Well, that looks horribly unappetizing, doesn’t it? This chunky, crunchy, chewy, creamy orange dish is called Patio Salad, recipe taken from the Knudsen Recipes book (which I also used last week to make a delicious, but not so crunchy, Apple Crunch) from 1962. It is slightly sweet, and packed with flavor. Unusual, why did I think I would like this, sweet, flavor.
As you may have already guessed, this one was not a winner. Upon first bite I thought to myself, ‘hmm this is interesting’, and with each subsequent bite my taste for this unique salad lessened and lessened. I think I made it four bites in before I decided I was done, for good, forever. Patio salad is not for me, at least not in this incarnation.
The ingredients in this recipe should have been a warning sign, but I hoped that maybe this was one of those odd recipes, where once it all came together it would create a party in my mouth. Or, at the very least, I figured my non vegetable eating three year old would like it with all those dates and pineapple. Wrong and wrong. No one liked it, I am almost afraid my compost pile will throw this one back in my face.
Anyhow, here is the recipe. Who knows, you may like it.
- 4 medium sized carrots, shredded
- 1 tablespoon candied ginger, chopped
- 1 cup pitted dates, chopped
- 1 cup celery
- 2 cups Knudsen Hawaiian Pineapple Cottage Cheese (since I am pretty sure this product no longer exists, I used 2 cups plain cottage cheese and 1/2 cup pineapple chunks, running the pineapple through the processor before mixing in)
- 1/2 cup sour cream
Mix carrots, ginger, dates and celery with the cottage cheese (and pineapple), chill. At serving time toss with sour cream. Serve on crisp greens.
The burger and fries were amazing!