Nothing like lunch at Arcadia Farms to motivate League members. Zona Lorig, Joan Robinson, Pat Faur and Ruth McLeod enjoyed salads and desserts while discussing the next Historymakers program.
1 cup cottage cheese
1/2 onion, chopped
1/2 cup plus 2 tablespoons white vinegar
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon peppercorns
1/4 teaspoon ground cayenne pepper
2 or 3 avocados, sliced
2 pounds small shrimp, cooked and peeled
1 bunch spinach, trimmed
1 head romaine, trimmed and leaves separated
1 head iceberg lettuce, trimmed and leaves separated
1 pound bacon, crisp-cooked and crumbled
Combine the oil, cottage cheese, onion, vinegar, lemon juice, garlic, peppercorns and cayenne pepper in a blender or food processor and process until mixed. Combine the cottage cheese mixture, avocados and shrimp in a bowl and mix gently. Chill, covered, for 8 to 10 hours. Rinse the spinach, romaine and iceberg lettuce and wrap in damp clean kitchen towels. Chill for 8 to 10 hours.
Tear the greens into bite-size pieces. Combine the greens and the shrimp mixture in a salad bowl and mix gently. Sprinkle with the bacon and serve immediately. Serves 8 to 10
Note: This is too much oil for my taste so recommend cutting it in 1/2. I also pureed the cottage cheese mixture for a l-o-n-g time but it still separated when I poured it on the lettuce. Not a pretty picture. This salad tasted great but not the best looking presentation. Too bad.