Fruitful salads

1 servings

Ingredients

Quantity Ingredient
Newspapers from the 40's to 70's

Directions

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

The fruit salad, most colorful member of its clan, is especially nice served with its perfect partner, cheese. FRUIT SALAD BOWLS FROSTED FRUIT. In salad bowl lined with crisp salad greens, heap 3 or 4 fruits (fresh, canned, or frozen), such as peach or pear slices, pineapple chunks, grapefruit sections, grapes, strawberries or blueberries. Top with scoops of sherbet. Pass whipped cream. AMBROSIA SALAD. In center of shallow bowl, set small glass bowl of Coconut Cream-Cheese Topping: Around it, arrange following fruits in groups.

Tuck in water cress. Chunks of fluted banana dipped in lemon juice Watermelon scoops Cherries stuffed with almonds, walnuts, or pecans Pineapple or cantaloupe cubes Strawberries or raspberries Seedless grapes PEACH BOWL. Toss together chilled canned sliced peaches, lots of sliced celery, cut-up mint, a hint of chives, shredded lettuce, Two-Fruit French Dressing. SUMMER CITRUS. Heap 2 cans drained orange and grapefruit sections in bowl. Circle with scoops of watermelon and cantaloupe. Pour 1 cup juice from citrus fruit over all. Tuck in sprigs of mint here and there. Pass bowl of Mint Sour-Cream Dressing.

FRUIT TOSS. To mixed salad greens, add generous amount of one of the following colorful fruit combinations; add 2 tablesp. dressing per serving. 1. Fresh or canned pineapple chunks, pear slices or peach slices, seedless grapes, blueberries, and Superb French Dressing. 2.

Grapes (red, white, and blue) and Lorenzo French Dressing. 3. Apple slices, peanuts, orange sections, and Bombay French Dressing. 4.

Avocado slices, grapefruit sections or seedless grapes, and Roquefort French Dressing. 5. Strawberries, fresh or canned grapefruit or orange sections, grated orange rind, Manhattan French Dressing or Creamy French Dressing.

Submitted By SALLIE KREBS On 03-05-95

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