- 4 each bibb lettuce—cut in four
- 1 each Tomato Beefsteak—Cut 4 thick slices
- 1 bunch Watercress
- 1/2 lb cottage cheese 2%
- 1 bunch chives—cut 1/4 inch long
- 2 oz cream cheese soft or whipped
- Cut the bibb lettuce in four, and lay it on the plate, opened like a flower.
- Place the peeled tomato slices in the center, overlapping the lettuce, and place cress in between.
- Mix the cottage cheese with chives. Scoop it out onto the tomato.
- Pipe the soft cream cheese out in leaves or rosettes onto the cottage cheese.
Nutrition / 1 serving
Source The Computer Chef.
Very Lean Meat / Protein 4.5
Protein 41.97 gm
Carbohydrates 27.95 gm
Sugar 18.94 gm
Fat Total 24.81 gm
Cholesterol 75.75 mg
Vit A 8237.66 IU
Vit C 102.32 mg
Calcium 371.20 mg
Iron 2.63 mg
Potassium 1651.18 mg
Sodium 1165.66 mg
Notes: Here is what Arnold Shircliffe said
about this salad.
"The Doctor Salad is a health given concoction. It is happily named and in the Edgewater Beach Hotel, where we cater to thousands of people daily, this salad outsells all other fancy salads. Once ordered, it meets with favor, and if the author only contributed this one recipe to the book it alone would be worth the price paid."
Steve's #19 Recipes
- Tomatoes with Sweet Onions and Basil
- Asparagus with Sesame Oil and Shallots
- Spinach and Mushrooms with Warm Bacon Dressing
- Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
- Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.
- Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
- Salad Doctor
* repeated from previous issues
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007