California Spinach Salad

I made this very simple salad and tried out each salad dressing on it.  The blender dressing won in our house, but if you prefer a more savory dressing you may want to give the sesame vinaigrette a try.

1 ten ounce bag of spinach
1 1/2 cans mandarin oranges
1 small red onion, sliced thin
1 1/2 c. sliced almonds

Sesame Honey Vinaigrette
1 tsp. dry mustard
1/2 tsp. sesame oil
4 tablespoons seasoned rice vinegar
1 tsp. soy sauce
1 tsp. freshly ground pepper
2 tsp. honey
1/2 cup vegetable oil
1 tsp. Dijon mustard
1/2 tsp. salt

Combine all vinaigrette ingredients and whisk vigorously.

Blender Salad Dressing
1/2 cup honey
1/2 cup oil
2 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. poppy seeds
1/4 tsp. celery seed
1/4 cup vinegar

Combine all ingredients in a blender and mix for one minute.

Turkey Salad Nicoise

1 head butter lettuce
Dressing (see recipe below)
1 to 2 cups sliced cooked potatoes, chilled
1/2 pound green beans, cooked and chilled
1 tomatoes, cut in wedges
2 to 3 cups sliced cooked turkey
1/4 cup black olives
1 hard-cooked eggs, peeled and sliced
6 anchovy fillets, optional
1 Tablespoon minced fresh chives, tarragon, basil or chervil

Line shallow bowl or dish with large outer leaves of lettuce.  Break remaining lettuce into bowl and toss with 2 tablespoons of dressing.  Separately season potatoes, beans, tomatoes and turkey with dressing and arrange over lettuce.  Garnish with olives, hard-cooked eggs and anchovies.  Pour in some of remaining dressing or serve alongside.  Sprinkle with herbs.  Makes 4 servings.

Dressing
1/4 cup white wine vinegar
2 Tablespoons water
1/2 tsp. salt
1/8 tsp. black pepper
3 Tablespoons sliced green onions
1 clove garlic, minced
1 Tablespoon sugar
1/4 tsp. dry mustard
1/2 cup fresh chopped basil
3/4 cup olive oil

Blend vinegar, water, salt, pepper, green onions, garlic, sugar, mustard and basil.  Beat in oil or shake mixture in a jar with a tight-fitting lid until thoroughly mixed.  Shake or beat again before using.  Makes about 1 1/4 cups.

Nicoise means "as prepared in Nice," so picture yourself at an outdoor cafe on the French Riviera as you eat this wonderful salad.  Mom clipped this recipe from a newspaper, probably the LA Times or Salt Lake Tribune.

Marinated Cabbage Salad

4 cups shredded cabbage
1/2 cup green pepper, chopped fine
1/2 cup red pepper, chopped fine
1 onion, sliced thin or minced

Dressing:
1 cup sugar*
1/2 cup oil
1/2 cup water
1/4 tsp. salt
1 cup vinegar
1/2 tsp. celery seed

Combine dressing ingredients and pour over cabbage, peppers and onions.  Let stand in a covered container in the refrigerator for least 6 hours.

*Can substitute 5 packages of "Sweet & Low."

Mom noted that this recipe came from "Marion at Diet Group" and was dated March of 1974.  I'm not really sure if this is low calorie, but it tastes wonderful.

Fruit Salad

Let it be know that the standard fruit salad in our house (usually served on Sundays with roast beef and mashed potatoes) was simply bananas, apples and pineapple chunks mixed with Miracle Whip.  This is a more dessert-like salad and is quite good.

One 3 oz. package vanilla tapioca pudding
One 3 oz. package vanilla pudding & pie filling
3 Tlbs. orange juice concentrate
One 20 oz. can pineapple tidbits, drained
1 can mandarin oranges, drained
3 cups of liquid from fruit, plus orange juice concentrate and water
2 or 3 bananas, sliced
Mini-marshmallows

Combine pudding mixes with 3 cups liquid.  Cook over medium heat until mixture thickens and boils.  Add pineapple and mandarin oranges.  Cool thoroughly.  Add sliced bananas and desired amount of marshmallows and serve.