Salad Appetizers Recipe Information
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Serve small portions of any salad as an appetizer. It must be well
chilled, on crisp lettuce or water cress, or other garnish. Use decorative
small plate, shell, or special appetizer dish. Green pepper, white turnip
slices, capers, sliced olives, sliced pickled onionsm and similar foods with
appetizing tang make good garnish on salads served as first course.
Sea-food-and-vegetable salads, well flavored vegetable or fruit-aspic
salads are favorites as appetizers.
Tomato aspic, cut in cubes combined with scallions, cucumbers, green
pepper, and a very small amount of Lemon French dressing
(recipe elsewhere) is a favorite.
Lemon aspic, cut in cubes, combined with sections of avocado,
orange, green pepper, with lemon French dressing and a
little freshly ground pepper is delicious served before a sea-food
luncheon or dinner.
Very cold crab meat, shrimp, or lobster combined with Lemon
Mayonnais (recipe elsewhere), capers, and green pepper, werved with crisp lettuce
cup, makes a savory appetizer salad before a luncheon at which ham or
salmon souffle is the featured dish.