Salad Savoy with Cooked Dressing Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Class Favorites · Dressings and Dips · Salads

Salad Savoy with Cooked Dressing

From Dorothy McNett's Recipe Book at I created this recipe to present to the Salad Savoy Company, Salinas Ca., when they scheduled a private cooking class/Amazing Grazing party. This salad is a favorite! Use any local fresh greens with this fabulous dressing.

1-2 potatoes, cooked and diced
2-3 cups Salad Savoy, torn into bite sized pieces
2-3 ribs celery, diced
1 onion, finely diced
3-4 red radishes, diced

3 tablespoons butter or olive oil
1 tablespoon flour
1 tablespoon cornstarch
1 egg
3/4 cup sugar
1 teaspoon fine sea salt
1/4 teaspoon ground pepper
1 teaspoon tumeric
1/2 cup white wine vinegar

Cook potatoes, cool and dice. Combine potatoes, Salad Savoy, celery, onion and radishes in a beautiful bowl. Chill. In batter bowl, melt butter in microwave oven 30 seconds on high. Whisk in remaining ingredients and microwave on high for 1 minute. Whisk well. Microwave another 1-3 minutes, whisking after 1 minute intervals, until thickened. Pour hot dressing over vegetables and serve. Or, the dressing can be chilled before serving, if desired.

Note: To cook the potatoes in the microwave, simply scrub them, do not peel. Pierce the skins with a fork. Microwave for about 4 minutes for one potato, a total of about 7 minutes for two potatoes. To cook the salad savoy in the microwave, simply wash, cut or tear into bite sized pieces, place in a glass or ceramic batter bowl, cover with a ceramic plate and microwave on high for about 3-4 minutes. (I do not like to use plastic in the microwave, so I always choose glass or ceramic dishes and bowls and use a dinner or salad plate for the lid. Of course, a Pyrex or Corning casserole with a glass lid is fine, as well.)

Recipe created 2008-11-01.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.