This page holds a collection of old fashion salad recipes gathered from
handwritten recipe boxes.  I add new recipes as I find them.  Check out the
Salad Dressings page when you are done here.  My Vintage Recipe Blog.
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Email - starlina@bright.net
Fourth of July, Saturday's, Sunday's after Church, were the best days for a
cookout.

And what was a summer's cookout without mom's homemade salads and
salad dressing.  Taken from little old tin recipe boxes are some of the best
summer salad recipes around.  Yep, those recipes our mom's used were
some of the best. The 1950's, 60's, and 70's were the years of the great
American picnic, family gatherings, neighborhood parties, outdoor events.  
Places where the carry in dish was welcome.  What was easier to fix then the
summer salad.  Here are some free recipes from those days.  I hope you
enjoy eating them as much as I do collecting them.
Carrot Salad Millie's Recipe

2 lbs. whole carrots boiled in salt water until tender but not mushy.  Drain, cool, and slice.

Add one large raw green pepper - diced.  Add 1 large raw onion - diced.
Heat 1 small can of tomato soup and add 1/2 sugar, 1/2 cup vinegar, 1/2 sp salt, 1
teaspoon dry mustard, 1 tsp. Worchester sauce, 1 cup salad oil.  Pour over vegetables.

Refrigerate 24 hours before serving.  Good for a long time
.. you might not like so much
sugar.
Savory Baked Crab Salad by Veronica Rice

Toss together lightly, 2 cups crab meat, 3/4 cups chopped green pepper, 3/4 cup chopped
celery, 3 tbs. chopped green onions, 1/4 cup chopped almonds, 1 tsp. Worcestershire sauce,
dash Tabasco, 1/2 cup bottled French dressing.

Spoon mixture into baking shells or individual baking dishes.  Sprinkle with 1 1/2 cups crushed
potato chips. Bake in oven at 350 degrees for 30 minutes.
Apple Sauce Salad by unknown mom

Heat 4 tablespoons of Red Hots in 1 1/2 cups hot water, until melted.  Then add 1
package red jello, any flavor: 1 tablespoon lemon juice, 1/2 teas. salt, 1 can or two cups
strained applesauce. Pour into a 7 1/2 x 11 1/2 pan.  Chill until firm.  Serves 8.

My cousin - Mrs. Olen Swepston's Six Cup Salad recipe from the early to mid 60's.
Right after she was married.
1 cup crushed pineapple, drained
1 cup grapes
1 cup Angel Flake coconut
1 cup sour cream - cultured is best
1 cup Mandarin oranges, drained
1 cup marshmallows, quartered
Savory and Crunchy Salad by Ronnie Rice

Blend 1 cup ground cooked ham, 1/4 cup diced celery, 2 tbs. bottled french dressing, 1 tbx.
minced onion, 1 tbs. minced parsely, 1 tbx. prepared horseradish.  Makes 1 cup.
Cuke Salad from
Ronnie Rice

Dissolve 1 pkg. lime
jello in 3/4 cup hot
water, add 1/4 cup
lemon juice and 1 cup
sour cream or
mayonnaise, mix well,
add 1 tablespoon
minced onion and 1
cup unpeeled
cucumbers —
chopped very fine.

Guess What Salad
(4 servings) by
Ronnie Rice

Toss together 2 Cups
shredded raw
parsnips, 1 Cup diced
celery, 2 tbs. minced
onion and 1/4 cup
salad dressing.  Chill
and serve on lettuce.
5 Cup Salad Recipe
from Ronnie Rice

Combine
1 cup pineapple
chunks
1 cup diced oranges
1 cup diced
marshmallows
1 cup coconut
1 cup sour cream
refrigerate 12 hours.

