Poinsettia Salad -- Dated August, 1926
I am just loving the old recipes in the cookbook I purchased in W.VA a couple of weeks ago. This is such a fun recipe and a beautiful way to showcase some home-grown tomatoes. I did make up my own salad recipe that called for the celery and nuts and I placed it in the ingredient section. The recipe below in the directions comes straight from my recipe book and is also from the Rural New-Yorker. My Mom and I just loved this salad and had some Iced Tea and a hard-boiled egg with it. Hope you enjoy. Kim
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- celery stalk, finely chopped
- 1 small
- handful of pecans, finely chopped
- squirt of honey mustard ---probably a 1 tsp.
- 1/2 Tbsp
- of mayonnaise (approx) ---vegans could use nayonaise
- 3/4 Tbsp
- slaw dressing (approx)
- 1 pinch
- t. marzetti's salad accent -- asian sesame
- mix all ingredients together and after putting a spoonful in the middle of the tomato add salt, pepper and a dash of paprika
- 2 medium
1Remove the skin from tomatoes. Divide each tomato into five sections, leaving them slightly connected at the bottom. The sections will then fall apart at the top, giving the appearance of a Poinsettia flower. Take equal parts of chopped celery and nuts and moisten with mayonnaise. Take a tablespoon of this mixture and place in the center of the "flower." Serve on lettuce leaves.