Vincent Price Wellington Salad Recipes

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VINCENT PRICE WELLINGTON SALAD



Vincent Price Wellington Salad image

Most recipes I've found online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on one from the rare British paperback cookbook, "Cooking Price-Wise," which was a companion to a cooking show in the early 1970s of the same name, hosted by Vincent Price.

Provided by Julesong

Categories     Oranges

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

12 ounces cooked leg of lamb or 12 ounces lamb shoulder, in 1/2 inch cubes
2 teaspoons orange liqueur (optional)
3 oranges, peeled
2 celery ribs, finely chopped
2 ounces desiccated coconut
1 teaspoon of your favorite curry powder
4 tablespoons mayonnaise
salt & freshly ground black pepper, to taste
1 large head romaine lettuce, washed and leaves separated (original recipe did not specify type of lettuce)

Steps:

  • Trim the lamb of fat and cut into 1/2 inch cubes.
  • In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
  • Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
  • Chop the remaining peeled oranges into 1/4 to 1/2 inch sized pieces, then add to the lamb; add the chopped celery and stir.
  • In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
  • Add the dressing to the lamb mixture, stir well to coat.
  • Arrange the romaine lettuce attractively on a serving platter, then pile the lamb salad on top.
  • Garnish salad with the reserved orange sections and serve.

Nutrition Facts : Calories 372.7, Fat 21.6, SaturatedFat 9.8, Cholesterol 60.8, Sodium 218.1, Carbohydrate 27.8, Fiber 6.7, Sugar 18.5, Protein 19.4

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