyler's Beef-Flavored Instant Bouillon, Jamaica Resort Hotels, Borden Company, Los Angeles Smoking and Curing Company, Mrs. Cubbison's Foods, Inc., Catherine Stratemeyer, Southern Belle English Walnuts, Denmark Cheese Association, Shirley Mack, Beans of the West, International Multifoods (Kretschmer Wheat Germ) and Imported Winter Grapes Association. d.B.

BARONET D·O·O·K·S BARONET BOOKS is a trademark of Playmore Inc., Publishers and Waldman Publishing Corp., New York, N.Y. Copyright© MCMLXXXVII by Johna Blinn. All rights reserved. No part of this cookbook may be usE!d or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. For information or permission write to Waldman Publishing Corp., 18 East 41st Street, New York, N.Y. 10017.

The Author To m an y of the top movie and television stars , Johna Blin n is a celebrity. For almost 20 years they h ave welcomed her into their homes , onto sets , just about an ywhere to talk about food , entertain ing and l ifestyles . Her colu mn , "Celebrity Cookbook, " is syn d ic ated throughout the world and appears weekl y in more than 140 newsp ap ers an d periodicals . A collection of hundreds of these conversations and recipes appe ars in Celebrity Cookbook, published by Waldman Publish ing Corpora ­ tion . Blin n is a former ass istant food editor of LOOK magazine a n d is the author of a number of books , including The Shangri-la Cookbook . Wh ile she is busy working on her first novel and screenplay, B linn still manages to serve as a frequent contributor of indepth interviews , profiles an d entertainment features to newsp ap ers and m ag azin es in the U. S. and abro ad . A graduate of the State Un iversity of Iowa , Blin n took graduate work in home economics at the Un iversity of Wiscons in and taught home economics in Iowa, Virginia and New York . Now based i n Los Angeles, she i s married t o a nationally­ known n ewspaper s yn d icate e d itor , writer and management consultant, and they have two teen age children . �

Introduction Few d ishes appeal m ore than salads , especially to Americans looking for some­ thing colorful, tastefu l a n d low in calories . Sa lads are excelle n t sources of vitamins. minerals and cellu lose . Prote in add itions - cheese . eggs. nuts. fish. poultry , meat or legu mes - can tu rn the versatile salad into a meal itself . En vision the gl ori ous sa lad! It's more than j u st an other dish . It requ ires a creative act to become a n i mprovisation . The key to making a n y successfu l sa lad is in the selection and preparati on of the i ngred ients. be it a bowl filled with sassy . crisp assorted greens dressed with a ta ngy dressing. a colorfu l array of mouth-watering fru its - in -season with a crea my-cu rry dressing , or a heartier combi nation of cooked pasta tossed with morsels of cooked seafood or j u l ie n n e strips of cooked ch icken or ham . The salad must taste as good as it looks! All it takes is i m agination and ti me to balance colors , textures and flavors . When selecti ng the sa l ad , consider c are fully the rest of the menu . The salad could provide a simple prelude to the main course . a serve -a long dish to roast or fowl , or as a dessert to "clea nse the palate ," w h e n served after the e ntree . The time of year affects both the availability of salad materials a nd the cost of creating your culinary m asterpiece . Spring and su m me r espec ially p rovid E� a host o f fresh gard e n prod uce ra nging from the first te nder spri ng lettuce t o w atercress t o the dandelions of late su m m e r . Fortu nately , the salad season is year- rou n d . thanks to the m iracle of modern transportati on and techn ology . Treat greens with te nder loving care -' they d eserve it! S hake off excess moisture after c arefu l was h ing . C h ill one to two hours in hydrator or seal in plastic bags u ntil ready to use . J ust a word about the salad dressi ng . C h oose o ils and vinegars as carefu lly as you do the greens . In fac t , it's ofte n the oils and v i negars that make the differe nce between an ord inary and a great salad . An i ncreasi ng nu mber of oils and vinegars are avai lable in supermarkets , health food and spec ialty food stores . Don't drown the salad by using too much dressing! Fortu nately , there 's a variety of excellent com merc ial salad d ress ings ava ilable on the market , ranging from ric h and h ighly caloric to d iet versions . And just a word of advice to folks who refrai n from adding mayon naise to meat salads during hot s u m mer months . A rece nt study done at the U n iversity of W isconsin , re ported in the February , 1982 , issue of "J ournal of Food Protection , " he lps d isprove the old belief that mayon n a ise- meat salads spoil more re ad ily than others . The study , in fact , proves that add ition of com mercial mayon n a ise to meat salads actually helps reduce spoilage , probably due to its high acidity (le mon j u ice or vin egar) , by retard ing the growth of harmful bacteria . The stu dy advises , however , that "add ition of mayonnaise should n ot be considered a substitute for refrigeration for preserving meat salads from a growth of food -borne pathoge ns . " Lastly , the salad can prov ide a memorable e n d ing t o the meal. b e it fresh fru it cut-up and served on a plate with crisp greens or marinated with fn�sh m i nt, compote -style , or e ncased i n sparkling jewel -toned , fruit-flav ored gelatins . Bon appetit! J.B.

CONTENTS

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MAINLY GREENS

Caesar Salad . .. .. .. .. ..... .. . . .. ... .. . .. 7 Little Caesar Salad .......... -' ............. 7 Dutch Hot Cabbage Salad . . ..... . .... .... ... 8 Orange & Red Onion Salad with Vinaigrette Dressing ... .. . . . . . . .. ... .. 8 Buffet Garden Salad ... .. .. . .. . .. . ... .... . .9 Deviled Red Cabbage Salad .. . . .. .. . . . .. . .. . 9 Escarole Salad .. . . . . . . . . . .. .... .. .. . . .. .. 9 Ever-Green Salad with Herbed French Dressing ................. 10 Garden Chicory & Onion Salad.............. 10 Chinese Spinach Salad . . ... . . . ...... ..... . 11 Garden Salad with Blue Cheese Vinaigrette . .... 11 Spinach & Mushroom Salad .. . . .. . ... ... ... 12 Tossed Greens Salad . . . .. .. . . . .. ....... . . 12 Salad de Castel Novel .... . .. ... . .. ... .. . . . 13 Western Way Salad... . .. ... . .. . ..... ..... 13 ·

FRUIT SALADS

California Walking Salad . ...... .. ... . ... .. . 14 Cherry Ambrosia Salad with Honey-Orange Dressing .. .. . . ... .. .. . . . . 14 Fresh Fruit Salad.. ........ .. . , . . . .. . . . 15 Fresh Orange Waldorf Salad .. . ... ... . .. .. . . 15 Fruit & Celery Salad .. . .... .. . ......... . . . 15 Fruit Peanut Salad . .. . . . ....... .. ... .. . . . 16 Orange & Avocado Salad . . . . . .. .. . . . ... .. . 16 Orange Fall Fruit Combo .. .... . . . .. . .. ... . . 16 Parsley-Pear Bowl........... .. .. . . . . ...... 17 Picture-Pretty Waldorfs .... .. . . .. ..... .... . 17 Polynesian Fruit Platter .. .. . . . ...... ....... 17 Pear Salad Mozambique with Spicy Dressing . .. . 18 Pineapple Banana Peanut Salad .. ... ... ..... 18 Walnut Fruit Salad Plate . . .. .. .... . ........ 19 Winter Fruit Compote .. ................... 19 .

VEGETABLE SALADS

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Celeriac & Carrot Salad ...................20 Corn Patch Salad, Microwaved .............. 20 Dilled Sour Cream-Cucumber Salad . ...... ... '20 Fall Salad Platter.. .. .. . . .. . ...... . ... .... 21 Fatoush (Mixed Vegetable Salad) .. .. ....... . 21 Fennel, Tomato & Chicory Salad . . . . . .. .. . . . . 21 Italian Salad with Croutons .. .. ........ . . . .. 22 Marinated Brussels Sprouts Salad . . .. .. ... ... 22

VEGETABLE SALADS (cont.)

Marinated Greek Salad ... . . ... .. .. . .... . . . 22 Minted Mixed Vegetable Salad . .... . ... . . . .. 23 Pepper & Onions Vinaigrette... . . . ... . . . .. . . 23 Picnic Cole Slaw ... . . . . . . . . . . . ... . .. .. .. . 23 Sliced Cucumbers & Onions with Yogurt Dressing ...... . .... . . .. . .. . . 24 Sweet Potato Salad with Honey Vinaigrette Dressing . ... ... . . .. . . . . 24 Four-Bean Salad. . .. . .... .. . . . .. . ... ..... 25 Zucchini-Carrot Salad with Blue Cheese Dressing .. ... . .. ....... . . . . 25 COMBINATION SALADS Fowl

Chicken-Walnut Sandwich Salads ... . .. . . . .. . 26 Hawaiian Fresh Pineapple Chicken Salad with Ginger Dressing . .. ... .. . ..... ... . . . 26 Cobb Salad Supreme with French Dressing ...... .. . . ..... . . . . . 27 California Summer Turkey & Fruit Salad ... .. .. 28 Festive Chicken Salad . . . .... . . . ...... . .. .. 28 Oriental Cherry Chicken Salad .. .. . ..... .... 28 Curried Chicken Pineapple Loaf .. . . . . ... . ... 29 Turkey Kidney Bean Salad . ..... . . .... . . ... 29 Hot Turkey-Broccoli Salad .. . .. .. . .... .... . 30 Turkey 'n' Spaghetti Summer Salad.. .. . .... . . 30 Pineapple-Turkey Salad with Lime Dressing . . ... . . . . ...... . .. ... . . . . 31 Turkey Salad Continental . .. . . . .. . .... . . . . . 31 Hot Salad Stir-Fry ... . . . . . . . . . . . . .. . . . . . . . 32 Pineapple Chicken Salad . . . . . . . . . .. . . .. .. . 32 Fish & Seafood

Crab-Noodle Salad . ... ..... ... . . . ... ... . . 33 Rock Lobster Green Noodle Salad.. . ....... . . 33 Crab-Corn Vinaigrette Salad ... . . . .... . . . . . . 34 Surfers' Salad . ... . . . . .. . ...... . . .. . . . . .. 34 Salmon Flower Salad . .. ... . . .... .. .. . . . .. 35 Shrimp Avocado Boats . . . .. . ..... . .. . . ... . 35 Salmon-Macaroni Salad . .. . . .. ..... .. . . . .. 36 Salmon Pasta Salad . ... ... . ... . ........ . . 36 Mushroom-Shrimp & Dill Salad . .....'........ 37 Seafood Salad with Avocado Hollandaise Dressing.. . ...... .. .. . . .. . . . 37

COMBINATION SAlADS (cont.)

MOLDED SAlADS

Fish & Seafood (cont.)

Aspic & Vegetable

Avocado Half-Shells with Seafood ..... ... .. . 38 Walnut-Shrimp Salad ...... ... ............ 38 Avocado Salad Nicoise .......... .. ........ 39 Seafood-Stuffed Tomatoes .... ........... . 39 Ripe Olive Tuna Salad Sandwich...... ... . .. . 40 Tuna Tabbouleh .... ..... . ....... ....... 40 Sunny Salmon Egg Salad .. .... ...... .. ... 41 Tunacado Stuffed Tomatoes . . . ... ........ 41 Tuna-Cantaloupe Tropicale ........... ... .. 41

Dilled Clam & Tomato Aspic .... ... . . .. ... 63 Thanksgiving Cranberry Salad with Sour Cream Dressing . .................. 63 Corn Relish Salad Mold... ........ .. ..... 64 Cottage Cheese-Pecan Ball Salad ... . ... . ... 64 Molded Cranberry Waldorf Salad ..... ... . .. 64 Chicken Mousse ......................... 65 Salmon Luncheon Mold ... ....... ........ 65 Chicken Perfection Salad .... ... . ... . 66 Easy Tomato Aspic ....................... 66 Dilled Halibut & Cucumber Salad ............ 67 Potato Salad Pie ... . . .... ....... . .... .. 67 Molded Seafood Salad .... ...... ........ 68 Turkey Salad Mold .. .. ..... .. ..... .. 68 Grape & Asparagus Aspic .. ... ........ .... . 69 Tuna-Tomato Mousse..... ... ...... .. .... 69

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Meats

Artichoke Chefs Salad with Curry Dressing ..... 42 Avocado, Spinach & Bacon Salad .. .... ..... 42 Artichokes with Hot Corn Salad ... ... .. ..... 43 Italian-Style Antipasto Spaghetti Salad ...... .. 43 Buffet Green Bean Salad... .... .......... .. 44 Dig Deep Salad.. ..... .... ....... .. .. . .. 44 Picnic Bean Salad ..... , .................. 44 Mediterranean Meatball Salad ....... ........ 45 Layered Chef Salad ....... ....... ..... . 46 Ripe Olive Pizza Salad... .... .. .......... . 46 Hot Dutch Potato Salad .... ....... ...... .. 47 Monterey Baked Salad ..... . ..,........... 47 California Salami Salad with Tarragon Dressing .. 48 Tostada Salad...... ............... .... 48 Tropical Pork Salad.... ................... 49 Yam 'n' Ham Salad ....................... 49 Frying Pan Salad of Spinach & Nectarines ...... 50 Oriental Pepper Steak Salad Cups............ 50 .

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Buffet & Dessert

Buffet Jellied Cantaloupe Salad. . .. . ........ 70 Molded Fruit Medley .. ....... .. . .. ... 70 Fresh Pear-Mint Salad ... ..... .. .... .. 71 Lemony Walnut-Vegetable Mold.... .. .. ... . 71 Fresh Strawberry Mold ... .... .... . ... . .. 72 In-the-Pink Strawberry Salad Mold . . ... .. 72 Fruit Fluff Dessert Salad, Microwaved . . ... 73 Ginger Pear Salad Mold . . ........ . . ....... 73 .

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SAlAD DRESSINGS

Angostura Sour Cream Dressing ... .. ..... 74 Basic Hot Bacon Dressing ....... .. ........ 74 Dill Dressing .. . .... ..... ........ ....... 74 French Herbed Salad Dressing .............. 75 Fruit-Whipped Cream Dressing .............. 75 Basic French Dressing . . .......... . ... ... 76 Basic Mayonnaise Plus Variations .. ... .... ... 76 Slender Blender Dressing Plus Variations..... . 77 Spicy French Dressing... ............. .. ... 77 Garlic Mayonnaise Dressing .......... .. .. 78 Ripe Olive French Dressing ........ ....... . 78 Tarragon Salad Dressing . .. .. .... ...... .. 78 Garlic Vinaigrette ..... .... .... . . .... .. 79 Golden Nugget Dressing ...... .... .. . .. .. 79 South of the Border Salad Dressing . ......... 79 San Francisco Dressing .... .............. .. 80 Summer Salad Dressing . . ... . ...... ... .. 80 Wonderful Ranch Salad Dressing .......... . 80 .

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Vegetarian

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Autumn Salad ..........................51 Avocado Accordion Salad with Pineapple-Honey Dressing ..... . ... .... 51 Bean Sprout-Sunflower Salad ........ ..... 52 Bulgur Salad .... .. ................ ... 52 Beans 'n' Rice Salad .. .. ..... ..... ....... 53 Cabbage Slaw.. .. .......... .. .. ..... 53 Carousel Rice Salad . .......... ..... ..... 53 Cold Pasta Salad for 25.................... 54 French Brie Salad .......... .............. 54 Golden Apple-Spinach Salad ... .......... .. 54 Feta Greek Salad ...... ...... .... .... .... 55 Fresh Fruit Salad with Poppy Seed Dressing . ... .. .... ..... .. 55 Garden Cheese Salad .............. .. ..... 56 Golden Carrot Salad ........ ...... .. . . .. 56 Herbed Orange & Cauliflower Salad .......... 56 Potato Salad with Ta ngy Peanut Butter Dressing .... .... ....... 57 Summertime Supper Salad .. . ....... ...... . 57 Tomato Rice Supper Salad ...... ....... .. .. 58 Vegetable Salad Surprise . ...... ..... . .... 58 "Dilled" Potato Salad . .......... ........... 59 Tossed Taco Salad with Spicy Dressing . .. .. 59 Macaroni �law .. ....... ..... ........ .. .. 60 Summer Garden Salad ...... ... ....... . . . 60 Waldorf Mac;uoni Salad ........ ... ..... . . 60 Fresh Supper Salad with Tangy Lemon Dressing . ... .... ..... ..... 61 Florida Fiesta Salad .... .. ......... ...... 61 Fresh Citrus Pasta Salad ..... ............ .. 62 Tossed Orange Salad .. . ............. ... .. 62 Winter Haven Salad ........ ............. . 62 .

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MAINLY GREENS

Caesar Salad Serves 4

· 2 cans anchovy fillets , drained % cup crisp croutons Yz cup Parmesan cheese, freshly grated 2 eggs freshly ground black pepper

2 heads romaine lettuce 1 clove garlic % cup olive oil % cup fresh lemon juice 2 tablespoons red wine vinegar

1. Wash gree ns and tear into bite - size pieces . C hill . 2 . Using huge wooden bow l , rub with garlic clove ; d iscard clove . 3 . Add greens ; add oil , vinegar and le mon j u ice . 4. S n ip anchovy fillets into bowl ; toss lightly to coat leaves . 5 . Add croutons and half of c heese . 6 . Beat eggs in small bowl with wire whisk u ntil creamy ; a d d to salad and toss lightly . 7 . Sprinkle with remaining c heese before servin g . 8 . Grind fresh black pepper over t o taste . (Anchovies are salty e nough , s o no addi­ tional salt is needed . )

Little Caesar Salad Serves 6

1 head western iceberg lettuce 4 cloves fresh garlic 1 Yz cups salad oil Yz cup tarn;tgon flavor wine vinegar 1 tablespoon prepared yellow m ustard 2 teaspoons sugar 2 teaspoons seasoned salt 2 teaspoons original Worcestershire sauce

Yz teaspoon h erb pepper seasoning Yt, teaspoon Tabasco sauce % cup sliced green onions % crumbled blue cheese 2 tablespoons finely chopped parsley Yz cup chow mein noodles % cup salami, cut in julienne strips % cup small toast rounds or croutons

1. C ore , rinse and thoroughly dra i n lettuce ; chill in disposable p l astic b ag or crisper . 2 . Squeeze garlic \.ISing a garlic press to measure 2 teaspoons . 3 . C ombine garlic w ith oil , vinegar , mustard , sugar , s alt, Worcestershire sauce , herb pepper seasoning a nd Tabasco i n a screw-top pint j ar . 4. Cover, shake well t o ble n d � C hill . 5. At serving time , shred lettuce to m e asure 2 q u arts ; toss w ith .onions , blue c heese and parsley . 6 . Shake dressing again ; pour lf2 cup over s alad and toss l ig htly. 7. Top with noodles , s alami and toast rounds . 8 . Serve at once . Pass add itional dressing .

NOTE: Dressing recipe makes 2 cups . Store extra dressing in refrigerator for future use .

MAINLY GREENS

Dutch H«»t Cabbage Serves 4 to 6

pepper Slaw Dressing

2 slices bacon 1 small head cabbage 1 stalk celery

1 . D ice and fry bacon . 2 . S hred cabbage a n d dice celery . 3. Add cabbage and celery to bacon ; cook just e n ough to absorb the fat but not to brown , turning freque ntly . 4. Add pepper as desire d . Pour Slaw Dressing over cabbage and toss .

Slaw Dressing 1 egg

2 tablespoons flour % cup sugar % teaspoon salt

% cup vinegar 1 cup water

1 . Beat egg well , add vinegar and wate r . 2. C ombine flour , sugar and salt ; slowly blend into egg mixture to avoid lu mps . Beat u ntil smooth . 3 . Cook over low heat , stirring until m ixture coats sp oon .

