Here’s a nice main dish salad that might even get your kids interested. I was surprised that the dressing on this salad from the “Good Housekeeping Cook Book" was so tasty. Make it first; so the garlic can blend in well.
If you have any fall garden goodies left use them here. I used julienned ham; the recipe also calls for canned salmon, tuna or chicken, any of which would be as tasty and easy too.
Cracker Crisp Salad
1 quart salad greens
2 each tomatoes
1 clove garlic
¾ teaspoon salt
½ cup mayonnaise -- or cooked salad dressing
1 tablespoon wine vinegar
¼ teaspoon worcestershire sauce
6 ½ ounces salmon or tuna – drained or 1 cup cooked chicken or ham.
6 radishes -- sliced
1 cup Cheez-its -- or other small cheese crackers
Mash garlic with salt until garlic disintegrates. Combine with mayonnaise, vinegar, Worcestershire; set aside.
Tear cold, crisp greens into bite size pieces into salad bowl. Slice tomatoes vertically (they lose less juice, salad doesn't get watery). Cut half of slices into chunks; add them to greens.
Break salmon or tuna into large chunks over greens; also scatter on radish slices and cheese crackers.
Pour on dressing; toss to coat well.
Garnish with remaining tomato slices.
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