[Editor’s note: There are many vegan mayonnaise recipes. Also, for true vegans, agave nectar may be substituted for honey.]
Fruit Salad Combinations
Bananas cut in halves, arranged on lettuce leaves. Very ripe nectarines, peeled and cut in halves. Almond cream dressing.
No. I I
Bananas, red raspberries and peaches arranged in layers. Serve with equal parts of mayonnaise and nut cream.
1 pound French plums, 1/2 pound seedless grapes,
1/2 pound very ripe peaches, Juice of 1 orange,
2 bananas, 1 tablespoon honey
Peel plums and peaches. Slice bananas and mix
thoroughly before serving.
Slice bananas, cube avocado, remove all pulp from grapefruit and cut up fine. Slice orange, mix and serve with mayonnaise sprinkled with chopped nuts.
Chop and mix fruit together. Make a syrup of the juices of the fruits and honey. Pour over the fruit. Serve with nut cream or banana cream and ground nuts.
8 or 10 dates, 1 red apple
1 small avocado, 1 pear
2 bananas, 12 English walnuts
1/2 box strawberries
Cut dates fine and dice fruit. Mix well with 1 or 2 tablespoons honey. Serve on lettuce leaf, with kumquat and Malaga grape fruit dressing.
Sliced pears, bananas, apples, or berries, and fresh pineapple shredded. Arrange in layers and top with nut cream sweetened with honey and vanilla.
1 pear, 1 banana,
1 apple, 2 slices pineapple,
12 grapes, cut in two
Dice and mix with mayonnaise and nut cream. Sprinkle with nuts.
Half pears, Melon balls,
Half-slices orange, Lettuce
Arrange lettuce leaves on salad plate. Place pear-half in center and circle with oranges. Fill pear with melon balls. Serve with sweet French dressing.
2 cups pineapple cubes, 1/2 cup pecans cut in small pieces,
1 cup seeded malaga grapes,
Combine all of the above together. Add bananas, nut or fruit cream.
1 small can pineapple (unsweetened), Lettuce,
1/2 coconut (freshly ground),
3 oranges, 1 cup English walnuts
Dice fruit in small pieces. Add coconut and mix. Arrange on lettuce leaves and sprinkle nuts on top. Serve with fruit dressing.
Apple Salad 1
2 diced apples, 4 sticks celery,
10 English walnuts (diced fine)
Mix with mayonnaise or French dressing.
Apple Salad II
6 grated apples 1/2 pound ground almonds
1/2 cup chopped raisins A little nutmeg
Mix together and serve on lettuce leaves with fruit dressing.
Apple Salad III
6 medium apples, 2 small peaches (peeled and diced),
1 large, diced orange,
1/2 cup red or white grapes, (seeded and halved) juice of 1 lemon,
Fruit juice dressing,
Wash apples. Remove top and scoop out center. Sprinkle with lemon juice to keep from discoloring. Place peaches, orange, and grapes together. Fill apples and serve on chilled lettuce cups. Garnish with watercress and small bunch of grapes. Serve with fruit salad dressing.
Apricots, Mayonnaise or French dressing,
Chop nuts coarsely. Cut apricots in half and fill the cavities with chopped nuts. Serve on lettuce leaves with dressing.
Bananas Chopped, English walnuts,
Nut cream, Lettuce.
Slice bananas lengthwise. Roll in nut cream and then in nuts. Allow 1 tablespoon cream and 1 tablespoon nuts for each banana. Serve on lettuce leaves.
3 bananas, 1 bell pepper,
6 slices pineapple, Lemon juice,
6 candied cherries, Lettuce.
Peel bananas and cut in half crosswise. Roll in lemon juice to prevent discoloration. Place one piece of banana in center of slice of pineapple. Place cherry on top of each banana. Cut strips of green pepper and place curved strip on edge of pineapple to represent handle of candlestick. Serve with fruit dressing.