Orange & Red Onion Salad with Vinaigrette Dressing Serves 6

2 red onions, peeled and thinly sliced in rings Vinaigrette Dressing

2 bunches fresh spinach. washed and drained 4 oranges, peeled and sectioned 1 . Toss chilled salad ingredients in a large bowl . 2 . Pour dressing over all a n d serve .

Vinaigrette Dressing Makes about

% teaspoon paprika % teaspoon dry mustard 4 to 5 tablespoons lemon j uice or red wine vinegar

1

cup

% teaspoon celery seed % teaspoon seasoned salt % teaspoon garlic salt % cup fine-grade olive or corn oil

1 . C ombine all ingredients , except oil , ble nding thoroughly . 2 . Mix in oil . (for best flavor , refrigerate severa l h ours before serving . )

MAINLY GREENS

Deviled Red Cabbage Salad Serves 4 to 6

2 cups red cabbage, shredded % cup green pepper strips Y, cup celery, thinly sliced

1 tablespoon onion , minced 3 tablespoons corn oil % cup vinegar Y, teaspoon salt

1 . Combine cabbage , green peppe r , celery and onion ; m ix l ightly . 2 . Blend o il , vinegar and sa lt; pour over vegetables and toss to ble n d . Q

Buffet Garden Salad Serves 12

1 head lettuce, torn in small pieces 3 cups shredded curly endive 1 cup red onion, thinly sliced 1 medium cucumber, scored and sliced 1 can ( 15 ounces) artichoke hearts, drained and quartered

1 large tomato, cut into wedges % cup peanut oil % cup white vinegar Y, teaspoon sugar Y, teaspoon salt Ys teaspoon pepper

1 . Combine lettuce. curly e n d ive , red o n ion, cucumber , artic h okes and tomato wedges in a large salad bowl . C h ill until ready to serve . 2 . C ombine peanut oil , vinegar , sugar , salt and pepper . Shake or m ix together until thoroughly blended . 3 . Pour 1/2 cup dressing over s alad mixture ; toss well.

4. Store rem ain ing dressing in refrigerator for future use .

Escarole Salad Serves 4

% cup corn oil % cup red wine vinegar 1 teaspoon dry mustard Y, teaspoon salt % teaspoon dried tarragon leaves

% teaspoon pepper 1 clove garlic, split 6 cups torn escarole leaves 1 cup cook ed red k idney beans 1 cup zucchini strips % cup sliced red onion

1. In a 1-pint j ar with tight fitting l id place corn oil , v inegar, mustard , salt, tarragon , pepper and garlic . C over and shake well . 2. Refrigerate for several hours . 3 . Remove garlic . 4. In large bowl toss together esc arole , be ans , zucchin i and o n ion . Serve with dre ssing .

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MAINLY GREENS

Ever-Green Salad with Herbed French Dressing Serves 12

Yz pound tender escarole leaves % pound tender chicory leaves Yz pound spinach leaves·, stems removed Yz pound Chinese cabbage, cut in l-inch pieces

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2 endives , sliced lengthwise 1 ripe avocado, peeled and cut into thin slices Yz cu p cooked green peas Yz cup green pepper, chopped Herbed French Dressing

1 . Wash greens well ; pat-dry . Tear or cut into small pieces . 2 . Place ingredients in large salad bowl . 3 . Just before serving , pour Herbed French Dressin g over gree ns; toss lightly .

Herbed French Dressing Makes 1 cup

% cup corn oil % cup wine vinegar 1 clove garlic, split 1 tablespoon sugar 1 teaspoon salt

1 teaspoon paprika 1 teaspoon dry mustard Yz teaspoon dried tarragon leaves Yz teaspoon dried thyme leaves Yz teaspoon dried oregano % teaspoon pepper

1 . Place oil , vinegar , garlic , sugar , salt , paprika. , mustard , tarragon , thyme , oregan o a n d pepper i nto bottle o r jar . Cover tightly and shake well . 2 . C hill several hours . 3 . Remove garlic .

Garden Chicory & Onion Salad Serves 4

Yz teaspoon salt 1 large bunch chicory Ys teaspoon pepper 1 small red onion , peeled and 2 tablespoons snipped fresh tarragon or cut into rings 1 tablespoon dried tarragon 6 tablespoons corn oil 1 o rang e , peeled and sliced juice 6 tablespoons fresh lemon additional freshly ground pepper 1 . Wash c h icory , drain thoroughly , and tear into bite-size pieces . 2 . Combine with onion rings in a bowl . C h ill well . 3. Mix together oil , le m o n juice , salt, 1/s teaspoon pepper and tarragon ; beat u n til blended . 4. Add ora nge slices and dressing to sala d ; toss . 5. Grind pepper over salad just before serving .

MAINLY GREENS

Garden Salad with Blue Cheese Vinaigrette Serves 10 6 cups iceberg lettuce, finely chopped

2 cups tomatoes, seeded and chopped 1 cup broccoli , finely chopped % cup zucchini, chopped

2 hard-cooked eggs , chopped freshly ground black pepper Blue Cheese Vinaigrette

1. Spre ad chopped lettuce evenly over bottom of a large , s h allow bowl . 2. Arrange re main ing ingre die nts except pepper and Blue C heese Vin aigrette in row s ove r lettuce , with tomato in ce nter a nd broccoli and onion on one side , zucc h in i and egg on other side . 3 . Cover salad with damp paper towel and plastic wrap ; refrigerate . 4. To serve , grind pepper over salad ; add Blue C heese Vin aigrette and toss.

Blue Cheese Vinaigrette Makes 11/z cups

1 cup corn oil 3 tablespoons white vinegar

% teaspoon basil leaves, crumbled 2 ounces blue cheese , crumbled

% teaspoon dry mustard

1. Combine oil , vinegar, mustard , basil and blue c heese in blender container . 2 . Blend u ntil smooth .

Chinese Spinach Salad Serves 2

% pound fresh spinach 2 tablespoons rice vinegar 1 tablespoon salad oil 10 whole fresh mushrooms, 2 tablespoons water thinly sliced % teaspoon fresh ginger, minced 2 tablespoons soy sauce bulgur- cracked wheat (optional)

1 . Wash sp inach; break off tough stems . Dra in well .

2. Place on two salad plates . Top w ith sliced mushrooms . 3. Combine soy sauce , vinegar , oil and water; w h isk . 4. M ince ginger; add to dressing . Use some of dressing for salad a n d pour some on bulgur, if desired .

NOTE: Bulgur is a kind of cracked w heat popular in Turkey and the Middle East as a sub­ stitute for rice .

MAINLY GREENS

Spina ch & Mushroom Salad Serves 6 to 8

1 pound fresh spinac h , washed and drained % head romaine lettuce, washed and drained 3 canned pimientos, drained and cut in thin slivers % pound fresh mushrooms, sliced

6 slices crisp bacon, crumbled pinch of sugar salt to taste pepper to taste % cup oil 3 tablespoons vinegar 1 cup cheese and garlic croutons ·

1. Mix together spinach leaves and lettuce leaves that have been torn into generous bite ­ size pieces . 2 . Add all the other i ngredients except croutons ; toss well . 3 . Just before serving , add crouton s ; toss lightly .

Tossed Greens Salad Serves 6 to 8

3 cups leaf lettuce, torn 2 cups curly endive , torn 1 cup kale, torn

1 cup raw mushrooms, sliced % cup radishes , sliced % cup dill pickle , coarsely chopped

1 . Place lettuce , e ndive and kale in salad bowl . 2 . Arra nge mushrooms , radishes and dill pickle over leafy gree ns . 3. Serve with Blue C heese Dressing or Low-Cal Tomato Dressing .

Blue Cheese Dressing Makes 11/z cups

1 cup dairy sour cream % cup mayonnaise % cup blue cheese , crumbled

2 tablespoons green onion , thinly sliced 1 teaspoon fresh lemon juice

Combine all ingredients ; chill .

Low-Cal Tomato Dressing Makes 1 cup

1 can (8 ounces) tomato sauce

% teaspoon dried salad herb leaves, crushed 1 teaspoon onion , grated %teaspoon salt 1 teaspoon original Worcestershire sauce

2 tablespoons wine vinegar

Combine all ingredients in jar ; cover and shake well before serving .

MAINLY GREENS

Western Way Salad Serves 6 to 8 3 cups romaine , torn 2 cups escarole , torn 1 cup spinach, torn

1 cup cherry tomatoes, h alved � cup celery, thinly sliced Western Way Dressing

1 . Place roma ine , escarole and spinach in salad bowl . 2 . Arra nge cherry tomatoes a n d celery over leafy greens . 3 . Serve w ith Western Way Dressin g . ,

Western Way Dressing Makes 2 cups

% cup mayonnaise %'cup dairy sour cream 1 cup parsley, finely chopped 2 hard-cooked eggs, chopped

1 can (2 ounces) anchovies, drained and chopped 1 clove garlic , minced % teaspoon coarsely ground black pepper

Combine all ingredients; c h il l .

NOTE: Western Way Dressing is also excellent as a dip for ra w vegetables!

Salad de Castel Novel Serves 6 to 8

1 teaspoon dry mustard

1 teaspoon seasoned salt 1 teaspoon seasoned pepper 1 teaspoon pinch of h erbs % teaspoon garlic powder with parsley % cup red wine vinegar 1 cup olive oil 1 head Romaine lettuce

2 heads Bibb lettuce, torn into bite-size pieces % cup walnuts, quartered % pound thick-sliced bacon , cut into % x %-inch pieces and cooked (optional) � cup coarsely grated Gruyere cheese 1 � cups croutons·

L Combine season ings and v inegar in tight-sealing container ; shake well .

2 . Add olive oil; shake agai n for about 30 seconds, 3, Refrigerate several h ours for best flavor . 4 . Toss together re maining ingredients i n large salad bowl; add dressing and toss again . Serve i m mediately .

FRUIT SALADS

California Walking Salad Serves 6 to 8

1 pound seedless grapes, pulled from stems 1 red apple, cored and cubed % cup seedless raisins

% cup roasted peanuts, chopped 1 head iceberg lettuce, cored, rinsed, drained and chilled

1. Mix grapes , apple , raisins and peanuts in bow l .

2. C arefully re move lettuce leaves from head , o n e at a time . 3. Put 1!2 cup of fruit mi xture in eac h lettuce cup . Serve out of hand .

Cherry Ambrosia Salad with Honey-Orange Dressing Serves 8

2 cups fresh sweet cherries 3 oranges 1 cup seedless green grapes

% cup flaked coconut Honey Orange Dressing

1. Wash cherries ; pit if desired .

2. Peel oranges , re moving all w hite membrane ; slice . 3. Layer fruits in s alad bowl , sprinkli n g eac h layer with coconut. 4. Serve with Honey-Orange Dressing.

Honey-Orange Dressing Makes 11/4 cups

1 package softened cream cheese 2 tablespoons honey 2 teaspoons grated orange peel 1 teaspoon salt

Ys teaspoon paprika dash of cayenne % cup fresh orange juice 2 tablespoons fresh lemon juice

1. C ombine cre am cheese , honey , orange peel , salt , paprika and c ayenne ; blend thoroughly . 2. Gradually add orange and lemon juices; stir u ntil smooth .

FRUIT SALADS

Fresh Fruit Salad Serves 6 to 8

1 egg, well beaten % cup honey 1 tablespoon fresh lime juice � cup heavy cream , whipped

8 cups cut-up fresh fruit: cantaloupe, strawberries, grapes, bananas, apples and oranges � cup peanuts , coarsely chopped crisp salad greens

1. 2. 3. 4.

Combine egg , honey and lime j u ice i n a saucepa n . C ook over medium heat, stirri ng constantly , until thicke ned . Remove from heat; cool 30 minutes . Fold in whipped crea m ; chill u n til ready to serve . 5. J ust before serving , blend fru its and peanuts . Arra nge on crisp salad gree ns . Garnish with egg- honey dressing .

NOTE: For a festive touch , serve fruit salad in scooped- out melon halves .

Fruit & Celery Salad Serves 4

1 can ( 1 1 ounces) mandarin oranges 2 apples � cup raisins 2 stalks of celery French dressing or mayonnaise

1 . Drain ora nge sections ; reserve liquid . 2 . Soak raisins in the liquid 20 min utes . 3 . Quarter apples , leaving skin on . Cut out cores and soak apple pieces in salted water 5 minutes to preve nt discoloring . Slice apple pieces . 4 . Chop celery coarsely . 5. Drain raisins . 6 . Combine all ingred ients , toss with French dressing or mayonnaise .

·

Fresh Orange Waldorf Salad Serves 4 to 6

grated peel of � fresh orange 4 oranges, peeled and cut in bite-size

1 cup miniature marshmallows

� cup sliced celery � cup mayonnaise

pieces % cup chopped walnuts 1 medium red apple, unpeeled and cut Ys teaspoon ground cinnamon in bite-size pieces salad greens (optional)

·

1 . C o m b i n e all ingredients; c hill w e ll . 2. Serve on salad greens , if desire d .

·

FRUIT SALADS

Orange & Avocado Salad Serves 6

% Y. Yz Yz

cup mayonnaise cup fresh orange juice teaspoon paprika teaspoon salt

2 California avocados, peeled, seeded , and sliced 3 fresh oranges, peeled and sliced iceberg lettuce

1. Combine mayon naise , orange j u ice , paprika and salt . 2. Alternate slices of avocado and ora nge on lettuce leaves . Drizzle with mayon naise ­ orange dressin g .

Orange Fall Fruit Combo Serves 6

3 oranges, peeled and cut in half-cartwheels 2 pears, unpeeled and cut in bite-size pieces 2 bananas, sliced 1 cup grapes, cut in half and seeded

% cup Curacao or other orangeflavored liqueur Yz cup heavy cream Y. cup confectioners' sugar grated peel of Yz fresh orange % teaspoon ground cinnamon

1. Combine fru its and Curacao in bowl ; chill . . 2. Whip heavy cream w ith confectioners' su gar . 3. Stir in orange peel and cinnamon . Serve over fru it.

Fruit Peanut Salad Serves 6

Y. cup honey 2 tablespoons creamy peanut butter Yz cup plain yogurt 2 medium cantaloupes 1% cups orange sections, halved 1% cups apple, unpared and cubed

1 can (1 pound 4% ounces) pineapple chunks, well drained 1 large banana, sliced Yz cup peanuts shredded lettuce maraschino cherries ·

1. Blend together honey and peanut butter. 2. Gradually stir in yogurt . M ix u ntil well blended ; chill . 3. Pare melons . Cut each into 3 crosswise slices w ith jagged edges . Remove seeds ; c hill . 4. Combine orange sections , apple , p ineapple , banana and peanuts in a large bowl .

5. Toss gently with half the prepared dressing mixture just u ntil fru it is coated . 6. Place melon slices in center of lu ncheon plates ; surround with shredded lettuce . 7. Fill center of each melon slice with 1 cup fru it m ixture . Serve garnishE!d with cherries . Serve re maining honey-peanut butter mixture separately .

FRUIT SALADS

Polynesian Fruit Platter Serves 4

1 pineapple 2 kiwi fruit, peeled and sliced 1 cup papaya balls

% cup almonds , toasted 1 teaspoon shredded ginger root bottled French dressing

1 . Cut pineapple in half lengthwise , through the crow n . 2 . Remove fruit, leaving shells intact . 3 . Core fru it and cut into chu nks . 4. Combine pineapple chu nks with kiwi , papaya , nuts , ginger root and enough dressing to moisten ; mix lightly. 5. Spoon fruit mixture into pineapple she lls .

Parsley-Pear Bowl Serves 10 4 large fresh California

Bartlett pears, halved , cored and sliced (about 5 cups) % cup fresh lemon juice 1 bunch parsley

1. 2. 3. 4.

� teaspoon celery salt � teaspoon caraway seeds % teaspoon seasoned salt % teaspoon pepper 1 tablespoon salad oil

Toss sliced pears with lem o n j u ice in salad bowl. Mince parsley to get 1 cup lightly packed . Add parsley along with all re m aining ingredients to pears ; toss well . Serve with grilled German sausages or barbecued steak.

Picture-Pretty Waldorfs Serves 4 to 6

2 or 3 unpeeled red apples, cored 2 teaspoons fresh lemon j uice % teaspoon salt 1 cup celery, diced

� cup chopped California walnuts lettuce leaves mayonnaise walnut quarters (for garnish )

1 . Cut large slices from 2 apples ; spri nkle with lem on ju ice t o keep bright . 2 . Dice re maining apple. 3. Drai n lemon juice from slices a n d pour over diced a pples ; add salt , celery , walnuts and enough mayonnaise to m oiste n . Toss well . 4 . Starting with one apple slice on lettuce leaf , reasse mble apple slices . 5. Garn ish each reasse mbled apple with diced apple-mayon naise m ixture ; top w ith walnut quarter.

FRUIT SALADS

Pineapple Banana Peanut Salad Serves 6

1 can (1 pound 4 ounces) pineapple chunks ' 3 medium bananas, diced

1. 2. 3. 4. 5.

-

%cup peanuts %cup mayonnaise lettuce leaves (optional)

Drain pineapple chunks, saving 2 tablespoons syrup . Combine pineapple, bananas and peanuts in a bowl . Blend mayonnaise and reserved pineapple syrup for dressing . Add dressing to fruit mixture ; toss gently . Serve on lettuce leaves, if desired .

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with Spicy Dressing Serves 6

%teaspoon ground cardamon %teaspoon ground coriander 1 teaspoon pumpkin pie spice % teaspoon salt % teaspoon cayenne pepper 2 teaspoons sugar

1 tablespoon fresh lemon juice %cup Sauterne or Chablis wine 6 fresh California Bartlett pears (with stems on) western iceberg lettuce Spicy Dressing

1. Combine spices, salt, cayenne, sugar, lemon juice and wine in saucepan ; heat . 2. Meanwhile, pare and core pears from blossom e n d, leaving ste ms on. 3. Arrange pears, upright, in pan with spiced liquid . C over and cook gen tly u ntil barely tender, 10 to 15 minutes, basting now and the n with liquid . 4. Lift pears from pan with slotted spoon and chill . 5. Measure pan liquid . If m ore than lj4 cup, cook d own to this measure ; if less, add additional wine to this measure . Set this liquid aside to use in making Spicy Dressing . 6. When ready to serve, arrange pears on crisp lettuce . Spoon on Spicy Dressing .

Spicy Dressing Makes about J/4 cup % cup reserved liquid from poaching pears 2 tablespoons onion, minced % teaspoon garlic powder Combine ingredients a n d mix well .

% teaspoon salt 1 tablespoon parsley, chopped % cup tomato, diced % cup salad oil

FRUIT SALADS

Walnut Fruit Salad Plate Serves 6

3 oranges, cut in sections

mayonnaise � cup chopped California walnuts 1 medium head lettuce 6 small clusters of grapes 1 pint orange sherbet fruit salad dressing

2 grapefruits, cut in sections 1 medium avocado salt fresh lemon juice 3 bananas

1 . C hill orange and grapefruit sections. 2. Peel avocado ; cut in wedges and spri nkle ge nerously with salt and lemon juice ; c hill. 3. At serving time , peel ba nanas , dip in lemon juice and cut i n half lengthwise . C oat cut su rface of banana with mayonnaise and sprinkle with walnuts. 4. For each servin g, arra nge ban an a half on shredded lettuce. Alternate citrus fruits with avocado. Add a cluster of grape s a r1d a scoop of sherbet in small lettuce cup. 5. Serve with your favorite fruit salad dressing, as a luncheon sala d ,. with hot bread .

Winter Fruit Compote Serves 6 to 8

1 can ( 15% ounces) pineapple chunks in its own juice, chilled 2 oranges 2 apples

1. 2. 3. 4.

2 bananas � cup mayonnaise � cup dairy sour cream 2 tablespoons honey

Drain pineapple , reserving j u ic e . Pare oranges ; slice thinly . Slice apples into thi n wedges. Slice ba nanas. 5 . Dip apples and bananas in reserved pineapple juice to preve nt browning. 6. Arrange fruits in compote . 7. Combine 2 tablespoons reserv e d pineapple juice , mayonnaise , sour cre am and honey. Mix well ; serve over fruit.

