Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Salads
Halibut Pasta Salad
Beef and Potato Salad
Grilled Zucchini Salad
Winter Salad
Roasted Pumpkin Salad
Crinella Seafood Salad
Roasted Tomato Pasta Salad
Cauliflower Salad
Sonoma County Vinaigrette
Celery Victor
Lettuce and Avacado Salad
Mixed Seafood Salad
Pasta Salad with Pesto
Endive Salad with Tuna Dressing
Chicory and Fennel Salad
Panzanella
Orange Olive Salad
with Roasted Orange Vinaigrette
Rice Salad
Roasted Vegetable and Rice Salad
Salad of Mustard Greens
and Avacado
Melon-Tomato Salad
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Lettuce and Avacado Salad
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This was the salad we served most often, always after the main course.
We had salad every single night. Marino loved it and Marian considered
it a necessary feature of a healthy and well balanced diet.
3 heads, romaine lettuce (hearts and tender leaves only)
2 ripe avocados
1/2 large white onion, thinly sliced
1/2 cup, Sonoma County vinaigrette
3/4 cup cecci (Garbanzo) beans (optional)
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Wash lettuce well, tear into 2" segments, and drain in colander.
Add
lettuce to large salad bowl.
Peel and dice avocados, and break apart the
thin onion slices into rings, and add to salad bowl along with beans.
Add
dressing Refrigerate for 15 minutes before serving.
Add grated Parmesan
cheese and ground black pepper to taste.
Serves 12 as after-dinner salad.
Note: A number of other ingredients can be added to this salad: tomatoes,
cucumbers, marinated roasted peppers, and thinly shredded red cabbage were
often used, when served after dinner. If served as a second course,
croutons, red kidney beans, small boiled potatoes, or hearts of asparagus
might be used. Sometimes Marian added peeled slices of grapefuit for a
delightful effect.
Enjoy with our 2005 Sauvignon Blanc.
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