6 peaches 6 watermelon balls,
1 head lettuce, Mayonnaise,
Celery hearts, Nut butter cream,
1/2 cup walnut meats
Arrange halves of peaches, hollow side up, on lettuce beds. Chop hearts of celery and walnuts, moisten with nut cream and mayonnaise, and fill cavity of peach. Cap with other half of peach, cover with nut cream and over this place two tiny balls of watermelon to each plate. Sprinkle with paprika. (Serves three.)
1 large can unsweetened pears or fresh pears,
1 large avocado (diced),
1 head lettuce
Shred lettuce. Arrange on salad plate. Place 1/2 pear on lettuce. Fill center with diced avocado. Serve with fruit or French dressing.
2 cups seedless grapes, 1/2 cup pecans,
1 1/2 cups orange sections, French dressing.
Cut orange sections in small pieces. Shred the nuts. Marinate the nuts, orange, and grapes in French dressing. Serve on lettuce with mayonnaise.
Lettuce, Black cherries,
Cantaloupe, French dressing,
Line a salad bowl with crisp lettuce. Cut thin slices of cantaloupe and avocado and alternate them in petal fashion on the lettuce. Fill the center with cherries (stems on) and serve with French dressing.
Melon and Berries
Cantaloupe, Mayonnaise or French Dressing,
Honeydew Melon, Blackberries or dewberries,
Combine melon balls with the berries and toss in a bowl which has been lined with lettuce leaves and hearts. Add dressing and serve.
Pineapple and Strawberries
1 can pineapple spears, 1 cup English walnuts or cashew nuts,
1 quart strawberries,
Lettuce, 1 pound fresh dates
Arrange pineapple spears on lettuce leaves with the centers touching. Place dates in spaces between. Set strawberries in the center and serve fruit dressing and top with chopped nuts.
1 quart strawberries, 1 cup grated coconut,
1 fresh pineapple, Sweetened French dressing,
Mix strawberries, pineapple, and coconut together and marinate in French dressing. Serve on romaine lettuce with mayonnaise.
Strawberry and Oranges
1 1/2 cups sliced strawberries Sweeten with honey or raw sugar,
2 cups orange juice
Arrange berries in 6 sherbet glasses. Fill with orange juice and ripen in refrigerator 3 hours.
2 diced grapefruit, Lettuce,
4 sliced oranges, 2 bananas (sliced),
Sweeten with honey raw sugar, 2 cups grapes (seeded and cut in half)
Mix fruit with sugar or honey and chill for one half hour. Serve on lettuce leaves with fruit dressing.
2 cups diced grapefruit, 1/2 cup chopped pecans,
1 cup chopped celery, Lettuce,
1 cup diced apples
Mix grapefruit, celery, and apples. Arrange on lettuce leaves. Serve with fruit dressing and sprinkle nuts on top.
8 slices orange, Watermelon balls,
4 slices unpeeled red apple, Whole unhulled strawberries,
4 slices avocado,
4 long banana slices, Wedges of cantaloupe
<>Sprinkle avocado and bananas with lemon juice. Sandwich apple slices between two orange slices. An range fruit in clusters on nest of fresh, crisp romaine lettuce, watercress, endive and chicory, in salad bowl. In serving, see that each one receives a portion of each fruit. Serve with any fruit salad dressing.
Fruit Salad Board
1 can pineapple slices, 1 fresh pineapple,
1 can peaches, Endive,
1 dozen cooked prunes, Mayonnaise,
Nut butter, Sweet cherries,
1can spiced crabapples
Arrange bed of endive around edge of salad bowl. Remove top from pineapple and hollow out center of pineapple. Fill cavity with mayonnaise. Garnish tips of pineapple prongs with sweet cherries. On the bed of endive, arrange alternate pieces of pineapple and peaches at the base of the pineapple. Stuff prunes with nut butter and place at the edge of board with a spiced crabapple between the prunes.
Raw Cranberry Salad
1 pound cranberries, Honey to taste
1 orange-grated peeling and juice, Lettuce
Wash and grind cranberries. Add juice and grated peeling of orange. Sweeten with honey and mix well. Fill cups and let stand. Turn out on lettuce.
