Recently served at the 32nd annual summer Lunch on the Mountain (although we missed one year), this soup was deemed quite acceptable by all. The recipe came from Gourmet, May 1997, and was attributed to the Hotel Bel-Air in LA. This is the original recipe. However I often taken a few liberties with it depending on what we have on hand and never use as much oil as the recipe calls for.
This is a good salad. The lime dressing fits it perfectly. It was a recipe from a Cook’s Country. It is especially good when topped with diced avocado, shredded pepper jack or cheddar cheese, sliced red onion, and sour cream or plain yogurt.