The Art of German Cooking and Baking/Salads
CHAPTER 13.
SALADS.
The various preparations of green salads, potato salads, vegetable salads and meat salads.
Green salads such as head lettuce, endive, romaine and escariol salads are pleasing and refreshing with meats and fish.
Salads must be prepared carefully. They may be served with every meal.
Good oil and good vinegar or lemon juice are essentials for preparing salads.
No. 1—GREEN LETTUCE.
Head Lettuce, Endive Lettuce.
Quantity for 6 Persons.
- 2 heads of lettuce
- ¼ cup of fine oil
- ⅛ cup of vinegar
- ¼ tsp. of salt
- 1 pinch of pepper
- 1 tsp. of minced parsley
Preparation: The head lettuce is picked over, the ribs cut through, also the largest leaves, then washed well and dried. The oil, vinegar or lemon juice, salt and pepper are mixed well and poured over the lettuce. Mix thoroughly with two spoons.
No. 2—GREEN LETTUCE WITH EGG DRESSING.
Head Lettuce, Endive, Romaine, Escariol Lettuce.
Quantity for 6 Persons.
- 2 heads of lettuce
- 2 yolks of eggs
- ¼ cup of cream
- ¼ tsp. salt
- 1 pinch of pepper
- ¼ tsp. of sugar
- Juice of ½ lemon
Preparation: The lettuce is picked over, washed and drained. The yolks of eggs are thoroughly beaten with cream, then vinegar stirred in slowly and salt, pepper and sugar added. Pour over the lettuce, mix well with two spoons, and serve at once.
No. 3—GREEN LETTUCE WITH MAYONNAISE DRESSING.
Head, Endive, Escariol Lettuce.
Quantity for 6 Persons.
- 2 heads of lettuce
- 2 yolks of eggs
- 4 tbsps. of sour cream
- 2 tbsps. of vinegar
- ¼ tsp. of mustard
- ¼ tsp. of salt
- 1 pinch of white pepper
- 1 pinch of sugar
Preparation: The lettuce is prepared as before mentioned. Yolks of eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well and cooked in a double boiler until thick, stirring constantly, cooled and mixed with the lettuce.
No. 4—GREEN LETTUCE WITH BACON.
Head, Endive Lettuce.
Quantity for 6 Persons.
- 2 heads of lettuce
- ⅛ lb. of bacon
- 5 tbsps. of vinegar
- 1 pinch of pepper
- 1 pinch of sugar
- ½tsp. of mustard
- ½ tsp. of salt
Preparation: Prepare the lettuce as before. The bacon is cut into small cubes and fried to a nice yellow color; add vinegar, salt, pepper, sugar and mustard, cool and add the lettuce, stirring lightly.
No. 5—GREEN LETTUCE PREPARED SWEET.
Head Lettuce.
Quantity for 6 Persons.
- 2 heads of lettuce
- 1 egg
- 3 tbsps. of sugar
- ⅛ cup of vinegar
- ¼ tsp. of salt
- 1 pinch of pepper
- ¼ cup of cream
Preparation: Prepare the lettuce as before. The whole egg is beaten with sugar, cream, vinegar, salt and pepper and mixed well with the lettuce.
'Remarks: Three tablespoonfuls of oil may be used.
No. 6—POTATO SALAD.
Quantity for 6 Persons.
- 4 lbs. of potatoes
- ½ cup of good oil
- ½ cup of vinegar
- Salt to taste
- ¼ tsp. of pepper
- 1 tsp. finely sliced onions
- ½ cup of warm bouillon or water
Preparation: The potatoes should be medium sized and not mealy. They are boiled in the jackets, peeled and sliced. The vinegar and bouillon are poured over while potatoes are still warm, add the oil, salt, pepper and onions and mix well, being careful not to break the potatoes. This salad must be prepared one hour before serving. Taste before serving and add more seasoning if necessary.
No. 7—POTATO SALAD WITH SPICED DRESSING.
Quantity for 6 Persons.