Date Salad I
1 1/2 pounds fresh dates, Avocado,
Lettuce, Chopped pineapple or apples
Arrange lettuce on glass plates. Pit dates and fill with avocado. Place on lettuce leaves in a circle with dates touching in center. Place pineapple or apples in the center. Serve with brown nut bread.
Date Salad II
1/4 cup chopped nuts, 24 dates (prunes may be used),
1/4 cup chopped celery,
1/8 cup chopped raisins, Mayonnaise.
Combine nuts, celery, and raisins and mix with mayonnaise. Stone dates and fill centers with nut mixture. Arrange in nests of lettuce leaves. Serve with French dressing.
Fill cantaloupe with berries in season, sprinkled with honey and coconut, or cut-up dates, or St. John’s Bread crumbles, and honey.
Fill cantaloupe with strawberries, bananas, dates, and apples. Mix with honey to suit taste. Top with nut cream and cherry, or nuts.
Fill cantaloupe with cut-up peaches and apricots and sprinkle with coconut. If desired, mix fruit with honey.
Dice choice orange meats and add grated fresh coconut. Mix carefully.
Fruit and Vegetable Combinations
lettuce. celery, bananas, and apples.
Red cabbage, carrots, apple, and celery.
Pecans or chopped nuts, Mayonnaise
Peel large avocados and cut into lengthwise slices. Stick 3 or 4 pecans in each slice. Arrange in a decorative way on crisp lettuce leaves. Serve with mayonnaise. If chopped nuts are used, mix with mayonnaise and mashed or cubed avocados. Serve on crisp lettuce leaves.
Avocado and Apple Salad
1 large or 2 medium sized avocados, 1 cup mayonnaise,
2 green peppers,
4 small apples, Lettuce,
Juice of 1 lemon, Paprika.
1 1/2 cups diced celery
Pare, core, and dice apples. Sprinkle with lemon juice to prevent discoloration. Add the cubed avocado and diced celery. Mix gently with a fork and chill. When ready to serve, add about three- fourths of the mayonnaise. Serve on individual salad plates, on crisp lettuce. Top with remaining mayonnaise. Slice green peppers in rings and garnish salad with them.
Celery, Ripe Olives,
Green Pepper, Cucumbers.
Grind celery, green pepper, and nuts and fill centers of avocados. Top with mayonnaise and ripe olives. Garnish with I or 2 slices of tomato and I or 2 slices -of cucumber.
Piquant Avocado Salad
2 cups cubed avocado, 1/3 cup French dressing,
1/2 cup shredded radishes, 1 head lettuce,
3/4 cup diced celery, Paprika
1/4 cup capers, mayonnaise.
Shred radishes with skins on. Combine with avocado and celery. Pour French dressing over this and stir lightly with fork. Arrange on crisp lettuce leaves on individual salad plates. Garnish with mayonnaise and sprinkle with paprika and capers.
Firm, ripe tomatoes, Mayonnaise,
Ripe olives (optional), Red radishes,
French dressing, Cucumbers,
Slice top off of tomatoes and scoop out centers. Mix centers with ripe avocado cut up fine, or mashed. If desired, chopped ripe olives may be added. Mix with French dressing and fill shells. Top with a dash of mayonnaise and ripe olive. Serve on crisp lettuce leaves. Garnish with radishes, a few slices of cucumber, and a stalk of stuffed celery.
Avocado and Radish Salad
2 mashed avocados, 3 medium tomatoes,
2 grated white radishes, Lettuce.
Mix radishes and avocados. Make into a mold. Slice the tomatoes and place around the mold. Arrange on lettuce leaves.
Jellied Avocado Salad
1 tablespoon Agar jell, 1/4 teaspoon salt,
1 cup boiling water, juice of 1/2 lemon,
2 cups mashed avocado pulp, 1/4 cup cold water
Soak Agar jell in cold water and dissolve in the boiling water. Add the fruit pulp, salt, and lemon juice. Mold and chill until firm. When ready to serve, unmold on bed of lettuce and garnish with mayonnaise and strips of pimento.
