Nutrition Month · Old Recipes · Salad Recipes

Salad Recipe Collections (Heritage)

Salad Recipe Collections (Heritage)

Table of Contents

  1. Carrots and Cucumber Salad
  2. Adirondack Salad
  3. Alligator Pear Paradise
  4. Apple Salad
  5. Aspic Jelly Salad
  6. Banana Salad
  7. Bean Salad
  8. Beef Salad
  9. Beef Tongue Salad
  10. Birds Nest Salad
  11. A Delicious Salad
  12. Monday Salad
  13. Boiled Dressing
  14. Cabbage and Mint Salad
  15. Carrot Salad 1
  16. Carrot Salad II
  17. Celery Salad
  18. Celery, Apple and Nut Salad
  19. Cheese, Pear and Nut Salad
  20. Cherry Salad
  21. Chiffon Salad
  22. Cold Slaw Salad
  23. Cold Cabbage Salad
  24. Cold Slaw with Sour Cream

Simple salads consist of fresh vegetables which require no cooking- like Lettuce, endive, cress, etc., served with a dressing. Cooked vegetables,meat, fish, eggs, cheese, or fruits are also used for salads. 

A salad must be served cold. 

The salad should be prepared daintily, and arranged attractively. Lettuce and other salad plants should be fresh, crisp and clean. Wash thoroughly leaf by leaf, chill with very cold water, and dry by pressing between clean dry towels. 

Do not add the salad dressing to greens until just before serving. Use a fork in mixing salad ingredients. Do not leave a metal spoon or fork in the salad ingredients any length of time, a poisonous compound may be formed. 

Salad greens are valuable for the water and potash salts they contain. A meat, fish or egg salad served with a cooked or Mayonnaise dressing contains a great deal of nourishment, and when served should be one of the chief foods of the meal.

Serve a vegetable or a fruit salad with a hearty meal.

CARROTS AND CUCUMBER SALAD

Dice carrots and boil until tender. Place in the refrigerator until serving time, then mix with sliced-chilled cucumbers and mayonnaise dressing, arrange on lettuce leaves and strip the top with tuna filet (canned spring water tuna). A most excellent dish for lunch.

ADIRONDACK SALAD

  • 1 can of good brand of peas
  • 4 tbsp grated cream cheese
  • 4 sweet pickles chopped fine
  • 3 small onions chopped fine

Combine ingredients. Put a good Mayonnaise dressing over all and chill in the refrigerator.

ALLIGATOR PEAR PARADISE 

  • 3 avocado (or alligator pear)
  • 2 stalks Celery
  • 1 oz. Salted pecans
  • 3 tablespoonfuls chili sauce
  • 5 tablespoonfuls mayonnaise
  • ½ lemon, juiced
  • Salt, to taste
  • Paprika, to taste
  • 4 Tomatoes, sliced
  • Lettuce leaves
  1. Select three nice ripe Avocado or alligator pears, evenly cut them in halves lengthwise. Remove the stones. Carefully scoop out the pear’s meat with a teaspoon.
  2. Place the scallops in a bowl with half the quantity of finely cut, cleaned, tender celery, one ounce of salted pecans, three tablespoonfuls of chili sauce, five table- spoonfuls of Mayonnaise, the juice of one-half lemon, salt and paprika to taste. Gently mix.
  3. Evenly divide this salad into the six halves of pears, lay two nice slices of fresh tomatoes on each. Arrange on a dish with lettuce leaves around and serve very cold.

APPLE SALAD 

  • 6 minced or chopped apples
  • Few white grapes 
  • ¾ cups English walnuts
  • 1 small bunch of celery

Do not add nuts until ready to serve as they may turn the salad a little dark. Serve with Mayonnaise dressing.

ASPIC JELLY SALAD

  • 1 sachet gelatine, colorless unflavored
  • ½ cup cold water
  • 2 ½ cup boiling water
  • 3 teaspoonful beef bouillon
  • Pinch of salt
  • Few drops Tabasco
  • Teaspoonful onion juice
  • ½ teaspoonful Worcestershire sauce
  • 1 small can of pate de foie gras (alternatively canned salmon)
  • Mayonnaise dressing
  • Capers, for garnish
  1. Soak one sachet of gelatine in one-half cup cold water for one hour.
  2. In a bowl, add to two and one-half cupfuls of boiling water, three teaspoonfuls beef bouillon a pinch of salt, a few drops of tabasco, teaspoonful of onion juice and one-half teaspoonful of Worcestershire sauce.
  3. Add the gelatine, strain the mixture and cool.
  4. When half cooled, add a small can of pate de foie gras, five olives and two teaspoonfuls of pecan meats.
  5. Pour into molds and chill in the refrigerator for four hours.
  6. Serve on lettuce leaves with Mayonnaise dressing and capers. 

BANANA SALAD

Cut bananas in half (not lengthwise). Cover with Mayonnaise dressing and roll in peanuts which have been rolled fine. Serve on lettuce leaves and serve thoroughly chilled. 

One quart of nuts will cover one dozen bananas. 

