SALADS - Marian's Favorite Recipes

Recipes

SALADS

TUNA SALAD
(from Peg Sautter)
INGREDIENTS 1 can consommé ½ t salt 3 oz pkg lemon jello 1 c mayonnaise 1 small onion, grated 2 oz jar pimento 3 hard cooked eggs, diced 1 c celery, diced 1 can tuna, flaked	INSTRUCTIONS Heat consommé with salt. Pour on lemon jello in 1 quart bowl. Mix well; let cool. Add mayonnaise and beat with electric beater. Pour this mixture over all the other ingredients in a 9” x 9” flat dish.
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POTATO SALAD
(from Katherine Getter Frailey)
INGREDIENTS 4 potatoes (5 – 6 cups), cooked, diced 1 c celery, diced 4 eggs, hard cooked, diced ½ c finely diced green onion 2 oz pimento, diced 1 t salt ¼ t pepper 1 t Beau Monde seasoning 1 c mayonnaise	INSTRUCTIONS Mix all together. Prepare the day before serving. Store in refrigerator overnight.
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GERMAN POTATO SALAD
(from Jane Getter)
INGREDIENTS 3 lbs new potatoes, boiled until done, cubed 6 slices bacon, fried to crisp brown, crumbled ¾ c onions, thinly sliced 2 T flour 4 t sugar 1 ½ t salt ¼ t pepper 1 ¼ c water ½ c cider vinegar chives	INSTRUCTIONS Cook flour, sugar, salt, pepper, water and vinegar, stirring until it boils. Boil 1 minute. Pour over potatoes, bacon and onions. Mix well. Sprinkle with chopped chives. Serve warm.
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CUCUMBER SALAD
Martha's Favorite!
INGREDIENTS 1/3 c water 1/3 c vinegar 2 T sugar ½ t salt	INSTRUCTIONS Mix these ingredients. Add a sliced cucumber. Keep in refrigerator overnight. Drain. Serve.
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24 HOUR FRUIT SALAD
(from Nola Getter)
INGREDIENTS 1 egg 3 T sugar Juice of one lemon 2 c diced pineapple (chunk style) 2 c white grapes or mandarin oranges 1 c celery, diced 1 c apples, diced (do not peel) 2 c mini marshmallows ¼ lb blanched almonds slivers 1 c cream, whipped	INSTRUCTIONS Cook egg, sugar, and lemon over low heat until it thickens. Set aside. Mix fruit and marshmallows. Add lemon sauce and mix well. Place in refrigerator overnight. Toast blanched almond slivers in 300 degree oven for ten minutes). When ready to serve, drain salad. Add almonds and whipped cream to fruit salad. Mix well. Serves 10 – 12.
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LETTUCE SALAD WITH CARAMELIZED ALMONDS
(from Betty Berg)
INGREDIENTS 1 head lettuce, shredded (or equivalent salad greens) 4 green onions, sliced with some green 2 c celery, chopped 2 cans mandarin oranges, drained ½ c caramelized almonds Dressing ¼ c sugar ¼ c vinegar 1 t salt ½ c salad oil 2 T minced parsley ¼ t ground pepper dash Tabasco	INSTRUCTIONS To caramelize almonds, heat ½ c sugar and ½ c slivered almonds over medium heat until sugar melts and nuts turn light brown. Mix lettuce and other ingredients, except almonds. Add dressing. Put salad on individual plates. Sprinkle with almonds. Serves 8.
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CURRIED CHICKEN SALAD
(from Marion Hill)
INGREDIENTS 6 c cubed cooked chicken 2 c white grapes or pineapple chunks 1 c water chestnuts, sliced 2 c celery, chopped 1 c salted peanuts Dressing 2 c mayonnaise 2 T soy sauce 2 T lemon juice 1 t curry powder (not less)	INSTRUCTIONS Prepare dressing. Mix all ingredients except nuts the day before. Stir in nuts just before serving. Serves 8 – 12.
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BROCCOLI AND CAULIFLOWER SALAD
Unknown Source
INGREDIENTS 1 lb broccoli, chopped 1 lb cauliflower, chopped 1 onion, chopped 1 c mayonnaise ¼ c vinegar ¼ c sugar	INSTRUCTIONS Mix mayonnaise, vinegar and sugar. Pour over vegetables and marinate 24 hours in refrigerator.
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SWEET - SOUR VEGETABLE SALAD
(from Katherine Frailey Stewart) Is this from Katherine Getter Frailey, or Carolyn Frailey Stewart - or both?!