- 2 lbs. of potatoes
- 4 yolks of eggs
- 1 large cup of milk
- ½ large cup of vinegar
- 2 mustardspoonfuls of mustard
- 1 tsp. of salt
- ¼ tsp. of red pepper
- 1½ tsps. of sugar
- 1 tsp. of flour
- Piece of butter, the size of an egg
Preparation: The potatoes are prepared as given under No. 6. Yolks of eggs, milk, vinegar, mustard, salt, pepper, sugar, flour and butter are mixed well and cooked in double boiler until thick, stirring constantly. Mix the sliced potatoes with this dressing.
No. 8—POTATO SALAD WITH SOUR CREAM.
Quantity for 6 Persons.
- 2 lbs. of potatoes
- 1 pt. thick, sour cream
- ¼ cup of vinegar
- 1 tbsp. of sugar
- ½ tbsp. of salt
- 1 pinch of pepper
Preparation: Prepare the potatoes as in No. 6. The cream, vinegar, sugar, salt and pepper are put on the sliced potatoes and mixed well. Remarks: Nos. 7 and 8 are fine salads.
No. 9—POTATO SALAD WITH BACON.
Quantity for 6 Persons.
- 2 lbs. of potatoes
- ¼ lb. of bacon
- ½ cup of vinegar
- ½ tbsps. of salt
- 1 tbsp. of finely sliced onions
- 1 pinch of pepper
- ½ cup of bouillon or water
Preparation: Prepare the potatoes as in No. 6. Cut the bacon into small dice, fry to a light yellow color, add the onions and fry a few minutes, then add bouillon, vinegar, salt, pepper and let come to a boil. Pour over the sliced potatoes.
No. 10—CUCUMBER SALAD.
Quantity for 6 Persons.
- 2 large cucumbers
- ½ tbsp. of salt
- 3 tbsps. of oil
- 4 tbsps. of vinegar
- 1 pinch of pepper
- 1 tsp. of finely chopped parsley
Preparation: The cucumbers are peeled and sliced very thin, salted and left standing for a while. Drain well, add oil, vinegar, pepper, parsley and mix well.
No. 11—SWEET CUCUMBER SALAD.
Quantity for 6 Persons.
- 2 large cucumbers
- 1 egg
- ¼ cup of cream
- 1 pinch of pepper
- ½ tbsp. of salt, for salting
- 1 tsp. of finely chopped parsley
- 3 tbsps. of sugar
Preparation: The cucumbers are prepared as given under No. 10. Egg, cream, vinegar, sugar, pepper, parsley, are beaten well and mixed with the cucumbers.
No. 12—CUCUMBER SALAD WITH SOUR CREAM.
- 2 large cucumbers
- ½ tbsp. of salt, for salting
- ½ pt. thick sour cream
- 2 tbsps. of vinegar
- 1 pinch of pepper
Preparation: The cucumbers are prepared as given under No. 10 and mixed well with cream, vinegar and pepper. They are very good.
No. 13—CUCUMBERS AND HEAD LETTUCE MIXED.
Quantity for 6 Persons.
- 1 large cucumber
- 1 head of green lettuce
- ½ pt. of thick, sour cream
- 2 tbsps. of lemon juice
- 1 pinch of salt
- 1 pinch of pepper
Preparation: The lettuce and cucumber are prepared as before given under No. 1 and No. 10. The cucumber slices are mixed well with cream, vinegar, pepper, salt and mixed lightly with the green lettuce.
No. 14—TOMATO SALAD.
Quantity for 6 Persons
- 2 lbs. of tomatoes
- ¼ cup of fine oil
- 1 tsp. of salt
- ½ tsp. of onion, sliced fine
- 1 tsp. of finely chopped parsley
- ¼ cup of vinegar
- 1 pinch of pepper
Preparation: The tomatoes are scalded, skinned, sliced and mixed well with oil, vinegar, salt, pepper, onion and parsley.
No. 15—TOMATO SALAD WITH MAYONNAISE DRESSING.
Quantity for 6 Persons.
- 6 nice medium sized tomatoes
- 1 head lettuce
- 3 yolks of eggs
- ½ cup of very fine oil
- ½ tsp. of mustard
- ½ tsp. of salt
- 1 pinch of pepper
- Juice of 1 lemon
- ¼ cup of thick, sweet cream
Preparation: The tomatoes are scalded, skinned and placed on ice. The yolks of eggs are mixed with oil, which is put in a few drops at a time; add cream, lemon juice, pepper, salt and mustard. The mayonnaise dressing must be thick. The head lettuce is treated as under No. 1, placed on salad plates and the cold tomatoes put on them, the mayonnaise dressing poured over the tomatoes.
