148 THE BLUE BIRD CooK BOOK

SPECIAL WALDORF SALAD

Blend together:

1 cup mayonnaise 2 tablespoons honey
1 cup commercial sour cream
Add:
3 cups diced peeled apples (mix 1 cup chopped pecans (try slivered
well to prevent discoloration) almonds or chopped cashews for
2 cups diced celery variation)

2 cups quartered seeded grapes

LUNCHEON PLATE

Arrange a bed of lettuce on a plate. In centre place 34 cup cottage cheese topped
with 12 cup salad dressing. Place ring of pineapple with cherry in centre on top. Then
place assorted fruits around same:

Ya pear 1 fig
Y peach Few orange sections
2 apricot halves Few apple slices

Roll Y%2 banana in dressing, then in chopped walnuts or pecans and place on side.
Serve with hot rolls and coffee.

MOCK CHICKEN SALAD

Toss together:

2 cups cut-up cooked veal 1 tablespoon lemon juice
1 cup chopped celery (half-inch Salt and pepper to taste
pieces)

Mix in Y2 cup mayonnaise and 2 or 3 hardboiled eggs cut up. Chill thoroughly.
Serve in individual lettuce cups. Serves 6.

CHICKEN SALAD

3 tablespoons lemon juice Y2 cup diced celery

1 cup diced cooked chicken 2 tablespoons mayonnaise

Y2 cup finely diced apple thinned with 2 tablespoons
Y2 cup chopped ripe olives cream (sweet or sour)

Sprinkle lemon juice over chicken and apple, mixing lightly. Combine remaining
ingredients, using only enough mayonnaise to moisten. Add chicken and apple and
toss together lightly. Serve cold with mayonnaise. Serves 4.

CUCUMBER COTTAGE CHEESE SALAD

2 cups cottage cheese Y2 cucumber, diced
Ya cup sour cream Salt and pepper
Y% cup chopped chives or Crisp lettuce

2 tablespoons chopped onions

Mix cottage cheese and sour cream lightly with a fork. Add vegetables, season to
taste with salt and pepper and shape into mounds. Place on lettuce leaves and serve
cold. Serves 4.

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