VEGETABLE SALADS

Celeriac & Carrot Salad Serves 6 4 cups celeriac, shredded 4 cups carrots, shredded

% cup parsley, minced % cup chives, snipped % cup dill pickle, chopped

% cup capers , drained % cup mayonnaise 2 tablespoons Dij on-style mustard 2 tablespoons fresh lemon j uice % teaspoon white pepper lettuce leaves

1 . Toss together ce leriac , carrots , parsley, c hives , dill pickle and capers in large bow l . 2 . Combine mayonnaise , mustard , lemon juice a n d w h ite pepper . 3. Pour dressing over vegetable s , tossing to coat . C hill . 4. Spoon into lettuce - lined bow l .

Corn Patch Salad, Microwaved Serves 6

2 cups fresh corn kernels (3 to 4 ears) 1 cup cabbage, shredded 2 stalks celery, chopped 1 small onion, chopped 1 medium red pepper, chopped � medium green pepper, chopped

� % % % 1

teaspoon salt cup white vinegar cup sugar cup water teaspoon powdered m ustard � teaspoon turmeric 1 tablespoon cornstarch

1 . Combine vegetables a n d salt in 2-quart glass measuring cup , tossing to blend well . 2 . Cover and cook on H I G H for 6 to 8 minutes ; stirring once . 3 . C ombirye remai ning ingredients in 1 - q uart glass measuring cup ; cook on H I G H 3 to minutes , stirri ng twic e. (Mixture should thicke n slightl y . ) 4 . Pour over vegetables and toss t o coat . Chill 2 ho u rs , o r u n til serving ti me .

Dilled Sour Cream-Cucumber Salad Serves 6 4 medium cucumbers

% cup sour cream 1 � tablespoons vinegar 2 tablespoons oil % teaspoon sugar

� teaspoon salt % teaspoon pepper 3 tablespoons fresh minced dill or parsley

1 . Peel cucu mbers a n d cut in thin slices . 2 . C ombine sour crea m , vinegar, oil , sugar , salt and pepper . Pour over cucu mbers. 3. C over and chill 1 hour or longer . 4. Sprinkle with dill before serving .

VEGETABLE SALADS

Fall Salad Platter Serves 6

1 1 6 3 3 3

small head chicory small head Boston or Bibb lettuce scallions, sliced carrots, pared and thinly sliced tomatoes, cut in wedges raw zucchini , sliced

% pound raw mushrooms, cleaned and sliced 1 medium turnip , peeled and shredded 1_ can ( 1 6 ounces) whole baby beets, drained 1 % cups bottled vinaigrette dressing

1 . Wash and pat-dry c hicory and lettuce leaves . 2 . Line a large , sha llow salad bowl or tray with leaves . 3 . Arra nge scallions , carrots , tomatoe s , zucchini , mushrooms , shredded turnip and whole beets on plate in rows . 4 . C over salad tightly with plastic wrap and chill 30 minutes . 5 . At serving ti me , pour dressi ng over evenly .

Fatoush (Mixed Vegetable Salad) Serves 6

1 Yz cups croutons 6 tablespoons olive or salad oil 3 cups cherry tomatoes , halved 3 cups cucumbers, peeled and diced Yz cup radishes, sliced

1 tablespoon mint flakes, crumbled 1 tablespoon dried chives 1 Yz teaspoons salt Ya teaspoon ground black pepper 1 Yz teaspoons fresh lemon juice ·

1. Combine croutons with oil ; toss u ntil well coated . Set asid e . 2 . Combin e re maining i ngredients i n salad bowl. 3. Add croutons; toss gently. Serve with lamb or beef .

Fennel, Tomato & Chico ry Salad Serves 4

1 1 2 1

head fennel small head chicory large firm tomatoes clove garlic

salt to taste freshly ground pepper to taste 2 tablespoons olive oil 2 teaspoons vinegar

1. Remove outer leaves fro m fe n n e l and chicory ; wash carefully . 2 . Cut fennel into thin slices ; cut chicory into 2-inch pieces. Wash thoroughly again ; drain

3. 4. 5.

6.

well on paper towels. Peel and quarter tomatoe s . R u b salad bowl with garlic. Add fe nnel , c hicory , tomatoe s , salt a n d pepper t o salad bowl . Blend oil and vinegar separately ; pour over salad . Toss to mix thoroughly . C hill in refrigerator 5 minutes before serving.

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VEGETABLE SALADS

Italian Salad with · Croutons Serves 4

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2 cups caulifloweret slices 2 cups broccoli flowerets

2 cups Italian bread cubes 1 bottle (8 ounces) Italian dressing 2 quarts torn assorted greens

1 � cups zucch ini slices

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1 . Toss bread cubes with lj4 cup dressin g . 2 . Bake on cookie sheet in pre heated 350° F . ove n 20 m i n u tes , turning occasionally .

3 . Combine in a salad bowl assorted gre e n s , cauliflower , brocc oli , zucc hini and bread cubes with Ij3 cup dressi n g . Toss lightly . Serve with additional dressin g , if d esired .

Marinated Brussels Sprouts Salad Serves 6

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2 packages ( 1 0 ounces eac h ) frozen Brussels sprouts , cooked and drained 1 pound yellow squash, sliced and blanched � pound fresh raw mushrooms, sliced

1. 2. 3. 4.

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1 large red onion , peeled and thinly sliced % cup bottled Italian dressing % teaspoon thyme leaves

Arrange vegetables in lar:ge , s hallow dish . Mix dressing an d thyme leave s ; pour over vegetables . Cover and chill 2 or m ore hours . To serve , arra nge vegetables i n rows on large platte r ; drizzle any re maining dressin g over top of salad .

NOTE: To blanch sq uas h , pour boiling water over squash in colan der and allow to drain .

Marinated Greek Salad Serves 6 3 tomatoes , diced 1 cucumber, peeled, seeded and diced 1 green pepper , seeded and diced 1 small onion , peeled and cut into julienne strips 1 tablespoon fresh lemon juice

1. 2. 3. 4.

1 1 2 1 % �

tablespoon vinegar tablespoon oregano tablespoons parsley, minced teaspoon salt teaspoon pepper cup olive oil

C ombine tomatoe s , cucu mber , gre e n pepper, and onion in a salad bow l . Whisk lemon juice , vinegar , orega n o , parsley , salt and pepper u ntil salt i s dissolved . Whisk i n oil , 1 tablespoon a t a time . Pour over vegetables ; stir to coat . 5. Cover and c hill several hours .

VEGETABLE SALADS

Minted Mixed Vegetable Salad Serves 6

1 X cups croutons 6 tablespoons olive oil 3 cups cherry tomatoes, halved 3 cups diced , peeled cucumbers X cup sliced radishes 1 tablespoon mint flakes , crumbled

1 tablespoon dried chives 1 X teaspoons salt Ys teaspoon fresh ly ground black pepper 1 X teaspoons lemon j uice X teaspoon finely grated lemon rind

1 . Combine croutons with oil ; toss u ntil well c oated . Set aside . 2 . Combine re maining ingredients i n salad bowl . 3. Add crou tons ; toss gently . Serve with lamb or beef .

Pepper & Onions Vinaigrette Serves 8

6 green peppers 1 or 2 red or sweet white onions 2 cloves garlic, finely chopped 6 tablespoons olive or salad oil

2 tablespoons wine vinegar 1 teaspoon dried basil % teaspoon salt freshly ground pepper

1 . Seed peppers ; thi n ly slice into rings . 2 . Peel onions ; thinly slice and separate into rings . 3 . Combin e peppers , onions , a n d garlic i n bow l . 4. Whisk together oil , vinegar , basi l , salt a n d pepper ; pour over peppers a n d onions . 5 . Toss well and let stand 1 hour n n+ .rwn

Serves 1 2

1 teaspoon salt substitute or % cup mayonnaise % cup cider vinegar fresh lemon j uice to taste freshly ground pepper % green pepper, finely chopped 1 head ( 3 to 4 pounds) cabbage

1. Mix mayon naise , vinegar , gre e n' peppe r , salt substitute and pepper to taste .

2 . Shred cabbage ; toss with mayon n aise mixture u n til well coated . 3 . Cover and chill u ntil serving tim e .

VEGETABLE SALADS

Sliced Cucumbers & Onions with Yogurt Dressing Serves 4

1 large cucumber, thinly sliced 4 green onions and tops, thinly sliced juice of 1 lemon 1 cup plain yogurt

1 teaspoon salt Ys teaspoon freshly ground pepper chopped parsley and paprika (for garnish )

1 . Mix sliced cucumber and onion slices with lemon ju ice ; let sta nd 1 hour. 2. Drain well , the n m i x w i t h yogurt and seasonings . C hill . 3 . Sprinkle with parsley and paprika before serving .

Sweet Potato Salad with Honey Vinaigrette Dressing Serves 6 to 8

3% pounds fresh sweet potatoes salted water 1 medium onion , cut into thin rings

1 green pepper, cut into thin strips Honey Vinaigrette Dressing

1 . Wash sweet potatoes . 2. Heat e n ough salted water to boiling to cover sweet potatoe s . 3 . A d d sweet potatoes in jackets ; bring back t o a boi l . C over a n d c ook 2 0 t o 30 m i n u tes . o r until sweet potatoes are fork -tender . 4. Cool ; halve potatoes le ngthwise , the n cut into 1/4 - i n c h slices . 5 . C ombine sweet potato , onion and green pepper i n large bow l . 6 . Pour Honey Vinaigrette Dressing over it , tossing lightly t o coat vegetables . 7. Cover and refrigerate 3 to 6 hours , or overnight. 8 . Served c hilled or at room temperature .

Honey Vinaigrette Dressing 1 cup tarragon vinegar % cup vegetable oil 1 tablespoon honey

%teaspoon salt % teaspoon pepper % teaspoon oregano, crumbled 2 bay � eaves. crumbled % teaspoon thyme, crumbled 2 cloves garlic, minced or pressed

1 . Combine all ingredie nts in jar with tight-fitting lid . 2 . Shake vigorously u n til well mixed .

VEGETABLE SALADS

Zucchini-Carrot Salad with Blue Cheese Dressing Serves 6

2 zucchini , cut j ulienne 1 red pepper, ch opped or cut in short strips

2 carrots, cut j ulienne Blue Cheese Dressing lettuce

1 . Co m b i n e zucc h i n i . red pepper a n d ca rrots in bowl .

2 . C hill , covered , un til ready to serve . 3 . Just before servi ng, toss with Blue Cheese Dressi ng . Serve on lettuce .

Blue Cheese Dressing 1 cup plain yogurt 1 clove garlic, crushed % teaspoon dry mustard 1% teaspoons wine vinegar

% cup crumbled blue cheese (optional) 1 teaspoon s ugar % teaspoon salt 1 tablespoon minced parsley

1 . Combine yogurt , garlic , mustard , vinegar , blue cheese , sugar , salt and parsley . 2 . Stir well ; c hill .

Four-Bean Salad Serves 6 to 8

1 package ( 1 0 ounces) frozen green beans, thawed 1 package ( 1 0 ounces) frozen wax beans, thawed 1 can (20 ounces) ceci beans, drained 1 can ( 1 6 ounces) red kidney beans , drained

1 cup coarsely chopped onion % cup corn oil % cup cider vinegar % cup sugar 1 % teaspoons salt % teaspoon pepper

1. In large bowl , toss together beans and onion . 2. In small bowl , stfr together corn oil , vinegar, sugar, salt and pepper u ntil well blended ; pour over bean mixture , tossi ng to coat well . 3 . Cover and refrigerate several hours , or overn ight, stirring occasiona lly .

COMBINATION SALADS I FOWL

Chicken-Walnut Sandwich Salads -

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Serves 6

6 soft-crust French rolls 1 % cups cooked chicken or turkey, diced 1 cup celery, sliced % cup coarsely chopped California walnuts, toasted melted butter or

X cup sweet pickles X cup stuffed olives X cup mayonnaise 2 teaspoons fresh lemon juice salt to taste pepper to taste margarine

1 . Cut top from rolls and hollow out, leaving crusts about liz inch thick . Reserve insides . 2 . Add re maining ingredie nts , except bu tter , to 1 cup cru mbs from rolls ; toss lightly . 3 . Fill rolls with mixture ; replace tops and bru sh with butter . 4. Wrap in foil and bake in pre heated 425 ° F . ove n 25 minutes , or u ntil heated through .

Hawaiian Fresh Pineapple Chicken Salad with Ginger Dressing Serves 2

1 whole skinned chicken breast, cooked and chilled lettuce 1 can (8 ounces) sliced pineapple, cut in halves, or % pineapple, peeled, cored and sliced about % inch thick % cup cottage cheese

Ys teaspoon dry mustard 1 teaspoon chopped capers salt to taste pepper to taste melba toast paprika (optional ) radish roses Ginger Dressing

1 . Slice chicken crosswise about 1/z inch thick Arra nge chicken on a bed of lettuce on 2 large plate s , alternating with slices of pi neapple . 2 . Cover and chill . 3 . C ombine cottage c heese , mustard and capers . 4. Season to taste with salt and pepper . 5 . Spread on me lba toast. Spri nkle with paprika . 6 . Surround c hicke n salad with melba toast and garnish with radish roses . Serve with Ginger Dressing .

Ginger Dressing Makes 1/2 cup

X cup mayonnaise 2 tablespoons dairy sour cream 2 to 3 teaspoons minced crystallized ginger 1 . Combine all i ngredie nts . Mix well . 2 . Chill u ntil serving tim e .

dash ground ginger 1 tablespoon minced chutney % teaspoon grated lemon or lime peel

COMBINATI ON SALADS / FOWL

Cobb Salad Supreme with French Dressing Serves 6

� head iceberg lettuce � bunch watercress

1 boneless c h icken breast, cooked and skinned 1 avocado, peeled 3 h ard-cooked eggs � cup Roquefort c heese, crumbled French Dressing

1 small bunch chicory endive � head rom aine 2 tablespoons mi nced c hives 2 medium tomatoes 6 strips bacon, cooked

1 . Chop lettu ce , wa tercress , en dive a n d romaine into very fine piece s , using knife or food processor . 2 . Mix together in a large wide bowl , or individ u a l wide shallow bowls . 3 . Add chives . 4 . Pee l . seed . a n d dice tomatoes . 5 . Dice bacon , chicken breasts , avocado and eggs . 6 . Arra nge chopped ingred ie n ts in narrow strips or wedges across top of gre e n s . Sprinkle with cheese ; chill . 7 . To serve , toss with I!z cup Fre n c h Dressing .

F:rench Dressing Makes 1 1/z cups

% cup water % cup red wine vinegar % teaspoon sugar 1 � teaspoons fresh lemon juice � teaspoon salt % teaspoon pepper

% teaspoon original Worcestershire sauce % teaspoon dry mustard % clove garlic, minced % cup olive oil % cup oil

1 . Combine water , vi negar , suga r , lemon juice , salt , pepper , Worcestershire , mustard , garlic and oils . 2 . Chill . Shake well before using .

COMBINATION SALADS / FOWL

Festive Chicken Salad Serves 4 to 6

Yz teaspoon curry powder (optional) 2 cups cooked chicken, chopped 1 tablespoon pineapple juice or milk 1 cup fresh or canned pineapple chunks % cup 1 00 % natural cereal Yz cup celery, sliced pineapple shells or lettuce leaves Yz cup mayonnaise or salad dressing orange slices (optional garnish ) Yz teaspoon salt strawberries (optional garnish ) 1. 2. 3. 4.

Combine all ingredients except cereal and garnish in large bowl ; mix welL C hilL Just before serving, stir in cereaL Serve in pineapple boats or on lettuce leave s . Sprinkle with additional cereal a n d garnish with ora nge slices a n d strawberries, if desired .

Oriental Cherry Chicken Salad Serves 4

% cup toasted slivered almonds Yz cup mayonnaise

2 cups pitted Northwest fresh sweet cherries 1 can ( 1 1 ounces) mandarin orange segments, drained 1 Yz cups cooked chicken , diced Yz cup celery, chopped

1 teaspoon soy sauce 1 tablespoon fresh lemon juice Ya teaspoon ground ginger crisp lettuce ·

.

1. Combine cherries, ora nge segments, chicken, celery and almonds . 2. Blend mayonnaise, soy sauce, lemon juice and ginger ; toss with cherry mixture . 3. Serve on individual lettuce-lined salad plate s .

California Summer Turkey & Fruit Salad Serves 4

2 cups cut-up cooked turkey 1 cup fresh pineapple chunks or 1 can (8 ounces) pineapple chunks, drained 1 cup seedless grapes, halved 1 cup cantaloupe chunks

Yz cup chopped walnuts % cup whipping cream % cup finely chopped chutney

3 tablespoons mayonnaise dash of salt lettuce leaves

1. Combine turkey, pineapple, grapes, cantaloupe and walnuts in a large bowL 2. Whip cream in a medium bowl ; fold in chutney, mayon naise and salt . 3. Add whipped cream to turkey mixture ; toss to combine . 4. Refrigerate several hours before serving . Serve on lettuce leaves .

COMBINATION SALADS / FOWL

Turkey Kidney Bean Salad Serves 4

1 cup turkey, cooked and chopped 1 % cups kidney beans, cooked or canned and drained % cup sweet pickle , chopped % cup celery, coarsely chopped 1 tablespoon onion , finely chopped

2 eggs. hard-cooked, diced 1 teaspoon salt 3 tablespoons mayonnaise 1 teaspoon prepared yellow mustard 1 teaspoon lemon j uice crisp salad greens

1 . Combine all ingredients . Toss lightly . 2 . C hill at least 1 hour before serving on crisp salad green .

Curried Chicken Pineapple Loaf Serves 8

1 can ( 1 pound 4 ounces) pineapple chunks 2 tablespoons slivered sweet pickle 2 tablespoons preserved ginger. chopped 1 Yz teaspoons unflavored gelatin % cup fresh lemon j uice 1 tablespoon pimiento, chopped 2 tablespoons syrup from preserved ginger Curried Chicken Layer crisp lettuce (for garnish) 1 . Drain p i ne apple , reserving syru p . 2 . Combin e 3/4 cup reserved p i neapple syrup with gelatin i n saucepan ; let stand 5 minutes to softe n . 3. Set over low heat u ntil gelatin d issolves . 4 . Remove fro m heat , stir i n lemon juice , syrup from ginger, pickle , ginger and pimie nto . 5 . Add pineapple chunks ; cool u n til mixture begins to thicken a n d jell . 6 . Turn into an oiled 1 1 x 31fz x 23/4 - inch loaf pan . C hill u n til firm . 7 . When first layer is set , spoon Curried C hicke n Layer over it ; c hill several hours , or overnight . 8 . Turn out and cut into slices to serve . Garnish with crisp lettuce .

Carried Chicken Layer 1 envelope unflavored gelatin 1% cups chicken broth 2 teaspoons curry powder

1 Yz teaspoons fresh lemon juice % cup mayonnaise 2 cups cooked chicke n , minced % cup scallions, chopped

1 . Sprinkle gelatin over chicken broth ; stir in curry powder . Let stand a few minutes . 2 . Set liquid over low heat a nd stir u ntil gelatin d issolves . 3 . Remove from heat; stir in lemon j u ice . 4. Cool u ntil mixture begins to thicken slightly . 5 . Fold in mayonnaise , chicken a nd scallions . 6 . Cool thoroughly , then spoon over pineapple layer .