BEAN SALAD

  • 1 can kidney beans, drain liquid
  • 1 large stalk celery, diced
  • 4 small cucumber pickles, diced
  • 2 hard boiled eggs, sliced
  • ½ cup walnut, broken in pieces

Take one can of kidney beans, drain off all the liquid. Add one large stalk of celery cut into dice, four small cucumber pickles cut in dice; two hard boiled eggs sliced, one-half cupful walnut meat broken into pieces. Pour over this mixture, a Mayonnaise dressing and serve on lettuce leaves. 

BEEF SALAD

  • Thin slices of cooked beef (leftover)
  • 1 small new onion (or young onion)
  • Parsley
  • Vinegar
  • melted butter

Cut in very thin small pieces any left over beef, a small new onion sliced thin and a little parsley. Mix in a bowl, one part vinegar to two parts oil or melted butter. Add pepper, salt and mustard to taste. Beat together well and pour over the meat, set in the refrigerator for an hour. Then serve on crisp lettuce. 

BEEF TONGUE SALAD

Boil the tongue until tender with plenty of salt. Skin while warm. When cool, cut in small pieces or run through a meat chopper. Then chop four to six hard boiled eggs, one bunch of celery and three to six sour pickles. Mix this either with Mayonnaise or a boiled dressing made of one-half cupful vinegar, one tablespoonful sugar, one-half teaspoonful black pepper, one teaspoonful salt and two tablespoonfuls butter.

BIRD NEST SALAD

  • 1 head lettuce
  • 1 lb. cream cheese
  • 1 dozen stuffed olives
  • Salad dressing
  • Dot of Green color gel
  1. Put cheese through a meat chopper. Mix with olives cut fine and moisten with salad dressing.
  2. Color delicate green with green color paste/gel. Form into small balls.
  3. Place four or five lettuce leaves on a serving. Dot with salad dressing and chill thoroughly. 
  4. Serve cold with toasted crackers. Split common crackers. Place a small piece of butter on each and brown in the oven. Serve with queen salad dressing

A DELICIOUS SALAD

  • 1 small can pineapple tidbit
  • 1 pint cherries
  • ½ cup English walnuts (shelled and chopped)
  • Mayonnaise dressing 
  • 1 cup whipped cream 
  1. To one small chopped pineapple or a can of pineapple, add one pint of cherries and a half cup of shelled and chopped English walnuts.
  2. Chill these thoroughly in refrigerator, then mix with a good salad dressing, preferably mayonnaise without mustard, into which has been beaten a cup of whipped cream.
  3. Serve on lettuce leaves. 

MONDAY SALAD

  • 2 lbs. chopped cold roast pork (left from Sunday’s roast)
  • 1 hard boiled egg, chopped with the meat
  • 5 large red radishes chopped with skins on
  • Salad dressing, chilled

Garnish with large red radishes cut in the form of roses. Keep in the refrigerator until served. 

BOILED SALAD DRESSING

  • 12 eggs yolks 
  • 1 tsp. salt
  • 1 ½  tsp. mustard
  • 1 tbsp. sugar
  • 2 tbsp. Worcester sauce
  • 1 cup melted butter
  • ½ cup vinegar, scalded
  • 1 lemon, juiced
  1. Beat eggs well while adding seasoning. Add a few grains of cayenne pepper, one cupful of melted butter.
  2. Beat eggs while adding butter. Pour over eggs one-half cupful of scalded vinegar, beating all the time. Put in a double boiler.
  3. Cook and stir until thick. Beat again. Add juice of one lemon. 

If placed in the refrigerator, this will keep an indefinite time and may be thinned with cream as used.

CABBAGE SALAD

  • 1 small head cabbage
  • 1 egg yolk, beaten
  • ½ cup sugar
  • ½ cup vinegar
  • 1 teaspoonful dry mustard
  • 1 tablespoonful butter
  • Salt and pepper, to taste

Chop a small, firm head of cabbage very fine. Season to taste with salt and pepper. Beat one egg yolk with one-half capful sugar, one-half cupful vinegar, one teaspoonful dry mustard and one tablespoonful butter. Heat all together and pour over the chopped cabbage. Stir thoroughly.

CABBAGE AND MINT SALAD

  • 1 envelope gelatine
  • ½ cup cold water
  • ⅔ cup mild vinegar
  • 1 pint boiling water
  • 1 cup mint finely chopped
  • 3 tbsp sugar
  • Juice of 2 lemons
  • 2 cups finely shredded cabbage
  • 1 cup celery, cut in small pieces
  • ¼ can sweet red peppers, finely cut
  • 1 tsp. salt

Steep the finely chopped mint for one hour in the vinegar sweetened with sugar. Soak the gelatine five minutes in cold water. Pour the water from the mint over the gelatine. Let dissolve. Strain and when beginning to set, add the remaining ingredients. Turn into molds dipped into cold water. Serve on lettuce leaves with Mayonnaise dressing.

CARROT SALAD I

  • Carrots, diced and cooked in salt water
  • Chopped walnuts
  • Celery
  • Salad dressing

When carrots are cold, add celery, walnuts and salad dressing. 

