"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Salad Mimosa Recipe

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This recipe for Salad Mimosa, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judykay Kohler


2 heads Boston lettuce
1/2 c white seedless grapes
1 c orange segments (with no pith)
2 egg yolks, hard cooked and chopped
1 T chopped parsley

Fruit Salad Dressing:
2 T mayonnaise
2 T olive oil
2 T lemon juice
1 T sugar
1 T French mustard
Salt and pepper

Mix dressing ingredients in a blender. Toss the fruit salad with the dressing and serve it in 4 individual bowls. Garnish with chopped eggs and parsley. (Sometimes I skip this step)

HINT: Fruit will taste best if it is removed from the refrigerator about an hour before serving to warm to room temperature. Chilling keeps fruits fresh but also lessens their flavor.




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