COMBINATION SALADS / FOWL

Hot Turkey-Broccoli Salad Serves 4 to 6

2 cups cooked turkey, diced Y. cup onion, minced % cup chicken broth % cup mayonnaise Y. cup dairy sour cream

2 teaspoons Dijon-style mustard 1 cup Cheddar cheese, shredded 1 % cups broccoli flowerettes , blanched 2 egg whites Y. cup toasted sliced al monds

1 . C ombine turkey , onion , c hicken broth , mayon naise , sour cream and mustard in large bowl . Mix thoroughly . 2 . Mix in c heese and half the broccoli . 3. Beat egg whites u ntil stiff . Fold gently i nto turkey mixture . 4. Spoon mixture into 4 to 6 ramekins or small baking dishes . Arrange re maining broccoli arou nd edges . 5 . Bake in pre heated 375° F . oven 25 to 30 min utes , or until gold e n . Sprinkle with toasted almonds.

Turkey 'n' Spaghetti Summer Salad Serves 6 to 8

1 0 ounces spaghetti

1 teaspoon salt

1 medium zucchini, thinly sliced Y. teaspoon grated Parmesan cheese 2 cups cut-up cooked turkey Y. cup white wine vinegar 1 can (8 ounces) cut green beans, drained % cup olive oil 2 medium green onions, chopped 2 tablespoons water 1 packet ( . 6 ounce) Italian salad % cup sliced ripe olives 18 cherry tomatoes, halved dressing mix

L C ook spaghetti according to package directions ; d rain and rinse with cold water. 2. Meanwhile , cook zucchini in small amount of water just until te nder. Rinse in cold water ; drain . 3 . Place spaghetti , zucchini , turkey , green bea ns , onions , olives , tomatoe s , salt and Parmesa n c heese i n a large bowl . 4 . Beat together vinegar, oil , water and salad dressing mix in a small b owl . Pour over spaghetti mixture and toss lightly . Refrigerate several hours or overnight to blend flavors .

COMBINATION SALADS / FOWL

Pineapple-Turkey Salad with Lime Dressing Serves 4

1 small pineapple lettuce leaves 1 % cups cooked turkey, chicken or ham, diced

% cup celery, chopped % cup green olives, chopped 1 cup toasted blanched almonds Lime Dressing

1. Cut pineapple in half : scoop out pulp and dice . 2 . Combine diced pineapple , lettuce , turkey , celery , olives and alm onds . Toss with enough creamy Lime Dressing to moiste n . 3 . Pile back into shells . Serve with additional dressing .

Lime Dressing Makes about 1 cup

1 cup sour cream or yogurt 2 tablespoons honey

2 tablespoons lime juice dash salt 1 teaspoon grated lime peel

Blend all ingredients together thoroughly .

Turkey Salad Continental Serves 6

2 cups crisp torn lettuce 1 cup diced cooked turkey 1 cup diced red apple 1 cup chopped celery % cup chopped red onion

% cup chopped walnuts � cup mayonnaise 1 tablespoon fresh lemon or lime juice % teaspoon sage % teaspoon salt croissants (optional)

1 . Combine lettuce , turkey , apple , celery , onion and walnu ts i n large mixing bowl . 2 . In separate bowl, combine mayonnaise , lemon juice , sage and salt u ntil smooth . 3 . Add mayonnaise m ixture to turkey mixture ; toss to coat ingredients . 4. Serve at once . Great with croissants . NOTE:

A fine way to use leftover turkey o r chicke n .

COMBINATION SALADS / FOWL

Pineapple Chicken Salad Serves 4 1 fresh pineapple lemon j uice 2 cups cut-up cooked chicken 1 cantaloupe, cut into 12 slices % cup m ayonnaise 1 pint fresh strawberries , � teaspoon curry powder cleaned and h ulled 1 large banana, sliced lettuce sliced green onion (for garnish )

1. Cut pineapple including crown into quarters ; using curved knife , cut pineapple away 2. 3.

4. 5.

6.

from shell , leaving half- inch shell . Remove core and discard ; slice each section into chu nks . Toss c hicken with mayonnaise and curry powde r . Dip banana in le mon juice . Arrange pineapple , c hicke n , bana n a , cantaloupe and strawberries on lettuce- lined p lates . Garnish chicke n with sliced green onion .

Hot Salad Stir-Fry Serves 4

% cup butter or margarine 1 cup chopped onion (1 large onion) 1 bunch broccoli, broken into flowerets 1 cup sliced celery

� pound fresh mushrooms , sliced 2 cups cooked and diced chicken or turkey Garlic Dressing 2 cups Chinese cabbage , cut in l -inch slices

1 . Melt butter in large skille t ; saute onion i n butter u n til crisp-te n d e r . 2 . A d d broccoli an d celery ; stir-fry over mediu m - high h e a t 3 to 4 m i n utes , u ntil vegetables are crisp -tender . 3 . Add mus hrooms a n d chicke n ; continue cooki n g 2 m inutes longer, u ntil mixture is heated through . 4 . Add G arlic Dressi ng ; toss lightly . 5 . Serve hot salad over raw Chinese cabbage .

Garlic Dressing Makes 1/3 cup

1 tablespoon freshly squeezed lemon j uice

% cup mayonnaise 1 clove garlic, crushed

Combine all ingredients i n small bow l ; mix well .

COM BINATION SALADS / FISH & SEAFOOD

Crab-Noodle Salad Serves 6 to 8

� cup peeled and seeded tomatoes,

2 cups cooked crab meat, diced � cup onion, finely chopped � cup celery, finely chopped � cup parsley, finely chopped

finely chopped 2 cups cold cooked egg noodles Dressing

1 . Combine crab , onio n , celery , parsley and tomatoes . 2 . Toss crab m ixture with n oodles and Dressing until thoroughly mixed . 3 . C hill at least 1 hour before serving .

Dressing � cup olive oil 1 teaspoon salt 2 tablespoons red wine vinegar 1 teaspoon Dijon m ustard 1 tablespoon basil, finely chopped

Mix together all ingredients . Blend well .

Rock Lobster Green Noodle Salad Serves 8

freshly ground black pepper 24 ounces frozen South African rock 2 stalks celery, cut in �-inch lobster tails pieces 1 package (8 ounces) spinach 1 cucumber, sliced egg noodles 1 large onion , sliced 2 cups chicken broth 2 tablespoons fresh lemon juice 1 cup mayonnaise 1 teaspoon curry powder

1 . Drop frozen rock lobster tails i nto boiling salted water. When water reboils , cook 3 2. 3.

4. 5. 6. 7.

minutes . Drain im mediately ; drench with cold water. Cut away underside membra n e , remove meat ip one piece , and slice into medallions . Set asid e . Cook and drain noodles according to package directions . C ombin e noodles in a large bowl with 1 1/2 cups hot chicke n broth , lemon juice and pepper to taste . Cool . At serving time , top n oodles with rock lobster medallions , celery , cucu mber , and onion . Mix mayonnaise with re maining c hicken broth and curry powder u ntil smoot h . Pour over top of salad .

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COMBINATION SALADS / FISH & SEAFOO D

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Crab-com Vinaigrette Salad Serves 8

.

1 % pounds crab legs in shell, thawed 2 cups cooked corn kernels 1 green pepper, chopped 1 red pepper , chopped 2 carrots, shredded 2 green onions, finely chopped 2 tomatoes , seeded and chopped

Q

% cup peanut oil 2 tablespoons fresh lemon j uice 2 tablespoons fresh lime j u ice 1 % teaspoons sugar % teaspoon salt % teaspoon white pepper curly lettuce leaves

1. Use poultry or kitc h e n shears to cut shells ; re m ove meat and break into small pieces . 2 . Combine corn , red an d gree n peppers , carrots , onions and tomatoes in large bowl . 3. 4. 5. 6. 7.

Add crab meat . Mix together oil , lemon j u ice , lime juice and sugar in small bowl . Pour oil-ju ice mixture over crab mixture ; toss to coat . Taste and add salt and white peppe r . Refrigerate u n til ready t o serve . Place curly lettuce leaves on i ndividual salad plate s ; spoon crab salad into plates .

Surfers' Salad Serves 6 to 8

4 or 5 fresh nectarines 3 cups iceberg lettuce, sh redded 2 cans (7% ounces eac h ) crab meat, drained and flaked, or 1 pound cooked crab meat 3 or 4 hard-cooked eggs, sliced 1 % cups bread croutons

1 ripe California avocado, sliced % cup green onion, c hopped % cup dairy sour cream % cup catsup 1 teaspoon original Worcestershire sauce 1 teaspoon prepared horseradish

1. Slice nectarines to yield 2 Vz cups . Set aside a few slices for garnis h ; place remainder i n large salad bow l .

2 . A d d t o bowl lettuce , crab meat, eggs , croutons , avoca d o a n d onion . 3. Toss salad lightly and garnish with nectarine slices . C hill . 4 . Blend sour cream , catsup , Worcestershire and h orseradish in small dish ; pass dressing along with salad .

COMBINATION SALADS / FISH & SEAFOOD

·salmon Flower Salad Serves 4

� large green pepper, thinly sliced 2 hard-cooked eggs , thinly sliced % cup dairy sour cream 1 teaspoon horseradish freshly groun� pepper

1 can salmon 1 large tomato 1 jar (6 ounces) marinated artichoke hearts � head lettuce

1 . Drain salmon ; re m ove bones and skin . Separate into bite-size chu nks . 2 . Cut tomato into 1 2 wedges . 3 . Drain artic hoke hearts , reserving 2 tablespoons marinad e . 4 . Tear lettuce into large piece s ; arrange on four individual serving plates .

5. I n a circu lar pattern , arrange tomato wedges alternately with gree n pepper strips , arti­ c hoke hearts and egg slices on eac h p late . 6 . Place salmon in centers . 7 . Mix together sour crea m , horseradish and reserved artic hoke marinade . Spoon decora­ tively over salad . 8 . Sprinkle ground pepper over dressing .

Shrimp Avocado Boats Serves 12

3 cups green shrimp, peeled and halved lengthwise salt 2 tablespoons fresh lemon j uice dash original Worcestershire sauce 2 tablespoons butter or margarine 2 cups dry white wine %cup corn oil X cup white vinegar

1 tablespoon sugar 1 % tablespoons brandy 1 % green apples, peeled, quartered and thinly sliced ( 1 % cucumbers, peeled, seeded and thinly sliced 6 whole ripe California avocados, halved pepper (optional)

1 . Marinate shri mp with salt , lemon juice and Worcestershire sauce . 2 . Poac h quickly in butter and w hite wine . Do not overcook . (S hrimp are done when they begin to turn pink . ) 3 . Remove from heat; cool . 4 . Mix together oil , vinegar , sugar and brandy . 5. Add shrimp and poaching j uice to oil-vinegar mixture . 6 . Add apples and cucu mbers ; marinate 20 minutes or longer . 7 . Scrape three-fourths of the avocado flesh out of skins ; mash into a puree . 8 . Mix pureed avocado with shrimp at the last minute . Taste to correct seasoning , adding more salt and some peppe r , if necessary . 9 . Spoon mixture into avocado shells . Serve as first or main course .

NOTE: Salad is unusual but tasty . Can be made in advance . Serve with biscuits or bread sticks for a sum mer meal- in-one.

COMBINATION SALADS / FISH & SEAFOOD

Salmon-Macaroni Salad Serves 6

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1 package (7 ounces) macaroni shells, cooked , rinsed and drained 3 hard-cooked eggs, chopped 1 can (7% ounces) salmon , drained and flaked 1 cup mayonnaise 1 cup celery, finely chopped sliced hard-cooked egg

X cup green pepper , chopped 2 tablespoons chopped pimiento 2 tablespoons fresh lemon juice 2 tablespoons sweet pickle relish 4 teaspoons instant chicken bouillon lettuce leaves tomato wedges (optional garnish ) (optional garnish )

1 . Combine all ingredie nts except lettuce , tomatoes a n d hard-cooked egg slices in a bowl ; mix well . 2 . C over and chill thoroughly . 3. Stir before serving . 4. Serve in lettuce - lined bow l , garn ished with tomato wedges a n d hard-cooked egg slices , if desired .

Salmon Pasta Salad Serves 6

1 can ( 1 6 ounces) salmon 4 cups cooked large shell macaroni 1 cup celery, sliced % cup carrots, diced % cup cooked peas % cup parsley, chopped % cup green onion , chopped

% cup oil 4 tablespoons fresh lemon juice 2 tablespoons vinegar 1 teaspoon dill weed, crumbled 1 teaspoon celery seeds % teaspoon salt lettuce leaves (optional)

1 . Drain salmon . 2. C ombine macaroni , celery , carrots , peas , parsley and onion . 3. Combine oil , lemon juice , vinegar , dill weed , celery seeds and salt in jar . Cover tightly and shake well to ble n d . 4. Pour dressin g over macaroni mixture ; toss well . 5 . Refrigerate liz hour. Toss again . 6 . Break sal m o n into large piece s ; fold into macaroni m ixture . 7 . Spoon salad into bowl lined with lettuce leaves , if desire d .

COMBINATION SALADS / FISH & SEAFOOD

Mushroom-Shrimp & Dill Salad Serves 4

% pound cooked fresh shrimp 1 teaspoon fresh lemon juice 2 cups fresh mushrooms, sliced % teaspoon horseradish % teaspoon dill weed , crumbled 12 cherry tomatoes, halved % teaspoon seasoned salt 2 tablespoons green onions, sliced crisp salad greens % cup dairy sour cream 1 avocado, peeled , seeded and sliced

1 . Combine shrimp , mushroo m s , tomatoes and onions in medium bowl . 2 . Combine sour crea m , lemon juice , horseradis h , dill weed and seasoned salt for dressing . 3 . Spoon shrim p mixture on salad plates lined with crisp salad greens . 4 . Arrange avocado arou nd shrim p m ixture . Serve with dressi ng .

Seafood Salad with Avocado Hollandaise Dressing Serves 6

lettuce leaves 1 package ( 1 0 ounces) frozen asparagus spears, cooked, or canned white asparagus, drained 1 pound large shrimp, cooked , shelled and deveined

% pound scallops or cubed white fish , cooked in butter 2 hard-cooked eggs, sliced % cup ripe olives Avocado Hollandaise Dressing

1 . On large platter, arrange lettuce leaves and top with asparagus , shri mp , scallops , and hard-cooked eggs , arranged i n any fas hion desired . 2 . Garnish with olives . 3 . Serve with Avocado Hollandaise Dressing .

Avocado Hollandaise Dressing Makes 1 1/4 cups

2 eggs Y. cup fresh lemon juice % cup butter or margarine, melted

1 ripe avocado, peeled and seeded 2 teaspoons salt onion salt dash cayenne

1 . Blend eggs with le m on juice i n blender u ntil lemon colored . 2. Slowly add bubbly hot butter on l ow speed . 3 . Cut up avocado and ble nd into egg-butter mixture u ntil s m ooth . 4. Add salt , on ion salt to taste and caye n n e . 5. C hill 30 m in utes .

C!5

COMBINATION SALADS / FISH & SEAFOOD

Walnut-Shrimp Salad

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Serves 4 to 6

% cup California walnuts , coarsely

1 cup celery , sliced 3 large oranges , pared and segmented chopped, toasted and seasoned with garlic salt % cup prepared French dressing lettuce leaves 1 pound shrimp, cooked and cleaned watercress (for garnish )

1 . Marinate walnuts , s hrimp , celery and ora nges in Fre nch dressing . 112 hour before serving ; chill . 2 . Arrange on lettuce leaves for salad plates . 3 . Sprinkle with additional garlic salt , if desired . Garnish with watercress .

Avocado Half-Shells with Seafood

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Serves 6

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% cup chili sauce % cup mayonnaise 1 teaspoon capers fresh lemon juice 1 tablespoon original Worcestershire sauce dash Tabasco 1 teaspoon salt

% teaspoon pepper 1 pound shrimp, shelled and cooked 1 can (7% ounces) crab m eat , drained and flaked 1 can (5 ounces) lobster, drained and flaked 6 ripe California avocados lemon or lime wedges (for garnish )

1 . Combine chili sauce , mayonnaise , capers , lemon j u ice , Worceste rshire sauce , Tabasco , salt and pepper . 2 . Toss c hili mixture with seafood ; chill . 3 . Halve avocados lengthwise , twisting gently to separate halves . Whack a sharp knife d irectly into seeds and twist to lift out. 4. Brush avocado with lemon juice ; fill with seafood salad and garnish with le mon wedges .

COMBINATION SALADS / FISH & S EAFOOD

Seafood-Stuffed Tomatoes Serves 6

1 package (7 ounces ) frozen shrimp , 1 cup dairy sour cream 3 tablespoons parsley, chopped cooked , or 1 cup cooked shrimp 1 teaspoon lemon rind 1 package (6 ounces) frozen crab meat, -thawed and well drained 2 tablespoons fresh lemon juice 1 teaspoon prepared mustard 1 cup carrots, grated 1 hard-cooked egg, chopped 1 teaspoon salt Ya teaspoon pepper 2 tablespoons green onions , sliced 6 large tomatoes

1 . Cut shrimp into small pieces ; flake crab meat . 2 . Combine shrimp , crab meat , carrots , egg and onion in a b owl ; chill . 3 . Combine sour crea m , parsley , lemon rind and juice , m ustard , salt a n d pepper in a small bowl ; chill . 4 . Lightly toss dressi ng with seafood mixture . C hill . 5 . Remove a slice from the ste m a n d blossom ends of tomatoe s . Make 3 cuts into each tomato , going about two-thirds d ow n into it, but n ot all the way through . Spread apart carefully and place lj4 cup seafood mixture between each sliced section .

. Avocado Salad Nit;oise Serves 6

1 head iceberg lettuce 1 can ( 1 pound) whole green beans, 1 head butter lettuce chilled and drained 2 cans ( 1 4 % ounces eac h ) whole boiled 1 large sweet red onion, cut in potatoes, chilled and drained slices 3 ripe California avocados , halved 2 hard-cooked eggs, peeled and halved (for garnis h ) and peeled giant pitted ripe olives (for garnish ) fresh lemon j uice 1 can ( 1 2% ounces) white chunk tuna, bottled oil and red wine vinegar chilled and drained salad dressing 6 flat anchovy fillets, drained freshly snipped parsley (optional ) 2 lemons, cut into wedges ( optional )

·

1 . Cut iceberg lettuce into six 1/2- i n c h - thick rafts ; lay side by side across ce nter of large tray . 2 . Arrange row of butter lettuce along sides of tray on each side of iceberg lettuce . 3 . Top each lettuce "raft" with onion ·s lice . 4. Sprinkle avocado half-she lls with lemon j uice ; place cut side up on onion slices . 5 . Fill half-shells with tu n a ; top each with an anc hovy fillet . 6 . Surrou n d with a n arrange ment o f gre e n beans a n d potatoes . 7 . Garnish with hard -cooked e ggs a n d ripe olives . 8 . At serving time , drizzle salad dressing over tray . 9 . If desired , sprinkle salad with parsley and pass plate of lemon wedges .

[!§COMBINATION SALADS/FISH &: SEAFOOD

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Ripe Olive Tuna Salad Sandwich Serves 4 to 6

1 cup c anned pitted California

Q

ripe olives 1 cup celery, diced 2 cans ( 7 ounces each ) tuna, drained 4 hard-cooked eggs, diced % cup mayonnaise

% cup dairy sour cream 1 tablespoon fresh lemon juice � teaspoon salt � teaspoon dill weed

1 teaspoo n prepared mustard Ys teaspoon pepper

6 slices white or whole wheat bread

1 . Cut ripe olives into large wedges .

2. Combine olives with celery , tu na and eggs . 3. Blend all remaining ingredients except bread . 4. Mix lightly with olive-tuna mixture . 5. Serve on bread slices .

Tuna Tabbouleh Serves 4

1 cup bulgur (cracked wheat) 2 cups water 2 chicken or vegetable bouillon

1 teaspoon salt % teaspoon pepper 2 cans (7 ounces each ) tuna, packed in vegetable oil

cubes

1 b unch scallions, sliced � cup minced parsley 2 tablespoons chopped mint % cup fresh lemon juice 3 tablespoons corn oil

2 tomatoes, cut in wedges 2 cucumbers, sliced itted ripe olives romaine leaves I Yogurt Dressing

1 . Place bulgur in mediu m-size bowl.

