My Great Recipes Collection

Great Recipes From the Past

Salad

Marinated Broccoli and Tomato Salad

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This is a colorful salad to serve in your prettiest clear class bowl. Use the broccoli stems for soups, or cut them up to serve along with carrots and celery sticks as a relish. You can make this salad 4 hours or m ore ahead.

Good served with any roasted or barbecued meat or poultry; or serve with cheese souffle for a luncheon.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.

Easy and tasty.

Salads and Their Dressings, Section 2, Card 8

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Marinated Broccoli and Tomato Salad

Ingredients

For the salad

  • 1 pound broccoli
  • boiling salted water
  • 1/4 pound mushrooms
  • 1 cup cherry tomatoes
  • 3/4 cup olives drained and pitted

For the dressing

  • 1/3 cup olive oil or salad oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley chopped
  • 1 green onion minced
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use.
  2. Drop broccoli flowerets into boiling salted water for 1 minute or just until they turn bright green; drain.
  3. Trim mushroom stems to 1/2 inch.
  4. Combine broccoli, mushrooms, olives, and cherry tomatoes in bowl.
  5. Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt, and pepper into small bowl. Whisk until blended.
  6. Pour dressing over vegetable mixture.
  7. Turn gently to coat vegetables. Cover and refrigerate 3 hours or more until ready to serve.

Red Cabbage and Apple Slaw

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Crisp red cabbage, mixed with apples in a tangy dressing using yogurt makes a winning salad for a fall tailgate picnic with sliced turkey and crusty bread.

For best flavor, prepare this salad at leas 1 hour before you plan to serve it, then chill to blend flavors. If you wish, the salad can be made the night before serving.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use 1 large head of red cabbage.

Salads and Their Dressings, Section 2, Card 7

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Red Cabbage and Apple Slaw

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon celery seeds
  • 1 teaspoon dijon-style mustard
  • dash white pepper
  • 1 small head red cabbage finely shredded
  • 2 medium tart green apples cored and thinly sliced
  • 1/3 cup parsley finely chopped

Instructions

  1. Smoothly mix mayonnaise, yogurt, sugar, vinegar, salt, celery seeds, mustard, and pepper.
  2. Lightly mix cabbage, apples, and parsley in a large bowl. Fold in dressing until well combined.
  3. Chill 1 hour or longer to blend flavors.
  4. Serve on a bowl lined with lettuce or romaine leaves.

Chinese Chicken Salad

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A sensational conversation salad, protein-packed with shredded chicken, mushrooms, bean sprouts, and fried cellophane noodles.

Cilantro: Available in produce section; also known as Chinese parsley, fresh coriander.

Translucent noodles: Available where Oriental foods are sold. Fry according to package directions.

Makes 6 servings.

Salads and Their Dressings, Section 2, Card 6

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Chinese Chicken Salad

Ingredients

For the salad

  • 3 pounds chicken breasts
  • 2 tablespoons soy sauce
  • 1 tablespoon oil
  • 1 tablespoon sherry
  • 1/4 cup lemon juice
  • 1 clove garlic pressed
  • 1/4 teaspoon ground ginger
  • 1/4 cup sesame seed
  • 6 cups lettuce finely shredded
  • 1 bunch green onions minced
  • 1 bunch cilantro
  • 1/4 pound mushrooms sliced
  • 1 cup bean sprouts
  • 3 ounces translucent noodles
  • 1 cup salted peanuts chopped
  • Cherry tomatoes optional for garnish
  • Lemon slices optional for garnish

For the dressing

  • 1 teaspoon Chinese mustard
  • 2 teaspoon sugar
  • 2 teaspoons lemon rind
  • 4 teaspoons soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 6 tablespoons salad oil
  • 1 tablespoon peanut butter

Instructions

Make the dressing.

  1. Combine all ingredients in blender and process until smooth. Set aside.

Make the salad.

  1. Mix together soy, salad oil, sherry, lemon juice, spices. Rub onto chicken. Place skin-side up in covered baking dish. Bake for 45 minutes. Cool meat in juices. Skin, bone, and shred into thin slices. Chill.
  2. Toast sesame seeds in frying pan over medium heat until golden brown.
  3. In salad bowl, arrange chicken meat, lettuce, green onions, cilantro, tomatoes, mushrooms, bean sprouts, and fried noodles. Add sesame seeds and 3/4 cup of the nuts. Toss with 1/2 cup of the dressing.
  4. Top with remaining nuts. Garnish with tomatoes, cilantro, slices of lemon. Pass additional dressing.

Cucumber and Onion Salad

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When cucumbers are garden fresh, you can prepare this salad without peeling them. Later in the year, when they have a waxy coating, peel the cucumbers. This salad looks pretty served as individual servings on a bed of tender leaf lettuce. For crisp cucumber marinate only 1 hour.

Good served with poached, baked, or barbecued fish; barbecued chicken, roast turkey, meat balls, meat loaf.

Save the marinade and use to flavor a second batch of the salad.

For the cucumbers, use 3 cucumbers 6-inches long or 2 European style cucumbers about 10-inches long each.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use only 1 1/2 times the marinade.

Salads and Their Dressings, Section 2, Card 5

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Cucumber and Onion Salad

Ingredients

For the salad

  • 3 cucumbers 6-inches long
  • 1 bunch green onions

For the marinade

  • 1/2 cup white wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon dill weed
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper

Instructions

  1. Slice cucumbers thing; use thinnest blade of food processor if available. Turn into bowl.
  2. Slice green onions as thinly as possible. Add to the cucumbers.
  3. In a small bowl, mix marinade ingredients. Pour over onions and cucumbers. Turn with spatula to coat all pieces. Marinade 1 hour or more.
  4. Lift cucumbers from marinade. Serve on lettuce leaves. Or, to serve buffet style, drain off some of the marinade and put cucumbers into a pretty bowl. Garnish with tomato wedges if desired.

Wilted Spinach Lettuce Salad

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This hot sweet-tart dressing used makes it important to dress this wilted spinach salad just before serving. This last-minute job becomes simple to do if you assemble the dressing ingredients ahead in a small pan and combine the lettuce, spinach, and onions in a salad bowl.

Good served with any baked, roasted, or barbecued poultry, fish, or beef.

Have ready to sprinkle over dressed salad: crumbled blue cheese, sliced hard-cooked egg, chopped tomato, sliced radishes, sliced fresh mushrooms, or crisp croutons.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.

Quick and easy.

Salads and Their Dressings, Section 2, Card 3

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Wilted Spinach Lettuce Salad

Ingredients

  • 4 to 6 slices bacon
  • 1 small head butter or leaf lettuce
  • 1/2 pound spinach washed and trimmed
  • 2 green onions sliced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons cider vinegar
  • 2 tablespoons water

Instructions

  1. Cut bacon slices into eighths and fry until crisp. Drain on paper towels. Reserve 2 tablespoons of the drippings.
  2. Meanwhile, wash lettuce and tear into bite-size pieces. Remove steps from spinach and combine with lettuce in salad bowl. Add the onions. Cover and refrigerate until just before serving.
  3. Add sugar, salt, pepper, vinegar, and water to the reserved bacon drippings in the pan. Set aside until ready to serve.