Here it is, Christmas! I wish a joyful Holiday to Homespun readers. Hopefully all of your planning and shopping and much of the cooking is done by now. The gifts are purchased and wrapped and you are ready to enjoy the gift of fellowship with family and friends.
The recipes for today can be saved until after the rush is over! Also, many of us will need to get back to salads after holiday dinners!
It's easy to fall into the habit of making the same kind of salad every time - iceberg lettuce, sliced tomatoes, and croutons, for example. But with a little imagination and variation, salad can be a major part of the menu, or even a meal in itself.
Iceberg lettuce is often chosen for salads because it keeps well and has a pleasing texture. But it's nice to team other salad greens with this familiar one to offer variation in color and texture. Two or three different types of salad greens make a nice combination.
Fruits and vegetables add color, texture, nutrients and fiber to a salad. Combine two or three fruits or two or three vegetables with salad greens. Be careful to choose fruits and vegetables that go together well -- for example, pineapple and green pepper or orange slices and green onions.
Pick one or two protein foods to turn the salad into a main dish. Adding just two ounces of protein per person will make the salad a meal. Don't forget one or two toppings (raisins, sesame seeds, etc). They add color and texture.
BLUE CHEESE DRESSING
l (3-ounce) package cream cheese, softened
l l/2 ounces crumbled blue cheese
l (8-ounce) carton sour cream
l teaspoon lemon juice
l/2 teaspoon onion salt
2 tablespoons milk
Combine cream cheese and blue cheese; stir in sour cream and remaining ingredients. Cover and chill at least 2 hours. Yield: l l/2 cups.
GREEK SALAD DRESSING
l l/2 cups olive oil
l/4 cup white vinegar
l/4 cup fresh lemon juice
l/4 teaspoon salt
l/2 teaspoon pepper
l tablespoon dried whole oregano
2 small cloves garlic, minced
Combine all ingredients in a jar; cover tightly, and shake vigorously. Chill salad dressing at least 2 hours. Shake dressing again just before serving. Yield: 2 cups.
CREAMY FRENCH DRESSING
2/3 cup catsup
l/2 cup white vinegar
l/4 cup sugar
2 l/2 teaspoons dry mustard
l teaspoon salt
3/4 teaspoon pepper
l teaspoon Worcestershire sauce
l cup vegetable oil
Combine all ingredients except oil in container of an electric blender; process until smooth. Add oil, l/4 cup at a time, processing after each addition. Cover and chill at least 2 hours. Yield: 2 cups.
HONEY-POPPY SEED SALAD DRESSING
l cup honey
l teaspoon dry mustard
l teaspoon paprika
2 teaspoons poppy seeds
5 teaspoons vinegar
l teaspoons lemon juice
l teaspoon grated onion, if desired
l cup oil
In a blender or with an electric mixer, blend together all
ingredients except the oil.
Gradually add the oil, beating constantly until mixture
thickens.
Store in a covered jar in the refrigerator. Yield: 2 cups