2. Heat water and bouillon cubes to boiling . . 3. Pour bouillon over bulgur. Let stand 1 to 2 hours . until liquid is absorbed . 4. Stir in scallions , parsley , mint, lemon juice , oil , salt , pepper and tuna . Cover and chill for several hours . 5. To serve , pile tuna mixture on platter ; surround with tomato wedges , cucumber and black olives .

6 . Serve with romaine leaves and Yogurt Dressing.

Yogurt-Draslng 1 cup plain yogurt

% teaspoon salt

1 tablespoon chopped fresh mint 1 . Mix all ingredients in small bowl . 2 . Chill until serving time .

COMBINATION SALADS / FISH & SEAFOOD

Tuna-Cantaloupe Tropicale Serves 4

2 cans (7 ounces eac h ) water­ packed tuna , drained 1 cup pared, cored and chopped app le (1 large) � cup plain yogurt % cup cashew nuts

% cup chopped chutney 2 tablespoons chopped scallions , 2 tablespoons raisins 1 tablespoon curry powder � teaspoon salt � teaspoon turmeric 2 small cantaloupes

1 . Comb i n e a l l i n gred i e n ts except c a n ta l ou pes in s m a l l bowl : cover a n d c h i l l l h ou r . ·

2 . C u t ca n ta l oupes i n h a l f : scoop o u t seed s .

3 . Fi l l e a c h ca n ta l oupe h a l f with a n e q u a l a m ou n t of the tu n a m i x tu re .

Tunacado Stuffed Tomatoes Serves 4

Ys cup mayonnaise or salad

1 can (about 7 ounces) tuna, drained and flaked grated pe e l and juice of � fresh lemon 1 small ripe avocado , chopped

dressing % cup chopped onion 4 medium tomatoes crisp salad greens

1. Combine tuna , lemon peel and j u ice , avocad o , mayonnaise and onion ; c hill . 2 . Place tomatoes stem-end d own ; cut lengthwise to ste m , b u t not q uite through , m aking 6 wedge s . 3 . Arrange tomatoes o n greens on sa l ad p lates; spoon tuna mixture i nto tomatoes .

NOTE: To use as a sandwich filling. substitute 8 slice � bu ttered bread for tomatoes .

Sunny Salmon Egg Salad Serves 4

Ys cup mayonnaise 2 tablespoons minced green onion 2 tablespoons minced parsley (optional) grated peel and juice of � fresh lemon % teaspoon white pepper dash salt

1 can ( 1 6 ounces) salmon, drained and chunked 3 hard-cooked eggs, chopped 1 cup sliced celery lettuce c ups 2 ripe tomatoes, sliced lemon wedges (optional garnish) paprika

1. Combine mayonnaise , gree n onion , parsley , lemon peel and j u ice , w hite pepper a n d

sa l t in mixing bow l . 2 . Stir in salmon , eggs and celery ; c hill . 3 . To serve , spoon salmon on lettuce cups on large platte r; arrange tomato slices on platter . 4 . Ga r n i s h with lemon wedges , if d esired . Dust s a l a d lig ht l y with paprika for color .

COMBINATION SALADS / MEATS

Avocado, S p in ach & Bacon Salad Serves 6

% cup bottled French dressing 1 clove garlic, minced 1 pound crisp young spinac h , washed and drained

% ripe California avocado fresh lemon juice 3 hard-cooked eggs, shelled and chopped 6 slices crisp-cooked bacon , crumbled

1. Combine French dressing and garlic ; cover and refrigerate . 2 . Tear spinach in pieces in salad bow l ; refrigerate .

3. At serving time , peel avocado , cut into slices , and sprinkle with lemon juice . 4 . Add avocado slices to spinach along with c hopped egg a n d cru mbled bacon . Pour over salad dressing ; toss gently .

Artichoke Chef's Salad with Curry Dressing Serves 6 to 8

1 pear

2 jars (6 ounces each) m arinated artichoke h earts 1 head iceberg lettuce 1 apple

% cup h am or turkey strips % cup Monterey Jack cheese strips Curry Dressing

1 . Drain artichoke hearts , reserving marinade for d ressing . 2 . Line c hilled salad bowl with outer lettuce leaves . S hred remainder of lettuce and mound in bowl .

3. Core and cut apple and pear into slices ; arrange on lettuce with ham , cheese and arti­ choke hearts . Serve with Curry Dressing .

Curry Dressing Makes �s

cup

1 teaspoon onion powder 1 package (3 ounces) cream cheese % teaspoon basil, crumbled 3 tablespoons reserved artichoke % teaspoon salt marinade Ys teaspoon curry powder % cup mayonnaise 1 tablespoon chopped pimiento

1. 2. 3. 4.

Soften cream cheese . Blend in artic hoke marinade , beating until smooth . Stir in mayonnaise , onion p owder, basi l , salt and curry powder . Mix well . Add pimie nto and blend .

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COMBINATION SALADS / MEATS

Artichokes with Hot Corn Salad Serves 8

8 slices bacon , diced % cup butter 1 cup green pepper, chopped 1 tablespoon chopped onion 2 packages ( 10 ounces each) frozen whole kernel corn , cooked

salt to taste pepper to taste 8 medium artichokes, prepared according to basic directions • melted butter

1 . In large skillet, saute bacon u ntil crisp. 2 . Remove bacon , reserving 1/4 cup of drippings ; drain on paper towels . 3 . Add 1/J cup butter to drippings and heat . 4. Add green pepper and onion ; saute u ntil just te nder. 5. Stir in corn , salt and pepper to taste . Heat through . 6. Fill hot artichokes with m ixture ; top with cru mbled bacon . 7. Serve with me lted butter .

*NOTE: Wash artichokes, cut off stems at base , and remove small bottom leaves. Stand artichokes upright in deep saucepan , add 1 1/z teaspoons salt and 2 to 3 inches boiling water. Cover and boil ge ntly 30 to 45 min u tes . Drain , spread leaves . and remove thistle . Drain again .

Italian-Style Antipasto Spaghetti Salad Serves 6 to 8

% cup olive oil % cup wine vinegar 1 tablespoon chopped capers 1 % teaspoons oregano leaves , crushed % teaspoon salt % teaspoon garlic powder Y. teaspoon freshly ground black pepper 8 ounces spaghetti 1 can ( 1 6 ounces) red kidney beans, drained and rinsed

1 can ( 1 0% ounces) chick peas, drained and rinsed % cup green salad olives, chopped 2 tablespoons parsley, chopped % pound sliced boiled ham , cut in strips % pound sliced provolone cheese, cut in strips % pound sliced hard salami , cut in strips % cup sweet roasted peppers, cut in strips ·

1. Combine oil , vinegar, capers , oregan o , salt , garlic powder and peppe r ; set aside . 2. Cook sp aghetti according to package directions . Rinse and drain . Place in a large 3. 4. 5. 6.

serving bow l. A dd kidney beans , chick peas , salad olives , parsley and reserved oil-vinegar dressing . Add half each of ham , cheese , salam i and roasted pepper strips ; toss well . C over and refrigerate until chilled , about 1 hour. Top with remaining h am , c heese , s al ami and roasted pepper strips .

COMBINATION SALADS / MEATS

Picnic Bean Salad Serves 4

1 can ( 1 6 ounces) pork and beans in tomato sauce 1 cup celery, sliced

1 cup green pepper, coarsely chopped 1 tablespoon molasses % cup bottled Italian dressing

1 . Combine beans , celery , green pepper , m olasses and dressing in a large bowl . Toss to ble n d thoroughly . 2 . Chill before serving .

Buffet Green Bean Salad Serves 10 to 1 2

salt t o taste pepper to taste 4 cans ( 1 6 ounces eac h ) whole green beans sieved hard-cooked egg yolks (for garnish ) chopped hard-cooked egg whites (for garnish ) cherry tomatoes (for garnish)

1 can (2 ounces) anchovy fill e ts, drained and chopped 1 cup mayonnaise 1 cup dairy sour cream Ys cup tarragon vinegar 3 green onions, finely chopped

·

1 . Mix together anch ovies , mayonnaise , sour crea m , vinegar a n d onions .

2 . Season to taste with salt and pepper .

3 . Drain green beans well . 4 . Toss with dressing a n d let stand , covered , in refrigerator at least 4 hours . 5 . Serve garnished with egg yolks a n d whites a n d c herry tomatoes .

Dig Deep Salad Serves 12 to 14

1 2 1 1

head lettuce , shredded medium red onions, sliced to 2 green peppers, sliced can (8 ounces) water chestnuts, sliced 1 package ( 1 0 ounces) frozen green peas, uncooked

3 to 4 ribs celery, chopped 2 cups mayonnaise Romano cheese 3 tablespoons sugar 3 hard-cooked eggs, sliced (for garnish) 4 strips baco n , crumbled (for garnish) 1 to 2 tomatoes, sliced (for garnish )

1 . Layer lettuce , onions , green peppers , water c hestn uts , green peas and celery in a 9 x 13-inch pan . 2 . Spread mayonnaise over top layer . 3 . Sprinkle with Romano cheese and sugar . Do n ot stir . 4. Cover and refrigerate 24 hours . 5 . Rem ove from refrigerator 45 minutes before servin g . G arnish with sliced e ggs , bacon and tomatoes .

COMBINATION SALADS / MEATS

Mediterranean Meatball Salad Serves 6

% cup corn oil 2 tablespoons water 1 tablespoon fresh lemon juice 1 teaspoon dried mint leaves 1 pound lean ground beef Yz cup finely grated onion Yz cup soft whole wheat bread crumbs 3 tablespoons chopped parsley

Yz teaspoon salt % teaspoon pepper 1 Yz cups diagonally sliced carrots, cooked and drained 1 cup cubed green pepper 3 cups lightly packed torn salad greens 1 large tomato , cut in wedges

1 . In small jar with tight-fitting lid , p lace 2 tablespoons corn oil , water , lemon juice and mint. 2. Cover and shake well . 3 . Refrigerate at least 1 hou r . 4 . I n large bowl , m i x b e e f , onion , bread cru mbs , parsley , salt a n d pepper until well blended . 5 . Shape into l -inch meatballs . . 6 . Heat re maining 2 tablespoons corn oil in large skille t . 7 . A d d 1/2 o f meatballs ; cook , shaking p a n ofte n , 1 0 minutes , o r u ntil brown on a l l sides and cooked . 8 . Remove and drain well on paper towels . 9 . Brown remaining meatballs . 1 0 . Toss together meatballs , carrots a n d gre e n pepper in large bowl . 1 1 C over a n d refrigerate 1 hour . 1 2 . To serve , toss meatba ll mixture with dressing . Arrange on platter with salad greens and tomato .

L O W- CAL ORIE VERSION: Follow recipe for Mediterranean Meatball Salad . Omit bread cru mbs and remaining 2 tablespoons corn oil for browning meatballs . In bowl, mix beef, onion, parsley , 1 tablespoon prepared m ustard, salt and pepper. Shape into l - inch balls . Place on 1 5 1/2 x l 01J2 x l - inch jelly roll pan . Bake in preheated 450° F. oven 8 to 1 0 min utes, turning once, or u n til cooked and brow ned on all sides . Con tin ue as in basic

COMBINATION SALADS / MEATS

Layered Chef Sa.l ad Serves 6

to

8

1 cup sliced celery % cup quick-cooking pearled 1 % cups mayonnaise barley 1 % cups boiling salted water 2 tablespoons prepared yellow mustard 4 cups torn lettuce 1 tablespoon sugar 1 teaspoon dill weed 2 cups cooked ham or chicken . cubed 1 cup shredded sharp Cheddar c h eese 1 cup diced green pepper % cup sliced green onion

1 . C ook barley in boiling salted water, covered , 10 to 12 min utes , or until te nder, stirring occasionally . 2 . Drain and cool . 3 . Arrange layer of lettuce , ha m , green pepper , barley and ce lery in 3 - q uart salad b owl . 4 . Combine mayon naise , mustard , sugar and dill weed ; mix well . 5 . Spoon mayon naise-dill mixture on top of lettuce layer , spreading to edges of bowl . 6 . Sprinkle cheese a n d gre e n onion over mayon naise . 7 . C over with plastic wrap and refrigerate several hours , or overnight . 8 . Toss salad just before serving . Great for buffet or Sunday night supper!

Ripe Olive Pizza Salad Serves 6

1 cup pitted California ripe olives romaine lettuce 30 thin slices Mozzarella cheese. about 12 ounces

30 thin slices salami (about 6 ounces) Pizza Dressing grated Parmesan cheese

1 . Cut ripe olives into halves . 2 . Line individual salad plates with romaine . 3 . Cover with alternating layers of c h eese , ripe olives and sala mi , using 5 slices c h eese a nd salami for eac h layer . Top with more ripe olive halves . 4 . Sprinkle with Pizza Dressi ng and Parmesa n c h e ese .

Pizza Dressing Makes 1/2 c u p

% cup salad oil 2 tablespoons garlic wine vinegar % teaspoon salt

% teaspoon crumbled oregano 2 tablespoons catsup 2 tablespoons grated Parmesan c heese

1 . Combine oil , vinegar , salt , orega n o , catsup and Parmesa n cheese . 2 . Cover and shake un til well blended .

COMBINATION SALADS / MEATS

Hot Dutch Potato Salad Serves 8 to 1 0

Ys teaspoon pepper

4 slices bacon

Yz cup onion , chopped Yz cup green pepper, chopped

% cup vinegar 1 teaspoon salt

1 teaspoon sugar 1 egg 1 quart hot cooked potatoes, cubed % cup raw carrot, grated 3 hard-cooked eggs

1 . Dice bacon and pan -fry . 2 . Add chopped onion and green pepper . Cook 3 min utes . 3 . Add vinegar , salt, pepper, sugar and beaten egg . Cook slig htly . 4 . Add cubed potatoes, grated carrot and diced hard-cooked eggs . Ble nd slightly and serve hot .

Monterey Baked Salad Serves 6

1 pound lean grpund beef 1 teaspoon garlic powder 1 teaspoon onion powder 1 � teaspoons salt % teaspoon Tabasco sauce 1 tablespoon lemon j uice

� 3 1 � 2 1

cup mayonnaise cups cooked rice cup celery, sliced cup green pepper' chopped medium tomatoes , cut in eighths cup corn chips, crushed

1 . Saute meat with garlic and onion powders in a lightly greased skillet about 1 0 min utes , 2. 3.

4. 5.

or u ntil done . Blend salt, Tabasc o , lemon juice and mayonnaise . Add this mixture and re maining ingredie nts , except corn c hips , to ground beef . Turn mixture into a greased 1 - quart casserole . Top with corn c hips . Bake in pre heated 375° F . ove n 25 to 30 min utes .

COMBINATION SALADS I M EATS

Tostada Salad Serves 6 to 8

4 1 1 1 4 1

1 pound lean ground beef 1 package (1 X ounces) taco seasoning mix % cup water % teaspoon seasoned salt 1 can ( 1 4 ounces) red kidney beans, drained

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tomatoes , cut into wedges ripe avocado, cut in thin slices package (6% ounces) tortilla chips head lettuce, torn into small pieces ounces Cheddar chE�ese, grated cup onion , chopped

1 . Brown ground beef i n skillet; drain fat . 2 . Add taco seasoning mix , water, seasoned salt a n d beans . Cover and simmer for 1 0 minutes . 3 . Reserve some of tomato wedges , avocado slices a n d tortilla c hips for !garnis h . Combine the rest with remaining ingredients in a large salad bowl . 4 . A d d ground beef mixture ; toss lightly . 5 . G arnish with reserved tomatoe s, avocad o a n d tortilla c h ips . Serve at once . NOTE : Hearty enough for main - dish fare .

California Salami Salad with Tarragon Dressing Serves 4

1 head romaine, washed and chilled 2 oranges, thinly sliced 12 thin slices Italian salami, cut in halves 1 small red onion , peeled and sliced

1 jar (6 ounces) marinated artichoke hearts % cup toasted almonds, slivered Tarragon Dressing

1 . Tear romaine into bite-size pieces ; place in salad bowl . 2 . Arrange ora nge slices in a circle on top ; cover with salami slice s . 3 . Scatter onion slices over salami . 4 . Cut artichokes in halve s ; reserve dressing . Place artic hokes in center of salad . 5 . Scatter almonds over top . 6 . At table , pour Tarragon Dressing and m ix lightly to serve . Terrific with hot garlic Italian bread .

Tarragon Dressing artichoke dressing, from marinated artichoke hearts 2 tablespoons fine-grade olive oil 1 tablespoon dry white wine vinegar

Combine all ingredients ; ble nd well .

1 teaspoon orange peel, grated X teaspoon dried tarragon , crumbled 1 clove garlic, peeled and minced % teaspoon Dijon-style mustard

COMBINATION SALADS / MEATS

Yam 'n' Ham Salad Serves 6

4 1 1 1 % %

medium yams pound boiled ham cup green seedless grapes, halved pear, cored and cubed cup honey cup dairy sour cream

3 tablespoons fresh lemon juice % teaspoon salt % teaspoon pepper ' % teaspoon cinnamon % teaspoon dry mustard lettuce leaves

1 . Bake yams in pre heated 350 ° F . ove n 40 minutes , or boi l , covered , in lightly salted water for 20 min utes , or un til just te nder . 2 . Cool . Remove peel . 3 . Cut yams and ham into liz -inch cubes . 4 . Combine cubes in large bowl with grapes and pear . 5 . Refrigerate until thoroughly c hilled . 6 . Combine remaining ingredie nts in small bowl ; pour over yam mixture j ust before serving . Toss lightly . 7 . Arrange on platter lined with lettuce leaves .

Tropical Pork Salad Serves 4 to 6

1 % to 2 cups cooked pork, cubed 2 cups chilled cooked rice % cup green pepper, chopped % cup celery, sliced 1 can (8 ounces) pineapple chunks in juice

% cup prepared salad dressing % teaspoon ginger % teaspoon salt crisp salad greens mint or watercress (optional garnis h )

1 . Combine pork , rice , green pepper and ce lery in bow l . 2 . Drain pineapple chunks ; reserve 2 tablespoons juice . 3 . Add pineapple chunks to salad ingredients . 4 . Combine and mix salad dressing , 2 tablespoons pineapple j uice , ginger and salt ; mix well . 5 . Pour over salad ingredients ; toss lightly to coat evenly . 6 . Cover and chill well . Serve on c h illed greens . Garnish with mint or watercress , if desired .

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COMBINATION SALADS / MEATS

Frying Pan Salad of Spinach & Nectarines Serves 4 to 6

3 to 4 cups fresh spinach leaves ! 2 medium-size fresh nectarines 2 or 3 tablespoons green onions , thinly sliced

4 slices bacon % cup cider vinegar Yz teaspoon salt 1 tablespoon brown sugar

1 . Wash and tear spi nach leaves from stems . Tear large leaves into pieces and pack d own in cup to measure . Pat with paper towels to re m ove excess moisture . 2 . Coarsely c hop nectarines to yield 1 cup . 3 . Combine spinac h , nectarines and onions in a bowl or plastic bag . 4 . Cut bacon into lJz -inch pieces and fry u ntil crisp in large skillet . Drain c risp bits and add to spinach combination . 5 . Pour all but 2 tablespoons of bacon drippings from pan . 6 . Add to re maining drippings vinegar , salt and brown sugar . Heat just to simmering . 7 . Remove from heat and add spinach combination ; toss well . Serve at once while slightly warm .

