Angelus Vanity Fair Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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keep in mind that this is from a very old recipe brochure...found it at an estate sale..have not made it myself recipe called for 1 large canned peach half.. not sure of the quantity of the dressing...will have to leave more notes after preparing.. Ingredients:
2 medium grapefruits |
1/2 cup filberts |
1 cup diced celery |
3 tablespoons mayonnaise |
1 large peach, halved |
1/2 teaspoon salt |
1/8 teaspoon paprika |
1 ice cube |
4 tablespoons olive oil |
1 lemon, juice of |
1/3 cup pineapple juice |
1/2 teaspoon cider vinegar |
Directions:
1. Peel 2 grapefruit and seperate into sections, removing seeds and membrane, keeping the sections whole -.
2. Blanch 1/2 cup filberts and cut them in half.mix in 1 cup diced celery and moisten with enough mayonnaise to hold together -.
3. Place a canned peach half, cut side up on a bed of crisp lettuce leaves -.
4. fill the cavity in the peach with the celery mixture, heaping it in a mound -.
5. arrange the grapefruit sections around the edge of the peach -.
6. Cut 1 large marshmallow into quarters -.
7. place one piece on top of the celery mound.
8. and use the other pieces close together on top of the grapefruit.
9. serve very cold with mayonnaise or FRENCH FRUIT DRESSING:.
10. to prepare DRESSING:.
11. mix salt and paprika in a bowl with a small ice cube -.
12. pour in 4 tblsful of olive oil, stir slowly until the oil is frozen.
13. mix together juice of 1 medium lemon, 1/3 cup pineapple juice, 1/2 tbls cider vinegar.
14. beat into the oil, continue beating till well blended.
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