Cabbage and Pineapple Salad
1 medium-size head cabbage, A few stalks celery
Honey, 1 small can pineapple, Lemon juice
Shred the cabbage. Cut celery, apples, and pineapple fine. Mix with a dressing of honey and lemon juice.
Cabbage and Apple Salad
1/2 head shredded cabbage, 1 head lettuce,
2 cups steamed peas, 1 cup chopped peanuts,
4 cups chopped tart apples, Ripe olives.
Mix together with fruit or lemon dressing and serve on lettuce leaves. Garnish with olives.
Carrot and Banana Salad
1 cup ground or grated, 1/2 cup English walnuts
carrots, Salad dressing,
1/2 cup mashed bananas
Chop walnuts fine and mix with carrots, bananas, and dressing. Apples and peanuts may be used with the carrot.
Carrot and Pineapple Salad
3 grated carrots, French dressing,
2 mashed avocados, 3 slices pineapple (chop fine or grate)
1 head lettuce
Mix carrots, pineapple, and avocado. Arrange on a lettuce leaf, and garnish with French dressing.
Celery and Apple Salad
1/2 bunch spinach, 2 tablespoons French dressing
2 red apples, 1 small stalk celery, 1 tablespoon mayonnaise.
Cut ingredients fine and mix well with dressing and mayonnaise.
Celery and Green Pepper Salad
2 cups shredded cabbage, 1 teaspoon chopped onion,
1 cup chopped celery, 1 chopped pimento or 1/2 green pepper,
1 diced apple
Mix well and add avocado dressing [see below].
Tomato, Pineapple and Asparagus Salad
Sliced pineapple, Asparagus tips,
Thick slices of peeled tomatoes, Paprika,
For each person to be served place a slice of pineapple on a crisp lettuce leaf, cover with a thick slice of broiled tomato and garnish with mayonnaise. asparagus tips. and paprika.
5 carrots, 1 cup small raisins,
5 beets, 1/2 cup English walnuts,
1 large cabbage, 1 large can pineapple (unsweetened) or 1 fresh pineapple,
1 head lettuce, 6 tomatoes,
1 cup dates
Arrange lettuce on plates. Place grated carrots, grated beets chopped cabbage, and pineapple around the plate in sections, dividing by a slice of tomato. Put small raisins and nuts in the center. Serve with French dressing.
Raw Vegetable Salads
No. I Lettuce, carrot, celery.
No. II Lettuce, tomato, onion, turnip.
No. III Tomatoes, celery, green pepper, nuts.
No. IV Carrots, lettuce, onion.
No. V Spinach, watercress, carrots (mayonnaise).
No. VI Lettuce, watercress, green onions.
No. VII Cabbage, celery, onion. (honey, lemon and oil dressing).
No. VIII Cucumber. radishes, cauliflower.
No. IX Cucumber, tomato, onions.
No. X String beans (steamed) , lettuce, watercress, radishes, Bermuda onion.
No. XI Spinach. celery, cauliflower.
No. XII Bean sprouts, tomatoes, cabbage, celery, and onions.
No. XIII Carrots, spinach, swiss chard, bell-pepper, celery, parsley.
No. XIV Carrots, new peas (raw). spinach, onions, parsley.
No. XV Ripe olives, watercress, celery, green pepper. green onions.
1 large head lettuce, French dressing
1 bunch spinach, Peanut butter,
4 stalks celery, Olive oil,
1/2 bunch parsley
Shred lettuce, spinach, celery, and parsley. Marinate with French dressing. Place on lettuce leaves. Serve with a dressing of peanut butter and olive oil.
Spring Salad I
1 head lettuce, 3 stalks celery,
1 bunch green onions, Tomatoes,
1 bunch sliced radishes, 1 cucumber
Cut green onions, radishes, celery, and cucumber in small slices. Mix thoroughly with French dressing. Cut lettuce in slices and arrange in bottom of large salad bowl. Arrange first mixture on the lettuce and add tomatoes cut in small pieces. Half-slices of tomato around the edge of the plate would be attractive also.
