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.
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.
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.
Green Appetizer Salad with Lemon Mint Dressing
- 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
- 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
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.
Tear lettuce into bits, wash, drain, and chill.
Prepare vegetables and mix together with olives.
Rub salad bowl with garlic and discard garlic.
Toss salad greens with dressing. Toss in vegetable-olive mixture.
Arrange tomato wedges and crumbled feta cheese on top of salad.