Restaurant salad dressing recipes

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1. Autumn Jewels Gelatin Salad

Ingredients:

– 1 cup cranberries
– 2 apples
– 1/2 cup sugar
– 6 ounces red gelatin
– 15 ounces crushed pineapple
– 1 cup celery – diced
– 1/2 cup nuts – chopped
– 2 cups boiling water

Directions:

Use pecans, walnuts, or a mixture of both.

– Chop the cranberries, apples and celery into small pieces.
– Drain the pineapple and save juice.
– Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
– Combine gelatin with boiling water and stir until dissolved.
– Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup.
– Add this to the gelatin mixture.
– Chill in refrigerator until slightly thickened.
– Combine the cranberry-apple mixture with celery, drained pineapple and nuts.
– Stir into gelatin mixture.
– Pour into lightly greased mold or into individual serving molds.
– Chill until firm.
– Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.

Serving Ideas: Serve with your Thanksgiving meal

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2. Avocado with Groundnut Dressing

Ingredients:

– 2 avocados – ripe
– 1 tablespoon lemon juice
– 2 tablespoons peanuts – shelled
– 1/2 teaspoon paprika
– 1/2 teaspoon cinnamon
– Cayenne
– Salt – to taste
– Fresh chives – to garnish

Directions:

– Peel the avocados; cut out the stone and cut into cubes.
– Sprinkle with lemon juice and set aside.
– Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds.
– Mix the peanuts and spices well.
– Sprinkle over the avocados with finely chopped chives.

Refrigerate until ready to serve.

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3. Bacon-Avocado Potato Salad

Ingredients:

– 6 medium boiling potatoes
– 2 avocados – cubed
– 8 slices bacon
– 1/2 cup chopped onions – chopped
– 1 tablespoon fresh lime juice
– 1/2 cup white wine
– 1/4 cup cider vinegar, salt, black pepper, paprika
– 1/4 teaspoon mustard powder
– 2 tablespoons fresh parsley – chopped
– 1 tablespoon fresh cilantro – chopped

Directions:

– Boil potatoes in their skins.
– While potatoes boil, cube avocados and toss with lime juice.
– Chop bacon into one inch pieces and fry until crisp in a large skillet.
– Remove bacon to paper towels to drain.
– In bacon fat, saute onions until golden.
– Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
– When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss.
– Allow to cool to room temperature.
– Fold in avocado, bacon, parsley, and cilantro.

Serve at room temperature or chill one hour or longer.

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