Green Grotto Salad Ann Page 1949 Recipes

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GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE



Green Salad with Creamy Mustard Vinaigrette image

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature (optional)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 people

Steps:

  • In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Toss the greens with enough dressing to moisten and serve immediately.

GREEN GROTTO SALAD.. (ANN PAGE) 1949



GREEN GROTTO SALAD.. (ANN PAGE) 1949 image

A & P states: The Secret of a deligfhtful salad is in the dressing.... I found this recipe in the Reminisce Magazine, yesterday while waiting to have my car breaks checked. I remember the recipe from long ago, and my mother-in-law always added drained crushed pineapple to this recipe...This is a 1949 recipe from A&P Stores...in...

Provided by Nancy J. Patrykus

Categories     Gelatin Salads

Time 10m

Number Of Ingredients 9

1 pkg green jello....lime flavor...(ann page)
1-3/4 c boiling water
3 Tbsp vinegar....(ann page)
1 c chopped celery
1/4 c chopped ..green stuffed olives (ann page)
1 c chopped cucumbers
1 can(s) (7 oz.) tuna fish flaked......drained
3/4 c mayonnaise or salad dressing....(ann page)
lettuce and a dash of salt

Steps:

  • 1. Pour boiling water on lime gelatin. STIR till dissolved. Add salt, vinegar, chopped celery and chopped olives. MIX. Pour 1/2 of gelatin into a mold. Chill until firm.
  • 2. To remaining gelatin stir in chopped cucumber, tuna fish and mayonnaise. Set aside, till bottom is firm.. Pour on top of firm gelatin in the mold. Chill until firm.
  • 3. Un mold onto salad greens. Serve with (Ann Page) salad dressing or mayonnaise. Radishes on the side look very nice.

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