Honey Maurice Salad

It’s too hot to cook and almost too hot to eat. This salad is the exception.

Beautiful photo courtesy of Silver Sage. Check  her post for an interesting story behind the basic recipe!!

 

Dressing:

2t white vinegar
1 1/2 t lemon juice
1 1/2 t onion juice. ( or juice from 1 small onion)
1 1/2 t honey
1 1/2 t Dijon mustard
1/2 t dry mustard
1 Cup Hellman’s Mayonaise
2 Tbs Chopped parsley
1 hard cooked egg, diced
salt to taste

Salad Ingredients:

14 Oz ham, cut into strips
14 oz turkey, cut into strips
14 oz swiss cheese, cut into strips
1/2 Cup slivered sweet gherkin pickles
1 Head iceberg lettuce lettuce-shredded

Directions:

Combine the 6 dressing ingredients and stir to dissolve the hoeny.
Add remaining dressing ingredients and mix well.
Chill dressing.
Combine the ham, turkey, chesse and pickles together in large bowl.
Toss together with the dressing.
Divide lettuce among chilled plates, top with salad.
Garnish with pimento olives (optional)

Simply Perfect Vinaigrette

Mix 2 tablespoons Grey Poupon mustard with 2 tablespoons good red wine vinegar.  Then, whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette is thick and creamy; this makes a very strong vinaigrette that’s perfect for salad greens like arugola and watercress and endive.

Honey Garlic Vinaigrette

This is a simple yet delicious salad dressing. Also great as a marinade.

Ingredients

  • 1 cup vegetable oil
  • 1/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 cloves garlic, minced

Directions

  1. In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.