Julie's Kiwi Mandarin Dressing
Recently, in the recipe request section of an online bulletin board, someone asked for a kiwi mandarin salad dressing. I looked all over for one online, but no luck. So I went to the store and got myself a bunch o' kiwis and such, and came up with one of my own. I had it with dinner last night, and it was darn tasty! The folks on the other board have had it, too, and say they really like it.
4 ripe kiwis
1 11-oz can mandarin oranges
(fresh would be better and sweeter, if you use fresh, get two
ripe ones)
1/2 to 1 tsp salt (to taste)
1/4 tsp freshly ground pepper
1/2 tsp sugar (1 tsp if you like it sweeter)
3 Tbsp extra virgin olive oil
1 Tbsp rice wine vinegar (to taste)
1 Tbsp rice cooking wine
1/2 tsp lime juice
2 dashes tabasco
Peel the kiwis, then whir them in the food processor until they're thoroughly liquified. They won't be completely liquid because they have a fair amount of fiber in them. Place in a bowl.
If using canned mandarins, rinse them well (they usually come in syrup). If using fresh, peel and separate the mandarins. Then process them well. Put a sieve over the bowl with the kiwis and pour the processed mandarins into the sieve to separate the juice from the pulp.
Add the remaining ingredients and whisk well. Pour over field greens salad mix and enjoy! Pine nuts make a nice garnish for this dressing.
Note: next time, I think I'll use fresh mandarins rather than canned, for sure...
Perfection Salad
A family recipe dating back to the early part of the century, by my great-grandmother. I have a tendency to think of this as Grandpa’s salad, because he always prepared it for us. My sister Cathy still makes it for our family gatherings.
I've recently discovered that Perfection Salad is not something unique to our family - there are a lot of old recipes out there on the Internet for it. They're all pretty similar to the one below.
1 cup boiling water
1 pkg. (3oz) lemon jello
2 Tbsp vinagar or lemon juice
1 tsp salt
1 cup cold water
1 cup finely diced celery
1 cup finely shredded cabbage
1 Tbsp dried minced onion
2 Tbsp chopped pimientos
mayonnaise
Pour boiling water over jello in bowl. Stir until jello is disolved. Stir in vinagar, and veggies, salt and cold water. Pour into mold, chill until firm. Serve unmolded on chilled plate, topped with a generous dollop of mayonnaise (family tradition of the last 25 years or so demands that you use Best Foods brand -whatever you do, do not use Miracle Whip!). If preferred, use 1/2 cup celery and 1 cup grated carrot. 6-8 servings.
Please hit your "back" key to return to the previous page...