Ingredients

• Shredded lettuce with parsley
• 6 oz grated Romano cheese
• 1/3 cup crumbled bleu cheese
• 2 garlic cloves
• 3/4 cup lemon juice
• 1/2 cup olive oil
• 1 1/2 cups veg oil
• 1/4 cup white vinegar
• 1/4 tsp black pepper
• 2 1/2 tsp salt

Directions

With food processor running, drop garlic cloves in the center. Add pieces of Romano cheese and continue to process. Pour in the vinegar, lemon juice, salt and pepper. Add the oils and continue processing. Add the bleu cheese last. Pour dressing into a quart jar and refrigerate to use as needed. Shredd lettuce in food processor and mix with dressing to serve.

Source: How Sportsmen Cook

Ingredients

• 1 small head chopped lettuce
• 4 large chopped and drained tomatoes
• 2 large seeded and chopped cucumbers
• 1/4 chopped small bell pepper
• 1/4 cup chopped celery
• 1/2 chopped small onion
• 2 teaspoons dill relish
• 8 boiled smashed eggs (yolks and whites)
• 2 lbs. drained, boiled, small shrimp
• 2 cup (before boiling) colored spiral noodles, boiled and drained
• 2 teaspoons catsup1 teaspoon mustard
• 1/3 cup mayonnaise
• Salt and red pepper

Directions

Boil in separate pots shrimp, eggs, noodles. Peel eggs. Smash yolks and whites. Drain shrimp and noodles. Season each item with salt and pepper.

Put in large bowl. Chop lettuce, tomatoes (drained), cucumbers (seeded), onions, bell pepper and celery. Mix together and season; add to shrimp and noodles. Take eggs, put in bowl. Add mayonnaise, catsup, relish and mustard. Mix well. Add to all other ingredients in large bowl. Chill. Eat on lettuce leaf with crackers.

P.S. Put eggs in separate bowl to mix with mayonnaise, catsup, and mustard before mixing with rest of ingredients.

Ingredients

• 1 lb. peeled cooked shrimp (21-25 per lb.; thawed if frozen), tails removed, chopped
• 1 stalk celery, finely diced
• 1/4 cup minced fresh basil
• 10 kalamata olives, pitted and finely chopped
• 1 medium shallot, minced
• 2 tbls. reduced-fat mayonnaise
• 1 tbl. white-wine vinegar
• Pinch of freshly ground pepper
• 4 large ripe tomatoes, cored

Directions

1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
2. Carefully hollow out the inside of each tomato using a melon
baller or small spoon; reserve the scooped tomato for another use

(See note). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Note: Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.

From Recipe is from “The Eating Well Healthy in a Hurry Cookbook.”

Serves 4.
Hollowed-out tomatoes were the secret to elegant lunches in the ’50s — and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations.

Source: The Advocate – Baton Rouge, La

Ingredients

• 1 pound bologna
• 1 small jar of sweet pickles (drain and reserve liquid)
• a little mayo

Directions

Grind both in food grinder.
Add enough maynonnaise and a little sweet pickle juice to moisten and mix in well.

Ingredients

• Sliced pineapples (drained)
• Cottage Cheese
• grated colbyjack cheese
• lettuce leaves
• cherries

Directions

Place a leaf of lettuce on each salad plate. On top of the leaf of lettuce, place your pineapple. On top of the pineapple, spoon on some cottage cheese. Place a cherry on top and sprinkle cheese on your salad.
Enjoy!