Remarks: This is a fine salad.
No. 16—TOMATO SALAD WITH COOKED MAYONNAISE.
Quantity for 6 Persons.
- 6 medium sized tomatoes
- 3 yolks of eggs
- 6 tbsps. of sour cream
- 2–3 tbsps. of vinegar
- ½ tsp. of mustard
- 1 pinch of salt
- 1 pinch of white pepper
- 1 pinch of sugar
Preparation: Preparation is the same as given under No. 15. Yolks of eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well and cooked in the double boiler until thick, stirring constantly. Let it get cold and pour over the whole tomatoes. The tomatoes may be garnished with green lettuce as under No. 15.
No. 17—ASPARAGUS SALAD.
Quantity for 6 Persons.
- 2 lbs. of asparagus
- 2 qts. of water
- 1 tbsp. of salt
- 2 tbsps. of good vinegar
- 1 pinch of salt
- 1 pinch of pepper
- 4 tbsps. of fine oil
Preparation: The asparagus are peeled, cut into equal pieces or left whole and boiled until tender in boiling water. When cold, mix them with the oil, vinegar, pepper and salt.
No. 18—ASPARAGUS SALAD WITH MAYONNAISE.
Preparation and ingredients are the same as given under No. 17. The asparagus is covered with mayonnaise dressing. See No. 16, Cooked Mayonnaise Dressing for Tomato Salad.
No. 19—CAULIFLOWER SALAD.
Quantity for 6 Persons.
- 1 large cauliflower
- 2 qts. of water
- 1 tbsp. of salt
- 4 tbsps. of vinegar
- 1 pinch of pepper
- 1 pinch of salt
- 4 tbsps. of oil
Preparation: The cauliflower is broken up into roses, boiled until tender but not too soft, in boiling salt water, drained and mixed with oil, vinegar, pepper and salt.
No. 20—CAULIFLOWER WITH COOKED MAYONNAISE.
Preparation and ingredients are the same as given under No. 19. Instead of the other dressing use cooked mayonnaise dressing. See No. 16.
No. 21—CARROT SALAD.
Quantity for 6 Persons.
- 2 lbs. of small, young carrots
- 2 qts. of water
- ½ tbsp. of salt
- ¼ cup of vinegar
- 1 pinch of salt
- 1 pinch of pepper
- ¼ cup of fine oil
Preparation: The carrots are scraped, cut up into equally large pieces and cooked until tender in salt water, drained and mixed well with oil, vinegar, salt and pepper.
No. 22—BEAN SALAD.
Quantity for 6 Persons.
- 2 lbs. of yellow string beans
- 3 qts. of water
- 1 tbsp. of salt
- ¼ cup of oil
- ¼ cup of vinegar
- 1 tsp. of grated onion
- 1 pinch of salt
- Pepper
- 1 tbsp. of chopped parsley or chives
Preparation: The beans are strung, broken into pieces, boiled until tender in salt water, drained, and while still warm, mixed with oil, vinegar, salt, pepper, onion and parsley. It must not be too dry.
No. 23—ROOT CELERY OR CELERIAC SALAD.
Quantity for 6 Persons.
- 2 large celery-roots
- 3 qts. of water
- 1 tbsp. of salt
- 5 tbsps. of oil
- 6 tbsps. of vinegar
- 1 pinch of salt
- Pepper
- ¼ pt. of cold bouillon
Preparation: The celery is washed well, cooked until tender in 3 qts. of water, peeled, sliced and while still lukewarm, mixed with vinegar, oil, salt, pepper, bouillon, then covered and left standing for 1 hour before serving, ½ cup of sugar may be mixed with it.
No. 24—ROOT CELERY SALAD MIXED WITH POTATO SALAD WITH MAYONNAISE DRESSING.
Quantity for 6 Persons.
- 1½ lbs. of potatoes
- 1 celery-root
- 4 yolks of eggs
- 1 cup of cream
- ½ tsp. of mustard
- ¼ tsp. of pepper
- Salt to taste
- 1 tsp. of sugar
- ½ cup of vinegar
Preparation: The potatoes and celery are cleaned, cooked until tender, peeled and sliced thin. Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in double boiler until thick, stirring constantly. This dressing is mixed with warm potatoes and celery.
