SHRIMP SALAD with CHILI-SAUCE DRESSING - 1972

A Treasure Chest of Recipes from
our Savior's Lutheran Church
Racine, Wisconsin

My sister-in-law Nancy grew up in Wisconsin so I have been thinking of her as I read through this book. I was able to go with my mom and brother to Wisconsin for the wedding. We thoroughly enjoyed that trip. This book is a bit worn, but the recipes are still good!

SHRIMP SALAD

1/4 lb. fresh spinach
1 c. large, ready to eat shrimp
2 large tomatoes, cut in wedges
1 c. tiny cauliflowerets
1 pkg. (1 oz) Blue cheese, crumbled
2 hard-cooked eggs, sliced

Have all ingredients thoroughly chilled. Wash spinach and drain well. Tear into fine shreds. Add rest of ingredients. Drizzle with Chili-Sauce dressing and toss lightly.

CHILI-SAUCE DRESSING

1/4 c. chili sauce
1/4 c. salad oil
2 Tbsp. vinegar
1 Tbsp. onion juice

Combine ingredients. Beat or shake until blended. --Helen Ferguson

This salad is AWESOME! Russ and I both loved it. I used some of my home bottled chili sauce and fresh tomatoes from my garden.

I admit, I don't know how to juice an onion so of course, I Googled it. Interestingly enough, onion juice can help cholesterol, brown spots and even hair loss! You can apparently buy onion juice at the supermarket but I don't think its something I have ever seen on the shelf. So, I pulled an onion from the garden, sliced it in half, then used a microplane grater to grate the onion into a bowl. I thought about squeezing out the onion pulp for just the juice but got lazy and just threw it all in. Hey, the chili sauce is a bit chunky and its the flavor we want right? It tastes great to me!! This is one that I will use again!