Wednesday, July 29, 2015

Exotic Salad Recipes for Weight Loss


APPLE-DATE-AND-ORANGE SALAD
(Sufficient to Serve Six)

1 c. diced apples Lettuce
3/4 c. dates, seeded Salad dressing
2 oranges
Lettuce
Salad Dressing

Peel the apples and dice them into fine pieces. Wash the dates, remove
the seeds, and cut each date into six or eight pieces. Prepare the
oranges as directed for preparing oranges for salad, and cut each
section into two or three pieces. Just before serving, mix the fruits
carefully so as not to make the salad look mushy, pile in a neat heap on
garnished salad plates, and serve with any desired dressing.

80. CALIFORNIA SALAD.--During the months in which California grapes can
be found in the market, a very delicious salad can be made by combining
them with grapefruit and oranges. Either Malaga or Tokay grapes may
be used.

CALIFORNIA SALAD
(Sufficient to Serve Six)

1-1/2 c. grapes
2 oranges Salad
1 grapefruit
Lettuce
Salad Dressing

Prepare the grapes by washing them in cold water, cutting them into
halves, and removing the seeds. Remove the sections from the oranges and
grapefruit in the way previously directed, and cut each section into
three or four pieces. Mix the fruits and drain carefully so that they
contain no juice or liquid. Pile in a heap on salad plates garnished
with lettuce and serve with any desired dressing.

81. BANANA-AND-PEANUT SALAD.--A very good fruit-and-nut combination for
a salad consists of bananas and ground peanuts. The bananas, after being
cut in half lengthwise, are rolled in the peanuts, placed on a lettuce
leaf, and served with dressing. If it is desired to improve the flavor,
the bananas may be dipped into the salad dressing before being rolled in
the peanuts.

Peel the required number of bananas, scrape the pithy material from
their surface, and cut in half lengthwise. Grind the peanuts rather fine
and roll each half of banana in them. Place on a garnished salad plate
and serve with boiled dressing.

82. FRUIT IN CANTALOUPE SHELLS.--During cantaloupe season, a delightful
fruit salad can be made by combining several different kinds of fruit
with the meat of cantaloupe and serving the mixture in the cantaloupe
shells. Such a salad is an excellent one to serve when dainty
refreshments are desired or when something unusual is wanted for a
nice luncheon.

Cut cantaloupes in half crosswise, and, using the French cutter, cut
some of the meat into round balls. Dice the remainder and mix with any
combination of fruit desired. Place this in the cantaloupe shells after
cutting points in the top edge. Garnish with the balls cut from the
cantaloupe and serve with any desired dressing.

83. PINEAPPLE-AND-NUT SALAD.--Because of its refreshing flavor,
pineapple makes a delicious salad. It may be combined with various
foods, but is very good when merely nuts and salad dressing are used, as
in the accompanying recipe.

Place slices of canned pineapple on salad plates garnished with lettuce
leaves. Mix whipped cream with salad dressing until the dressing becomes
stiff, and place a spoonful or two of this in the center of each slice
of pineapple. Sprinkle generously with chopped nuts, English walnuts or
pecans being preferable.

HIGH-PROTEIN SALADS

84. Salads that are made with cheese, eggs, fish, or meat may be classed
as HIGH-PROTEIN SALADS, for, as has already been learned, these foods
are characterized by the protein they contain. Of course, those made
almost entirely of meat or fish are higher in this food substance than
the others. However, the salads that contain a combination of cheese and
fruit are comparatively high in protein, and at the same time they
supply to the diet what is desirable in the way of a fruit salad.


85. POINSETTIA SALAD--Cream cheese, such as Neufchatel or Philadelphia
cream cheese, combines very well with some fruits and vegetables. It is
used with pineapple and cherries in the preparation of poinsettia salad,
As can be imagined, this makes a pretty decoration for a Christmas table or a salad to be served around holiday time.

POINSETTIA SALAD
(Sufficient to Serve Six)

1 pkg. cream cheese
Lettuce
2 Tb. cream
4 maraschino cherries
1/4 tsp. salt
Salad dressing
6 rounds pineapple

Mix the cream cheese with the cream and salt, and form this into small
round balls with the fingers. Place the rounds of pineapple on salad
plates garnished with lettuce, and put the cheese ball in the center of
the pineapple. Cut the maraschino cherries in half, and then cut each
half into narrow strips that resemble petals of a flower. Place five or
six of these over the top of the cream cheese with the points meeting in
the center, as shown in the illustration. Serve with any desired
dressing, but instead of adding the dressing to the salad put it in a
mayonnaise bowl and allow each person at the table to add it.

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