Orange Grape Salad a la Evelyn

Ingredients

• Three medium-sized oranges
• one pound of grapes
• a head of lettuce
• one cup of Philadelphia cream cheese dressing

Method

1. 1

   Wash the oranges and wipe them; cut them in halves across and cut them all around, leaving a tenth of an inch of the meat around in the orange; scoop out the rest; scallop all around the edge and fill with grapes that first have been dipped in hot water, skins removed, and the seeds taken out; cut the grapes in four lengthwise.

2. 2

   Arrange the lettuce that has been left in ice-water until crisp, pick out the even-sized lettuce leaves; form them in a ring on a platter one leaf for each half orange; stand them on the lettuce and decorate them on the top with the cream cheese dressing.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 42. The excerpt below is the record exactly as published.

Orange Grape Salad a la Evelyn Salade d’ Oranges aux Raisins a V Evelyn For Six Persons Three medium-sized oranges, one pound of grapes, a head of lettuce, and one cup of Philadelphia cream cheese dressing

Cook this with the app: pantry check, scaling, and the assistant.