Stuffed prune salad
6 servings
½ cup creamed cottage cheese
1 to 2 tablespoons milk, if needed
1 to 2 teaspoons grated orange rind, as desired
¼ cup chopped peanuts
¼ teaspoon salt (if peanuts are unsalted)
18 chilled, pitted, cooked prunes
Salad greens
If cottage cheese is dry, soften it with milk. Mix in orange rind, 3 tablespoons peanuts, and salt; stuff into prunes.
Arrange prunes on salad greens and sprinkle with rest of peanuts.
Luncheon chef salad bowl
6 main-dish salads
2 medium heads lettuce
8 radishes, thinly sliced
4 green onions, with tops, thinly sliced
3 large ripe tomatoes, cut into 8 wedges each
3 cups cooked ham (about 1 pound), cut into 1-inch cubes
2 cups coarsely shredded Swiss cheese
Croutons (p. [56])
Salad dressing
Wash and drain lettuce. Reserve outer lettuce leaves; tear remaining lettuce into bite-size pieces. Combine torn lettuce, radishes, and green onions; toss lightly.
Line 6 individual salad bowls with lettuce leaves. For each salad, use 2 cups lettuce mixture and top with 4 tomato wedges, ½ cup ham cubes, and ⅓ cup shredded cheese. Top with croutons. Serve with dressing of your choice.