Recipe: Shrimp Cocktail Salad Plate (1964)

SHRIMP COCKTAIL SALAD PLATE

"Deliciously different is this shrimp cocktail on its bed of creamy coleslaw set off by a mound of cottage cheese and deviled egg."

3 cups shredded or chopped cabbage
1 teaspoon minced onion
1/2 cup finely chopped celery
3/4 to 1 cup dairy sour cream (about 1/2 pint)
1/2 teaspoon salt
1 tablespoon sugar
Salad greens
12 jumbo or 20 medium-sized cooked and deveined shrimp
1/2 cup thick chili sauce
1 teaspoon well-drained horseradish
1 1/2 cups creamed cottage cheese
1 tablespoon chopped chives
4 deviled egg halves
8 large ripe or green stuffed olives

Combine cabbage, onion, celery, sour cream, salt and sugar, blend well; set aside.

Arrange salad greens on individual salad plates. Make an elongated mound of coleslaw on each. Top with overlapping shrimp.

Combine chili sauce and horseradish, spoon about 2 tablespoons of sauce over shrimp.

Combine cottage cheese and chives, arrange a fourth of the cottage cheese on each salad plate. Garnish each salad with a deviled egg half and two olives. Keep chilled until ready to serve.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Fit for a King, National Dairy Council, 1964