from 500 Delicious Salad Recipes (1954)
Banana-Salmon Salad, from the same book.).
It's a little labor-intensive, mostly because of the paper-thin slicing of the pears, but worth it. Here's the recipe:
1 (1 lb 13 oz) can pear halves in syrup
1/2 cup red cinnamon drops (red hot candies)
3 tablespoon vinegar
1 bunch watercress
4 teaspoons grated sharp cheese
Combine syrup from pears with cinnamon candies and vinegar and heat to boiling. Cut each pear half into 4 lengthwise slices to represent petals and simmer in syrup 20 minutes or until colored. Chill.
Arrange watercress on 4 salad plates. On each arrange 8 petals, clockwise, each curving toward the center to represent a flower. Sprinkle 1 teaspoon grated cheese in center of each flower and serve with dressing. Serves 4
I'm not so down with the idea of the French dressing, and didn't feel like I was missing anything by leaving it out. So add it or not as you wish.
And now, what you all came here for. Stay for the song at the end!
The vinegar may be included to make sure the color gets absorbed into the pear. I remember using a small amount of vinegar when dying Easter eggs many, many years ago. Dog to dog affection is great at the end!ReplyDelete