Post by wilderness on Jul 6, 2022 4:59:19 GMT -5
Maurice Salad II-Birdy
Serves 6 generously
2 teaspoons white vinegar
1½ teaspoons freshly squeezed lemon juice
1½ teaspoons onion juice
1½ teaspoons sugar
1½ teaspoons Dijon mustard
¼ teaspoon dry mustard
1 cup mayonnaise, reduced-fat or regular
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
Salt and freshly ground black pepper
16 oz. ham, julienned
16 oz. cooked turkey breast, julienned
16 oz. Swiss cheese, julienned
½ cup slivered sweet gherkin pickles
1 head iceberg lettuce, shredded
8-12 pimiento-stuffed green olives for garnish (optional)
To prepare the dressing, in a small bowl combine the vinegar, lemon juice, onion juice, sugar, Dijon and dry mustard; whisk well to dissolve the sugar.
Whisk in the mayonnaise, parsley and egg, then season with salt and pepper to taste.
In a large bowl, combine the ham, turkey, cheese and pickles and toss lightly. Pour the dressing over the salad and gently fold together.
Arrange a bed of lettuce on each plate. Top with the meat and cheese mixture and garnish each serving with 2 olives and serve.
From “The Marshall Field’s Cookbook” Tested by the Free Press Test Kitchen.
752 calories (60% from fat), 50 grams fat (24 grams sat. fat), 12 grams carbohydrates, 60 grams protein, 1,814 mg sodium, 214 mg cholesterol, 703 mg calcium, 1 gram fiber.
2 teaspoons white vinegar
1½ teaspoons freshly squeezed lemon juice
1½ teaspoons onion juice
1½ teaspoons sugar
1½ teaspoons Dijon mustard
¼ teaspoon dry mustard
1 cup mayonnaise, reduced-fat or regular
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
Salt and freshly ground black pepper
16 oz. ham, julienned
16 oz. cooked turkey breast, julienned
16 oz. Swiss cheese, julienned
½ cup slivered sweet gherkin pickles
1 head iceberg lettuce, shredded
8-12 pimiento-stuffed green olives for garnish (optional)
To prepare the dressing, in a small bowl combine the vinegar, lemon juice, onion juice, sugar, Dijon and dry mustard; whisk well to dissolve the sugar.
Whisk in the mayonnaise, parsley and egg, then season with salt and pepper to taste.
In a large bowl, combine the ham, turkey, cheese and pickles and toss lightly. Pour the dressing over the salad and gently fold together.
Arrange a bed of lettuce on each plate. Top with the meat and cheese mixture and garnish each serving with 2 olives and serve.
From “The Marshall Field’s Cookbook” Tested by the Free Press Test Kitchen.
752 calories (60% from fat), 50 grams fat (24 grams sat. fat), 12 grams carbohydrates, 60 grams protein, 1,814 mg sodium, 214 mg cholesterol, 703 mg calcium, 1 gram fiber.