Spring Salad II
1 cup shredded lettuce, 1 cup chopped watercress,
1 cup chopped raw spinach, 2 shredded carrots,
1 small bunch sliced radishes, 1 cup diced celery
Mix together, place on lettuce leaves, and serve with French dressing.
1 large head lettuce, 2 lbs. asparagus tips,
2 or 3 large tomatoes, 1 green pepper,
Cut lettuce crosswise in thin slices and arrange on salad plates. Place sliced tomatoes on plate, arrange asparagus tips on top of tomatoes. Sprinkle chopped green pepper on top and serve with mayonnaise or French dressing.
Mixed Vegetable Salad
1 head romaine lettuce, 1/4 cup sliced radishes,
6 tomatoes, 1/2 bunch chopped green,
1 bunch celery or 3 celery hearts, onions,
1/2 cup chopped parsley.
Wash lettuce, break into small pieces with the hands. Cut celery, radishes, and tomatoes in large pieces. Add parsley and onions. Mix well and season with lemon, salt, and olive oil or French dressing.
Spinach Salad I
Raw spinach, chopped fine; Fresh tomatoes, diced;
Carrots or radishes, shredded; Celery, chopped fine.
Mix together with French dressing and serve at once.
Spinach Salad II
1 small bunch of spinach, A sprig of parsley,
Swiss chard or beet tops or a mixture of both, Onion or bell pepper,
Oil and lemon or mayonnaise,
1 or 2 carrots, 2 stalks celery, Lettuce
Put all through the grinder, being careful to save the juice. Serve on shredded lettuce leaves with dressing or mayonnaise. (Place together shredded lettuce, spinach, finely cut celery, parsley, and a little grated carrot for color.)
1 cup raw carrots, 1 cup raw cabbage or 2 medium sized onions,
1 cup celery, 1/4 cup watercress, French dressing.
Finely chop the above, mix lightly with well-seasoned French dressing and let stand about half an hour.
Cucumber Boats I
Cucumbers, Finely-chopped nuts,
Avocado, French dressing,
Chopped ripe olives, Mayonnaise.
Wash and cut cucumbers lengthwise. Scoop out centers. Mix avocado, olives, pulp of cucumbers, nuts, and French dressing. Pile boats high with this mixture. Garnish tops with mayonnaise and chopped nuts.
Cucumber Boats II
Cucumbers, 3 tablespoons green pepper,
1 cup celery, 3 tablespoons radishes,
1 cup cucumber, 3 tablespoons raw onions,
1 cup tomatoes, 3 tablespoons pimentos,
1 cup steamed string beans, French dressing.
Wash and cut cucumbers lengthwise. Scoop out centers. Chop vegetables and mix with French dressing. Serve in cucumber boats.
1 quart pitted ripe olives, 2 tablespoons olive oil,
1 bunch chopped celery, Lemon and salt to taste,
4 cooked, cubed carrots, Tiny bit of garlic,
1 small can pimentoes (cubed), Lettuce
Mix ingredients in order given and serve on lettuce.
6 young carrots, Tomatoes,
1 cup chopped olives, French dressing,
1 bunch diced green onions, Shredded pine nuts.
Mix olives, onions, and carrots with French dressing. Serve on slices of tomato and sprinkle top with nuts.
Bean Sprout Salad
1/4 pound bean sprouts, 1/2 cup walnuts or pecans,
1 small bunch celery, Honey to taste.
Caraway seeds, Lemon to taste.
Chop celery and nuts. Mix with bean sprouts. Mix in enough caraway seed to add a delicate flavor. Add honey and lemon. Serve on lettuce.
Raw Beet Salad
4 raw beets, French dressing,
4 stalks celery, Lettuce,
2 tablespoons parsley, Ground peanuts,
2 raw carrots, Walnuts,
1/4 small cabbage, Mayonnaise.
