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Scotch on the Rocks Salad

pg. 222 Belcour Cookbook


1 head of lettuce (Iceberg or other or your choice), washed and cut
1 cucumber, peeled and sliced
3 tomatoes, diced
2 carrots, peeled and grated
4 slices pineapple and/or papaya or mango, diced
1 orange, peeled and pith removed, cut in supremes*
4 oz. dried fruit such as papaya or cranberries or pineapples
¼ cup black olives, pitted and diced
¼ cup toasted nuts (walnuts, pecans or almonds)
Feta or goat cheese (Chevre)

Elvis’ Papaya Seed House Dressing At Scotch on the Rocks

1 t. papaya seeds
2 – 4 T. Honey – to taste
¼ t. salt
1 scallion, sliced, green parts only
1 t. Belcour Honey Mustard Pepper Sauce – optional
½ cup red wine vinegar
½ cup olive oil
1 T. grainy Dijon Mustard


  1. Toss all salad ingredients in a large bowl.
  2. Blend all ingredients in a blender and toss salad with dressing.

*Supremes are segments of oranges with no pith or skin on them.

The types of fresh and dried fruits, nuts and cheese can vary and grilled chicken, lobster, shrimp can also be added to it to make it a lovely Summer meal.

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