Comfort Foods & Potluck

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From the SALAD Section, I have inserted portions of the introduction

SALADS

 “It takes four men to dress a salad:
A wise man for the salt, A madman for the pepper, A miser for the vinegar, And a spendthrift for the oil.”
-- Spanish Proverb

Salads add excitement to meals. They make eating fruits and vegetables fun. They add color, texture, and invite you to play with your food.

The variety and abundance of salads is a reflection of the selection of fruits and vegetables available. Some salads gained popularity because of their connection to a famous person, place, or event. Some were shared by families and have become traditional side dishes. Some are just darned good!

I’ve included a wide variety of recipes. Some are light refreshments that contrast with the rest of the meal. Some are meals in themselves. Some include fish or meat. Some can be eaten as a dessert. 

There is no best recipe for any salad. You can change the ingredient amounts and seasonings in most recipes to make them your own. I often leave out or cut the amount of an ingredient, like celery. (I’m not real fond of it, but it is very nutritious, so this way I do eat some of it.)

Lettuce and Other Leafy Greens:

Store the lettuce unwashed as water encourages rust and rot. Discard all imperfect leaves.

To core a head of lettuce, grasp it with the stem end facing down. Strike the core on the counter. Turn the head over and twist the core out. If you will use the whole head, let the water flow into the hole while gently prying the leaves apart so the water gets all the way into the head. Turn over to drain.

Clean and drain all leafy vegetables in advance of building the salad. Use a salad spinner if you have one. It requires less dressing to coat the leaves if they are dry.

Potato, Rice and Pasta Salads:

Cook potatoes, rice and pasta in salty water. The salt will cook in, but you will find that you add much less salt to the final dish.

24-Hour Green Salad

This is probably my most popular salad. It is based on a recipe from “Sunset” magazine. One of the secrets is to use a good seasoned salt; I prefer my homemade kind, or “Bob’s Big Boy’s” (from the restaurant of the same name) or “Cavendish”.

 Another secret is to use “Best Foods” or “Hellmann’s” mayonnaise, not Miracle Whip.

The last hint comes from my Aunt Arlene. Stirring the sugar into the mayonnaise before spreading softens the mayonnaise and it covers the lettuce easier.

• 1 head lettuce, shredded
• 1 cup sliced celery
• 1 (8 ounces) can sliced water chestnuts, drained
• 1/3 cup sliced green onion
• 1 (10 ounces) box frozen baby peas (Do not thaw)
• 1 Tablespoon sugar
• 1-1/2 to 2 cups mayonnaise
• 1/4 teaspoon pepper
• 4 hard cooked eggs
• 1 teaspoon seasoned salt
• 1/2 cup grated Parmesan cheese
• 1/2 pound bacon

Strips of red bell pepper or halved cherry tomatoes

In the order given, layer the lettuce, celery, water chestnuts, green onions, and frozen peas in a glass casserole dish. Mix the sugar and mayonnaise. Using a rubber spatula, spread mayonnaise over the peas, as if frosting a cake. Seal the mayonnaise right up to the side of the dish. Sprinkle with pepper. Chop the eggs fine. (A pastry blender works well to chop them evenly.) Sprinkle the eggs with the seasoned salt and spread over salad. Top with cheese. Cover the salad with plastic wrap and chill for 12 to 24 hours. 

Fry the bacon until crisp and drain well. Crumble or cut over the eggs, just before serving. Garnish with red bell pepper or tomatoes.

Copyright 2005-2008 © Margretta Schleich
Questions? Email me at info@granniegretta.com

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