There is nothing more appetizing than a plate of colorful Keto salad – provided they are attractively arranged and as fresh and cold as possible. To ensure their perfect freshness, it is a good idea to buy most Keto-friendly salad foods only in small quantities and keep them in special containers in the refrigerator until just before serving.
Remember to serve some sustaining foods with salads, because they are generally low in calories and will not provide sufficient energy for young and active bodies. However, a small plate of salad served with a hot meal also helps to supply the necessary intake of vitamins, minerals, and general fiber for a healthy Keto diet.
Level spoon measurements from the average household cutlery set and the eight-liquid-ounce-cup measure are used in these salads. Quantities, where definite amounts are given, are sufficient for 4 to 6 servings.
1. Salad Medley
Prepare the ingredients as directed below and assemble for serving as desired. Serve salad with a bowl of mayonnaise sprinkled with chopped parsley.
- Lettuce: Wash, dry, arrange on a flat platter.
- Pineapple: Cut pineapple in halves lengthwise. Remove flesh in thick crosswise slices, leaving the base, core, and green top to be used.
- Cottage Cheese: Soften with a little milk, shape into balls, roll in chopped chives.
- Grapes: Wash well, cut into small sprigs. Select a few large white grapes to be washed, dried, and speared on skewers for decoration.
- Banana: Peel, cut in halves lengthwise, drench with lemon juice to preserve color.
- Orange: Peel navel orange, cut into crosswise slices.
- Honeydew Melon: Cut into thick slices, peel thinly, cut slices in halves.
- Strawberries: Hull, wash, and leave whole.
- Avocado: Cut in halves, removing the stone, peel thinly. Cut into thick crosswise slices.
- Rockmelon: Make balls with a melon-baller.
- Plums: Wash and dry blood plums. Peel, cut in halves, remove the seed.
- Blackberries: Wash, leave to drain well.
2. TOMATO-CREAM DRESSING
Three-quarters cup mayonnaise, 1 dessertspoon grated onion, 1 tablespoon lemon juice, scant ½ cup tomato puree, 3 tablespoons whipped cream, red coloring.
Combine mayonnaise, onion, lemon juice, and tomato puree. Chill. Just before serving fold in whipped cream and tint with red coloring if liked.
3. SEAFOOD SALAD BOWL
Lettuce, long narrow lettuce leaves or leaf ends of young celery, large shelled prawns, chunky pieces of lobster meat, sliced hard-boiled egg, cucumber slices, black olives, a wedge of lemon to garnish.
Line salad bowl with lettuce leaves, add 4 or 5 lettuce leaves torn into pieces. On top arrange prawns, lobster meat, hard-boiled egg, and cucumber. Decorate the center with long lettuce leaves. Garnish with black olives and lemon, serve the tomato-cream dressing separately.
4. GARLIC-CHEESE BREAD
Pieces of French roll or long thin luncheon rolls, melted butter, crushed garlic, grated cheese.
Brush bread all over with melted butter mixed with crushed garlic. Sprinkle with grated cheese. Bake in a moderate oven until crisp and brown.
5. VEAL AND CELERY SALAD
Three cups diced cooked veal, ½ small green pepper, 1 cup chopped celery, mayonnaise, 2 hard-boiled eggs, 2 medium-sized sliced tomatoes, lettuce leaves.
Combine cooked veal, finely diced green pepper, and chopped celery. Moisten with mayonnaise. Pile into the center of a flat platter covered with crisp lettuce leaves. Surround with tomato and quartered eggs.
6. MOULDED SALMON SALAD
One large tin salmon, 5 or 6 small chopped gherkins, 4 hard-boiled eggs, ½ cup cooked rice, mayonnaise, lettuce, 2 cups prepared potato salad.
Remove skin and bones from salmon, break up with a fork. Mix with chopped gherkins, chopped hard-boiled eggs, and rice. Add sufficient mayonnaise to bind. Fill into individual-sized molds, press with the back of a spoon to pack firmly. Unmould each individual salad on to lettuce, surround with potato salad.
7. CHICKEN-MUSHROOM SALAD
Two or 3 cups cubed cooked chicken, 1 tablespoon chopped parsley, ¼lb mushrooms, a little milk, and butter, mayonnaise, sliced tomatoes, salted almonds, baby lettuce leaves.
Mix chicken and parsley. Prepare mushrooms. Wash, dry, and peel, then cut into crosswise slices. Cook until tender with little milk and butter. Add to chit ken and parsley, moisten with mayonnaise. Pile into a serving dish, sprinkle thickly with chopped almonds. Arrange tomato slices around the dish, garnish with lettuce.
Another way of serving: Cut tomatoes almost through in 5 or 6 places, open out like a flower. Spoon chicken mixture into center of each, garnish with almonds and parsley sprigs.
8. SAVORY RICE SALAD
½lb rice, ¾lb cooked cold meat (salted leg of lamb is very good) or 12oz tin luncheon beef, 1 small onion, 1 tablespoon chopped parsley, 2 medium-sized firm tomatoes, 4 tablespoons mayonnaise, salt, pepper, lettuce leaves.
Cook rice until barely tender, rinse well with cold water, drain, and spread out on a flat plate to dry. Chop meat, mix with finely chopped onion, parsley, chopped skinned tomatoes, and rice. Moisten with mayonnaise, season with salt and pepper.
Turn into a medium-sized basin, pressing down with the back of a tablespoon to pack mixture firmly. Place in refrigerator for ½ hour. Invert basin on to lettuce leaves on serving-dish, lift-off basin carefully, releasing the molded salad. Garnish with sliced hard-boiled eggs, grated carrot, sliced cucumber, radish roses, and green olives.
9. STUFFED PEPPER SALAD
4 red peppers, 4oz diced ham, 4 finely chopped spring onions, ¾ cup grated carrot, 1 small green cucumber, mayonnaise, grated cheese, lettuce, curled celery.
Drop peppers into boiling salted water. Remove pan from heat, leave 3 minutes. Drain. Cut stem ends from peppers, scoop out seeds. Mix ham with chopped onions, grated carrot, chopped unpeeled cucumber. Add sufficient mayonnaise to bind ingredients. Fill into prepared peppers, sprinkle with grated cheese. Serve with lettuce and celery.