This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Fruit salads, like those made of vegetables, are also limited only by the imagination. It is not necessary to have a cut and dried recipe to make salads of this type, for in any household the odds and ends of any raw or stewed fruits accumulate, and these may be used up in this delicious way, in the form of a sweet salad for luncheon or supper, or may be served with crackers and cheese as the dessert course at dinner.
It must be kept in mind in preparing salads of this type that there should be a certain per cent. of hard fruit introduced, such as apple, diced fresh pineapple, or, in some instances, a little diced celery. This gives substance to the salad and relieves the monotonous taste. The salad should also be slightly tart. To this end it is better to put it together with French fruit dressing which contains lemon juice. This is much better in a fruit salad than vinegar. If the fruit is very sweet it may be allowed to stand with a little plain lemon juice on it before arranging for the table. Plain honey salad dressing, honey cream dressing, boiled oil salad dressing, currant or cranberry jelly dressing, mayonnaise, and Bar le Duc dressing are all suitable for use on fruit salads.
Pare oranges and separate into sections. Pare grapefruit and separate into "carpels" and shred pineapple into sections. Dress each one separately with French fruit salad dressing, and arrange them on lettuce leaves - a grapefruit section, an orange section, and a section or two of pineapple for each person. Decorate with shredded Maraschino cherries.
6 slices Hawaiian pineapple 1 cupful diced French endive
1/2 cupful halved and seeded
Arrange the pineapple on shredded lettuce. Marinate the grapes and endive in French fruit salad dressing, and put a spoonful on each slice of pineapple. Pour over more French dressing, let stand to become very cold, and serve with wafers or sweet sandwiches and coffee as a dessert.
Wash and hull the berries, cut in halves lengthwise, and let stand thirty minutes in honey salad dressing in a cold place. Drain, arrange on lettuce leaves and serve at once.
2 lettuce hearts
2 bananas, sliced
1 cupful Malaga grapes
(halved and seeded) 2 tart apples, diced
1/2 cupful pecan nuts, chopped rather coarse
Mayonnaise or honey dressing
Shred the lettuce into pieces the size of a postage stamp. Peel and halve the grapes, removing the seeds; pare and cut the apples into small cubes. Combine and marinate thirty minutes in a dressing made of 2 table-spoonfuls olive oil and one tablespoonful lemon juice. Add the nuts and bananas, drain, and garnish on individual plates with tiny lettuce leaves, disposing a spoonful of dressing on each serving.
1 cupful stoned and quartered dates
2 cupfuls diced tart apple pulp
Few grains salt
1 1/2 tablespoonfuls lemon juice 3 tablespoonfuls olive oil 1 tablesponful powdered sugar Lettuce
Mix together the oil, lemon juice, sugar and salt till thoroughly emulsified. Pour over the dates and apples separately. Let stand thirty minutes in a cold place to season, then toss together, arrange on lettuce leaves, and sprinkle with the nuts, which should be chopped.