CARROT SALAD II

  • 3 cup cooked and diced new carrots (colorful carrots like purple, yellow, red and orange)
  • 1 head lettuce or other greens
  • Chopped chives (or onion juice using a juicer)
  • Parsley
  • 1 cup cooked new peas (or fresh peas)
  • 6 tbsp. vinegar 
  • ½  level tsp. salt
  • ¼ level tsp. pepper
  • Celery
  • French dressing

Add part of dressing, chives or onion juice, and one tablespoonful chopped parsley to the carrots, mix lightly and stand aside in a cold place. At serving time, heap on crisped lettuce leaves, garnish with the peas, a little mound at each side of the carrots. Pour over remainder of dressing, and serve very cold.

(This is enough to serve six to eight people).

CELERY SALAD

  • 1 cup celery chopped fine
  • 1 cup Mayonnaise
  • ½ cup pecans
  • 1 cup whipped cream
  • 1 green pepper, chopped fine

Season celery and pepper and pecans with salt. Then mix with Mayonnaise, then fold in the whipped cream. Soak two tablespoonfuls gelatine in little water and dissolve over boiling water, then mix in the above. Put in a mold and put in refrigerator for several hours. Put on lettuce leaves and serve with a little Mayonnaise. Serve sparingly as it is very rich.

CELERY, APPLE AND NUT SALAD

  • Celery
  • Lettuce
  • Nuts (pecans or walnuts)
  • Mayonnaise

Clean the celery and lettuce and set it to crisp in a wet napkin on the ice. When ready to serve, cut the celery in thin, crescent-shaped pieces, cut the apples in eights, remove the core, skin and slice crosswise in thin pieces, then crumble the pecans or walnuts. Take equal parts celery and apple and one-quarter part nuts. Mix with mayonnaise to hold together. Arrange the mixture on platter in a mold with lettuce around the edge, cover with mayonnaise and garnish with thin rings or crescents of red skinned apples and celery tips. 

CHEESE, PEAR AND NUT SALAD

  • Cream cheese
  • Pears
  • Chopped Nuts
  • Celery
  • Mound of cheese
  • Mayonnaise 

Fill center of a dish with cream cheese passed through a ricer, Peel and core some pears and fill centers with chopped nuts and celery, then place around mound of cheese. Place in the refrigerator and chill. Serve with mayonnaise.

CHERRY SALAD

Clean cherries, remove stems and stones and fill holes with hazelnuts. Arrange in nests of crisp lettuce leaves. Garnish with cream Mayonnaise dressing, made by adding one-fourth cupful whipped cream to three-fourths cupfuls of Mayonnaise which has been thoroughly chilled in refrigerator. Place two or three cherries on top of each nest, leaving stems and stones in there.

CHIFFON SALAD

  • ½ cup figs cut in small pieces
  • ½ cup dates cut in small pieces
  • ½ cup shredded pineapple
  • 3 oranges
  • ¾ cup sugar

Cut oranges in halves, remove pulp, cut in small pieces and place orange shells on ice in refrigerator to stiffen. Add sugar to fruits and mix with fruit Mayonnaise dressing. Fill shells with the mixture, and heap whipped cream on top, Serve very cold on a bed of lettuce leaves.

COLD SLAW SALAD

  • ½ head cabbage, chop fine
  • 4 hard boiled eggs, chopped
  • 1 piece of pimento, chopped.
  • ½ tsp. celery seed
  • For the dressing:
  • Yolk of 2 eggs
  • ½ cup sugar
  • ½ cup cream
  • ¼ cup vinegar
  • 1 tbsp. butter
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 1 tsp. mustard

Mix salad dressing ingredients and cook until thickened in a double boiler stirring constantly. Add to cabbage and mix.

COLD CABBAGE SALAD

  • 1 firm head cabbage
  • 2 or 3 stalks celery
  • Salt, to taste
  • 3 eggs
  • ¾ cup sugar
  • 1 tsp ground mustard
  • 1½ cup vinegar
  • Red apples

Chop together very fine cabbage and celery. Sprinkle with salt and let stand while preparing dressing.

Pour vinegar into a saucepan, if very strong dilute with little water. Place over fire until brought to scalding point. Beat two of the eggs until light add sugar and beat well. Add mustard and beat more. Stir this rapidly into the scalded vinegar and let cool until thick. Squeeze the salt water from cabbage and celery. Pour the dressing over this.

Hollow out as many red apples as there are guests to be served. Notch around top of each. Fill with salad and place slice of hard boiled egg on top of each. Place each on a lettuce leaf and put into refrigerator to chill until served.

COLD SLAW WITH SOUR CREAM

  • 1/4 cabbage head
  • 1 cup sour cream
  • 1/2 cup vinegar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt

Chop one-quarter of a head of cabbage. Do not salt it. Set in refrigerator until ready to serve. Then pat a portion on each plate and on the top of each portion put two tablespoonfuls of sour cream dressing made as follows: Whip one cupful thick sour cream until stiff, add gradually one-half cupful strong vinegar and one-half cupful granulated sugar, alternately, and stir in one-half teaspoonful salt. Keep in a cool place until you serve.