Shades o' Green Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 cups fresh spinach
- 4 stalks celery, sliced
- ½ green bell pepper, cut into strips
- 1 cucumber, sliced
- ½ head lettuce
- 2 tablespoons chives, chopped
- ⅓ cup French dressing, Shortcut
- 6 green olives with pimento
- 1 small avocado
Instructions
- Place 6 individual salad bowls in the fridge to chill.
- For the spinach, remove and discard tough stems, roots, and bruised leaves, then wash, drain, and pat dry. Set aside some of the spinach that will be used for lining the salad bowls. Add the rest of the spinach to a large mixing bowl.
- Rinse, drain, and pat dry the lettuce. Tear the lettuce into pieces and place in the large mixing bowl with the spinach.
- To the mixing bowl add the celery, bell pepper, cucumber, and chives. Toss everything together.
- Add the French dressing, toss lightly to coat the greens evenly.
- Remove the individual bowls from the fridge. Line the bowls with the set aside spinach.
- Arrange portions of salad from mixing bowl into the individual bowls.
- Slice the green olives, garnish each salad with the slices from one olive.
- Remove the pit from the avocado, spoon out from peel, and slice, garnish each salad with avocado slices.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: French Dressing.
Variant: 1. To make this a main dish salad, Lightly toss 500 grams (1 lb) fresh cooked shrimp with the salad then divide into individual bowls.
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