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Salad Garnish Recipes
GETTING READY 1 Remove the top portion of cabbage. 2 On a chopping board press the cabbage firmly with the cut side down and shred it finely with a saw edged stainless steel knife. 3 Cover the cabbage with ice cold water and leave aside for 30 minutes. MAKING
Cabbage And Lemon Salad
GETTING READY 1 Drain out the water chestnuts and chop them. 2 Take a bowl and mix the celery olive water chestnuts and mayonnaise together. 3 Refrigerate for a few hours. 4 Remove the stems from the artichokes. MAKING 5 Take a saucepan and place the
Stuffed Artichoke Salad
GETTING READY 1 In a pan cook the potatoes in boiling water for 30 minutes or until tender then cool and peel. 2 In a large bowl slice and place the potatoes. 3 Then add the onions parsley and green pepper sprinkle with the salt to taste. 4 Fold in the
Prepare dressing by mixing wine vinegar sugar Crisco salt pepper garlic salt and pepper sauce if desired. Drain the vegetables very well and place in casserole. Pour dressing over mixed vegetables. Refrigerate for 12 hours. Drain. Garnish with hard boiled egg
Steam cauliflower until tender but still crisp. Refresh under cold water and pat dry. Halve the avocado peel and pit. Cut the flesh into cubes and sprinkle with lemon juice to prevent browning. Cover asparagus pieces with boiling water cook for 5 minutes
Healthy Spring Time Salad
Boil the potatoes in their jackets until tender. Cool peel and chop into small cubes. Pour the oil over them and mix gently. Add the celery to the potatoes. Core the unpeeled apple and chop it into small cubes. Toss in lemon juice to prevent browning then add
Potato Nut Salad
1. Put the slices of avocado into the lemon juice to keep the color fresh. 2. Arrange watercress on serving plates and the grapefruit and orange sections and avocado slices on top. 3. Pour the poppy seed dressing over the fruit and tuck the spears of endive in
Fruit Salad With Poppy Seed Dressing
Rub salad bowl with garlic. Put lettuce in first then remaining ingredients in order listed. Dress the salad with olive oil and wine vinegar. Toss lightly. Garnishes may be hard cooked egg slices stuffed olives asparagus tips cucumber rings slivered green
Combine eggs shrimp mayonnaise vinegar and salt and pepper to taste. Cut stem ends off tomatoes. Scoop out pulp. Salt and pepper insides and turn upside down to drain. Stuff tomatoes with egg and shrimp mixture. Top with a dab of mayonnaise and dash of paprika
Salad Stuffed Tomatoes
1. Gently mix in a large bowl all of the ingredients except the eggs. 2. Remove the yolks from the eggs and chop the whites coarsely to add to the salad. Mound the salad on a serving platter lined with crisp lettuce. 3. Sieve the egg yolks over the ready to
Chicken Ham Salad Meal
MAKING 1. In a saucepan mix together the onions horseradish vinegar water and mustard bring to a boil and turn the heat off 2. Strain the liquid into a bol and throw the onions away 3. Add oil salt garlic salt and tabasco sauce to the liquid nad stir well to
Radish and Beet Salad
MAKING 1. Remove and discard the chicken skin and bones. 2. Slice into thin strips and chill until required. 3. Blanch bean sprouts in boiling salted water. 4. Drain in a colander and plunge into a bowl of ice cold water. Leave to soak for about 30 minutes. 6.
Smoked Chicken Salad
In a wide frying pan combine chili sauce olive oil lemon juice oregano horseradish and garlic cook for several minutes over medium heat. Add celery green pepper zucchini and peperoncini simmer uncovered until vegetables are fork tender about 12 minutes
Vegetable Antipasto Salad
MAKING 1 Follow the package instructions to cook the beans and corn. 2 On cooling add in red pepper mushrooms tomatoes olives oil vinegar and lemon juice to this and mix together. 3 Season the mixture well with salt and pepper and place in a serving dish.
Combine oil lemon juice and seasonings. Taste and correct seasonings. Pour into a cruet. Remove seeds and membranes from green pepper slice lengthwise. On individual serving plates place lettuce pepper and tomatoes. Divide cheese olives and onion slices among
Greek Lettuce Salad
MAKING 1. On each of 4 small salad plates center a tomato slice. 2. Apply 1 tablespoon of the taramasalata over each tomato slice. 3. Top the taramasalata with capers and caviar to get a polka dot effect. 4. Place salmon slices decoratively around the tomatoes
Sprinkle lemon juice over chicken and celery. Let mixture stand at least one hour. Mix together lightly with grapes almonds capers nutmeg seasonings and mayonnaise. Pile lightly on lettuce cups. Garnish with a few grapes and almonds. Serves 4.
Chicken Salad Deluxe
The day before serving prepare ingredients in the order given. Congeal in a large mold. Set at least 12 hours in refrigerator. Unmold and garnish. Serves 8. Serve as a main course in the Spring or Summer.
Corned Beef Salad
1. Salt tomatoes invert and chill. 2. Combine eggs with onion add pepper and fill drained tomatoes with mixture. 3. Make caviar mayonnaise by combining the mayonnaise caviar and horseradish. 4. Arrange each on watercress and top with mayonnaise.
Tomato Caviar Appetizers
Drain the herring and dice it fine. Mix with the vegetables meat and apple. Blend in the sugar parsley and mayonnaise and add salt and pepper to taste. Top with sour cream and garnish with sliced gherkins dill and sieved egg yolks. Surround with tomatoes.
Salmagundi Herring Salad
MAKING 1 Make a creamy blend with mayonnaise and the small pieces of cheese. 2 Take a serving plate and arrange fresh lettuce leaves. 3 Arrange the halved peers on the serving plate. 4 Top with the cheese blend. SERVING 5 Sprinkle grapes and nuts and your blue
Blue Cheese And Pear Salad
MAKING 1. Mix all ingredients except cucumbers. 2. Cutting cucumbers in V8 to 1 4 inch thick slices. 3. On top of each slice spoon heaping teaspoon of pineapple mixture. SERVING 4. Garnish with dill or minced green onion if desired.
Pineapple Shrimp Appetizers
MAKING 1 In a large bowl gently toss the potatoes onion celery salt oil vinegar mayonnaise and Tabasco together. Cover and refrigerate. 2 Slice the luncheon meat into 18 pieces spoon the potato salad over 9 slices and top with rest of the luncheon meat slices.
Meat Salad Sandwiches
1. Halve 2 avocados remove the stones and the skin with a sharp knife. Slice the flesh. 2. Peel and segment the oranges. Cut off the stalk end of the tomato slice and discard the seeds. Peel the onions and slice separating into rings. 3. Cut off the pointed
Avocado and Orange Salad
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