March 19, 2011

Wheel of

300 Sensational Salads by Lucinda Hollace Berry (Ventura Books, 1982) is a bit more contemporary than many of my vintage cookbooks, but Lucinda's talent for making unlikely combinations of foods into salads qualifies these recipes as Frightening Food. I suspect that she is either a citrus farmer or a shill for the citrus industry, because an astounding number of these recipes include citrus fruits.  And most of those seem to be a random addition to an otherwise normal recipe.  I envision Lucinda spinning the Wheel of Fruit to choose which random citrus product she will include in each dish.  For example, Hot Grapefruit Bean Salad - which appears to be a regular 3 Bean Salad, but with Grapefruit.  Or Grapefruit Tuna Salad with Grapefruit Dressing. How about Tutti Fruitti Stuffed Tomatoes - featuring oranges and apples?  Orange Pea Salad?  Grapefruit Remoulade Dressing?  I think this one takes the prize for the most unlikely combo - chili sauce, hard cooked eggs, horseradish, mayo and frozen grapefuit concentrate.  This is to be served over Florida Seacoast Salad, which includes grapefruit concentrate and fresh grapefruit sections in there with the lobster, shrimp and green beans.  Sounds like a good way to spoil a good meal of shrimp and lobster, to me.  What do you think?


1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. dry mustard
1/2 cup salad oil
1 can (6-oz.) Florida frozen concentrated grapefuit juice, thawed and undiluted, divided
1 1/2 cups lobster meat
2 lbs. raw shrimp, cooked and cleaned
2 cups cooked macaroni shells
1 package (10-oz.) frozen cut green beans, cooked crisp tender
1 1/2 cups sliced clelery
1/4 cup diced pimiento
1/4 cup diced green pepper (optional)
3 cups Florida grapefruit sections, drained
Salad greens

Combine salt, pepper, dry mustard and salad oil in a bowl. Add undiluted grapefruit juice concentrate, reserving 2 tablespoons for dressing. Add lobster meat and shrimp; refrigerate several hours or overnight, turning once or twice. Combine cooked macaroni, green beans, celery, pimiento and green pepper; mix well. Drain seafood and add with grapefruit sections to macaroni mixture; toss lightly. Serve over crisp greens with Grapefruit Remoulade Dressing. Serves 8


1/4 cup chili sauce
2 tbsp. Florida frozen grapefruit juice concentrate (reserved from salad)
2 tsp. horseradish
1 hard-cooked egg, chopped
1/2 cup mayonnaise

Combine all ingredients.  Yield: 1 cup

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