Salads that are made with cheese, eggs, fish, or meat may be classed as High Protein Salads, for, as has already been learned, these foods are characterized by the protein they contain. Of course, those made almost entirely of meat or fish are higher in this food substance than the others. However, the salads that contain a combination of cheese and fruit are comparatively high in protein, and at the same time they supply to the diet what is desirable in the way of a fruit salad.
CHEESE SALAD.
Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard.
PEACH & CREAM CHEESE SALAD.
An excellent way of using canned peaches is to combine them with cream cheese for a salad. If a smaller salad is desired, half a peach may be used and the cheese placed on top of it. Firm yellow peaches are the best ones to use for this dish
- Lettuce
- Salad dressing
- 8 halves of pecans or walnuts
- 2 Tb. cream
- 1/4 tsp. salt
- 1 pkg. Cream cheese
- 8 halves canned peaches
Mix the cream and salt with the cheese and shape into balls. Place a ball between two peach halves, and press them together tightly. Place on garnished salad plates, pour salad dressing over the top, and garnish with two halves of the nuts. If desired, the nuts may be chopped and
sprinkled over the top. Sufficient to Serve Four.
PEAR & CHEESE SALAD.
- 2 Tb. cream
- Lettuce
- 1/4 tsp. salt
- 4 halves English walnuts
- 1 pkg. cream cheese
- Salad dressing
- 8 halves canned pears
Mix the cream and salt with the cheese and shape into balls. Place one-half of a pear with the hollow side up on a salad plate garnished with a lettuce leaf and the other half with the hollow side down beside it. Put a ball of the cheese in the hollow of the upturned half and press half an English walnut on top of that. Add the dressing and serve. French dressing is recommended for this salad.
MACARONI & CHEESE SALAD
- 1/4 lb. Macaroni
- 1/4 lb. Cheese
- 1 teaspoonful French Mustard
- 3 tablespoonsful Oil
- 3 tablespoonsful Vinegar
- 1/2 Head of Celery
- 1/2 Lettuce
Boil the macaroni, or use any cold that may be in the larder. Cut it into pieces about three inches long, cut the cheese into very thin slices, and cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce. Make a dressing of the mustard, oil, and vinegar, and pour it over. Garnish with a little beetroot, and serve.
Green Pepper & Cheese Salad.
vegetable and cheese combination in the form of a salad can be made of green pepper and cheese. To make this kind of salad, select firm green peppers, one being sufficient if a large one can be obtained. Season cream cheese well with paprika and a little additional salt if necessary. Cut the top from the pepper, clean out the inside, and pack tight with the cheese. Cut the filled pepper into thin slices, place two or three of these slices on a salad plate garnished with lettuce leaves, and serve with French dressing.
PEPPER & CHEESE SALAD
Fill green peppers with a mixture of cream cheese and chopped olives. Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches go well with this.
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