Sea Island Salad


Here’s an old-fashioned main dish salad adapted from the Creamettes Encore Cook Book 1972.  I’ve had this book that long…and have prepared many of the dishes over the years.  I have modified it to use a 5 ounce can of tuna, since the 7 ounce cans have been downsized to 5 ounces and aren’t available everywhere today (I can still buy them at Costco).  The original recipe used the 7 ounce cans and served 6.
I used homemade cooked dressing and homemade pimientos – excellent!  Notice that all of the ingredients are very available and not too pricey.  The original calls for canned peas.  The Creamettes website has a recipe with this name, but it’s not the same at all!
The recipe says “how to make a salad everybody likes”; I think that’s true!  They also recommend a menu with this salad, buttered carrots with parsley, hard rolls and fudge pie for dessert!
                         Sea Island Salad   
  5         Ounces  Macaroni -- uncooked
  1         Tablespoon  Olive Oil
  1         Tablespoon  Cider Vinegar
     ¾     cup  frozen Green Peas -- thawed and drained
     ¾     cup  Celery -- chopped
  5         ounces  Canned Tuna -- drained
     ½     cup  Onion -- chopped
  3        Tablespoons  Pimiento -- chopped
    ¼      cup Cooked Dressing, mayonnaise or Miracle Whip
  2         Large  Eggs, Hard-boiled -- sliced
Prepare macaroni according to package directions for salad use.  Drain.
Combine macaroni with peas, celery, tuna, onion and pimiento.  Toss gently with olive oil and vinegar.
Cover and chill several hours or overnight.  Gently mix in salad dressing.  Garnish with egg slices.
Per Serving: 286 Calories; 8g Fat (25.5% calories from fat); 19g Protein; 34g Carbohydrate; 3g Dietary Fiber; 144mg Cholesterol; 318mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.









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