Issue: 2019-11-20, PHOTO: Murray Martin
Murray shares a variety of salads and dressings to make at home
Let me take you back to the 1940s when Mom did not rely on buying her salads from the local grocery stores. These were the days you knew where the products came from and mostly it was Dad's garden.
Yummy sauerkraut salad
Ingredients
1 28-ounce can of sauerkraut, well drained
1 chopped green pepper well chopped
½ cup sugar
½ cup oil
½ cup vinegar
½ tsp celery seed
Directions
Mix sugar, oil,vinegar and celery seed. Pour over sauerkraut and peppers. Mix well. Most important is to keep this in a refrigerator for several days.
Surprise cranberry salad
Ingredients
1 cup ground cranberries
1 cup white sugar
1 cup drained pineapple
1 cup pineapple juice
1 cup drained pineapple
1 cup hot water
½ cup walnuts
1pkg. cherry Jell-O
1 cup celery
Instructions
Grind the cranberries. Cover with white sugar. Mix the Jell-O, water, pineapple juice and cranberries. Stir in pineapple, walnuts, celery and place in refrigerator to set, about an hour.
Surprise spinach and strawberry salad
1 pound spinach
1/4 cup poppy seed
1 pint strawberries
1 tsp. salt
Dressing
1/2 tbsp. grated onion
1 cup salad oil
1/3 cup sugar
Pinch dry mustard
Blend all dressing ingredients, but oil. Add oil gradually
Rendez-vous salad
Ingredients
2 cups cooked rice
½ green pepper
½ cup spinach
½ cup cashew pieces
1 cup bean sprouts
Sprinkle parsley
3 stalks finely chopped celery
Dressing
½ cup raisins
¼ cup soya sauce
½ cup sliced brown
½ cup vegetable oil
fresh mushrooms
2 crushed garlic buds
Instructions
Make the dressing the night before and refrigerate. Mix ingredients and dressing, adding the cashew pierces before serving.
Romaine salad
Ingredients
1 large head romaine lettuce
5 slices bacon, cooked and crumbled
1 can bean sprouts
2 hard-boiled eggs, finely chopped
¼ cup salad oil
1 tbsp grated white onion
¼ cup grated sugar
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 tbsp vinegar
Instructions
Blend final six ingredients together, Make early and allow to set. Tear lettuce into bowl. Sprinkle sprouts, bacon and eggs over top. Pour dressing over, toss together and serve immediately.
Asian salad
Ingredients
1-½ heads regular lettuce, chopped
3 hard-boiled eggs
½ pound cooked bacon crisp and crumbled
1 28-ounce can beans
1 medium onion, diced
sprouts, well-drained
6 ounce can water chestnuts, drained and sliced.
Sauce
1/2 cup oil
1 tsp. Worcestershire sauce
1/4 cup white vinegar
1 tsp. salt
1/2 cup ketchup.
Instructions
Combine salad ingredients. Mix the sauce ingredients together in a shaker jar.
Cucumber and salmon salad
Remove the skin and bones from the canned salmon or cold boiled salmon, and separate into flakes. mix with cubed cucumber which has first been marinated in French dressing. Before serving, moisten the mixture with mayonnaise to which a little whipped cream has been added. Arrange on a nest of lettuce leaves.
Basic Caesar salad
Ingredients
1 garlic clove
3 hard-boiled eggs sliced
2 tbsp cider or red wine vinegar
8 slices cooked bacon crumbled
1 tsp sugar
2 to 3 onions
1 tsp salt
Fresh mushrooms and cauliflower, to taste
1 tsp dry mustard
½ tsp pepper
8 cups spinach
t tbsp salad oil
Instructions
Combine and beat first 7 ingredients to make dressing. Refrigerate until chilled. Mix remaining ingredients in large salad bowl. Add dressing just before serving. Remove garlic clove.
So I leave you with this: Don’t be afraid to try something on your own. Remember, an amateur built the Ark. Professionals built the Titanic.