Cookbook cover


Walton’s Grecian Salad
1 head lettuce  
Feta cheese to taste   
3 large tomatoes, cut bite size  
4 strips bacon, cooked and crumbled  
4 hard-boiled eggs, sliced  
4 Tablespoons olive oil  
24 ripe olives, chopped  
3 Tablespoons lemon juice  
Salt and pepper, to taste  
Make a Dressing of olive oil, lemon juice, salt and pepper. In a large bowl, combine lettuce, tomatoes, bacon and feta cheese. Toss with Dressing. Garnish with sliced eggs. Serve as a luncheon or supper meal, or as a side salad with your favorite entrée. Servings:  4 large or 8 small servings.

South of the Border Salad  
2 ripe avocados, peeled, diced into bite-size chunks
6 medium-size tomatoes, cut in wedges  
Juice of 1 lemon                
½ cup cottage cheese  
¼ cup sour cream  
1 Tablespoon grated onion  
Salt and pepper     
Sprinkle avocado chunks with lemon juice, and salt and pepper liberally. Mix cottage cheese, sour cream and onion to make dressing. Toss avocado and dressing carefully so as not to mash avocado. Arrange tomato wedges on lettuce and top with avocado. Sprinkle with paprika. Serves 6