Oriental Pepper Steak Salad Cups Serves 2

% cup bottled low-calorie Russian dressing 2 teaspoons soy sauce dash ground ginger Yz cup cooked beef strips (about 3 ounces)

% Yz Yz 2

cup fresh mushrooms, sliced cup fresh bean sprouts cup fresh broccoli flowen�ts medium green peppers, tops removed and scooped out

1 . Ble nd together dressing , soy sauce and ginger in medium -size shallow baking dish . 2 . Add beef, mushrooms , bean sprouts and broccoli . 3 . C,over and marinate in refrigerator , turning occasionally , 4 hours or overnight . 4 . Spoon beef mixture into pepper cups ; wrap and chill .

COMBINAT ION SALADS / VEGETARIAN

Autumn Salad Serves 4

to

2 cans ( 1 pound eac h ) whole kernel corn, drained 1 cup celery, sliced 1 cup tomatoes , diced Y. cup green pepper, chopped 1 sprig fresh dill , minced or Yz teaspoon dried dill % cup corn oil

6

X cup vinegar 1 teaspoon sugar Yz teaspoon salt Yz teaspoon paprika Yz teaspoon dry m ustard X teaspoon Tabasco sauce salad greens onion rings (for garnish)

1 . Combine corn , celery , tomatoe s , green pepper and dill i n a large bow l . 2 . Blend re maining ingredients except greens and onion rings together with an egg beate r . 3 . Pour dressing over vegetables i n bowl . Marinate 1 hour before serving . 4 . Place in large serving bowl lined with salad greens . Garnish with onion rings .

Avocado Accordion Salad with Pineapple-Honey Dressing Serves 4 2 ripe California avocados

4 slices canned pineapple, with juice lemon juice, or juice from canned pineapple

salad greens 1 pint cottage cheese Pineapple-Honey Dressing

1 . Cut avocados lengthwise into halves ; re move seeds and skin . Cut eac h half crosswise 2.

3. 4.

5.

6.

into 4 pieces . Sprinkle avocados with enough lemon juice or pineapple j u ice to coat . Cut pineapple slices into halves . Line four salad plates with gree ns . Spoon cottage cheese over greens to make "beds" for accordions . Reasse mble one avocado half over each serving of cottage c heese , alternating avocado

pieces with pineapple halves . 7 . Serve with Pineapple-Honey Dressing .

Pineapple-Honey Dressing % cup syrup from canned pineapple % cup honey

Combine ingredients . Mix well .

% cup lemon juice chopped fresh mint (optional)

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COMBINATION SALADS / VEGETARIAN

Bean Sprout-Sunflower Salad Serves 2

2 cups fresh bean sprouts % cup sunflower seeds (raw and shelled) % cup j ulienned white meat of chicken % cup julienned Oriental barbecued pork, or left-over pork roast % medium canned Jalapeno pepper, thinly sliced Yz teaspoon Dijon-style mustard

to

3

% cup safflower oil X cup j ulienned green onion % cup red wine vinegar juice of Yz lemon salt to taste cracked black pepper to taste garnish : watercress; tomato wedges; hard-cooked eggs, quartered; and pitted black olives

1. Blanch bean sprouts in boiling water 1 1Jz to 2 minutes . Drain and cool . 2. Simmer sunflower seeds in water 1 0 min utes . Drain and chill . 3. Mix remaining ingredients except su nflower seeds and garnish together . 4 . Place mixture in lettuce cups on plates . 5 . Sprinkle su nflower seeds over salad . 6 . Decorate plates with watercress , tomato wedges , eggs and black olives .

Bulgur Salad Serves 4

to

6

3 tablespoons fresh lemon j uice % cup bulgur 1 teaspoon dried mint, crumbled , or % cup Sauterne % cup water 1 teaspoon minced fresh mint 1 % teaspoons salt Ys teaspoon oregano, crumbled Ys teaspoon pepper Yz cup red onion , sliced cherry tomatoes 1 cup fresh parsley, chopped pita bread, cut in small wedges % cup oil mint sprigs (for garnish)

1. Combine bulgur , Sauterne , water and 3/4 teaspoon salt . Heat to boiling. 2. Cover and l e t sta n d u ntil cold . 3. Add onion and parsley . 4 . Combine re maining salt with oil , lemon juice , mint, oregan o and pepper in small jar . Cover and shake well . 5 . Pour over salad mixture and toss lightly . 6 . Chill , covered , u ntil serving time . 7 . To assemble , heap b u lgur in center of platter and surround alternately with cherry tomatoes and pita bread . Garnish with mint sprigs .

NOTE: Makes a meal- in - one.

COMBINATION SALADS / VEGETARIAN

Beans 'n' Rice Salad Serves 6

1 tomato , diced 2 cups quick-cooking rice 1 % cups water % cup celery, sliced % teaspoon salt % cup green pepper, chopped 1 tablespoon butter % cup red onion , chopped 1 cup canned kidney beans, drained % teaspoon chili powder 3 tablespoons vinegar 1 cup canned garbanzo beans , drained 5 tablespoons oil

1. 2. 3. 4. 5. 6. 7.

Combine rice , water, 1/2 teaspoon salt and butter in medium saucepan . Bring to a boi l ; cover and simmer u ntil all water is absorbed , about 5 minutes . Place rice in bowl and refrigerate . When chilled , add beans , tomato , celery , green pepper and on.i on to rice . In jar , combine re maining 1/4 teaspoon salt , c hili powder and vinegar . Add oil ; cover and shake vigorously . Pour over rice mixture and toss ge ntly .

Cabbage Slaw Serves 6

4 cups green or red cabbage , shredded % cup wheat germ % cup scallions , chopped % cup fresh parsley, chopped % cup almonds, chopped

to

8

1 cup plain yogurt % teaspoon dill weed % teaspoon dry mustard salt to taste carrot curls and black olives (for garnish )

1 . C ombine cabbage , w heat germ , scallions , parsley and almonds . Set aside . 2. 3. 4. 5.

Mix together yogurt , dill , mustard and salt . Pour yogurt mixture over cabbage mixture ; toss to mix . Pack into � 1 - quart m old and refrigerate . Un mold onto serving plate . Garnish with carrot curls and black olives .

Carousel Rice Salad Serves 6

3 cups cold cooked rice 1 cup carrots, grated 1 cup celery, sliced % cup sweet pickle, diced

to

8

1 teaspoon salt

dash of pepper % teaspoon sweet basil 1 cup dairy sour cream salad greens

1 . C ombine rice , ca rrots , ce lery , sweet pickle , salt and peppe r . Toss lightly , then chill . _ 2 . Blend basil into sour cream . 3 . Serve chilled rice mixture on salad greens . Top with seasoned sour crea m .

COMBINATION SALADS / VEGETARIAN

Cold Pasta Salad for 25 4 boxes ( 1 6 ounces eac h ) macaroni shells 2 packages ( 10 ounces each) frozen chopped spinach, cooked and drained 6 tablespoons dried basil 18 cloves garlic, chopped

1 � cups Parm esan cheese, grated 2 cups olive oil Y. cup red wine vinegar 2 teaspoons salt, or more to taste 1 teaspoon pepper cherry tomatQes (for garnish )

1 . Cook macaroni to package directions . 2 . Drai n ; refrigerate , covered , u ntil cool . 3 . Combine re maining ingredie nts , except tomatoes , i n medium bowl . Toss with chilled macaroni . 4 . Refrigerate salad , covere d , at least 2 hours . 5 . Serve cold . Garnish with cherry tomatoes .

NOTE: Great for a crowd!

French Brie Salad Serves 6

� pound Brie cheese , rind removed and 1 can ( 1 6 ounces) mandarin oranges , drained softened at room temperature 6 granola cookies, processed into 1 cup seedless green grapes, cut in half fine crumbs lengthwise 3 to 4 small heads Bibb lettuce, thoroughly washed and dried

1 . Mold softe ned Brie into small squares , rectangles or rou nds . 2 . Roll in cookie crumbs to coat completely . 3 . Refrigerate on plate u ntil serving time .

4 . When ready to serve , arra nge Brie shapes , oranges and grapes on lettuce leaves i n individual salad dishes o r on

a

serving platter. Serve without dressing .

Golden Apple-Spinach Salad Serves 4 1 pound fresh spinach 1 Red or Golden Delicious apple

� cup sunflower seeds 4 green onions, sliced

1. 2. 3. 4.

. 2 tablespoons fresh lemon juice 3 tablespoons olive oil � teaspoon salt freshly ground pepper

Wash and drain spinac h . C oarsely tear into salad bowl . Thinly slice unpeele d apple ; add to bowl with su nflower seeds and green onions . Blend lemon juice , olive oil and salt ; toss with salad . Sprinkle with freshly grou nd pepper.

COMBINATION SALADS / VEGETARIAN

Feta Greek Salad Serves 4 to 6

Salad 1 cucumber, peeled and sliced 1 cup black olives, preferably Greek % pound feta cheese, sliced or �ut into chunks 1 can (2 ounces) anchovies, drained (optional )

1 head romaine lettuce, torn into bite-size pieces 3 tomatoes, cut up 1 onion, thinly sliced 1 green pepper, seeded and chopped (optional )

Dressing % cup olive oil 2 tablespoons vinegar

generous pinch oregano salt and pepper to taste

1 . C hill all vegetables , olives , c heese and anchovies . 2 . Combine Dressing i ngredie nts . 3 . When ready to serve , toss all vegetables and olive s . Top with c heese and anchovie s , if desired . Serve with Dressi ng .

Fresh Fruit Salad with Poppy Seed Dressing Serves 6

% cup corn oil % cup honey � cup white vinegar 1 tablespoon poppy seeds 1 teaspoon dry mustard

% teaspoon salt lettuce leaves 1 pineapple, cut in chunks (3 cups) 1 pint strawberries, halved (2 cups ) 1 cup cantaloupe balls 12 ounces cottage cheese

1 . In blender container , place corn oil , honey , vinegar , poppy seeds , m ustard and salt . 2 . Cover and blend on medium speed 20 seconds , or until well mixed . 3 . Pour into jar with tight-fitting lid . Cover and refrigerate . 4 . On six lettuce-lined p lates , arrange fruit and cottage cheese . 5 . Serve with dressing . (Store any re maining dressing tightly c overed i n refrigerator . )

COMBINATION SALADS / VEGETARIAN

Garden Cheese Salad Serves 6

1 package (7 ounces) elbow macaroni, cooked , rinsed and drained 3 hard-cooked eggs, chopped 1 container ( 1 6 ounces) low-fat cottage cheese Yt cup carrots, peeled and shredded lettuce

% cup green onions , fi nely chopped % cup bottled low-calorie Italian dressing 1 teaspoon celery seeds 1 teaspoon seasoned sal t % cup low-fat milk leaves

1 . Combine macaroni , eggs , cottage c heese , carrots , green onions , Italian dressing , ce lery seeds and seasoned salt in bowl . 2 . Mix wel l ; cover and c hill thoroughly . 3 . Stir in milk just before serving . 4 . Serve on lettuce -lined plate .

Herbed Orange & Cauliflower Salad Serves 6

Yz cup salad oil grated peel of 1 fresh lemon % cup freshly squeezed lemon juice 2 teaspoons sugar Yz teaspoon seasoned salt Yz teaspoon dried marj oram leaves, crushed

% teaspoon dried oregano leaves, crushed 3 oranges, peeled and cut in half-cartwheels 2 cups raw cauliflowerettes, sliced Yz cup green onions, sliced 8 cups torn salad greens: spi nac h , romaine, etc .

1 . C ombine salad oil , lemon peel and juice , sugar , seasoned salt , marj ora m and oregano i n large bowl . 2 . Add oranges , cauliflower and onions . 3 . Marinate for 30 minutes , stirring occasionally . 4 . To serve , add salad greens and toss well .

Golden Carrot Salad Serves 6

1 Yz cups Golden Delicious apples, chopped 1 Yz cups carrots, grated

Yz cup raisins % cup salted peanuts Yz cup mayonnaise 1 tablespoon fresh lemon j uice

1. Toss apples with carrots , raisins and peanuts . 2 . Blend mayonnaise with lemon juice ; toss with salad .

COMBINATION SALADS / VEGETARIAN

Potato Salad with Tangy Peanut Butter Dressing Serves 8

2 pounds potatoes, cooked, peeled % cup onion, chopped and cubed salt to taste 1 cup celery, sliced pepper to taste Yz cup peanuts, chopped Tangy Peanut Butter Dressing lettuce 2 hard-cooked eggs, chopped paprika (for garnish)

1. 2. 3. 4. 5.

Combine potatoes , celery , peanuts , hard -cooked eggs and onion i n salad bowl . Season to taste with salt and pepper . Pour Tangy Peanut Butter Dressing over salad ; toss well . C hill 2 to 3 hours . Spoon into lettuce cups . Garnish with paprika .

Tangy Peanut Butter Dressing Makes 1 1/2 cups

1 cup dairy sour cream % cup peanut butter

% cup pickle relish % cup milk

1 . Combine sour crea m , peanut butte r , pickle relish and milk . 2 . Stir until well blended .

Summertime Supper Salad Serves 4

2 large fresh pineapples crisp shredded lettuce 2 cups cooked ham , cut in strips 1 Yz cups Swiss cheese , cut in strips 12 cherry tomatoes 3 tablespoons green onion, sliced

% dairy sour cream % cup French dressing Yz teaspoon dried marjoram , crumbled Yz teaspoon salt Ya teaspoon pepper dash Tabasco sauce

1 . Cut each pineapple in half lengthwise through the crown . 2 . Re m ove fruit with a curved knife ; core and dice . (Reserve half t h e diced pineapple for another use . ) 3 . Arrange shredded l e ttu c e in each pi n e a pp l e half ; top with sections of ham stri ps , cheese , pineapple chu nks and cherry toml:ltoes . 4 . Sprinkle gre e n onions over all . 5 . B le n d together re maining ingredients for dressing . Serve over salad .

NOTE: This refreshing evening!

c h efs

salad. Ha waiian style , is g re a t eating for a

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COMBINATI ON SALADS / VEGETARIAN -

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: ��pper Salad

Tomato Ric

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Ys teaspoon dry m ustard 1 cup uncooked rice Ys teaspoon paprika 2 medium tomatoes , diced dash garlic powder 1 tablespoon parsley, chopped dash cayenne X cup green onions, chopped salt to taste 2 tablespoons ripe olives, sliced crisp lettuce cups X cup celery, chopped peach halves 2 teaspoons oil 1 tablespoon vinegar assorted cold cuts parsley sprigs (for garnish)

Q

1. 2. 3. 4. 5.

C ook rice according to package directions . C hill . C ombine rice with tomatoes , parsley , onions , olives and ce lery . Blend together oil , vinegar , mustard , paprika , garlic powder and caye nne . Pour dressing over salad and toss lightly . Season to taste with salt . Chill . 6 . J ust before serving , spoon into lettuce cups for ind ividual servings . 7 . Serve- with peach halves and cold cuts . 8 . Garnish with parsley .

Vegetable Salad Surprise Serves 4

4 2 8 %

medium tomatoes medium green peppers hard-cooked eggs cup mayonnaise X cup sweet pickles, diced

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1 teaspoon salt

X teaspoon pepper � teaspoon paprika 1 tablespoon chopped chives lettuce leaves

1 . Wash tomatoes and green peppers . 2 . Cut top 1/3 off tomatoes . (Save for sandwiches or salads . ) Scoop out pulp fro m rest of each tomato . 3 . Cut off top 1!2 inch of peppers and discard . Remove seeds . 4 . Carefully slice two l - inch ri ngs from each pepper . (Save re maining pepper for other use . ) Place rings of peppers o n top of tomato shells . 5. 6 . Shell eggs and mash . 7 . Add mayonnaise , sweet pickles , salt, peppe r , paprika and c hives ; mix . 8 . Stuff shells with egg mixture . 9 . Serve on lettuce leaves .

COMBINATION SALADS / VEGETARIAN

"Dilled" Potato Salad Serves 6 to 8

1 cup dairy sour cream 1 cup celery, thinly sliced % cup salad dressing % cup onion, minced % cup cucumber, peeled, diced and . 3 tablespoons vinegar 1 % teaspoons salt well drained % cup green pepper, chopped % teaspoon pepper % cup radishes , sliced 1 teaspoon dill weed chilled salad greens 6 cups cooked potatoes, sliced 3 hard-cooked eggs , sliced (for garnish) 1 . Mix sour cream with salad dressing , vinegar , salt , pepper and dill wee d . 2 . Toss together in large bowl cooked p otatoe s , celery , onion , cucu mber , green pepper , radishes and all but 3 or 4 egg slices (save for garnish) . 3 . M ix gently with dressing ; chill to blend flavors . 4 . Serve on crisp greens on individual plates ; garnish with sliced eggs .

Tossed Taco Salad with Spicy Dressing Serves 4 to 6

. 4 corn tortillas oil for deep frying Spicy Dressing 1 can ( 1 5 % ounces) red kidney beans , drained and rinsed 1 small red onion , cut in thin rings 1. 2. 3. 4. 5.

1 small cucumber , peeled , seeded and chopped 2 medium tomatoes, peeled, chopped and drained 1 small green pepper, chopped 2 cups shredded lettuce

Cut tortillas in half , then cut i n liz -inch strips . Fry in deep oil until crisp . Drain on paper towels ; set aside . Prepare Spicy Dressing and c hill . C ombine kidney beans , onion , cucu mber , tomatoes , green pepper and lettuce . Toss with Spicy Dressing and serve topped with tortilla strips .

Spicy Dressing Makes 2 cups

1 small clove garlic, minced % avocado, cut into chunks % cup dairy sour cream 2 teaspoons fresh lemon j uice % cup canned enchilada sauce % teaspoon salt freshly ground pepper to taste 1. 2. 3.

Place avocado and sour cream in blender container ; ble n d u ntil pureed .

. Add enchilada sauce , garlic , lemon juice , salt and pepper to taste . Blend u ntil dressing is smooth and creamy .

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et>MBINATION SALADS / VEGETARIAN

Macaroni Slaw Serves 10

1 teaspoon salt 2 cups elbow macaroni (8 ounces) dash garlic powder mayonnaise real 1 cup 3 cups finely shredded cabbage 3 tablespoons lemon juice 1 cup coarsely shredded carrots 1 % teaspoons sugar % cup minced green pepper 1 % teaspoons dry m ustard % cup minced onion 1 . C ook macaroni accord ing to package directio,n s ; rinse in cold water ·a nd drain . 2. Stir together mayonn aise , lemon juice , sugar , mu stard , salt and garlic powder in la rge

' bowl . 3 . Add macaron i , cabbage , carrots , green pepper and o n i on ; toss to coat well . 4 . C over and refrigerate at least 2 hours .

Waldorf Macaroni Salad Serves 8 to 1 0

1 % cups elbow macaroni

1 can ( 1 1 ounces) mandarin orange sections, well drained

(6 ounces)

1 m edium red apple , cored and

1 cup real mayonnaise

diced

2 tablespoons milk 2 tablespoons lemon juice 1 tablespoon sugar % teaspoon salt

1 cup sliced celery crisp lettuce leaves (optional) sliced almonds (optional garnish )

1. C ook macaroni according to package instructions ; rinse in cold water and drain . 2 . Stir together mayonnaise , milk , lemon juice , sugar and salt in large bowl . 3 . Add macaroni , orange sections , apple and celery ; toss to coat well . 4 . C over and refrigerate at least 2 hours . 5 . If desired , arrange o n lettuce -lined platter and garnish with sliced almonds .

Summer Garden Salad Serves 4

2 Granny Smith apples, cored and diced % pound small, red potatoes, cooked and sliced % inch thick 1 cup frozen peas, thawed and drained

. 1 cup plain yogurt

I

2 teaspoons prepared horseradish

1 teaspoon chopped fresh mint or 1 teaspoon dried m int leaves

% teaspoon salt crisp lettuce leaves

1. C ombine apples , potatoes and peas in mediu m -size bowl . 2 . Combine yogurt , h orseradish , mint and salt in small bowl ; mix well . 3 . Pour dressing over apple mixture ; toss . 4 . C over and chill several hours . Serve on lettuce .

