Posts Tagged ‘salad’

  1. Salad Days

    July 30, 2008 by Tarrant Figlio

    It is National Take a Salad to Work Day. It is a little late to get started on a Jell-o salad to take to work, so how about a luncheon salad?

    I have to say, I was NOT a carrot salad fan as a child. I have found though, I am more and more fond of carrot salads as I get older. They are a nice combo of sweet, nutritious, and savory.

    This one, from Favorite Salad Recipes of America…You can easily eliminate or cut the amount of pecans or substitute almonds or antoher nut.

    Luncheon Salad

    6 fresh carrots, washed and scraped
    6 hard-cooked eggs
    1 cup pecans
    1 sm. onion
    salt to taste
    mayonnaise
    6 soda cracker, crumbled (take some in a separate bag if packing for lunch)
    6 lettuce leaves

    Put carrots, eggs, pecans and onion through food chopper (food processor) using medium blade. (Or shred the carrots, mince the eggs, chop onion and pecans fine) Combine ground ingredients with salt and enough mayonnaise to hold mixture together in salad bowl. Add crackers just before serving. Serve on lettuce leaves. Egg yolks may be mashed instead of ground. Yield: 6 servings.

    Category Recipes, retro food, Salads | Tags: , | 1 Comment

  2. California Salad

    July 16, 2008 by Tarrant Figlio

    I had an excellent avocado (everywhere seems to have avocado on something) BLT last night at Angelica’s Bistro here in Redwood City. The spicy aioli promised…not spicy at all. Just call it mayo with speckles. The French roll suffered from a non bread area’s version of French roll. Still the sandwich as a whole was good. Quite good

    The bruschetta with cheese had a lot of celery and walnuts, interesting in a retro sort of way. A second olive might have been nice since we shared the appetizer and there was only one. The portobello sandwich that Denise got was good, I think. The salad that came with the sandwiches, limp, unattractive and ignorable. Mexican hot coco really excellent.

    Service slow, really slow for an empty restaurant, considering the order was a couple of sandwiches. Nearly impossible to get coffee refills, despite the fact that the waiter and the manager/owner/whatever had plenty of time to chit chat with the guy at the next table over.

    Anyhow, we would maybe go back…the garden was lovely, even if we were freezing. The menu was interesting and reasonably priced. If the service was paced better and we were spared the self-important gentlemen, it would be a definite. Who needs a fresh salad?

    Oh wait…here is a salad recipe…fresh and California for you to enjoy on your own pretty patio.

    From the Pocket Cook Book by Elizabeth Woody, 1942.

    California Salad

    Serves 4

    1 avocado
    1 cup membrane-free grapefruit sections
    6 ripe olives
    Lemon Lime Dressing
    Lettuce

    Peel avocado; halve lengthwise. Remove seed; cut avocado in crosswise slices. Chop olives’ combine with avocado and grapefruit. Moisten with dressing. Serve on lettuce.

    Lemon Lime Dressing
    Makes 1 3/4 cups

    4 tsp lemon juice
    2 tsp lime juice
    2 tbs. sugar
    1/2 cup whipping cream
    1/2 cup mayonnaise or salad dressing

    Combine lemon and lime juices, mayonnaise or salad dressing and sugar. Whip cream slightly; fold in.

    Category retro food, Salads | Tags: ,, | 2 Comments

  3. Hot Turkey Salad

    May 8, 2008 by Tarrant Figlio

    This is an actual recipe card from my mother (as opposed to “You remember me making this all the time” or scrawled in the back of my Joy of Cooking for Boys and Girls). This also is a recipe that I remember as getting rave reviews whenever my mother took it to a church potluck, ladies luncheon, etc. Interestingly, she often bought deli turkey for this or a “turkey loaf” from the freezer section. All the better to cube apparently.  It is good cold as well as hot. (Skip the grated cheese and potato chips)

    Hot Turkey Salad

    2 cups cubed turkey
    1 cup celery
    1/2 cup ground nuts (Mama used pecans)
    2 T lemon juice
    salt and pepper to taste
    about 1 t. grated onion
    mayonnaise to moisten

    Place in individual servers (custard cups–but you can do the whole batch in one casserole dish if making for a potluck) Crumble potato chips and a few nuts on top. Top with grated sharp cheese. Place in 350 oven about 10-15 min till cheese melts and dishes are hot through.

    Category Poultry, Recipes, retro food, Salads | Tags: ,, | No Comments

  4. Chopped Ham Salad Mold

    March 26, 2008 by Tarrant Figlio

    This is a tasty retro jell-o way to use up the last of the ham and hard boiled eggs from Easter. Sort of a tomato aspic meets ham salad. I prefer using V-8 in this dish. In fact, I am doing just that later today. Watch for pics.

    Chopped Ham Salad Mold

    1 tbsp unflavored gelatin
    1/4 c. cold water
    1 1/2 c. tomato juice, heated
    1 tsp lemon juice
    1/2 tsp salt
    3 hard cooked eggs, chopped
    1 c. chopped celery
    1/2 c. chopped cucumber
    1/2 c. bell pepper, chopped
    1 tbsp chopped onion
    1/2 c mayonnaise

    Soften gelatin in cold waater. Add hot tomato juice; stir until dissolved. Add lemon juice and salt; chill until partially set. Soak cucumbers in salted water; drain. Combine with all remaining ingredients; fold into thickened gelatin. Pour into mold; chill until firm. Yield: 6 servings

    ~Daphne Smith
    Winnsboro, TX

    Favorite Recipes of America, Salads

    Category Eggs, Meat, Recipes, retro food, Salads | Tags: ,,,, | 2 Comments

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