My Great Recipes Collection

Great Recipes From the Past

Salad

Green Appetizer Salad with Lemon Mint Dressing

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A crisp, colorful salad served in a handsome bowl makes a novel and nourishing cocktail-hour appetizer, and may serve as a first course, too. On informal occasions, when dinner is served “lap style,” prepare an extra-large salad and continue to serve it throughout the evening, right up to dessert.

This is Apertifs, Card 22 from the 2 in 1 International Recipe Card Collection. The card contains two drinks, a recipe for Green Appetizer Salad, and a recipe for Lemon Mint Salad Dressing. I’ve combined the salad and salad dressing into one recipe. The salad serves 4-6. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA.

Adonis

2 jiggers dry sheery
1 jigger sweet red vermouth
1 dash orange bitters
Stir well with ice and strain into cocktail glass. For a Greek Adonis, follow instructions as before, but add 1 tablespoon ouzo to mixture before stirring with ice. The picture on the card shows a Greek Adonis.

Triple Crown

2/3 jigger dry vermouth
2/3 jigger gin
1/3 jigger Cointreau or triple sec
3 dashes orange bitters
Shake well with ice and strain into prechilled cocktail glass. Garnish with orange twist.

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Green Appetizer Salad with Lemon Mint Dressing

Ingredients

Salad

  • 1 medium head iceberg lettuce
  • 1 medium head romaine lettue
  • 1 green or red pepper cut into 1-inch strips
  • 12 scallions sliced
  • 1 medium cucumber peeled and thinly sliced
  • 12 radishes sliced
  • 12 black Green olives
  • 1 clove garlic
  • 6 to matoes peeled and cut into wedges
  • 1/2 pound feta cheese crumbled

Dressing

  • 12 fresh mint leaves cut into thin strips
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil

Instructions

Dressing

  1. Pulverize mint leaves, sugar, salt, pepper, and mustard with mortar and pestle. Place in screw-top jar. Add lemon juice and olive oil. Cover and shake thoroughly until blended. Set aside.

Salad

  1. Tear lettuce into bits, wash, drain, and chill.
  2. Prepare vegetables and mix together with olives.
  3. Rub salad bowl with garlic and discard garlic.
  4. Toss salad greens with dressing. Toss in vegetable-olive mixture.
  5. Arrange tomato wedges and crumbled feta cheese on top of salad.

 

Basic French Dressing

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Here’s a super simple salad dressing from the red plastic box collection. For salad oil, use any mild flavored oil.

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Basic French Dressing

Ingredients

  • 1/3 cup salad oil
  • Salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 cup vinegar or lemon juice

Instructions

  1. Place ingredients in small covered bottle or glass jar. Chill thoroughly. Just before serving shake vigorously 1-2 minutes.

Swiss Style Cheese Salad

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A hearty main-dish salad, inspired by the mountain-top Swiss cheese makers — satisfying and protein-rich for a full days’s work load. Everybody loves this sturdy, non-fussy salad made of old favorites — ham and cheese, bound together with robust horseradish-cream dressing.

Good served with crusty bread, wholegrain crackers, mineral water, apple cider, and chilled white wine.

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

Salads and Their Dressings, Section 2, Card 29

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Swiss Style Cheese Salad

Course Salad

Ingredients

  • 1/2 pound swiss gruyere, or emmenthaler cheese
  • 1/2 pound ham cooked
  • 8 hard-cooked eggs
  • Dressing
  • 1 cup sour cream or yogurt
  • 3 teaspoons dry mustard
  • 1 teaspoon sugar
  • 1/8 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Cut cheese and ham into julienne thin strips, 1-inch long. Coarsely chop the hard-cooked eggs.
  2. In large mixing bowl, toss together cheese, ham, and chopped eggs. Chill.
  3. Combine dressing ingredients. Chill until ready to serve.
  4. Either serve dressing alongside salad, or toss entire amount with salad at the table, coating well.
  5. Divide salad into 4 portions. Garnish, if desired, with minced chives

Recipe Notes

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