Looking for a different idea for a luncheon salad or a salad to take to a pitch-in at work or church? Give this old-fashion Molded Egg Salad a try. Served on a bed of lettuce leaves with or without red ripe tomato slices, it is a colorful and tasty choice. Serve with some whole-grain crackers or breads for a different meal. This Vinegar Vegetable Salad is also good for pitch-ins as well as your own family dining table. This salad features one of our favorite vegetables, green beans.
MOLDED EGG SALAD
8 hard-boiled eggs, coarsely chopped
1 cup minced celery
1/4 cup salad dressing or mayonnaise
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp finely minced onion
salt and pepper to taste
6 thick tomato slices
Combine eggs, celery, dressing, Worcestershire sauce, lemon juice, onion, salt and pepper; mix together well. If mixture is too dry, add a little more salad dressing. Chill. When ready to serve, place tomato slices on a bed of salad greens. Using a small ice cream scoop, place a scoop of the egg mixture in the center of each tomato slice. Sprinkle with paprika. Garnish with celery curls, if desired. Serves 6.
VINEGAR VEGETABLE SALAD
2 tomatoes, cubed
1 cucumber, thinly sliced
1 onion, sliced and separated into rings
1 can French style green beans, drained
1 cup vinegar
2 cups water
1/2 cup sugar (or Splenda for diabetics)
Combine vinegar, water, and sugar in a small saucepan. Bring the mixture to a boil; remove from the heat and allow to cool. Toss tomatoes, cucumber, onion, and green beans together. Pour the cooled liquid over the vegetables. Cover and marinate in the refrigerator for several hours or overnight.