California Salad Bowl & Sausalito Dressing

From McCall's Great American Recipe Card Collection, 1973.

CALIFORNIA SALAD BOWL

1 medium avocado

4 cups bite-size pieces romaine

2 cups bite-size pieces Boston lettuce

2 cups watercress sprigs, stems removed

2 cups bite-size pieces chicory

1 stalk Belgian endive, sliced crosswise

½ cup sliced green onions

1 medium red pepper, cut in rings

1 can (3 7/8 oz) pitted ripe olives, drained (3 7/8 ??)

1 can (2 oz) anchovy fillets, drained

1 cup SAUSALITO FRENCH DRESSING (below)

Store salad ingredients in refrigerator until ready to use.

Just before serving, peel avocado; halve, and remove pit. Slice avocado lengthwise.

To serve: In large salad bowl, toss greens with green onion, red pepper, olives, anchovies, and avocado.

Add dressing; toss to coat well. Makes 8 to 10 servings.


SAUSALITO FRENCH DRESSING

1/½ cups olive or salad oil

1/2 cup red wine vinegar

1 tablespoon salt (that's a LOT)

1/8 teaspoon pepper

1/4 teaspoon paprika

3 tablespoons sugar (also a lot)

3 tablespoons catsup

1 teaspoon chili sauce (I'd go with a tablespoon)

1 teaspoon lemon juice

1/2 teaspoon prepared horseradish (I'd go with a tablespoon)

½ teaspoon prepared mustard (I'd go with a teaspoon)

Dash Tabasco

Combine all ingredients in jar with tight-fitting lid; shake vigorously to combine. Refrigerate until ready to use; shake again just before using. Store leftover dressing in refrigerator. Makes

2 1/3 cups.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.