This recipe is from a 1960 newspaper clipping that my grandmother had saved.  Having a baby shower, bridal shower or just a girl’s get together?  This is the perfect salad!

Serves: 6


  • ¾ lb. mixed salad greens
  • 4 oz. blue cheese, crumbled
  • 2 oranges, peeled, in thin slices
  • 1 pint strawberries, quartered
  • Sweet and Spicy Pecans (recipe below)
  • Balsamic vinaigrette (recipe below)

Balsamic Vinaigrette:

  • ½ cup balsamic vinegar
  • 3 tbl. Dijon mustard
  • 3 tbl. Honey
  • 2 garlic cloves
  • 2 small shallots, minced
  • ¼ tsp. each salt and pepper
  • 1 cup olive oil

Whisk together first 6 ingredients until blended.  Slowly add oil and whisk.  Put in refrigerator.

Sweet and Spicy Pecans:

  • ¼ cup sugar
  • 1 cup warm water
  • 1 cup pecan halves
  • 2 tbl. Sugar
  • 1 tbl. Chili powder
  • 1/8 tsp. ground red pepper

Stir together ¼ cup sugar and warm water until sugar dissolves.  Add pecans.  Soak 10 minutes.  Drain, discarding sugar mixture.  Combine next 3 ingredients.  Add pecans, tossing to coat.  Place on lightly greased baking sheet and bake at 350° for 10 minutes, stirring once.  Set aside and cool.

Assemble salad:

Toss greens with vinaigrette and blue cheese.  Top with orange slices and sprinkle with strawberries and pecans.


My Aunt Karen Hinze was a great cook and a wonderful hostess.  I would babysit her boys Greg and Matthew when she was preparing for a ladies’ club party.  It was always quite proper and the food was always quite delicious, light and elegant.  I am transcribing this recipe from a card that I wrote prior to my graduating high school in 1975…so I guess this classifies it as a classic!


  • ½ cup sugar
  • 1 teaspoon dry mustard
  • 1 ½ teaspoon salt
  • 1 teaspoon onion juice (or a small piece of green onion)
  • poppy seeds

Combine all of the above in a blender and puree.

Pour in 1/3 cup vinegar and blend.

While blending, SLOWLY pour into the top of the blender 1 cup of olive oil.  Blend until thick.  Then stir in 2 to 3 tablespoons of poppy seeds.

Serve as a side to assorted fruit.


Ok, so this isn’t exactly ‘fat free’ but I love Thousand Island Dressing and I love this homemade version the most.


  • 1 cup mayonnaise
  • 8 pimento stuffed olives
  • 2 boiled eggs, quartered
  • 1 sprig fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoon Diced green pepper
  • 2 teaspoon chives
  • 2 teaspoon. diced dill pickles
  • ¼ cup chili sauce
  • ½ clove garlic

Process all of the ingredients above in a blender until coarsely chopped.  Chill overnight before serving.


You may as well have this recipe printed out for all of your guests when you serve this at your next dinner party!  It’s so delicious and so easy to make – and there’s no raw eggs involved but it’s just as tasty!  I highly recommend making a double batch because it keeps for weeks in your fridge!

2-3 large garlic cloves minced
1 tablespoon anchovy paste
3 tablespoons lemon juice or to taste
1 tablespoon Dijon mustard
1 cup Hellmann’s mayo
½ cup parmesan cheese shredded or grated
1 teaspoon Worcestershire sauce

Blend in blender