Wash and grind the beets. Cut celery, parsley, carrots and cabbage fine. Marinate with French dressing. Place on lettuce leaves. Sprinkle peanuts over top. Garnish center with walnuts and mayonnaise.
French endive, Stuffed olives,
Nuts, French dressing,
Minced parsley, Celery,
Grind nuts, chop carrots and celery very fine, combine all with minced parsley and fill crisp stalks of endive. Arrange them petal fashion on a round chop plate, and fill center with stuffed olives. Serve with French dressing.
COOKED VEGETABLE SALADS
1 quart canned tomatoes, 4 peppercorns,
2 stalks celery, 1 tablespoon lemon juice,
4 sliced carrots, Salt and cayenne to taste,
1 small onion, 1 level teaspoon agar in 2 cups boiling water,
2 tablespoons green pepper, 3 cloves.
Put the tomatoes and vegetables into a saucepan. Cook at a simmering temperature. Add seasoning. Cook for 30 minutes. Then strain and add the cooked agar. Pour into a ring mould, or individual moulds.
String Bean Salad
1 head endive, 1 celery heart cut in small pieces,
5 cups string beans (small pieces),
1/4 cup finely cut chives, 6 medium tomatoes.
Break endive in small pieces with the hands. Arrange on salad plate. Cut tomatoes in eighths and make circle around edge of plate. Mix string beans, chives, and celery together and place in center of plates. Serve with mayonnaise or French dressing.
Lima Bean Salad
1 cup cooked string beans, 1 cup cooked carrots,
1 cup cooked lima beans (cubed)
Lettuce, 1 chopped green pepper,
Mix well. Serve on lettuce with French dressing.
2 cups cooked corn, 1 cup chopped celery,
1 cup chopped peanuts (part raw and part roasted),
1 tablespoon finely chopped onions, 1 small head lettuce
Combine and serve on lettuce with any dressing desired.
Potato Salad I
6 medium potatoes, 1 cup cooked green lima beans,
1 large white onion (chopped),
1 or 2 grated carrots, 1/2 bunch of celery or Sliced radishes (optional)
1 tablespoon celery seed.
Scrub potatoes; oil, and bake. Slowly remove skin. When cold, cut up. Add chopped celery and parsley, beans, carrots, and radishes. Mix with the following dressing:
Potato Salad I Dressing
1/4 cup olive oil, 1 teaspoon raw sugar,
1/4 cup lemon juice, 1/2 teaspoon dry mustard,
Salt and cayenne to taste.
Mix dry ingredients thoroughly. Add olive oil and lemon gradually.
Potato Salad II
6 medium new potatoes, Same amount olive oil as lemon juice,
1 small bunch green onions,
2 celery hearts, 1/4 teaspoon celery salt,
2 cucumbers, Salt to taste,
1/4 cup chopped parsley, 1 teaspoon raw sugar,
2 cups cooked peas, Juice of 1 or 2 lemons.
Steam potatoes, remove skins and dice. Chop onions, celery, and cucumbers. Mix with potatoes, parsley, and peas. Mix seasoning together and pour over vegetables. Stir well and chill before serving.
6 cups cold, cooked whole-wheat macaroni, Lettuce,
1 small can pimento,1 chopped onion, Salt to taste,
1 chopped bell pepper, French dressing.
Mix together and serve on lettuce leaves.
1/4 teaspoon mustard, 1/2 cup tomato juice,
1 teaspoon salt, 1/4 cup raw sugar,
1 teaspoon paprika, 1 cup olive oil,
1 lemon juice, 1 clove garlic.
Mix all ingredients together, in a quart jar, and shake well. Place clove of garlic, cut in two, in mayonnaise and allow to stand for a few hours.
1/4 tablespoon salt, 1/4 teaspoon raw sugar (optional),
1/4 tablespoon paprika, 3/4 tablespoon dry mustard,
1/2 cup vegetable or olive oil, Few grains cayenne,
1/4 cup nut butter, 4 tablespoons lemon juice
Mix dry ingredients. Gradually beat in nut butter and oil. Add lemon juice last.
