Recipe of Classic Macaroni Salad
1 Recipe Old-Fashioned Egg
7 ounces Elbow macaroni -- cooked and
1/2 cup Chopped green pepper
1/2 cup Mayonnaise
2 ounces Jar chopped pimientos -- drained
Lettuce leaves Paprika, optional
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and
pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a lettuce leaf.
Sprinkle with paprika, if desired.
Cobb Salad
1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive -- small bunch
1/2 head romaine lettuce
2 tablespoons chives -- minced
2 medium tomatoes -- peeled, seeded, dice
1 whole boneless skinless chicken breasts -- cooked, diced
6 bacon slices -- cooked, diced
1 avocado -- peeled and diced
3 hard-boiled eggs -- diced
1/2 cup Roquefort cheese -- crumbled
French Dressing
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 garlic clove -- minced
1/4 cup olive oil
3/4 cup vegetable oil
Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives.
Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or
wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
Coconut Cream Dressing
1/2 cup Sour Cream
3 tablespoons Flaked Coconut
1 tablespoon Honey
1 tablespoon Lime Juice
In small bowl, combine all ingredients, mix well.
Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing
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