My Great Recipes Collection

Great Recipes From the Past

Salad

Green Salad with Avocado Dressing

by Leave a Comment

To liven ordinary salad greens, serve with an avocado dressing pepped up with chili powder and coriander. If you wish, you can first lace the greens with a light vinaigrette dressing before adding the avocado mixture.
Basically, you’re making guacamole. It’s good served with grilled lamb chops, corn on the cob, and peach melba for dessert.

Tips

  • Use dried oregano leaves or dill weed for the coriander and omit the chili powder
  • Use 1 tablespoon minced fresh coriander (known as cilantro or Chinese parsley) for the ground.
  • Use the dressing with tortilla chips, cooked shrimp, or fresh sliced vegetables such as green peppers, cauliflower, mushrooms, cucumbers, carrots, and zucchini.
Serves 4.
Salads and Their Dressings, Section 2, Card 111

Green Salad with Avocado Dressing

 

Print

Green Salad with Avocado Dressing

Ingredients

  • 2 large ripe avocados peeled and pits removed
  • 1 tablespoon cider vinegar
  • 1/4 cup sour cream
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander
  • salt and pepper to taste
  • 2 tablespoons onion minced

Instructions

  1. Mash avocado pulp with vinegar. Mixture need not be smooth.
  2. Blend in remaining ingredients.
  3. Cover tightly and chill 1 hour. Garnish with parsley sprig. Serve over crisp chilled salad greens.

Green Salad with Avocado Dressing

Avocado Beet Salad

by Leave a Comment

Your guests will be surprised to find that the pretty jelled filling in this avocado salad is pureed beet. It is easy to make for a party if you prepare the beet filling the night before.
You must make the beet filling in advance. Serve leftover beet filling on lettuce topped with sliced green onions and a dollop of sour cream.
Serves 4
Salads and Their Dressings, Section 2, Card 81

.

Print

Ingredients

Avocado

  • 2 ripe avocados
  • lemon juice
  • lettuce leaves
  • green onions sliced

Beet Filling

  • 1 8- ounce can julienne beets
  • 1 envelope unflavored gelatin
  • 2/3 cup orange juice
  • 1 tablespoon mayonnaise
  • salt and pepper to taste

Instructions

Make the beet filling

  1. Drain liquid from beets into small saucepan. Stir in gelatin and heat until dissolved.
  2. In blender or food processor, combine the gelatin mixture, mayonnaise, beets, orange juice, mayonnaise, salt, and black pepper. Whirl until smooth.
  3. Pour into small bowl. Chill until firm, 2 to 3 hours.

Prepare the salad

  1. Cut avocados in half. Remove seeds. Squeeze lemon juice over cut edges to prevent browning.
  2. Carefully spoon beet filling into center of avocados. Use a tablespoon to scoop out portions of the beet filling and place into the seed area of avocado halves.
  3. Arrange on lettuce-lined salad plates. Sprinkle green onion over tops.

Avocado and Tomato Salad

by Leave a Comment

A pert, carefully homemade oil-and-vinegar dressing gives this favorite salad distinction. Be sure the avocado is fully ripe for best flavor – it should just yield to gentle pressure when cupped in the palm of the hand. A good way to ripen firm avocados is to place them in a brown paper bag at room temperature for a day or more until they reach just the right stage.
To peel an avocado neatly, cut it lengthwise around the middle, cutting all the way to the seed. Separate the halves by turning them in opposite directions; then remove the seed by striking it with the blade of a sharp knife, impaling the knife in the seed. Twist the knife to lift out the seed. Use a paring knife to peel off skin.
Makes 4 servings. For 2 servings, half of the ingredients. Use 1 small avocado. For 8 servings, double the ingredients.
Quick and tasty.
Salads and Their Dressings, Section 2, Card 13

Print

Ingredients

  • 1 tablespoon red wine vinegar
  • 2 teaspoons dijon-style mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon white pepper
  • 1 clove garlic minced or pressed
  • 1 1/2 teaspoons olive oil
  • 3 tablespoons salad oil
  • 3 medium tomatoes
  • 1 large ripe avocado
  • butter lettuce or other soft leaf lettuce

Marinated Broccoli and Tomato Salad

by Leave a Comment

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

Print

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

by Leave a Comment

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

Print

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.