From Helen’s Kitchen

• Avocado & Melon Salad with Strawberry Dressing
• Dilly Tossed Salad
• Dita Cobb’s Potato Salad
• Easy Mayonnaise Dressing
• Egg and Lettuce Salad
• Mango Salad
• The Quickest Potato Salad in the World
• Three Bean Salad
• Tomato & Bocconcini Salad

Other Recipe Pages:

• Table of Contents

1. Entrees, Pasta, Savories, & Soup
2. Salads
3. Main Courses & Vegetables
4. Desserts
5. Cakes, Confectionery, Pickles & Drinks

Avocado & Melon Salad with Strawberry Dressing

Unusual but scrumptious.

2 Punnets strawberries - or 1 large tray

1 & 1/2 cups sour cream

1/4 teaspoon each salt & grated lemon peel

2 Avocados sliced or balled

6 cups mixed melon balls (watermelon, rock melon, honeydew, cantaloupe - or just rock melon)

16 ounces (450 grams) creamed cottage cheese

1 Iceberg Lettuce

Mint for garnish

Slice half the Strawberries, blend in Kitchen Whizz with sour cream, salt & lemon peel until smooth- chill until required.

Arrange avocado, melon balls, cottage cheese & remaining strawberries on a lettuce lined platter.

Just before serving drizzle the dressing over and garnish with mint.

Beware, this makes a large bowl of salad!

Dilly Tossed Salad

Toss together mixed lettuce greens, tomato wedges, thinly sliced Spanish onion, thinly sliced capsicum & 3 finely chopped Dill Pickles. Dress with a good French Dressing and serve.

This is designed to go with fish (particularly salmon) but is just as nice with steak and other meats.

Dita Cobb’s Potato Salad

(The late Dita Cobb was a well known, flamboyant, and much married, Australian radio personality during the 1950s and 60s who dedicated her recipe book entitled, Dahlings its delicious, “To the husband without whose unfailing stinginess this book would not have been possible”)

4 - 6 big potatoes

4 hard boiled eggs

2 medium sized onions

2 - 3 rashers of bacon finely chopped and well cooked

1 tablespoon olive oil

1 tablespoon white vinegar

About 2/3 cup of GOOD mayonnaise*

Chopped chives

Salt & pepper to taste

Boil potatoes in their jacket, cool, peel and slice.
Mince the onions finely. Slice the hard boiled eggs.
Put the olive oil and the vinegar in the bottom of the bowl, add potatoes, onions, eggs, crisp bacon, freshly ground pepper and salt. Mix thoroughly with mayonnaise and chill until required. Sprinkle with freshly chopped chives just before serving.

* I always use my Easy Mayonnaise recipe below

Note: If any recipe can be said to have a secret, this one does! If you forget to put the oil and vinegar in the bottom of the bowl, the salad does not taste near as nice.

Dita Cobb - “Dahlings its delicious”

Easy Mayonnaise Dressing

400 gram can sweetened condensed milk

2 large, fresh eggs

1 teaspoon salt

2 teaspoons dried mustard

1 cup white vinegar

Put all ingredients in a large screw-top jar. Seal jar tightly and shake vigorously for 3 minutes.

Make at least 24 hours before needed and store in refrigerator. Will keep for up to 6 weeks.

When ready to use, pour required amount into a jug, put in an equal amount of cream or milk and stir well before pouring over salad.

- Mrs Tanner, Barnawatha

Egg and Lettuce Salad

1/2 large head of Iceberg lettuce

6 hard boiled eggs

1/2 cup Easy Mayonnaise Dressing

1/2 cup cream

Salt & freshly ground pepper to taste

A few chives

Slice lettuce finely. Slice or chop up 4 of the 6 hard boiled eggs. Toss the eggs in with the lettuce. Sprinkle with salt and freshly ground pepper.

Combine the mayonnaise and cream thoroughly. Pour the mayonnaise over the lettuce and egg mixture and mix all together well. (You may not need the full cup.)

Slice the remaining 2 eggs and arrange on the top of the salad. Sprinkle a few chopped chives over the top.

Mango Salad (with B-B-Q or cold cuts)

2 large ripe mangoes

1 large cucumber

2 to 3 teaspoons lime juice

1 level tablespoon sugar

1 to 2 level teaspoons freshly grated green ginger (or more to taste)

Slice cheeks from mangoes, skin and slice flesh into strips. Skin and remove seeds from cucumber (I leave seeds in), slice and mix with mango. Shake remaining ingredients together, pour over salad and serve.

This salad is excellent as an accompaniment with ham etc on the (traditional Australian) Christmas Salad lunch table.

Try adding a sliced banana to this salad - especially when serving with fish. We particularly enjoy this combination with Barbecued Barramundi.

The Quickest Potato Salad in the World

2 x 425 gram cans of baby potatoes washed and drained

2 tablespoons butter

2 teaspoons honey

2 teaspoons prepared seeded mustard

Chopped chives or finely chopped shallots

Place potatoes in serving bowl. Put butter, honey and mustard in a heat proof container and gently warm until butter is just melted. Stir until well mixed and pour over potatoes. Decorate with chopped chives or finely chopped shallots. Chill until ready to serve.

Note: This salad will keep perfectly in the fridge for days, so the family can enjoy the leftovers!

- Shirley Carrigan

Three Bean Salad

16 ounce (450 gram) can sliced green beans

2 x 10 ounce (300 gram) cans red kidney beans

16 ounces (450 grams) pre-cooked baby lima beans

1 red or green capsicum, thinly sliced

1 red onion, thinly sliced

 

Dressing:

1/2 cup sugar

1/2 cup white wine vinegar

1/2 cup olive oil

1 teaspoon salt

1/2 teaspoon dried mustard

1/4 teaspoons dried Mixed Herbs

1 tablespoon freshly chopped parsley

Drain beans, add capsicum and onions. Combine dressing ingredients in a screwtop jar and shake well to mix. Drizzle dressing over salad. Cover and refrigerate overnight.

Stir salad gently and drain off excess dressing just prior to serving.

Note: This salad is ideal for barbecues and parties. It will keep for days in the fridge and men love it!

Tomato & Bocconcini Salad

Note: Bocconcini are small fresh white mozzarella cheeses sold loose in delicatessens. Use the egg sized ones if you can get them. Do not buy if they are showing dried yellow patches on them.

Ingredients:

4 - 6 Ripe red tomatoes sliced - we find that the hydroponic “truss” tomatoes have the best flavour

Red & green mignonette lettuce

3 - 4 Bocconcini, sliced

2 Green shallots, finely chopped

2 Tablespoons freshly grated parmesan cheese

1/2 Cup good olive oil

1/4 Cup red wine vinegar

1 Tablespoon finely chopped fresh basil leaves

1 Clove garlic, crushed

1 Teaspoon sugar

Combine olive oil, red wine vinegar, crushed garlic, chopped basil leaves and sugar in a jar and shake well. Put aside.

Put lettuce leaves on a large flat platter. Top with tomato slices. Place sliced bocconcini on top of tomato. Sprinkle with shallots and then the grated parmesan. Shake dressing again and gently drizzle over the salad. Serve immediately.

Note: The dressing will keep for a while in the fridge. We usually make up enough for two servings and keep the remains for the next day or so. It's delicious on other tomato salads as well.

Women’s Weekly - Summertime Cookbook