No. 25—CELERY SALAD WITH MAYONNAISE DRESSING.
Quantity for 6 Persons.
- 2 large celery-roots
- ½ portion of mayonnaise dressing
Preparation: The celery is prepared according to No. 23. One-half of the portion of mayonnaise dressing is made according to No. 24 and mixed with the celery.
No. 26—BEAN SALAD.
Quantity for 6 Persons.
- 2 lbs. of green or yellow beans
- 3 qts. of water
- 2 tbsps. of salt
- ¼ cup of fine oil
- ¼ cup of vinegar
- ½ cup of bouillon
- 1 tbsp. of finely chopped parsley
- ¼ tsp. of finely chopped onion
- Salt to taste
- Pepper
Preparation: The beans are strung, broken into 3 pieces, cooked until tender in boiling water, drained and mixed with oil, vinegar, bouillon, parsley, onion, salt and pepper. This salad must be prepared a few hours before serving and should be kept covered until served.
No. 27—MIXED SALAD.
Quantity for 6 Persons.
- ½ lb. of asparagus
- 1 small head of cauliflower
- ½ small celery-root
- ¼ lb. of green beans
- ¼ lb. of yellow beans
- 5 potatoes
- 6 young carrots
- Salt water
- ¼ cup of fine oil
- ¼ cup of vinegar
- Salt to taste
- Pepper
- ½ tsp. grated onion
- 1 tbsp. of finely chopped summer savory
- 1 head lettuce
Preparation: The vegetables are cleaned, cut up and each separately cooked until tender in salt water and drained. The potatoes are boiled until tender, peeled and cut. When the vegetables and potatoes are cold, mix with oil, vinegar, salt, pepper, onion, summer savory and parsley, being careful not to break the pieces.
No. 28—FINE MIXED VEGETABLE SALAD.
Quantity for 6 Persons.
- 1 portion of mayonnaise dressing
- ½ cup of minced truffles and olives
- ¼ lb. smoked salmon
- 6 sardines
- ½ lb. asparagus
- ½ small celery-root
- 6 young carrots
- 4 boiled potatoes
- 1 small head of cauliflower broken into small roses
- ¼ lb. green beans
- ¼ lb. yellow beans
- 1 head of green lettuce
For Mayonnaise Dressing.
- 4 yolks of eggs
- 1 cup of cream
- Juice of 1 lemon
- 1 pinch of white pepper
- Salt to taste
- 4 tbsps. of fine oil
- ¼ tsp. mustard
Preparation: All the vegetables are cut into small pieces and boiled separately in salt water until tender, but not too soft. The water is drained off and the vegetables mixed with the potatoes, truffles, salmon, sardines and olives, which have also been cut into pieces.
The mayonnaise dressing is made by stirring the 4 yolks of eggs into cream; add lemon juice, mustard, pepper and salt and cook in double boiler until thick, stirring constantly. After it has cooled off, stir in the oil.
The salad is mixed carefully with one half of this dressing. The head lettuce leaves are picked off and placed into the salad dish, the salad piled up in the center of it and the rest of the dressing poured over. You may garnish it with olives. This is a very fine salad.
No. 29—MIXED SALAD WITH MEAT.
Quantity for 6 Persons.
- 1 head lettuce
- 1 cup of prepared endive lettuce
- ½ cup of wax beans, cut in pieces
- ½ cup of green cut beans
- ½ cup of sliced radishes
- ¼ cup of very small pearl onions
- ½ small cauliflower, cut into roses
- 1 apple, cut into pieces
- 2 sour pickles, cut into pieces
- ½ lb. boiled potatoes, cut into pieces
- 2 cups of meat, cut into pieces
- Salt to taste
- 1 pinch of pepper
- ¼ cup of fine oil
- ½ cup of vinegar
- ¼ tsp. of mustard
Preparation: The vegetables are all prepared according to No. 28. The meat may be beef, veal or poultry, which has been cooked or fried and is cut up like the vegetables, then mixed with these and vinegar, oil, pepper, salt and arranged on the leaves of the head lettuce.
Remarks: This salad may be served with mayonnaise dressing as No. 28.
No. 30—CHAMPIGNON SALAD.