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COMBINAT ION SALADS / VEGETARIAN

Florida Fiesta Salad Serves 4 to 6

% cup corn oil 3 Florida oranges, peeled and sectioned ( 1 % cups sections) 3 tablespoons Florida orange juice 1 Florida grapefruit, peeled and sectioned (1 cup sections) 3 tablespoons minced onion . 1 can ( 1 pound) red kidney % teaspoon salt beans, drained % teaspoon dried leaf oregano, crumbled 1 cup very thinly sliced celery 3 tablespoons chopped pi miento % teaspoon dried leaf thyme, 3 tablespoons chopped parsley crumbled crisp lettuce leaves 1 . C ombi ne orange and grapefruit sections , kidney beans , ce lery , pimie nto and parsley in large bowl . 2 . Combine oil , ora nge juice , onion , salt, oregano and thyme in small jar or bowl ; m ix well and pour over salad . 3 . C over salad and refrigerate 2 hours . 4. T o serve , spoon into lettuce -lined bowl .

Fresh · Supper Salad with Tangy Lemon· Dressing Serves 4

1 % cups shredded zucchini 1 cup shredded carrots 1 cup bean sprouts

Tangy Lemon Dressing crisp lettuce 4 hard-cooked eggs, halved 2 tomatoes, cut in wedges

3 slices American cheese, slivered

1. 2. 3. 4.

Combine zucchini , carrots , bean sprouts and cheese in mixing bowl . Pour 1/4 cup Tangy Lemon Dressi ng over vegetables ; toss lightly . Line serving plate with lettuce ; spoon vegetable mixture over lettuce . Place egg halves and tomato wedges alternately arou nd edge of plate ; spoon re maining dressing over salad .

Tangy Lemon Dressing Makes 1/2 cup

6 tablespoons corn oil 2 tablespoons freshly squeezed lemon juice 1 teaspoon chopped scallion or onion Combine all ingredients in small bowl ; mix well .

1 teaspoon dried leaf oregano, crushed 1 clove garlic, cn:�shed % teaspoon salt dash pepper

COMBINATION SALADS / VEGETARIAN

Tossed Orange Salad Serves 4 to 6

1 teaspoon grated orange rind % cup orange juice % cup corn oil 1 % teaspoons red wine vinegar % teaspoon salt

6 cups torn romaine leaves 1 small zucchini, sliced ( 1 - cup) 2 navel oranges , peeled and sectioned ( 1 cup ) l small red onion , sliced ( Y, cup)

1 . Place orange rind , ju ice , corn oi l , vin egar and salt in small jar with tight-fitti ng lid : cover and shake wel l . 2 . Refrigerate dress i ng several hours . 3 . Toss together romai ne , zucc h i n i , oranges and onion in large bowl . 4 . Just before serving , pour dressing over salad and toss to coat evenly .

Winter Haven Salad Serves 4 to 6 2 Florida grapefruits , peeled

% cup stuffed green olives,

and sectioned (2 cups sections) 2 small red onions , thinly sliced and separated into rings 1 can ( 1 pound) cut green beans, drained 1 can ( 1 pound) artichoke hearts , drained and cut in halves

sliced % cup corn oil % cup tarragon wine vinegar 1 clove garlic, minced Y, teaspoon salt % teaspoon pepper

1 . Combine grapefru it, oni ons . green bea ns, artic h oke hearts a n d olives in large bowl . 2 . Combine oil , vinegar , garlic , salt and pepper in small bowl or small jar: mix well . 3 . Pour dressing over sa·J ad ; cover and refrigerate 2 hours before servin g .

Fresh Citrus Pasta Salad Serves 8

3 tablespoons corn oil 2 California-Arizona oranges, grated peel of Yz fresh lemon peeled and cut in quarter­ juice of Yz fresh lemon cartwheels 1 tablespoon Dijon-style 2 cups Brussels sprouts, cut in mustard half, cooked, and drained Yz teaspoon sugar (optional) % pound (4 ounces) spaghetti, % teaspoon garlic salt broken in half, cooked , Yz teaspoon dried tarragon a n d drained leaves, crushed % cup sliced celery % cup chopped green onion

1 . Combine corn oil , lemon peel and juice , mustard , sugar, garlic salt and tarragon in large bowl . 2 . Add re maining ingredients ; toss gently. 3 . C hill before serving.

NOTE: Two cups cooked broccoli can be substituted -for Brussels sprouts .

MOLDED SALADS / ASPIC & VEGETABLE

Thanksgiving Cranberry Salad with Sour Cream Dressing Serves 6 to 8

1 tablespoon fresh lemon juice 1 cup chopped nuts 1 cup chopped celery

2 cups sugar , � cup water 1 pound cranberries , washed and cleaned 2 tablespoons unflavored gelatin 2 tablespoons cold water

Sour Cream Dressing (optional )

1 . Bring sugar and water to boil . 2 . Add cra nberries ; boil u ntil berries p op and can be mashed with a spoon . 3 . Dissolve gelatin in cold wate r; add to hot berries . 4 . Cool . Add lemon juice , nuts a n d celery . 5 . Serve alone , or with Sour Crea m Salad Dressing .

Sour Cream Dressing % cup dairy sour cream

� cup mayonnaise % cup cottage cheese

C ombine ingredie nts .

Dilled Clam & Tomato Serves 6

2 2 2 1

bottles (8 ounces eac h ) clam j uice teaspoons dill seed packages unflavored gelatin can ( 1 pint 2 ounces) tomato j uice

% teaspoon instant · onion powder 1 package ( 1 0 ounces) frozen mixed vegetables or peas, cooked and chilled lettuce leaves (optional)

1 . C ombine 1 bottle clam j u ice and dill seed i n small saucepan . 2 . Bring to a boil ; reduce heat and sim mer 1 0 minutes . 3 . Softe n gelatin in 1/2 cup tomato juice . 4 . Strain dill seeds from hot clam juice . 5. Add hot clam juice to gelati n ; stir u ntil dissolved . 6 . Add re maining clam juice , tomato juice and onion p owder to gelatin mixture . 7 . Chill until consiste ncy rese mbles unbeate n egg white . 8 . Fold in mixed vegetables . 9 . Spoon into 1 1/2 - quart m old . C hill u n til firm . 1 0. Unmold and serve on lettuce leaves , if desired .

NOTE: Great for buffet table!

MOLDED SALADS I ASPIC & VEGETABLE

Molded Cranberry Waldorf Salad Serves 8 to 1 0

2 Yz 2 1

envelopes unflavored gelatin cup cold water cups boiling water can (6 ounces) frozen concentrated cranberry or cranberry-apple juice cocktail , thawed and undiluted

1 cup apples, chopped Yz cup celery, chopped Yz cup walnuts, chopped 1 package (3 ounces) crea m cheese , cut into %-inch cubes

1 . Softe n gelatin in l/2 cup cold water . 2. Pour 2 cups boiling water over softe ned gelati n ; stir u ntil dissolved . 3 . Stir in cranberry juice cocktail conce ntrate . 4 . Refrigerate , stirring ofte n , until mixture mounds slightly when dropped from spoon . 5 . Fold in re maining ingredients . 6 . Turn into 6-cup mold . Refrigerate u ntil set .

Cottage Cheese-Pecan Ball Salad Serves 4 to 6

Yz teaspoon paprika � cup cream % cup Roquefort cheese, crumbled pecan halves

Yz tablespoon gelatin 2 tablespoons cold water 1 cup cottage cheese � teaspoon salt

1 . Soak gelatin in cold water . Dissolve it by placing it over hot water . Let c ool . 2 . C ombine cottage c heese , salt , paprika , cre am and Roquefort c heese ; beat u ntil smooth . 3 . Add cooled gelatin mixture . 4 . Pour into rou nd molds or custard cups ; chill u ntil a l m ost set . 5 . Remove and roll i nto m ore perfect balls ; stu d with pecans .

Corn Relish Salad Mold Serves 4 to 6

1 package (3 ounces) lemon­

flavor�d gelatin 1 cup boiling water Yz cup cbld water

% cup mayonnaise 2 tablespoons prepared yellow mustard

1 cah ( 1 2 ounces) whole kernel corn , drai ned

1 . Dissolve g�latln in boiling water. 2. Stir i n c old water; c hill u ntil partially set . 3 . Beat in mayon naise an d mustard ; stir in corn .

4 . Pour into greased 1 1/2 - q llart m old . C hill u n til set .

MOLDED SALADS I ASPIC & VEGETABLE

Chicken Mousse Serves 6

1 Yz cups cooked chicken , diced Yz cup celery , diced

1 envelope unflavored gelatin 1 Yz cups cold chicken stock 1 tablespoon fresh lemon juice Ys teaspoon Tabasco sauce

1 cup heavy cream , whipped salad greens

1 . Sprinkle gelatin on l/2 cup cold c hicke n stock in saucepan . Let softe n . 2 . Place pan over med ium heat , stirring constantly , until gelatin is dissolved . 3 . Remove from heat ; add re maining stock , lemon juice and Tabasc o . 4 . C hill u n til mixture i s the consiste ncy of u nbeaten egg w hite . 5 . Mix in c hicken and celery ; fold in whipped crea m . 6 . Turn into a 4-cup mold o r individual molds . C hill until firm . 7 . Unmold on salad greens .

Salmon Luncheon Mold Serves 6

2 envelopes unflavored gelatin 1 can ( 1 2 Yz ounces) chicken broth 1 tablespoon fresh lemon juice % teaspoon salt 5 or 6 hard-cooked eggs 1 can ( 1 pound) red salmon % cup salmon liquid 1 can (3 ounces) chopped mush­ rooms, drained marinated green

1 teaspoon instant m inced onion % cup water % cup cider vinegar 2 teaspoons sugar 2 teaspoons ground marjoram 1 teaspoon parsley flakes Yz teaspoon celery salt % teaspoon ground black pepper Yz cup heavy crea m , whipped beans

1 . Sprinkle 1 envelope gelatin over liz cup chicken broth in saucepa n . Place over low heat and stir u ntil gelati n is d issolved . 2 . Re move from heat ; stir i n re maining broth , lemon juice and salt . 3 . Pour into bottom of 6-cup ring mold . C hill u ntil almost firm . 4 . Cut eggs in half lengthwise ; arrange in gelati n , with yolks face down . C hill u ntil gelatin is firm . 5 . Drain salmon , reserving 1/4 cup liquid . Remove bones from salmon ; flake . 6 . Add mushrooms and toss lightly . 7 . Combine reserved salmon liquid and insta nt onion in saucepan . Add re maining ge latin , water , vi negar , sugar , marj ora m , parsley , celery salt and black pepper . 8 . Cook and stir over l ow heat until gelatin is dissolve d . 9 , Remove frotn heat ; chill u n til consistency of u nbeate n egg w hite . 1 0 . Mix gelatin thoroughly with flaked salmon mixture ; fold iti w hipped cream . 1 1 . Spoon inbdure iightly over eggs in ring mold ; spread evenly with spatula . C hill u ntil flnfi . 1 2 . Unmo l cl onto sehling plate , Fi l l center with marinated green beans .

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MOLDED SALADS I ASPIC & VEGETABLE

Easy Tomato Aspic Serves 4 1 envelope unflavored gelatin

Ys teaspoon Tabasco sauce 2 tablespoons fresh lemon or lime juice salad greens prepared salad dressing

1% cups tomato juice % teaspoon salt % teaspoon sugar % teaspoon original Worcestershire sauce

1 . Softe n gelatin by sprinkling in ljz cup tomato juice in saucepan . 2 . Heat over low heat , stirring constantly , until gelatin is dissolved . 3 . Remove from heat. Add re maining tomato j u ice , salt, sugar , Worcestershire sauce , Tabasco sauce and lemon juice . 4 . Pour into a 2-cup m old or individual molds . C hill un til firm. 5. Un mold on salad greens and serve with salad dressing .

Chicken Perfection Salad Serves 6

1 envelope unflavored gelatin 1 cup cold water 1 can ( 1 0 % ounces) chicken - consomme, undiluted % teaspoon salt 2 tablespoons fresh lemon juice % cup cabbage, finely shredded

% 2 2 1

cup celery, chopped tablespoons green pepper. chopped tablespoons chopped pimiento can ( 5 ounces) boned chicken or turkey, diced lettuce prepared salad dressing

Sprinkle gelatin on liz cup cold water to softe n . Place over boiling wate r, stirri ng u ntil gelatin is dissolved . Blend re maining ljz cup cold water into soup . Stir in dissolved gelati n , salt and lemon juice . C hill until mixture is c onsistency of u nbeaten egg white . Fold in cabbage , ce lery , green pepper , pimie nto , and chicke n . Turn into a 3-cup m old o r individual molds . C hill u ntil firm . 8 . Un mold on lettuce and serve with salad dressing .

1. 2. 3. 4. 5. 6. 7.

f

MOLDED SALADS I ASPIC & VEGETABLE

Dilled Halibut & Cucumber Salad Serves 6

1 package ( 1 2 ounces) frozen halibut steaks 1 tablespoon instant minced onion 1 tablespoon dill seed % teaspoon salt

Ys teaspoon ground white pepper % cup commercial sour cream 1 tablespoon fresh lemon juice 1 large cucumber, peeled and thinly sliced

1 . Simmer fish in water to cover u n til done , 10 to 15 min utes . 2 . Cool . Remove bones an d skin . 3 . Cut into sm.a ll chu nks ; set aside . 4 . Mix onion with 1 tablesp oon water; let sta nd 1 0 minutes to softe n . 5 . Combine softe ned onion , dill seed , salt , w hite pepper , sour cre a m a n d lemon juice i n salad bowl . Mix well . () . Add fish and cucu mber . Toss ge ntly , coating with sour cream mixture .

Potato Salad Pie Serves 6

1 envelope unflavored gelatin 2 cups finely chopped celery 2 tablespoons minced onion · % cup cold milk 2 tablespoons minced fresh parsley 1 % cups water 2 tablespoons chopped green pepper 1 teaspoon salt % cup mayonnaise Ys teaspoon freshly ground black 1 tablespoon vinegar pepper 1 package (7 ounces) instant potato 1 teaspoon prepared yellow mustard radishes, green pepper strips and pimiento (for garnis h ) .

1 . Soften gelatin in lj4 c u p milk . 2 . C ombine water, re maining milk , salt and pepper in saucepan . Bring to a boil . 3 . Remove from heat; stir in softe ned gelatin a n d potato . 4 . C ool . Add celery , onion , parsley , c h opped gree n pepper , mayonnaise , vinegar and mustard to cool potato . 5 . Press 213 potato mixture into 9-inch pie plate . 6 . Using pastry tube or 2 spoons , decorate around edges with re maining p otato mixture . 7 . C hill several hours . 8 . Before serving , garnish with radishes , green pepper strips and pimiento .

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MOLDED SALADS I ASPIC & VEGETABLE

� ®

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Molded Seafood Salad Serves 6

1 envelope unflavored gelatin % cup cold water � teaspoon salt 2 tablespoons fresh lemon j uice % teaspoon Tabasco sauce % cup mayonnaise or salad dressing

1 cup celery, finely diced % cup green pepper , finely diced X cup chopped pimiento 1 cup flaked or finely cut seafood: tuna, salmon, crab meat, lobster or shrimp salad greens ·

1. 2. 3. 4. 5. 6.

Sprinkle gelatin on cold water in saucepan to softe n . Place over low heat, stirring constantly , until dissolved . Remove from heat ; stir in salt , le mon juice and Tabasco . C ool . Gradually stir into mayonnaise u ntil blended . Mix in re maining i ngredients . Turn into a 3-cup mold or individual molds . C hill until firm . 7 . Unmold on salad greens .

NOTE : 1 cup of diced, cooked chicke n , turkey or eggs (4 hard- cooked eggs) may be substituted for the seafood.

Turkey Salad Mold Serves 8 to 10

1 package (6 ounces) lemon-flavored gelatin 2 teaspoons prepared horseradish 1 � cups hot water 1 �� cups cooked turkey, diced 2 cups dairy sour cream % cup celery, diced 1 teaspoon salt % cup unpeeled cucumber, diced � teaspoon dry mustard 2 tablespoons chopped pimiento � teaspoon paprika 2 tablespoons green pepper, chopped % teaspoon onion salt lettuce leaves tomato wedges (optional) 1 . Dissolve gelatin in hot water. 2. C ool slightly ; set aside . 3 . C ombine sour cre a m with salt , mustard , paprika , onion salt and horseradis h ; blend well . 4 . Blend sour cream mixture into cooled gelatin ; c hill u ntil mixture begins to set . 5 . Fold turkey , celery , cucu mber , pimie nto and green pepper into gelatin . 6 . Spoon into individual molds and chill until firm . 7 . Unmold on lettuce cups and garnish with tomato wedges , if desired .

MOLDED SALADS / ASPIC & VEGETABLE

Grape & Asparagus Aspic Serves 10

1 can ( 1 5 ounces) asparagus tips 1 tablespoon unflavored gelatin 1 chicken bouillon cube salt

paprika 2 cups imported winter seedless grapes 1 cup chopped celery mayonnaise

1 . Drain asparagus , reserving the liquid . (The tips may pe cut in two or they may be used 2. 3.

4. 5.

6. 7.

whole as a garnish arou nd the edge of the m old . ) Soak gelati n in 3 tablespoons asparagus liquid . Heat remaining asparagus liquid ; dissolve gelatin in it. Add enough chicke n bouillon to make 2 cups liquid in all . Season with salt and paprika . C hill . When nearly set, add grape s , celery and asparagus tips . C hill u ntil firm . Unmold and serve with mayon naise .

Tuna-Tomato Mousse Serves 4

Tomato Layer 1 Yz cups tomato juice 1 tablespoon lemon juice

1 envelope unflavored gelatin % cup cold water

1 . Mix gelatin with cold water in bowl ; let stand 1 minute . 2 . Bring tomato juice to a boil ; add to gelatin liquid , stirring u n til gelatin is completely dissolved .

3. Stir in lemon juice . 4. Pour into 5-cup mold ; c hill until firm .

Tuna Layer 2 cans (6Yz or 7 ounces) tuna packed in water, drained % cup mayonnaise 1 tablespoon lemon juice 1 teaspoon dried tarragon , crumbled

Y, cup minced celery Y, cup finely chopped almonds 1 envelope unflavored gelatin % cup cold water Yz cup heavy cream , whipped

1 . In large bowl of electric mixer , beat together tuna , mayon naise , lemon juice and tarragon until fairly smooth ; stir in celery and nuts .

2. Mix gelatin with cold water i n small saucepan ; let stand 1 minute . 3. Stir gelatin over mediu m heat u ntil completely dissolved , about 1 minute . 4. Stir gelatin mixture i nto tu na mixture ; fold in whipped cream . 5 . Spoon tuna layer onto tomato layer i n mold ; c hill u ntil firm .

6. Unmold to serve .

[5

MOLDED SALADS / B UFFET & DESSERT

Buffet Jellied Cantaloupe Salad

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Serves 1 2 to 14 3 envelopes unflavored gelatin 1 teaspoon salt 1 cup dry sherry pinch cayenne pepper 1 quart stewed tomatoes 2 tablespoons tarragon vinegar 2 tablespoons onion , grated 1 teaspoon confectioners' sugar Yz cup celery leaves, finely chopped cantaloupe balls crisp lettuce leaves 1 large bay leaf mayonnaise

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1 . Softe n gelatin in sherry 10 min utes . 2 . C ombine in pan tomatoes , onion , celery leave s , bay leaf , salt and cayenne ; simmer 1 5 minutes . 3 . Remove from heat . Add gelatin , vinegar and confectioners' suga r ; stir u ntil gelatin is thoroughly dissolved and mixture well blended . 4 . Strain through a fine w ire sieve into lightly oiled individual molds , each containing 5 or 6 small cantaloupe balls . 5 . C hill thoroughly a n d serve on lettuce leaves with mayon naise .