INGREDIENTS 1 #2 can green beans (tiny, whole) 1 #2 can peas (very small) 1 onion, chopped 1 green pepper, chopped 4 stalks celery, chopped 2 oz chopped pimento 2 or 3 carrots, chopped Dressing ¾ c sugar ¾ c oil ¾ c vinegar ¼ t paprika ¼ t garlic salt ½ t salt	INSTRUCTIONS Mix dressing in large bowl. Add vegetables and mix well. Cover and refrigerate overnight. Drain. Serves 10.
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SALAD WITH WALNUTS
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INGREDIENTS 8 c mixed greens 1 c walnut halves, toasted in a warm oven at 250 degrees 4 oz Parmesan cheese curls 4 T red wine vinegar 3 oz walnut oil 3 oz safflower oil ½ t salt 1/8 t pepper	INSTRUCTIONS Combine vinegar with salt and pepper in a jar. Shake to dissolve salt. Add oils. Shake well. Add dressing to greens. Divide the greens among the plates. Use a vegetable peeler to shave the Parmesan cheese into curls. Top with the nuts and cheese.
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LEBANESE TABBOULICH
(from Grace Hyslop)
INGREDIENTS ½ c bulgar ½ c water 1 c green onions, chopped, including tops ½ c mint, finely chopped 1 ½ c parsley, finely chopped 4 large tomatoes, chopped ¾ c vegetable oil 1 c lemon juice salt and pepper	INSTRUCTIONS Mix bulgar and water and let set for one hour. Can mix early in morning, but do not add mint until near serving time.
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RAW VEGETABLE SALAD
Unknown Source
INGREDIENTS Small flowerets of broccoli Small flowerets of cauliflower Cut up celery mushrooms, sliced cherry tomatoes, halved Kraft Italian salad dressing	INSTRUCTIONS Marinate first 3 vegetables overnight. Add mushrooms 1 – 2 hours in advance; add tomatoes just before serving.
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WALDORF SALAD
Unknown Source
INGREDIENTS 2 c unpeeled, chopped apples 1 c diced celery 1 c grapes ½ c coarsely chopped walnuts 1/3 – ½ c mayonnaise or salad dressing	INSTRUCTIONS Mix ingredients together.
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COLD SLAW “FOR THE FREEZER”
(from Charles Coover, Pennsylvania relative)
INGREDIENTS 3 lb cabbage 2 onions 2 green peppers 2 carrots 2 c sugar 1 c oil 1 t salt 1 t celery seed 1 c vinegar	INSTRUCTIONS Mix vegetables together and add sugar. Boil together the oil, salt, celery seed and vinegar. Pour over vegetables and mix well. This may be eaten at once, or frozen for eating later.
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RAW MUSHROOM AND GREEN PEA SALAD
(from Carolyn Frailey Stewart)
INGREDIENTS 2 pkg. small frozen peas 1 T sugar ½ lb mushrooms, sliced 1 t (heaping) dried basil ½ c vinaigrette dressing	INSTRUCTIONS Put frozen peas in colander and run very hot water over them to defrost. Put in pan with ¼ c water and 1 T sugar. Heat quickly and take off heat at once. Drain. Add vinaigrette dressing and let cool. Toss with raw mushrooms to which pulverized basil has been added. Place in lettuce lined bowl and garnish with fresh parsley.
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SALADE NIÇOISE
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INGREDIENTS 4 new potatoes, cooked and peeled 16 oz can whole green beans, drained 2 large tomatoes, sliced 7 oz can tuna, drained and flaked 1/3 c chopped ripe olives 4 hard cooked eggs, halved Marinate 2/3 c oil 1/3 c red wine vinegar 1 clove garlic, crushed 1 T prepared mustard 1 T parsley, chopped 1 t salt ¼ t pepper	INSTRUCTIONS Combine marinade ingredients in pint bottle and shake well. Slice potatoes. Drizzle ¼ c marinade over potatoes and another ¼ c over beans. Let stand 30 minutes. In salad bowl: layer potatoes, tomatoes, then beans. Arrange tuna, eggs and olives on top. Pour over all the remaining marinade.