3 tablespoons nut butter, 1/2 teaspoon mustard,
3/4 cup Olive Oil, 1/4 teaspoon paprika,
2 tablespoons lemon juice, 1/4 teaspoon honey or raw sugar,
1/2 teaspoon celery salt
Combine dry ingredients, add nut butter gradually and beat in lemon juice until smooth.
5 tablespoons mayonnaise, 1 teaspoon finely chopped chives,
2 tablespoons lemon juice,
1 teaspoon finely chopped olives, 1 teaspoon minced parsley
Mix together and serve on lettuce hearts, garnished with avocado balls.
Equal parts of olive oil and lemon juice. Salt to taste.
Mash enough banana to thicken and mix together.
Add 3/4 cup pineapple juice to the regular mayonnaise.
Pineapple Salad Dressing
1 heaping tablespoon whole wheat flour, Juice of 1 lemon,
Juice of 2 oranges,
4 tablespoons raw sugar, Juice of large can pineapple
Mix flour and sugar. Add fruit juices and boil 2 or 3 minutes, stirring constantly.
Fruit Dressing I
Any fruit juices, mixed or plain. Sweeten with honey. If too sweet, use the juice of a lemon. An avocado (mashed) may also be added.
Fruit Dressing II
3 mashed bananas, 1/4 cup orange juice,
1 cup coconut Grated orange peel, if desired,
1 tablespoon almond butter or any nut butter.
Whip together and serve over fruit.
Fruit Dressing III
1 tablespoon almond or cashew nut butter, 3 tablespoons olive oil
1 tablespoon lemon juice
Mix together and serve over fruit.
Fruit Dressing IV
1/4 pound nut butter, 1 1/2 tablespoons lemon juice,
2 tablespoons honey, Grated rind of 1 lemon
3/4 cup olive oil, 1/4 teaspoon salt,
1/8 teaspoon cayenne.
Beat butter, honey, lemon, and seasonings with a rotary beater until smooth. Add 1 tablespoon of oil at a time and beat well. Chill.
French Fruit Dressing
4 tablespoons grape juice or juice from canned red cherries,
1 tablespoon lemon juice, 1/2 teaspoon salt,
1/8 teaspoon paprika, 2 1/2 tablespoons olive oil.
Put all ingredients together in a jar and shake thoroughly. Use with fruit salads.
“Health” Fruit Salad Dressing
1 teaspoon nut cream or almond butter, Pineapple juice
Orange juice, 1 teaspoon honey, Grapefruit juice.
Cream nut cream and honey together. Add fruit juices until it is the consistency of thin cream. (This amount is for each individual serving.)
1 mashed avocado, 1/2 teaspoon onion juice or chives,
2 tablespoons olive oil
Juice of 1 lemon, Pinch of paprika and pinch of salt,
1/4 clove put in whole–then taken out
Mix oil, lemon, onion, and seasoning. Add avocado last and mix well.
French Dressing I
1 cup olive oil, 1/2 cup raw sugar,
1/2 cup lemon juice, 3/4 teaspoon salt,
2 cup tomato sauce, 1/8 teaspoon cayenne,
1 tablespoon chopped onion, 1/4 teaspoon paprika,
or 1 clove garlic (whole)
Mix together and beat until thick.
French Dressing II
Juice of 3 lemons, 1 tablespoon soy sauce,
1/4 cups water (scant), 7 tablespoons olive oil,
2 1/4 tablespoons honey.
Mix ingredients together and shake well.
French Dressing III
Juice of 1 lemon (about 1/2 cup), 2 teaspoons olive oil,
2 teaspoons honey, 1/4 Cup water
Mix ingredients thoroughly.
French Dressing IV
1/2 teaspoon celery salt, 4 tablespoons olive oil,
1/4 teaspoon paprika, 2 tablespoons lemon juice,
Mix ingredients thoroughly.
Honey French Dressing
1 cup olive oil, Dash of paprika and cayenne,
1 cup spiced tomato sauce,
1 cup lemon juice, 1 cup honey,
1 teaspoon salt.
