nwnews-now : local news in your e-mail box as it happens

Home & Garden

'S' is for Salad

salad recipe The efforts of four generations were featured in the July 15 KCTS-TV pledge program presentation of S is for Salad when Jackie and Sara Schwarz prepared Pink Salad, a family favorite.
   The recipe for this salad, which originated with Jackie's grandmother, is explained by Jackie's mother, Louise Fontaine of Woodinville.
   "I used to call it my winter salad because the vegetables seemed brighter in cool to cold weather. I learned it from my mother who made it year 'round, and we used to make a meal of it," she said. "However, that was during the Depression years, when everyone stretched one course meals into feasts. Daughter Jackie learned it from me, and she used to make large quantities of it, so there would be enough left over for a late night snack. When granddaughter Sara, then 3, caught sight of it for the first time, she dubbed it the 'pink salad.' And so the name was changed from winter to pink salad."
   Schwarz suggests experimenting with the ingredient amounts, depending on personal preferences.

Pink Salad
   1/2 head green cabbage, shredded
   2-3 carrots, grated
   1-2 beets, grated, preferably raw
   1-2 stalks celery, thinly sliced
   1-2 medium sized purple onions, diced
   1 small can diced ripe olives (optional)
   1 apple, diced (optional)
   1/2 to 1 c. mayonnaise or plain yogurt (to taste)
   2-3 Tbsp. apple cider vinegar or to taste
   Pinch of sugar or other sweetener (amount depends on taste)
   Sprinkle of dill weed, or to taste
   Mix all ingredients well. Makes 8 to10 portions.

   Fontaine ends her written recipe with: "By the way, if you make an extra portion or two, let me know and I'll be right over."