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COPPER PENNIES
(from Carolyn Frailey Stewart)
INGREDIENTS 2 lbs carrots, finely sliced crosswise 1 green pepper, sliced 1 onion, sliced 1 can tomato soup ½ c salad oil ¾ c sugar ¾ c vinegar 1 t prepared mustard 1 t Worcestershire sauce	INSTRUCTIONS Cook carrots in boiling salted water until crisp-tender (3 –5 minutes). When cool, layer carrots, green pepper, and onions alternately in shallow bowl. Combine rest of ingredients and pour over vegetables. Store in refrigerator overnight. Serves 8 – 12.
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PINEAPPLE – CHEESE JELLO SALAD
(from Elsie Wells)
INGREDIENTS 1 #2 can crushed pineapple 6 oz pkg lemon jello ½ c stuffed olives, sliced 4 oz cream cheese, cubed ¼ c nuts, chopped 1 c cream, whipped	INSTRUCTIONS Drain pineapple, saving juice. Measure juice and add water to make one cup. Heat to boiling, then pour over lemon jello in mold. Stir until dissolved. Let cool. Add olives, cheese, nuts, and whipped cream. Mix. Refrigerate.
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LIME JELLO WITH COTTAGE CHEESE
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INGREDIENTS 3 oz pkg lime jello 1 c boiling water 12 oz pkg small curd cottage cheese 1 c mayonnaise (or salad dressing) 1 ½ c diced cucumber 2 T grated onion 3 T lemon juice	INSTRUCTIONS Dissolve jello in boiled water. Cool. Add other ingredients. Refrigerate.
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TACO SALAD
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INGREDIENTS 1 lb ground beef 1 pkg onion soup mix ¾ c water 4 c lettuce 2 tomatoes, cut up 11 oz pkg corn chips 1 c shredded cheddar cheese	INSTRUCTIONS Brown ground beef. Add onion soup mix and water. Simmer 10 minutes. In large bowl mix all ingredients. Serve immediately.
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CRANBERRY SALAD
(from Lillian Shumway)
INGREDIENTS 1 lb cranberries 2 oranges 1 c sugar 8 oz red hots 6 oz strawberry jello 1 can applesauce ½ c chopped nuts Alternate 32 oz Ocean Spray cranberry sauce 1 orange, ground 2 c boiling water 8 oz red hots 6 oz strawberry jello 25 oz unsweetened applesauce ½ c chopped nuts	INSTRUCTIONS Grind cranberries and oranges. Add sugar. Mix. Let stand overnight in refrigerator. Melt red hots and jello in 2 c hot water. When this is dissolved, add applesauce and cranberry mixture. Refrigerate until set. Alternate recipe Heat sauce with ground oranges before adding to jello.
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POPPYSEED DRESSING ( for fruit salads)
(from Katherine Frailey)
INGREDIENTS ¾ c sugar 1 t dry mustard 1 t salt 1/3 c vinegar 1 ½ T onion juice 1 c salad oil 1 ½ T poppy seeds	INSTRUCTIONS Mix everything except oil and poppy seeds. Add oil 1 T at a time, and continue to beat with electric beater until thick. Add poppy seeds and beat a few seconds. Store in refrigerator.
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BLUE CHEESE - LEMON DRESSING
Unknown Source
INGREDIENTS ¼ lb Danish blue cheese ¾ c salad oil 1 t grated lemon rind ¼ c lemon juice 1 c sour cream 1 garlic clove, minced 1 t salt	INSTRUCTIONS Mash cheese; blend in oil gradually; beat until smooth. Stir in other ingredients. Mix well. Cover. Chill several hours for flavors to blend. Bring to room temperature before serving. May be kept for several weeks in refrigerator. Makes one pint dressing.
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FRENCH SALAD DRESSING (for vegetable salads)
(from Nola Getter)
INGREDIENTS 1 can tomato soup ¾ c vinegar ½ c oil ½ c sugar 1 T Worchester sauce ½ t dry mustard 1 ½ t salt 1 T paprika	INSTRUCTIONS Mix in blender. Store in refrigerator.
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ONION SALAD DRESSING (for orange and grapefruit)
(from Nola Getter)
INGREDIENTS 1 t salt 1 T dry mustard ½ c sugar 2 T grated onion ¼ t celery salt 2 T vinegar 1 c salad oil ½ t paprika	INSTRUCTIONS Mix in blender. Store in refrigerator.
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HOT WINE MAYONNAISE
(from Carolyn Frailey Stewart)
INGREDIENTS 2 T chopped green onion ¼ c sauterne 3 T chopped parsley 1 T fresh lemon juice 1 c mayonnaise	INSTRUCTIONS Mix all ingredients, but do not boil. For use on cooked asparagus or broccoli.
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