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The Quilt Inn Country Cookbook
Aliske Webb
well. Chill until ready to serve.
Wash and dry lettuce. Break into pieces. Toss with dressing to coat leaves.
Sprinkle with bacon and croutons and cheese. Toss lightly again. Serve with red
Zinfandel wine.
Curried Salad
6
cups mixed garden vegetables (try celery slices, carrot strips, cauliflower,
green and red peppers, turnip strips).
Steam vegetables for 5 minutes. Drain and cool.
Dressing:
1
1
1
1
1
2
/2 cup white vinegar
/4 cup sugar
/4 cup salad oil
/4 tsp. salt
/2 tsp. fresh ground pepper
tsp. curry powder
Mix all ingredients well and pour over vegetables. Let chill overnight in
refrigerator.
Rice Salad
3
1
1
1
1
1
6
cups cold cooked rice
/2 cup cooked peas
/2 cup cooked corn
/2 cup raisins
/2 cup red and green pepper, chopped
/3 cup olive oil
slices bacon, cooked crisp and crumbled
salt and fresh ground pepper to taste
Combine all ingredients in a bowl. Toss with olive oil and chill overnight in
refrigerator before serving. Garnish with orange sections.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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