Quantity for 6 Persons.
- 2 lb. can of champignons or
- 2 lbs. of fresh ones
- 5 potatoes
- 1 lb. of boiled sweetbreads
- 1 cup sour cream
- Juice of 1 lemon
- ½ tsp. of chopped parsley
- Salt to taste
- 1 pinch of pepper
- 10 olives
- ¼ cup of fine oil
Preparation: The larger champignons are cut into pieces, the smaller ones left whole. The potatoes are boiled until tender, peeled and cut into small dice. The sweetbreads are boiled in salt water, skinned and minced. All this is mixed with the sour cream, oil, lemon juice, salt and pepper and arranged on the head lettuce leaves, strewn with parsley and garnished with olives.
No. 31—TRUFFLE SALAD.
Quantity for 6 Persons.
- ¼ lb. of truffles
- 1 lb. of salad potatoes
- 3 hard boiled eggs
- ¼ cup of fine oil
- ½ cup of bouillon
- Salt to taste
- 1 pinch of pepper
- 3 tbsps. of fine white wine
- ¼ cup of vinegar
Preparation: Preserved truffles are scraped and sliced fine, fresh ones are brushed well in much water, then put into a small pot with the bouillon and 2 tablespoonfuls of oil and cooked until tender, taken out of the bouillon, peeled and sliced. Into the water or bouillon in which the truffles had been cooked, put the rest of the oil, vinegar, salt and pepper to cook and pour it on the sliced potatoes. Add the sliced truffles and the chopped hard boiled eggs and the white wine. Mix it all carefully, cover the dish and set aside for 3 hours before serving.
Remarks: If you take canned truffles cook the bouillon with the truffle liquor and peelings for 15 minutes, strain it and mix it with the other ingredients.
No. 32—COLD SLAW.
Quantity for 6 Persons.
- 1 small head of red or white cabbage
- 2 qts. boiling water
- ¼ cup of vinegar
- 2 yolks of eggs
- Salt to taste
- 1 pinch of pepper
- 3 tbsps. of oil
- 1 cup of sour or sweet cream
Preparation: Pick off the bad leaves and slice or cut the cabbage very thin, scald it 5 minutes and drain the water off through a colander. Mix it well with vinegar, cream, yolks of eggs, pepper, salt and oil.
No. 33—BEEF SALAD.
Quantity for 6 Persons.
For preparation and ingredients for this salad look to No. 24, Chapter 2, Beef salad.
Remarks: Lamb and veal salad are prepared the same way.
No. 34—RABBIT ROAST SALAD.
Quantity for 6 Persons.
For preparation and ingredients for this salad look to No. 31, Seventh Chapter, Game.
No. 35—CHICKEN SALAD.
Quantity for 6 Persons.
- 1 chicken
- 3 qts. of water
- Salt to taste
- 1 cup of cream
- ¼ cup of vinegar
- ½ cup of chicken broth
- 4 yolks of eggs
- ¼ tsp. of mustard
- Salt to taste
- 1 pinch of pepper
- ½ cup of sliced champignons
- ½ pt. sour whipped cream
- 2 tbsps. of sliced truffles
- 1 bunch of stalk-celery
Preparation: The chicken is well cleaned and cooked until tender in 2 qts. of water and salt. The skin is removed and the meat cut fine. The bouillon is boiled down and ½ cup of it poured on the meat. The cup of cream, yolks of eggs, vinegar, mustard, pepper and salt are mixed well and cooked until thick, stirring constantly. This dressing is poured over the meat, the chopped champignons and truffles added and mixed with the rest or they may be omitted. Cover the salad and set it aside for one hour before serving. This salad may be made from any kind of poultry. You may add celery cut in small pieces. Lastly add the whipped cream.
No. 36—HERRING SALAD.
Quantity for 6 Persons.
For preparation and ingredients see Chapter 8, No. 47.
No. 37—SALMON SALAD.
Quantity for 6 Persons.
For preparation and ingredients see Chapter 8, No. 7.
No. 38—PIKE SALAD.
Quantity for 6 Persons.
