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No matter the season, salad is always a popular menu selection. The right choice of dressings only improves the salad.
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Potato Salad
8 potatoes, boiled, skinned and cubed
6 green onions, diced
6 eggs, boiled, peeled, and diced
Salad Dressing:
4 egg yolks OR 2 whole eggs
½ c. sugar ½ c. vinegar
1 tsp. mustard
½ tsp. salt pinch of pepper
2 tblsp. butter
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Boil until thick, cool, dilute with mayonnaise when adding to salad.
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Exotic Chicken Salad
4 c. chicken, chopped
2 - 5 oz. cans water chestnuts, sliced
1 lb. Seedless grapes
1 c. toasted almonds, slivered
1 c. mayonnaise
1 ½ tsp. curry powder
1 tblsp. soy sauce
1 - 16 oz. can pineapple chunks, drained
Combine chicken, chestnuts, grapes and almonds. Mix mayonnaise, curry powder, and soy sauce. Add seasoned |
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mayonnaise to chicken mixture. Chill for several hours. Serve on lettuce leaf. |
Cooking Notes
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