Traverse City Record-Eagle

Archive: Thursday

February 9, 2012

Recipe of the Week: Maurice Salad

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Mary Smith, of Bellaire, trades recipes with friends, several of whom like this one. The salad was served at Hudson's in downtown Detroit and Smith said she copied it from the Detroit Free Press at least 25 years ago.

Maurice Salad

Dressing:

1 c. mayonnaise

1 T. white vinegar

2 hard-cooked eggs, diced

1 medium onion, diced

1 t. Worcestshire sauce

½ c. salad oil

1 large sweet pickle, sliced

1 c. sour cream

½ t. chives

½ t. salt

Salad:

1 medium head lettuce, shredded

¾ c. Swiss cheese, cut in thin strips

1 c. cooked ham, cut in thin strips

1 c. cooked chicken, cut in thing strips

1 or 2 small sweet pickles, cut in thin strips

6 ripe olives, sliced

For dressing: In blender container, place mayonnaise, vinegar, eggs, onion, Worcestershire sauce, salad oil and pickle. Blend at high speed until smooth.

Add sour cream, chives and salt. Blend until smooth. Turn into dish, cover and refrigerate at least 1 hour.

Note: If not using a blender, mince eggs, onions and pickles.

For salad: Combine shredded lettuce, cheese, ham, chicken and pickles in salad bowl. Toss with chilled dressing and garnish with sliced olives, or serve dressing on the side. Makes 6 servings.

We'll send you a Record-Eagle "We've got you covered" apron if you send us a recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets, to: Recipe of the Week, Record-Eagle, 120 W. Front St., Traverse City, MI 49685; fax (231) 946-8632; or email jtaylor@record-eagle.com.

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