Mix ingredients in large bowl, or put into jar and shake well. Makes 1 quart of dressing. Good with either fruit or vegetable salads.
“Deluxe” French Dressing
1 clove garlic, peeled and sliced in two, 4 tablespoons spiced tomato sauce,
3 tablespoons raw sugar, 1/2 teaspoon salt,
2 tablespoons lemon juice, 3/4 cup olive oil.
Shake ingredients thoroughly, in a pint jar, or beat until the consistency of maple syrup. Keep in frigidaire and shake before using. Serve with vegetable salad, or with avocado combined with orange and grapefruit sections.
Cooked Salad Dressing
2 tablespoons olive or table oil, 3/4 teaspoon soy milk or waterm
4 tablespoons whole wheat pastry flour, 2 tablespoons raw sugar,
1 teaspoon salt, 1/4 teaspoon paprika, 1/2 cup lemon juice,
1/2 teaspoon dry mustard
Mix flour, salt, paprika, mustard and sugar. Add to oil and cook a few minutes. Remove from fire. Add soy milk or water and mix. Heat to boiling point, stirring constantly. Cool slightly and add lemon juice, slowly. Chill before serving.
Cooked Fruit Salad Dressing
1 cup raw sugar, 1/4 cup lemon juice,
1/4 cup orange juice, 1 tablespoon whole wheat pastry flour,
1/2 cup pineapple juice, Grated rind of 1/2 lemon, 2 teaspoons water,
Salt to taste, Paprika.
Combine sugar, flour, paprika, salt and water and cook 15 minutes in double boiler stirring constantly until it begins to thicken. Remove from fire. Cool slightly and add juices slowly. Chill well before serving.
3 tablespoons whole wheat flour, 1/4 teaspoon thyme
1 1/4 cup water, 1 teaspoon salt, 1/4 cup fresh grated horseradish,
1/4 cup lemon juice.
Mix flour, salt, and lemon juice. Stir until smooth. Slowly add heated water. Stir until boiling point is reached. Remove from fire and add horseradish and thyme.
4 tablespoons currant jelly, Pinch of salt,
2 tablespoons olive oil, 1/2 teaspoon fresh onion juice,
1 tablespoon lemon juice.
Beat jelly with fork until smooth. Add remaining ingredients and continue beating until thoroughly blended.
Olive Oil Dressing I
2 tablespoons olive oil, 1/4 teaspoon celery salt,
1/4 cup water, Juice of 1/2 lemon,
1 tablespoon honey
Mix all ingredients thoroughly.
Olive Oil Dressing II
2 tablespoons lemon juice, Salt to taste,
1 tablespoon olive oil, A bit of honey.
2 cups mayonnaise, 1 tablespoon chopped pimento,
6 tablespoons tomato sauce (spiced),
1 tablespoon minced parsley,
1 tablespoon chopped onion, 1 tablespoon drained tomato,
1 large tablespoon grated horseradish
Mix together thoroughly.
Cucumbers, chopped fine, Minced, fresh green pepper,
Lime juice if desired, Cayenne
Combine cucumbers, lime juice. cayenne, and green pepper. Chill before serving.
Vegetable Salad Dressing
1 cup tomato sauce (spiced), A little garlic,
2 tablespoons raw sugar, 1 cup lemon juice, 1 tablespoon salt,
1 cup olive oil, 2 large grated onions, Juice of 2 lemons, Red pepper to taste.
Mix one cup of sauce, lemon juice, and olive oil with sugar and salt. Then add juice of two lemons, garlic, and pepper. Whip well with beater and serve.
Vegetable Fruit Dressing
2 sliced apples, 1/2 cup raisins,
2 cups carrots, 2 green peppers,
1 cup celery, 1 cup nuts,
1 cup squash, Garlic, 1 large onion, Spice and salt, 1 banana
Mix apples, carrots, celery, squash, and onion together. Grind 1/2 cup raisins, peppers, and nuts. Season with garlic, salt and banana.