Greek Salad

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Anne Pyne Cowley

Tomatoes, cut in wedges
Cucumbers, peeled and sliced
Bermuda onion, thinly slices
Ripe olives
Feta cheese, crumbled
Salt and pepper
Olive oil
Lemon juice (fresh)

Arrange in bowl, drizzle with olive oil and lemon juice.

Northern Chinese Salad

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Ann Patterson Munro

1 cucumber, thinly sliced
1 c. bean sprouts
1 carrot, sliced very thin
1/4 c. parsley, chopped
1 chicken breast, cooked
2 oz Yang Fen (Chinese vermicelli)
2 slices cooked ham
1 egg

Dressing:
1 to 2 T. soy sauce
Sugar to taste
1 T. vinegar
1/8 tsp. MSG
1 T. sesame oil
1 tsp. hot pepper oil
Salt to taste
3-4 cloves garlic, crushed

Add salt to cucumber and carrot and let stand I hour. Squeeze water out. Shred chicken breast and ham. Add 1/8 teaspoon water and beat. Fry into very thin pancakes (2 or 3). Cool and slice into thin strips. Put bean sprouts into boiling water for 2 minutes, remove, rinse well with cold water. Soak Yang Fen in lukewarm water for 20 minutes, drain and cut in 3 inch sections. Arrange all of this on a plate for serving and refrigerate until ready to serve.

The dressing is made to taste so you will have to experiment with the exact proportions. If it is not hot enough, add a little cayenne.

Bean Sprout Salad

Originally Published:
Fare Thee Well II, 1980
Original Images:

Contributed by: Virginia Butterworth Eng-Wong

1/2 lb. bean sprouts
1/4 c. scallions, chopped
1 T. oil 1 T. wine vinegar
1 1/2 T. dark soy sauce
1/2 tsp. sugar
Pinch MSG

Wash bean sprouts, then rinse in boiling water. Drain, place in cold water immediately. Combine all remaining ingredients except scallions. Toss bean sprouts with sauce, garnish with scallions.

Oi (Cucumber) Namul - Korean

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Ann Patterson Munro

3 cucumbers (med. to lg.)
2 T. salt

DRESSING:
1 T. sesame seed oil
1 T. soy sauce
1 tsp. cayenne
1 tsp. crushed garlic
2 tsp. green onion, chopped
1 tsp. sugar (may need less)
White vinegar to taste (1 tsp.+)

Can be made several hours before serving. Slice cucumbers horizontally, then slice very thin. Add salt and mix thoroughly. Wait an hour and then squeeze dry (can be done by putting cucumber in cheese cloth and wringing.) Put in dry dish and pour dressing over. Mix thoroughly once more just before serving. This dish is done to taste, so the measurements are approximate.

Taco Salad

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Anne Pyne Cowley

1 lb. ground beef
1/2 c. Cheddar, grated
1 pkg. powdered taco sauce mix
1 bermuda onion, chopped
1 sm. can pitted olives
1/2 head lettuce, shredded
1 bag tortilla chips, crushed
3 tomatoes, chopped
2-3 T. salad dressing
1 avocado

Brown beef, drain excess fat, add sauce mix and prescribed amount of water and simmer. Mix remaining ingredients in salad bowl. Add beef, toss, and serve immediately.

Vegetable Salad

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Patricia Harvey Kennedy

1 can (No. 303) frenched green beans, drained
1 can (No. 303) baby lima beans, drained
1 can (No. 303) tiny peas, drained and sliced
2 sm. jars pimentos, drained and slices
2 c. green onion, chopped
1 c. celery, chopped
3/4 c. salad oil
3/4 c. wine vinegar
1/4 c. cider vinegar
1 1/2 c. sugar
2 tsp. salt

Mix well oil, vinegars, seasonings and pour over vegetables. Refrigerate several hours before serving. will keep for weeks.

Tabouli

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Trudy Oliver Bulkley

1 1/4 c. coarse bulgar wheat, raw
3/4 c. fresh mint, minced
3/4 c. scallions, chopped
4 c. boiling water
3 tomatoes, chopped
1 can garbanzo beans, drained
1/2 c. (or more) lemon juice
1 1/2 c. fresh parsley, minced minced
1/4 c. olive oil
1-2 tsp. salt, pepper to taste

Pour boiling water over wheat and let stand 2 hours, fluffing occasionally. Drain and squeeze as dry as possible. Combine with the rest of the ingredients and chill.

Spinach Salad

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor DeCourcy Wernette

1 pkg. fresh spinach; wash, drain and stem
1 c. salad oil
3/4 c. sugar
1 can bean sprouts, drained
1/2 c. catsup
4 hard-boiled eggs
1/4 c. vinegar
4 slices bacon, cooked and crumbled
1 med. onion, chopped fine
Dash Worcestershire... salt

Mix dressing well. Pour over spinach etc.

Spinach Salad

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Barbara Brown Knauss

2 pkgs. fresh spinach, washed drained, stemmed, torn into small pieces
1/3 c. oil
2 T. vinegar
1 tsp. lemon juice
6 hard-boiled eggs, sliced
Salt and pepper
8 slices bacon, cooked and crumbled
1 T. dry mustard
1/2 tsp. sugar
1 med. onion, thinly sliced
Paprika, parsley

Marinate onion in dressing, pour over spinach and bacon, decorate with egg, parsley, paprika.

Shrimp Salad

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Martha Hatcher Cargo

1/2 c. uncooked rice
6 stuffed olives
1 (4 1/2 oz.) can shrimp
Juice of 1/2 lemon
1/2 green pepper
1/4 c. mayonnaise
1 sm. onion
Salt, pepper, Tabasco to taste
1 c. raw cauliflower sections

Cook rice in boiling salted water till tender. Drain and cool. Cut shrimp in half, length wise; chop onion and pepper fine. Separate cauliflower into little sections, and slice olives. Mix shrimp, rice, vegetables, and lemon juice together. Add remaining seasonings and mayonnaise. Serve on crisp salad greens or use to stuff small, whole tomatoes.

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