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sections. Serve with white Zinfandel wine.
Southern California Salad
1/2 head Romaine lettuce
1/2 head Iceberg lettuce
1/2 lb. spinach
1 tin Mandarin oranges, drained
1/2 cup toasted almond slivers
Wash and dry lettuce. Drain oranges. Toast almonds. Mix in bowl and set aside.
Dressing
1/2 cup salad oil
1/4 cup wine vinegar
1/4 tsp. salt
fresh ground pepper to taste
dash of Tabasco sauce
1 tbsp. parsley
Combine all ingredients and blend well. Chill until serving. Just before serving
toss greens, oranges and almonds with dressing. Serve with chilled white Zinfandel
wine.
Practically Perfect Potato Salad
6 to 10 potatoes, boiled, cooled and cut in chunks
3 hard boiled eggs, chopped
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped
1 onion, chopped
2 apples, cored and chopped
3 tbsp. mayonnaise
3 tbsp. red wine vinegar
salt and fresh ground pepper to taste
paprika
Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry salami lightly
and drain off excess fat, cool. Stir salami, mayonnaise and seasoning into potato
mixture. Chill for 2 hours before serving. Garnish with slivered red and green sweet
peppers. Serve with a robust Bordeaux wine.
Lo-Cal Potato Salad
3 lbs. red potatoes
4 green onions, sliced thin
1 red onion, sliced thin
1/2 cup black olives, drained
salt and pepper to taste
Scrub potatoes, cut into chunks, cook until tender. Drain well. Combine with
green onions, red onions and olives. Set aside.
Dressing
2 cups milk
3 egg yolks
3 tbsp. vinegar
1 tsp. salt
2 tsp. dry mustard
2 tbsp. brown sugar
3 tbsp. butter
2 tbsp. all purpose flour
1 tsp. horseradish
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
1 tbsp. Dijon mustard
pinch cayenne pepper
Combine salt, mustard, sugar, flour and cayenne in top of double boiler. Add
milk and egg yolk. Stir until smooth. Cook over boiling water, or medium heat, until
thickened. Stir in butter and vinegar. Chill. Stir horseradish and mustard into dressing.
Season to taste. Toss over potato mixture, coating thoroughly. Serve chilled. Garnish
with cucumber slices.
Asparagus Salad
1 lb. asparagus, steamed until tender, chilled
1 head lettuce, broken in pieces
2 pimientos, diced
1 green onion, chopped
1/4 cup sesame seeds, toasted
1/4 tsp. fresh ground pepper
1/4 tsp. Italian herb seasoning
2 tbsp. lemon juice
2 tbsp. salad oil
Combine asparagus, lettuce, pimientos, onion ande sesame seeds in salad
bowl. Combine pepper, seasoning, lemon juice and oil in shaker and mix well. Toss
with greens. Serve immediately.
Crab Salad
1 head Boston lettuce
1 lb. fresh crabmeat
juice of 1/2 lemon
zest of 1/2 lemon
2 stalks celery, diced fine
1/2 cup mayonnaise
2 tbsp. fresh chives, chopped
lemon wedges for garnish
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
Gently mix together crabmeat, lemon juice and zest, celery, mayonnaise and
chives. Make a bed of lettuce leaves on 4 individual plates. Spoon crab mixture onto
lettuce. Garnish with lemon wedges. Serve with chilled white Zinfandel wine.
Memories of Tuscany Salad
2 cups spiral pasta, cooked
1/2 cup salami, julienne cut
1/2 cup pepperoni, cut in small cubes
1 cup cucumber, chopped coarsely
3/4 cup green pepper, chopped coarsely
1/3 cup red onion, sliced thin
2 ripe tomatoes, chopped
1/2 cup Provolone cheese, cubed
1/3 cup black or green olives, sliced
1 tsp. fresh parsely, chopped
salt and fresh ground pepper to taste
Combine all ingredients and chill. When ready to serve, toss with Italian-style
salad dressing.
Crazy Quilt Fruit Salad
4 seedless oranges, sectioned
1/2 fresh pineapple, diced
2 sweet apples, cored and diced
1 banana, sliced
1 Kiwi fruit, sliced
1 cup fresh strawberries, halved
1/2 pint whipping cream
1 oz. Cointreau or Grand Marnier
1/2 pint mayonnaise
1 head Boston lettuce
Gently mix all fruit together. Whip cream. Mix liqueur into mayonnaise and then
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
gently fold into whipped cream. Add cream mixture to fruit.
Arrange lettuce on 4 individual salad plates. Spoon fruit onto lettuce and serve.
Sunny Afternoon Salad
4 sweet red grapefruit
3 medium avocado
8 cups mixed lettuce greens, shredded
1/2 cup olive oil
3/4 cup white wine vinegar
1/4 tsp. salt
fresh ground pepper to taste
Peel grapefruit, section and remove seeds, reserving juice. Peel and slice
avocado. Combine juice grapefruit and avacado in bowl. Toss lightly. Cover and
refrigerate for 2 hours. Drain and toss with lettuce in serving bowl.
Combine olive oil, vinegar, salt and pepper in jar. Shake vigorously. Toss over
salad. Serve immediately.
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
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