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Newspaper
Frankfort Mokena Star
Location
Frankfort, Illinois, United States of America
Date
Jul 08, 1982
Page
10
Kraft Kitchens offer updated American salad classics with vari ations. The piece highlights Waldorf and coleslaw style dishes alongside potato and macaroni salads, using abundant year round produce and pantry staples like pasta and rice.
A basic potato salad using creamy buttermilk dressing as a mayo alternative. Ingredients include potatoes celery bacon eggs green onions salt and pepper. Mix ingredients lightly, chill several hours, then add extra dressing before serving. Serves four to six.
A recipe snippet for a fruit filled macaroni salad uses an 8 ounce bottle of oil and vinegar dressing, orange juice, honey, grated orange rind, paprika, cooked spiral macaroni, and chopped pears, plums, peaches, cantaloupe, and grapes.
A spectacular fruit and iceberg lettuce salad recipe combines green and red grapes pineapple chunks banana slices celery sliced almonds and blue cheese dressing. Prepare by removing the lettuce center to create a shell, filling with the fruit mix, shredding the rest, and serving with extra dressing. Yields six to eight servings.
A colorful layered salad blends cottage cheese with blue cheese and walnuts, then layers peach, plum, cantaloupe, pear and nectarine slices. Serve in a two and one half quart bowl with French dressing. yields eight to ten servings.
A crunchy slaw recipe mixing chopped apple, shredded cabbage, cucumber, carrot, green onion, and walnuts tossed with coleslaw dressing. Chill before serving for eight to ten servings.
Macaroni salad variant blends 2 cups shell macaroni with 2 cups chopped avocado and 1 cup chopped tomato. Fold in olives onion and seasonings then dress lightly with French dressing and hot pepper sauce. Serve on spinach plates for six to eight servings.
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