- 2 lbs. of pike
- 2 qts. of boiling water
- 1 tbsp. of salt
- 1 piece of butter the size of an egg
- 1 medium sized onion
- 1¼ tbsps. of flour
- ¾ qt. thick cream
- 3 yolks of eggs
- 2 tsps. of mustard
- 4 tbsps. of vinegar
- 2 tbsps. of fine oil
- Salt to taste
- 1 tbsp. of capers
Preparation: The fish is scaled, dressed, washed, cooked until tender in salt water and set to simmer gently 15 minutes. Remove the skin and bones, cut the meat into small pieces. Heat tihe butter and onion, but do not brown, stir in the flour, add the cream, stirring constantly, cook, add the yolks of eggs, but do not boil any longer. When the dressing is cold, add the vinegar, oil, mustard, capers and salt. Stir the dressing for 15 minutes more, pour over the fish and mix lightly. Take out the onion before adding the cream.
No. 39—OYSTER OR CLAM SALAD.
Quantity for 6 Persons.
For preparation and ingredients see Fish, Chapter 8, No. 59.
No. 40—LOBSTER SALAD.
Quantity for 6 Persons.
- 3 lbs. of lobster
- 3 tbsps. of vinegar
- 2 tbsps. of oil
- Salt to taste
- 1 pinch of pepper
- 3 yolks of eggs
- Juice of ½ lemon
- 1 tsp. of capers
- ½ tsp. of mustard
- ¼ tsp. of sugar
- 1 cup of cream
Preparation: The lobster is cooked, cooled, the meat picked out and cut into small oblique pieces. Mix it with vinegar, oil, salt and pepper.
The cream, yolks of eggs, lemon juice, mustard and sugar are mixed well and cooked until thick, stirring briskly; then put in the capers. The head lettuce is prepared and the large leaves cut into smaller pieces. Now arrange on a platter one layer of lettuce and one of lobster salad, pour over some mayonnaise dressing and repeat 2 or 3 times until all is used up. Garnish the dish or plate with radishes. It makes a fine salad. This salad may be mixed with mayonnaise dressing as in Chapter 10, No. 43.
No. 41—FRUIT SALAD AS DESSERT.
Quantity for 6 Persons.
- 3 oranges
- 3 bananas
- ½ pineapple
- ¼ pt. cognac-cherries
- Sugar to taste
- 1 pt. whipped cream
- ½ pt. strawberries
Preparation: Oranges, pineapple, bananas are peeled and sliced. Strawberries are cleaned, the cherries are stoned, all this fruit mixed and whipped cream poured on in a glass dish. The whipped cream may be omitted. If you like you may mix ½ cup of Sherry wine in with it.
No. 42—LETTUCE COMBINATION SALAD.
- Head lettuce
- 4 medium sized tomatoes
- 1 small cucumber
- 2 tbsps. vinegar
- 4 green onions
- 6 radishes
- ½ cup mayonnaise dressing
- Roquefort cheese
- ¼ tsp. Worcestershire Sauce
Preparation: Line salad bowl with the crisped lettuce; peel and quarter the tomatoes; slice and crisp the cucumbers; slice the onions and radishes in very thin slices. Arrange the vegetables on the lettuce ; mix the vinegar with the mayonnaise dressing and pour over the salad. A little Roquefort cheese crumbled and mixed with the dressing is fine. Excellent, served with steak
No. 43—FRUIT SALAD DRESSING.
Preparation: Take 1 cup boiled mayonnaise, a little powdered sugar, juice of an orange or a lemon, ½ pint of whipped cream.
No. 44—FRUIT SALAD No. 1.
- 2 apples
- 1 small bunch celery
- 1 cup chopped walnuts
- 1 cup pineapple
Preparation: Mix all the cut fruit with fruit salad dressing.
No. 45—FRUIT SALAD No. 2.
- 4 oranges
- 1 cup pineapple
- ½ cup chopped nuts
- 2 cups cherries
- ½ cup shredded cocoanut
Preparation: Mix all the cut fruit with the fruit salad dressing.
No. 46—FRUIT SALAD No. 3.
- 6 large peaches
- 1 pt. strawberries
- 3 bananas
- ½ cup nuts
Preparation: Mix all the cut fruit with the fruit salad dressing.
No. 47—FRUIT SALAD No. 4.
- 1 lb. dates
- 1 cup chopped apples
- 1 cup chopped celery
- 3 sliced oranges
Preparation: Mix all the cut fruit with the fruit salad dressing.