NOTE : Terrific for covered- dish supper or buffet table .

Molded Fruit Medley Serves 6

1 envelope unflavored gelatin Y. cup sugar Ys teaspoon salt 1 % cups very hot water

1. 2. 3. 4: 5.

Y. cup fresh lemon or lime juice 2 cups mixed cut-up fruit, fresh , canned , or frozen whipped cream (optional)

Mix together gelatin , sugar and salt . Add hot water , stirring u ntil gelati n is dissolved . Stir i n lemon juice . C hill u ntil mixture is the consiste ncy of u nbeaten egg w hite . Fold in fru it. 6. Turn into a 3-cup mold or individual molds and chill unti l firm . 7 . Unmold and serve plain or with w hipped cream .

MOLDED SALADS I BUFFET & DESSERT

Fresh Pear-Mint Salad Serves 4

to

6

2 tablespoons onion , finely chopped 1 envelope plain gelatin 1 package (3 ounces) cream cheese Yz cup pineapple juice 2 tablespoons water 1 cup dairy sour cream 1 tablespoon sugar Yz cup mayonnaise 3 fresh California Bartlett pears Yz teaspoon salt Yz cup celery, thinly sliced 2 tablespoons fresh lemon or lime juice lettuce leaves 3 tablespoons chopped fresh mint 6 to 8 mint sprigs (for garnish )

1 . Combine gelati n , pineapple j uice and water in saucepa n ; heat ge ntly , stirri ng u ntil gelatin is dissolved . 2 . Remove from heat and stir in sugar , salt, lemon juice , mint and onion . 3 . Beat cream cheese with sour cre am and mayonnaise until smooth . 4 . Beat in gelatin mixture , then chill u n til it begins to thicke n . 5 . Meanwhile , halve and core 2 pears ; dice t o get 1 1/2 to 2 cups ; fold into softly-set gelatin along with ce lery . 6 . Mound mixture into individual salad bowls lined with lettuce . (Try to get a fluffy mounded look . ) 7 . C hill un til ready to serve . 8 . Garnish each salad with a mint sprig and freshly cut slices from 1 pear .

Lemony Walnut-Vegetable Mold Serves 4

to

6

2 tablespoons green pepper, diced, 1 package (3 ounces) lemon-flavored gelatin or stuffed olives 1 cup boiling water Ys cup chopped California walnuts % cup cold water Yz cup dairy sour cream 2 teaspoons fresh lemon juice Yz teaspoon horseradish Y. teaspoon salt Yz teaspoon prepared mustard Yz cup · carrots, thinly sliced 1 green onion , sliced Yz cup cauliflower, thinly sliced 1 tablespoon parsley, finely chopped

1 . Dissolve gelatin i n boiling water . 2 . Stir in cold wate r , lemon j u ice a nd salt . 3 . Set aside 3J4 cup gelatin mixture ; chill re mainder u ntil syrupy . 4 . Stir carrots , cauliflower, gre e n pepper and walnuts i nto chilled gelati n . 5 . Pour into 1 - quart m old . C hill un til firm . 6 . Stir sour cream until smooth ; blend in rest of ingredie nts and reserved gelati n . 7 . Pour over vegetables i n mold . C hill .

MOLDED SALADS / BUFFET & DESSERT

Fresh Strawberry Mold Serves 8

·

2 envelopes unflavored gelatin % cup cold water 1 cup sugar 1% cups fresh orange juice

1 cup strawberry puree 1 tablespoon fresh lemon juice 1 cup sliced strawberries whipped cream

1 . Sprinkle gelatin over water in mediu m saucepan . Place over low heat, stirri ng con­ stantly until gelatin dissolves . 2 . Remove from heat . Add sugar , stirring until dissolved . 3 . Stir in orange juice , strawberry puree and le mon juice . C hill , stirri ng occasion ally , u ntil mixture mou nds slightly when dropped from a spoon . 4 . Fold in sliced strawberries . 5 . Turn into 4-cup mold and c hill u ntil firm . 6 . To serve , u n m old and garnis h with whipped cream .

NOTE : Serve on salad or as dessert.

In-the-Pink Strawberry Salad Mold Serves 8

2 2 2 1

packages frozen strawberries small packages strawberry gelatin cups hot water can ( 1 2 ounces) crushed pineapple

2 bananas , chopped pinch salt j uice of 1 lemon 1 pint container dairy sour cream

1 . Combine all ingredients , except sour cream . 2 . Divide mixture in half . Place one half of mixture in refrigerator and c hill u ntil firmly con­ gealed . 3 . Place second half of mixture in dish in warm water to prevent it from setting in the meantime . 4 . When first half has firmly gelled , spread sour cream over top . 5 . Pour second half of gelatin mixture over sour crea m . Refrigerate u ntil se t . 6 . C u t into squares and serve .

MOLDED SALADS / BUFFET & DESSERT

Ginger P e ar Salad Mold Serves 6 to 8

1 can ( 1 6 ounces) pear halves 1 package (3 ounces) apricot, orange or lemon-flavored gelatin 1 package (3 ounces) cream cheese

1. 2. 3. 4. 5. 6.

Drain liqu id from pear halves , saving

� teaspoon ground ginger 1 small can ( 5 . 33 ounces) evaporated milk 1 cup ginger ale lettuce leaves

3/4 cup liquid .

Heat liquid to boili n g . R e m ove from heat a n d stir i n gelati n u n ti l d issolved . Beat cream cheese a n d gi nger i n small bowl ; gradu ally beat i n hot ge latin mixture . Stir i n milk a n d ginger ale . C hill u n til mixture holds its shape . Beat c h illed mixture u n til it d oubles i n volu me . Arra n ge d ra i n ed pear h a lves . c u t - s i d e d ow n . i n rou n d 8 1J4 x 1 % - i nc h - d eep baking pa n or 8 - i n c h squ are baki n g p a n .

7 . Pour beate n gelatin mixture over pears . C hill u ntil set . 8 . U n mold and serve on lettuce leaves .

Fruit Fluff Dessert Salad, Microwaved Serves 4 to 6

� cup sugar % cup light corn syrup 3 tablespoons water 1 teaspoon finely grated orange peel 1 egg white , stiffly beaten 1 cup orange yogurt I

1 pint fresh strawberries, cleaned and halved 2 bananas , sliced 2 oranges , peeled and sliced 1 cup seedless green grapes 1 cup seedless red grapes 1 cup blueberries

1 . Combi n e sugar, syru p , water and ora n ge peel i n 1 - q u a rt glas� measuring cup ; micro­ cook on HIG H 2 m i n u tes , or u ntil s u gar has d issolve d . 2 . Stir ; microcook on H I G H u ntil m ixture reaches 236 ° F . , or soft ball stage , 3 to 4 min utes .

3. 4. 5. 6.

Very slowly add hot syrup i n to stiffly beate n egg white . Fold in yogurt ; chill . Combi n e fru its i n serving dish , reserving a few strawberry halves for garn ish . Spoon dressing over top ; garnish with strawberry halves .

NOTE: Feel free to add any fresh fruits in season .

A

tasty and delightful finale to any meal!

SALAD DRESSINGS

Angostura Sour Cream Dressing Makes 1 pint

2 tablespoons herb vinegar 2 tablespoons Angostura aromatic bitters 5 tablespoons onion , chopped

1 pint sour cream 2 teaspoons salt 2 teaspoons sugar

1 . Blend sour cream with salt , sugar , vinegar and Angostura . 2 . Fold in onion . 3 . Let stand in refrigerator to ble nd flavors u ntil serving time .

Basic Hot Bacon Dressing Makes about 1 cup

4 % 2 2 %

slices lean bacon % teaspoon dry mustard (optional) cup vinegar % teaspoon dill weed (optional) % cup chopped green onions tablespoons water and tops (optional) tablespoons sugar teaspoon salt 1 hard-cooked egg, chopped (optional) about 1 % quarts torn or shredded iceberg lettuce

1 . Fry bacon crisp . R e m ove bacon from pan ; drain on paper towel , reserving fat . 2 . C ombine re maining ingredients except iettuce ; a d d t o fat in skillet. Bri ng t o a boi l . 3 . Toss hot mixture with lettuce a n d crumbled bacon .

NOTE: Serve at once . For creamy dressing, add 1/4 cup cream to above recipe .

Dill Dressing Makes about 1 cup

% cup mayonnaise % cup dairy sour cream 1 tablespoon dill weed

1 teaspoon fresh lime or lemon j uice % cup milk

1 . C ombine all ingredients . 2. Serve with seafood or vegetable salads .

NOTE : Doubles as a dip for fresh raw vegetables : ca u liflowerettes, carrot sticks, cherry tomatoes, green pepper, rh utabagas or green onions .

. SALAD DRESSINGS

Fruit-Whipp ed Cream Dressing Makes 1 cup

tablespoons butter or margarine tablespoons flour cup sugar teaspoon salt % cup fresh lemon juice

3 3 % Ys

1 tablespoon orange j uice, frozen concentrate % cup pineapple j uice, canned 2 egg yolks, slightly beaten � cup heavy cream

1 . Melt butter in the top of double boiler . 2 . Stir in flour , sugar and salt . 3 . Add fruit juices grad ually , cook over boiling water , stirring constantly , until mixture thicke ns . 4 . Stir a little of the hot mixture i nto egg yolks ; then stir egg yolks into remaining hot mixture . Cook 2 min utes , stirring constantly . 5 . Cover and chill . 6 . Whip cream until stiff . 7 . Add chilled dressing to whippe d crea m ; beat slightly to ble nd .

NOTE: Great with chicke n-fruit salad or mixed fresh fruits in season .

French Her:bed Salad Dressing Makes about 1 113 cups

1 cup corn oil

% cup fresh lemon juice 1 tablespoon sugar 1 teaspoon salt

1 teaspoon dried fine herbes � teaspoon paprika % teaspoon dry mustard 1 clove garlic, crushed

1 . In 1 -pint jar with tight-fitting lid place corn oil , lemon juice , sugar , salt, fine herbes , paprika , mustard and garlic . 2 . Cover and shake well . 3 . Refrigerate at least 1 hour . 4 . Remove garlic . 5 . Shake thoroughly before serving . Serve on assorted salad greens using 2 teaspoons dressing for each 1 cup of loosely measured cup of gree ns .

LOW- CAL ORIE VERSION: Follow recipe for Fre nch Herbed Salad Dressing. Decrease corn oil to 3/4 cup. Add 114 cup water. Omit s ugar and decrease salt to 1jz teaspoon . Makes about ] 1/3 cups. NOTE: Fine herbes is a mixture of chopped parsley , chives and tarragon .

SALAD DRESSINGS

Basic French Dressing Makes 21/z cups

% cup water 2 cups peanut oil % cup white vinegar or lemon juice

2 teaspoons salt 1 teaspoon sugar

Yz teaspoon dry m ustard Yz teaspoon pepper

1 . Combine salt, sugar, dry mustard , pepper and water in a large jar .

2 . Cover tightly and shake u ntil well mixed . 3 . Add peanut oil and vinegar . Cover and shake vigorously u ntil thoroughly blended .

Basic Mayonnaise Plus Variations Makes about l l/4 cups

1 egg yolk Yz teaspoon salt Yz teaspoon sugar Yz teaspoon dry mustard

dash cayenne 2 tablespoons fresh lemon juice or vinegar 1 cup salad oil

1 . Blend egg , salt , sugar , mustard and caye nne in deep bowl . 2 . Mix in lemon juice . 3 . Add 1/4 cup oil , a few drops at a time , and beat well with rotary beater or e lectric mixer (at medium speed) after each addition ; add re maining oil , about 2 tablespoons at a , time .

Green Goddess

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1 % cups Basic Mayonnaise 1 tablespoon tarragon vinegar 2 tablespoons minced parsley 1 tablespoon fresh lemon juice Yz clove garlic, pressed 2 tablespoons minced chives 2 tablespoons chopped anchovy fillets Combine all ingredients .

Thousand Island 1 % cups Basic Mayonnaise % cup chili sauce

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C ombine all ingredients .

2 tablespoons chopped pimiento 1 tablespoon grated onion 2 tablespoons chopped green pepper

SALAD DRESSINGS

Spicy French Dressing Makes 1 cup

1 cup Basic French Dressing (page 92) 2 tablespoons catsup

1 tablespoon onion, grated 1 teaspoon prepared mustard X teaspoon chili powder Y4o teaspoon Tabasco sauce

1 . Combi n e Ba sic Fre n c h Dressi n g . cats u p . o n i o n . m u stard . c h i l i powd e r a n d Tabasco in a jar .

2 . Cover tightly a n d s h a k e v igorou s l y u n t i l thoro u g h l y m i x e d . 3 . Chill before serv i n g .

Slender Blender Dressing Plus Variations Makes about l l!z cups

1 cup cottage cheese, creamed or dry curd

X cup buttermilk 2 tablespoons vinegar

Whirl all ingredients together i n blender u ntil sm ooth .

Blue Cheese (Variation) X cup Slender Blender Dressing

2 tablespoons blue cheese dry salad dressing mix

Whirl all ingredients together in blender u ntil sm ooth .

Onion (Variation) X cup Slender Blender Dressing 2 tablespoons minced onion

few drops non-caloric sweetener salt to taste pepper to taste

Whirl all ingredients together in blender u n til s mooth .

Thousand Island (Variation) % cup Slender Blender Dressing 2 tablespoons catsup 1 tablespoon sweet pickle relish

1 teaspoon minced onion salt to taste pepper to taste

Whirl all i ngredients together in blender u ntil sm ooth .

SALAD DRESSINGS

Garlic Mayonnaise Dressing Makes 1/2

3 3 2 1

cup

tablespoons real mayonnaise tablespoons salad oil tablespoons cider vinegar teaspoon instant minced onion

Ys teaspoon instant garlic powder � teaspoon salt dash of cayenne 1 hard-cooked egg , minced

1 . C ombine mayonnaise , salad oil , vinegar , minced onion , garlic powder, salt, caye nne and egg . 2 . Add to salad . Toss lightly .

Tarragon Salad Dressing Makes 1/2

cup

� cup dairy sour cream � cup real mayonnaise

Ys teaspoon instant onion powder

% teaspoon salt x 6 teaspoon ground black pepper

% teaspoon tarragon leaves, crumbled 1 teaspoon fresh lemon juice

1 . Ble nd all ingredients ; mix well . 2 . Chill i hour before servi n g . 3 . Serve with one of the following combinations : Sliced bananas and pineapple chu nks App le s , celery and c hopped walnuts Chicken or tuna chu nks , celery and seedless grapes Shredded cabbage and crushed pineapple Grated carrots , seed less raisins and c hopped nuts

Ripe Olive French Makes about 1 1/3

% cup corn oil � cup dry sherry 3 tablespoons lemon juice 1 tablespoon bottled salad dressing

1. 2. 3. 4.

bressing

cups

2 tablespoons frozen or freeze-dried chopped chives � teaspoon sugar � cup ripe olives , chopped

C ombine all ingredients i n a jar . Cover tightly and shake thoroughly to blend . S hake again j ust before using . Pour over salad and toss lightly .

NOTE: Great tossed with bite-size chunks of. western iceberg lettuce, combined with any of the following: radish and cucu mber slices, red onion rings, green pepper ch u n ks, tomato . wedges, fresh mushroom slices, or avocado rings .

SALAD DRESSINGS

Garlic Vinaigrette Makes about l l!z cups

2 teaspoons Dijon mustard 2 tablespoons wine vinegar 3 to 5 cloves fresh garlic, crushed or finely chopped

1 egg yolk salt to taste pepper to taste 1 X cups olive oil

1 . Mix together mustard , vinegar , egg yolk , garlic , salt and pepper together with a wire whisk . 2 . Slowly begin adding the olive oil , in a thin stre am , whisking all the while . 3 . When about half the oil has been added , pour it in more rapidly while whisking . 4 . Store the vinaigrette in the refrigerator . It will keep about 3 days .

Golden Nugget Dressing Makes 1 1/3 cups

1 package (3 ounces) cream cheese

% cup fresh orange j uice

plain or toasted % cup real mayonnaise

1 tablespoon fresh lemon juice 1 tablespoon sugar % teaspoon salt

% cup finely chopped California walnuts ,

1 . Softe n cream cheese ; add walnuts and re maining ingredients . 2 . Beat with rotary beater u ntil well blended . 3 . Store in covered container in refrigerator .

NOTE: For variation , add 1/4 cup Roq uefort cheese .

South of the Border Salad Dressing Makes about l lf2 cups

1 cup corn oil % cup white vinegar % cup orange juice 1 tablespoon minced onion 1 small clove garlic, crushed

2 teaspoons sugar 1 X teaspoons salt 1 teaspoon ground cumin 1 teaspoon dried oregano leaves Y. teaspoon crushed dried red pepper

1 . In 1 -pint jar with tight-fitting lid , place corn oil , vinegar , orange j u ice , onion , garlic , sugar , salt, cumin , oregano and red pepper . 2 . Cover and shake well . 3 . Refrigerate at least 1 hour . 4 . Remove garlic . 5 . Shake thoroughly before serving . Serve on assorted salad greens , using 2 teaspoons of dressing for each 1 cup of loosely measured greens .

CAL ORIE VERSION: Follow recipe for South of the Border Salad Dressing. Decrease corn oil to 3/4 cup; add 1/4 cup water. Omit sugar and cumin . Decrease salt to 1 teaspoon . Add ljz teaspoon chili powder. Makes about l ljz cups . LOW

·

SALAD DRESSINGS

San Francisco Dressing Makes about l l/3 cups 1 tablespoon frozen or freeze-dried chopped chives % cup grated Parmesan cheese % teaspoon lemon peel , grated

1 cup real mayonnaise 3 tablespoons catsup

2 tablespoons lemon j uice % teaspoon salt 1 . Blend all ingredie nts together . 2 . If desired , chill before serving on salad .

NOTE : For a whole- meal salad on that hot s u m mer night, toss ch u n ks of crisp western ice­ berg lettuce with tomato wedges, hard- cooked egg slices , and cooked shrimp or crab legs . Top with zippy San Francisco Dressing.

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Wonderful Ranch Salad Dressing Makes about 1 cup

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Yz cup real mayonnaise % cup buttermilk 1 % teaspoons dried parsley flakes big pinch garlic

1 teaspoon instant minced onion % teaspoon salt Ys teaspoon celery salt powder

1 . Put mayon naise and buttermilk in mixing bow l ; stir u n til mayonnaise and buttermilk are well blended . 2 . Add parsley , onion , salt , celery salt a n d garlic powder . Stir u n til ingredients are well m ixed . 3 . Put dressing i n covered jar i n refrigerator u n til ready to u se .

Summer Salad Dressing Makes about 1 112 cups 1 cup corn oil Yz cup fresh lime juice 2 teaspoons dried dill weed , or 1 tablespoon finely chopped fresh dill

1 % teaspoons salt 1 teaspoon sugar 1 teaspoon minced onion % teaspoon celery seed

1 . In 1 -pint jar with tight-fitting lid , place corn oi l , lime juice , dill weed , salt, sugar , onion and celery seed . 2 . Cover and shake well . 3 . Refrigerate at least 1 hou r . 4 . Shake thoroughly before serving . Serve o n assorted salad greens using 2 teaspoons of :J: dressing for each 1 cup of loosely measured gree ns . r; .... L O W- CAL ORIE VERSION: Follo w recipe for S u m me r Salad Dressing. Decrease oil to 3/4 cup; add

1.14 cup w a te n O m it s ugar a n d decrease salt to 1 teaspoo n . Ma kes about 1 1/2 cups .

NO TE: A n in teresting salad dressing to use on mixed fruits or cabbage .

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