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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

FOUR SEASONS SALAD BOWL Recipe

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This recipe for FOUR SEASONS SALAD BOWL is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small head lettuce, broken into bite-sized pieces
1 small head endive, broken into bite-sized pieces
1 small head cauliflower, broken into small flowerets
1 basket cherry tomatoes, cut in half
1 can pitted large ripe olives, drained and left whole
12 carrot curls; put in ice water 20 minutes
12 celery curls; put in ice water 20 minutes
2 T. chopped or scissored fresh chives
2 T. chopped or scissored fresh parsley

SUN GLOW DRESSING:
1 t. celery seed
1 t. paprika
1 t. salt
1/2 c. sugar
1 c. vegetable oil
3 T. fresh onion juice or 1 T. concentrated onion juice
1/4 c. vinegar
Directions:
Directions:
Wash and drain veggies; peel carrots. Prepare as directed and store in refrigerator.
Just before serving, combine all ingredients and toss.
Sun Glow Dressing may be added to salad and tossed or served separately.

SUN GLOW DRESSING:
Put all liquids into blender; add solids and blend 8-10 minutes at medium speed.
Shake well before serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
For celery curls, lay stalk on cutting board, curled side up. Use vegetable peeler and roll slice around finger; secure with a toothpick and place in ice water.

 

 

 

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