Page 6 Section I Portland Observer, July 20, 1963
SECTION
SUMMER SALAD
One sandwich, please, and hold the bread!
W ho says you need bread to make
a sandwich? W ith a Saladwich, your
“ bread" is a slice o f iceberg lettuce.
I t ’s actually an open-faced sand­
wich that tops the lettuce with a slice
o f cheese, tomato, ham slice* and
green pepper rings. Since most
open-faced sandwiches are topped
S t r a t if ie d S a la d :
G a r d e n - F ie s h " C a s s e ix > Ie f '
W hil ii made in one dish, contains meal, vegetables, and dairy
products, and doesn’t have to be cooked? The answer is a main dish
’ ‘stratified" salad
The C hef’ s Strata Salad or layered salad was created as a nocook
alternative to the all American casserole The salad is composed in steps
beginning with a bed o f mixed greens, followed by layers o f fresh vege
tables, cold meat and cheese, and crowned with salad dressing
When it comes to nutrition and flavor, a stratified salad really stacks
up against a casserole, and takes much less time and energy A meal
composed of a main dish stratified salad and fresh bread sticks or
crackers can include representatives from all the basic food groups in a
way that is new, exciting, and easy to prepare The salad may be made
up to eight hours in advance when covered well with plastic wrap and
refrigerated until serving lime
T o make a main dish C hef’s Strata Salad, line a shallow tray or
platter with your favorite lettuce variety, then arrange a layer o f fresh
mushroom slices and red onion rings lo p them with a circle of rolled
ham slices and tom ato wedges, and pour a liberal amount of herb
dressing in the center Sprinkle shredded cheddar cheese over the entire
You can combine your own favorite ingredients to build a variety of
salads start with a bed o f your favorite mixed greens, then be creative
and generous with the fixings We suggest you try cold, cooked,
chopped chicken, avocado wedges. Swiss cheese slices; and alfalfa
sprouts or a C alifornia strata salad Or go south of-the border with
taco meat, cheedar cheese, and hot peppers served with tortilla chips
M ake a hero strata salad with pepperoni, salami, and provolone or
mozzarella cheese slices and onion rings
Now that we’ve got you thinking, you can start stratifying!
( W O ’S STRA TA S A I A D
lo r n assorted greens
Mushroom slices
Red onion slices
Boiled ham slices, rolled
Tom ato wedges
Shredded sharp cheddar cheese
Your favorite salad dressing
.....
INTRODUCE
ARMOUR
TO 7 POUNDS
READY TO COON
IN OVEN, COVERED
DRILL, MICROWAVE
OR ROTISSERIE
IOOLDENSTAR
PASTA.
TO YOUR
FAVORITE
SALAD
W hile pasta has been enjoyed for
years in a variety o f red and while
sauces served hot with meal, fish, or
vegetables, cooks are now serving it
cold
in
delicious
salad
combinations. One o f these is
Macaroni and Vegetable Salad,
which uses spiral macaroni in a
mixture o f cheese, broccoli, tomato
and cucumber slices. The salad in­
gredients are tossed with dressing
and chilled overnight to marinate
them.
M A C A R O N I A N D VEG ETABLE
SALAD
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SHOP
IE N O W S
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Tom ato slices
Ham or other meat slices
Green pepper rings
Creamy cucumber dressing
Iceberg lettuce slices
Cheddar cheese slice* or Swiss
cheese slices
For each serving, top lettuce slice
with cheese, tomato, ham and green
pepper. Serve with dressing
Ve® à**'
r
S P IN A C H R IC E S A L A D
2 cups cooked white or brown rice
Vi cup bottled Italian salad dressing
1 tablespoon soy sauce
2 cups fresh spinach, cut into thin
strips
'/j cup sliced celery
Vi cup sliced green onions,
including tops
Vi cup crumbled, crisp bacon
I orange, sliced thinly
LOOK FOR THE BIG " T "
"A Sure Sign of Good T aste"
Cook rice. Transfer to bowl. Cool
slightly. Combine dressing, soy
sauce and sugar. Stir into warm rice.
Cover and chill. Fold in remaining
ingredients before serving. Pile onto
bed o f lettuce or other greens.
Garnish with orange slices. Makes 6
to 8 servings.
W hat do you look for in choosing a food
store? W ide selection? Com petitive prices?
C onfidence in the quality of the item s you
buy? We provide all of these ingredients at ev­
ery TRADEW ELL Store. And, because we
really value you as a Customer, we add anoth­
er ingredient that we think is the mo6i.import-
ant of all: Friendly, personal service every time
you shop! Remember, look for the Big " T ” —
it's a sure sign of good taste!
H E A R T Y E O U R -B E A N S A L A D
I asye^r greens, mushrooms and onion on serving plate l o p with ham.
tomato, cheese and dressing
M ake ahead Prepare as directed, omit dressing ( over; refrigerate
several hours. W hen ready to serve, remove cover, top with dressing
BONELESS TURKEY
with a sauce, try creamy ctcumber
dressing to enhance your ii'gredi-
ents.
S A L A D W IC H
2 cups (7 ozs.) spiral or shell
macaroni, cooked, drained
1’4 cups (6 o h .) cubed monterey
jack cheese
2 cups I-inch broccoli pieces
I cup cherry tomato halves
I cup cucumber dices, cut in half
V. cup Italian dressing
I can each, drained and rinsed: Red
Kidney Beans, W hite Kidney
Beans, Chick Peas and Black
Beans
1 cup chopped scallions
2 cloves garlic, crushed
1 tsp. dry mustard
3 tbsp. wine vinegar
•/• cup olive oil
2 tbsp. fresh d ill, chopped
Sliced red onion rings for garnish
S E 20lh b D ivi.ion
1v410 S E Olvitlon
3965 S E Powell
S E 72nd b Flavel
N E 15th b Fremont
N E M ili b t i h , a n
W BURNSIDE «121.1
M ill.boro 950 S E OAK
SAN RAFAEL 1910 N E 122nd
In a very large mixing bowl, com­
bine beans with all remaining ingre­
dients. Toss gently until all ingredi­
ents are well coated. Cover and
chill. Garnish with sliced onion
rings. Makes 8 to 10 servings.
E L L
T ft A
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Food stampa accepted
Teeae T Bone)
Chicken w ings 98C lb.
W hole fryer 79C lb.
'< 7
<^r*BuHalo $ ^ 9 5
" F is h
1 D or lb.
Beef H o t PO9
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Tripla
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Combine ingredients; toss lightly.
Chill several hours or overnight.
Toss before serving. Makes 10
servings.
F o r ..I Grove 2329 PACIFIC
Oregon City 878 MOLALLA
Canby 1061 A W . le t
LLOYD CENTER
, ^awtwo"*|
Friendly Service
Ample Perking
” 01
amily Packs
151b.
25 lbs.
I^Pork Pack Available I Economy Pack«
9
9
Open a.m. to p.m.
M o n d e ^ h r^ S e tu rd a y ^ ^ ^
$25”
$48,95
1