Sweet and Sour Salad with Mangoes, Grapefruit and Pawpaw
2 firm ripe mangoes, peeled and seeded
1 green mango, peeled and seeded
1 firm ripe pawpaw, peeled with seeds removed
1 green apple, cored and cut in wedges
1 grapefruit, segmented
guavas, melon or other fruit in season
60ml (1/4 cup) stuffed olives
30ml (2 tbsp) Angostura® aromatic bitters
6 slices pineapple
small head of iceberg lettuce
Garnish
1 lime or lemon, cut in wedges
mint leaves

Cut all fruit except pineapple and grapefruit into attractive pieces. Toss all fruit except pineapple, with olives and Angostura® aromatic bitters. Arrange pineapple slices on lettuce on a large flat dish. Tumble fruit mixture on top of pineapple and lettuce. Garnish with mint leaves and lime wedges.
Serve in individual salad bowls with Olive Oil Dressing.



Creamy Coleslaw with peppers and Sour Cream
1/2 medium sized cabbage, finely shredded
1 sweet pepper, cut in thin strips
1/2 carrot, shredded
30ml (2 tbsp) sugar
125ml (1/2 cup) sour cream
2ml (1/2 tsp) salt
pepper to taste
5ml (1 tsp) Angostura® aromatic bitters
30ml (2 tbsp) red wine vinegar
Crisp the cabbage in ice water for 30 minutes and drain.
Combine remaining ingredients and toss with cabbage. Garnish with lettuce leaves and olives.



Mayonnaise Dressing
1 egg yolk (hard cooked)
1 cup oil, preferably olive oil
1/2 teaspoon sugar
1/2 teaspoon mustard
1 egg yolk (uncooked)
3 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Angostura® aromatic bitters

Method: Place hard boiled egg yolk in a bowl and mash fine. Add uncooked egg yolk and stir. Add sugar, salt, Angostura® aromatic bitters, pepper and mustard. Add oil and vinegar alternately, beating well after each addition and adding only a little of each ingredient as a time. Makes 1 3/4 cups mayonnaise.



Smoked Salmon Salad
1 small side of smoked salmon
1 or 2 bulbs of fennel, course outer leaves removed. Inside leaves should be finely julienned
3 Lebanese cucumbers, seeded and slices very thinly
salt and freshly ground pepper

Dressing
1/2 cup light olive oil
juice of half a lemon
1 tsp seeded French Mustard
2 tsp Angostura® aromatic bitters
salt and freshly ground pepper

Arrange 5 sliced of smoked salmon on each serving plate. Combine all the dressing ingredients. In separate bowls toss the fennel and cucumber with salt and pepper and some dressing.
Arrange a pile of fennel on top of the salmon, then add a layer of cucumber. Season with ground pepper and serve at once.
Serves 4



Bitter Sweet Salad Dressing
1/2 cup Olive Oil
2 tbs Whit Vinegar
1 tbs Honey
1 tbs Angostura® aromatic bitters
1 tbs fresh lemon juice

Wisk all the ingredients together pour on the greens and mix
Salt and Pepper to taste
Wash and dry greens under cold running water. Remove and discard stems from all greens. Dry greens well. Tear greens into bite size pieces; place on the platter.



Fresh Green Pea Salad
3 stalks celery
3 cups steamed green peas
salt and pepper to taste
3 large tomatoes
3 tablespoons mayonnaise
1 teaspoon Angostura® aromatic bitters

Method: Chop the celery, peel and cube tomatoes, add the peas, mayonnaise, salt, pepper and Angostura® aromatic bitters. Toss the mixture lightly. Serve on crisp lettuce leaves. Serves 6.