Using Nuts ... in Salads
Reading edition
Golden cheese salad
6 servings
Lemon-flavored gelatin 3-ounce package
Boiling water 1 cup
Cream cheese, chilled 1½ ounces
Nuts (pecans, macadamias, or roasted peanuts), chopped ⅓ cup
Crushed pineapple 2 cups
Carrots, shredded 1 cup
Lettuce leaves As desired
Dissolve gelatin in boiling water.
Chill.
Cut cream cheese into 18 cubes.
Coat cream cheese cubes with nuts and roll into balls.
Stir pineapple and carrots into gelatin. Add cream cheese balls.
Chill several hours or overnight until firm.
Serve on lettuce leaves.
Calories per serving: About 185.
Stuffed date salad
6 servings
Dates, pitted 18
Peanut butter, crunchy 3 tablespoons
Grapefruit, chilled, sectioned 2
Salad greens As desired
Fill the dates with the peanut butter.
For each salad, arrange three stuffed dates with grapefruit sections on crisp salad greens.
Calories per serving: About 135.
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Nut-Salad Suggestions
6 servings
Chicken-nut in tomato cups.—Add ½ cup cashew, almond, or roasted peanut halves to chicken salad just before serving. Core 6 tomatoes; cut into wedges partially through each tomato. Top tomatoes with salad.
Waldorf-date.—Add ½ cup pitted, chopped dates to a tart waldorf salad. Gently stir in ½ cup pecans, English walnuts, or roasted peanuts. Serve immediately.
Waldorf-grape.—Add ½ cup seeded, quartered red grapes to waldorf salad. Gently stir in ½ cup chopped pecans, English walnuts, or roasted peanuts. Sprinkle with cinnamon, if desired. Serve immediately.
Shrimp-nut in tomato cups.—Add ½ cup cashew or almond halves to shrimp salad. Serve in tomato cups.