Recipe for Onion Salad Dressing
1 large onion, grated
2 cups olive oil
3/4 cups sugar
1 cup rice wine vinegar
1 teaspoons Worcestershire Sauce
1 teaspoon A-1 Steak Sauce
1 teaspoon celery seed
2 teaspoons salt
1/2 teaspoon paprika
Place the grated onion in a quart jar. Add all the other ingredients to the jar, except the olive oil. Stir well, to dissolve the paprika and sugar.
Now, add the olive oil and shake well...Refrigerate.
Makes about 1 quart dressing..Very tasty over sliced tomatoes
Recipe by Helen Eckoff
When seasoning a new wooden salad bowl, always
use Mineral Oil. Do not use any other types of oil, because the other oils will turn the would rancid.
After using your salad bowl, just wipe clean with clean cloth,Never wash with soap and water.
Back to Salad Dressing Recipes
How to Dress a Naked Salad
(Family Features) - No salad deserves to be naked. After all, a dish that can deliver so much taste and nutrition in one meal should always be served with style! With all the healthy convenience items available in supermarkets, it's easy to liven up a lonely bowl of lettuce. Here are some easy ideas from Mrs. Cubbison's Test Kitchens:
Chicken Nugget Caesar Salad - Toss chopped romaine lettuce with bottled Caesar dressing; top with boneless chicken nuggets. Sprinkle with Parmesan cheese and Caesar Salad Restaurant Style Croutons. A kid-pleasing meal in minutes!
Hamburger Salad - Toss iceberg or green leaf lettuce with diced tomatoes and pickle slices. Top with grilled, cut up beef, turkey or vegetarian burgers. Drizzle with Light or Fat Free Thousand Island dressing and top with Fat Free Seasoned Restaurant Style croutons. Great for low-carb diets.
Baja Fish Taco Style Salad - Place baby salad greens in a bowl and spoon bottled black bean salsa over the top. Sprinkle grilled fish fillet pieces over the salsa and top with shredded cheddar cheese, a dollop of sour cream and Seasoned Restaurant Style Croutons.
Pepperoni Pizza Salad - Arrange a bag of mixed salad greens in a large salad bowl. Top with thinly sliced red onion, tomato wedges, sliced pepperoni, and shredded Italian blend cheese. Add sliced, fresh mushrooms if desired. Pour a 1/2 cup of bottled Italian dressing over all ingredients and serve with Cheese & Garlic Restaurant Style Croutons.
Steak and Potato Salad - Start with leftover grilled steak and oven roasted red potatoes. Cut the steak and potatoes into bite sized chunks. Toss meat and potatoes with sour cream, chives and cracked black pepper in a bowl; cover and chill. Serve over fresh salad greens and top with Garlic & Butter French Bread Croutons.
California Chicken & Fruit Salad - Use bagged salad greens and freezer section breaded chicken strips that have been heated and chopped. Add fresh strawberry slices, halved, fresh grapes, and peeled navel orange sections. Sprinkle shredded Monterey Jack cheese and Fat Free Seasoned Restaurant Style Croutons and serve with light vinaigrette. A perfect light lunch.
Vidalia Onion & Spinach Salad - Toss a bag of baby spinach with thinly sliced sweet onions and chopped, hard-boiled eggs. Serve with vinaigrette and Garlic and Butter French Bread Croutons. Sauté fresh garlic slices in butter and spoon onto the salad if desired.
How do you like to dress up your greens? Enter your ideas in Mrs. Cubbison's "No More Naked Salads Sweepstakes" for a chance to win a year's worth of free groceries. Visit www.mrscubbisons.com for complete details.
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"Mesclun, Classic Mix 1 Pkt. (1500 seeds)"
"Mixed Salad Greens. The French approach to salad greens ('mesclun' means 'mixture'). Sweet lettuces and tangy, tender greens are pre-mixed in just the right proportions as you pick them from your garden.
It s a feast for the eyes and a gourmet treat. Classic Mesclun. Includes Arugula, Chervil, Endive, Mache, 4 Lettuces (Oak Leaf, Prizeleaf, Red Salad Bowl, Green Ice), Radicchio and Upland Cress.
Grows best in cool weather and full sun to partial shade."