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Tongue Salad Platter

Party.Freak's picture
Ingredients
  Vinaigrette dressing 1⁄4 Pint (150 Milliliter)
  Mayonnaise 1⁄4 Pint (150 Milliliter)
  Cottage cheese 3 Pound (1.5 Kilogram)
  Potatoes 1 1⁄2 Pound, cooked and diced (750 Gram)
  Hard-boiled eggs 8 , hardboiled
  Green pepper 1 Large, cored, seeded and diced
  Canned pimentos 3 , diced
  Onion 1 Small, minced
  Chopped parsley 6 Tablespoon
  Lettuce leaves 4 (For Serving)
  Chicory leaves 4 (For Serving)
  Radishes 2 (For Serving)
  Black olives 4 (For Serving)
  Cooked tongue slice 16 (For Serving)
  Salt To Taste
  Pepper To Taste
Directions

Mix together the vinaigrette dressing, mayonnaise and salt and pepper to taste.
Beat in the cottage cheese, then fold in the potatoes, eggs, green pepper, pimentos, onion and parsley.
Spoon the mixture into a lightly oiled 3 litre (5 pint) ring mould.
Chill for at least 2 hours.
Line a serving dish with lettuce and chicory leaves.
Loosen the cheese salad mould and turn out onto the dish.
Fill the centre with radishes and olives and surround with the rolled tongue slices.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Meat

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