Is there really such a thing as Salad Etiquette?

Why, yes there is!

If you have been following along this month,  you  might remember  that Salad is the category as we make our way through the Cooking-Through Challenge.

In the spirit of the 1950’s housewife, I am immersing myself into many aspects of this era.  As promised, it’s time to share with you a few of my favorite questions and answers according to  Mrs. Crocker’s thoughts on Salad Etiquette.

Q. Is a salad fork always necessary? 

A.  A dinner salad may be eaten with the same fork as the main course.

Q. How should I serve a bowl of mixed salad or a platter of salad?

A.  It may be passed; but he individual serving should be easy to remove.  Or the hostess may serve it onto salad plates and pass them around the table.

Q.  Should dressing always be passed?

A.  Some salads are served without dressing so that their beauty of arrangement will not be marred; these require the passing of dressing.

Just one more…

Q.  Should one eat the salad green?

A.  Yes, it is a part of the salad and is intended to be eaten.

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Whats coming up next on the blog? Well, last night I tried creating another new dish in the salad category that doesn’t have anything to do with lettuce.  I’ll be sharing that with you friday, so make sure to stop by to find out if my husband gave it a thumbs up or not.  😉

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Basic Green Salad – “There can always be a salad!”

As I am cooking my way through the “Salads” category this month, I thought why not go back to the basics.  Today I am preparing a  green salad just as Betty Crocker suggests.  Although she states, “There can always be a salad”, meaning just by glancing in your refrigerator, cupboard, or garden, will convince you that you will always have the available ingredients.  Of course she is very considerate and gives the housewife a general plan on how to use what you happen to have on hand.

For this salad though, I took the amounts suggested for 3 people and used only the ingredients mentioned in the Amounts for Green Salads section, found on page 339 of the Betty Crocker Picture Cookbook.

Since I am trying to stay true to the recipes for this challenge, I used romaine and a little spinach.  Those were on the list of  “A Variety of Salad Greens gives interest to salads” list, found on page 337.

Before I show you my result, can I just add, I thought it was interesting that onion was not mentioned in the vegetable amounts for green salads and have never added celery before either.   I am learning so much  this month, even the proper way to wash and prepare lettuce, add the dressing and so much more.  Yes, I did say we will be discussing salad etiquette and don’t worry, we will as manners and etiquette are a favorite subject of mine.  Okay… I know, I can get chatty when I talk about something I enjoy.

Here is my very basic, Green Salad.

I chose to make French dressing to go on it and I will happily be sharing that adventure with you next week!

Funny thing, I can’t find my salad tongs anywhere!

I’m curious… Do you put onion in your green salad?  Or celery for that matter?

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My first recipe in the Chaotic Cooking-Through Challenge! (Fancy Chicken Salad)

I am thrilled to share my first recipe in Mary’s Chaotic Cooking-Through Challenge!  If you aren’t quite sure what I am talking about, you can read all about it here.  Basically, she choose’s a category each month and we have to cook or bake recipes from that category for the entire month.  The amount we choose to make is up to the participant.  I plan on sharing a recipe weekly.  Oh, I almost forgot!   The category for this month is Salads &  Salad Dressings. I knew you would want to know!

To refresh your memory, I chose to cook from the Betty Crocker Picture Cookbook (1950).

As soon as I found out what the category was, I started reading the section on salads.  Did you know there is even “Salad Etiquette” according to Mrs. Crocker?  Who would have known!  I will share many of the extras I have been learning throughout May as well.

Okay, enough chatter!   On to the recipe I chose to cook today.  From page 316 of the cookbook, Chicken Salad.  Also considered “An All-American favorite.”

I absolutely love chicken salad in the summer but never made it from a recipe before.  So let’s get started… it seems easy enough.

My ingredients, ready to mix.

Next, I decided to be as authentic as I could to serving the chicken salad as the recipe suggests.

Yes, I actually served this for my husbands lunch!  He loved it by the way.  I have to admit, I wasn’t sure about making the tomato flower but it worked and I even had fun “playing with food” creating a nice presentation.

Here is a closer look at the chicken salad.

Keep or Toss?  Definitely a keeper.  I’ll be adding this recipe for chicken salad to my regulars, although, I can’t say I will display as such every time.

My Thoughts?  I think this would be a great recipe to serve at a ladies luncheon in the summertime.  You can make it up a few hours ahead of time and refrigerate until ready to serve.

See you next week with a new recipe from the Betty Crocker Picture Cookbook.


Anyone can join the cooking-through challenge!  You don’t have to have a blog, you can follow along at home.  Please feel free to link your recipe or share your cooking experience in the comments and don’t forget to head over to see what Mary is up to, the original source for this fun challenge!

If you would like, you can also follow along on Twitter @Happily_Mrs #chaoticcookthrough.

 

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Cream Garlic Dressing Recipe

This is another “old” recipe of mine, which just means it is one that was passed down to me.  I love the versatility of this dressing.  You can control the consistency for use in a salad.

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Or thicken it for a great chip or veggie dip.

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Either way, if you like creamy garlic I am sure you will love this dressing.

You will need:

1 3-ounce package of cream cheese, softened.

1/2 cup sour cream

3/4 teaspoon onion powder or finely minced onion flakes

1 teaspoon garlic powder or 1 clove finely minced

Dash of lemon juice.

To make:  Blend ingredients well until creamy.  Allow to stand over night before serving.

Note:  You can vary this recipe by adding Roquefort or Blue Cheese chunks.  If thinner consistency is desired – increase sour cream.  I like to add a dash of pepper  if I am using it on a salad.

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