Browse Items (2 total)

• 
  Textcategory:Maincuisine:Mexican-inspired...11 more

  South-of-the-Border Salad

  Card 1 Front:
  
  SOUTH-OF-THE-BORDER SALAD FLORIDA SEAFOOD
  Florida Department of Natural Resources
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  2 pounds smoked mullet, fresh or frozen
  ½ cup cooked, drained, garbanzo beans
  ½ medium heat lettuce, torn into 2" pieces
  1 large peeled avocado, cut into 1" pieces
  1 medium tomato, chopped
  1 cup diagonally sliced celery
  ½ cup chopped green onions
  ½ cup grated carrot
  1 cup shredded, mild Cheddar cheese
  ½ cup buttermilk-style salad dressing
  
  Card 1 Back:
  
  1 package (4 oz.) tortilla chips, lightly crushe
  
  Thaw fish if frozen. Remove skin and bones.
  Break fish into bite-size pieces. Combine all
  ingredients except salad dressing and tortilla
  chips. Toss well. Add dressing and tortilla
  chips and serve immediately.
  
  Makes 6 large servings.
  
  ---
  
  # South-of-the-Border Salad
  
  *Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 6 large servings*
  
  ## Ingredients
  
  - 2 pounds smoked mullet, fresh or frozen
  - 1/2 cup cooked, drained garbanzo beans
  - 1/2 medium head lettuce, torn into 2" pieces
  - 1 large peeled avocado, cut into 1" pieces
  - 1 medium tomato, chopped
  - 1 cup diagonally sliced celery
  - 1/2 cup chopped green onions
  - 1/2 cup grated carrot
  - 1 cup shredded mild Cheddar cheese
  - 1/2 cup buttermilk-style salad dressing
  - 1 package (4 oz.) tortilla chips, lightly crushed
  
  ## Instructions
  
  1. Thaw fish if frozen. Remove skin and bones.
  2. Break fish into bite-size pieces.
  3. Combine all ingredients except salad dressing and tortilla chips. Toss well.
  4. Add dressing and tortilla chips and serve immediately.
• 
  Textcategory:Sidedecade:1950s...6 more

  Bean Salad

  Bean Salad from Tommie Anne Davis
  
  1 can yellow Wax beans drained
  1 " green string beans "
  1 " garbanzo beans "
  1 " dark red kidney beans including
  juice
  1/4 cup chopped green pepper
  2 " celery thinly sliced
  1/2 " sliced onions
  Dressing
  1 cup sugar
  1 1/8 cups White Vinegar
  
  Back:
  3/4 cup oil
  
  Mix well. Pour over
  vegetables and marinate
  overnight in refrigerator.
  Absolutely necessary to
  blend flavors. Keeps one
  Month.
  
  ---
  
  # Bean Salad
  
  *Recipe from the kitchen of Tommie and Anne Davis*
  
  ## Ingredients
  
  ### Salad
  - 1 can yellow wax beans, drained
  - 1 can green string beans, drained
  - 1 can garbanzo beans, drained
  - 1 can dark red kidney beans, including juice
  - 1/4 cup chopped green pepper
  - 2 cups celery, thinly sliced
  - 1/2 cup sliced onions
  
  ### Dressing
  - 1 cup sugar
  - 1 7/8 cups white vinegar
  - 3/4 cup oil
  
  ## Instructions
  
  1. Combine all salad vegetables in a large bowl.
  2. Mix dressing ingredients (sugar, white vinegar, and oil) together well.
  3. Pour dressing over vegetables and stir to combine.
  4. Marinate overnight in refrigerator — absolutely necessary to blend flavors.
  5. Keeps one month (refrigerated).