Serve with Special
Salad Dressing
Chicken Salad
This recipe was in my grandmother's recipe box, typed on an index card.  She reports
she was given the recipe by Nevada Streby on February 16th, 1973.
4 large stalks celery
6 small green onions
1 pimento
1/4 cup cooked oil dressing
2 cups diced cooked chicken
1/2 teaspoon salt

Cut into small pieces celery, onions, bulbs and tops, and 1 pimento.  Combine with
cooked chicken, 1/2 teaspoon salt and 1/4 cup cooked oil dressing, thinned with skim
milk if desired.  Chill and serve on lettuce leaves.  Serves 4.

Cooked Oil Dressing for the Chicken Salad
1 1/2 teaspoons dry mustard
1 teaspoon salt
2 eggs
2 tablespoons oil
1/3 cup vinegar
2 teaspoons powdered sugar
Pinch of red pepper

Mix together 1 1/2 teaspoons mustard, 1 teaspoon salt, pinch red pepper, and 2
teaspoons powdered sugar in tip of double boiler.  Beat 2 eggs slightly, add to them 2
tablespoons oil, and pour onto dry ingredients slowly, stirring until thoroughly mixed.  
Measure 1/3 cup vinegar, add water to 1/2 cup mark, then add to mixture.  Cooke over
boiling water, stirring constantly, until mixture thickens.



Cheese Stuffed Lettuce by Ronnie Rice

Cut out core and enough lettuce to make cavity for stuffing.  Combine 3 oz. pkg. cream
cheese, 1 1/2 cup drained cottage cheese, 1/2 cup grated raw carrots, salt and pepper,
3 tbs. chopped gr. pepper and 1/2 tsp. minced onion.  Blend and pack into lettuce
cavity.  Wrap lettuce head tightly.  Chill for several hours.  Cut carefully in wedges and
serve with french dressing.
Home.
Angel Delights and Devil's Recipes.
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Cake Recipes.
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and
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Vegetable Bin
Vintage Recipe Books.
Sugar Candy Treats        History of Candy      Candy History Part Deux   Rice Crispy's History.
Celebrities Favorite's    Weird Candy Trivia.      Growing Candy.
Baking Chocolate Cake
Chicken Salad
by Betty Barnhart

1 cup apples - cubed
1 cup grapes and or pineapple chunks
1 cup walnuts
2 cups cooked chicken cubes
Marzettes slaw dressing
Moisten with dressing and chill, then serve.
Five Way Salad
by Pat Barada

1 cup sour cream
1 cup mandarin oranges
1 cup coconut
1 cup pineapple tidbits
1 cup small marshmallows
Add green grapes to taste
Let stand overnight in fridge.
Hot Sea Food Salad from Bev Mallick

2 cups crab meat - frozen
2 cups shrimp - frozen
1/2 cup celery - cut up fine
1/2 bunch green onions
1/2 cup green pepper
1 1/2 cup mayonnaise
Break up fish and mix.
Put in casserole and sprinkle with buttered crumbs.
350 degrees for 20 minutes
Raspberry Salad

1 cup crushed
pineapple or tidbits
1 cup mandarins
orange slices
1 cup raspberries
(frozen or canned)
1 cup coconut
1 cup sour cream
Mix and chill overnight.
Avocados with Chicken Salad

2 can or 5 ounces boned chicken -
evenly chopped
1/4 cup chopped green pepper
1 medium orange peeled - sectioned
1/4 cup slivered blanched almonds
1/4 cup mayonnaise
1/2 teaspoon salt
1 1/2 Tablespoon lemon juice
2 large ripe avocados
Salad Greens

Combine all but avocados and 1/2
Tablespoon lemon juice.  Mix well.
Refrigerate covered until well chilled -
at least one hour.  |
Just before serving, cut avocados
lengthwise.  Remove pits. Sprinkle
with remaining lemon juice.  Pop each
half with 1/3 cup chicken salad piling
high.  Serve on salad greens 4
servings.
Avocado Vinaigrette

1 Tablespoon chopped green onion
1 Tablespoon chopped parsley
1 Tablespoon Pimento
1 clove garlic
1/4 cup salad oil
1/4 cup cider vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
4 avocados
2 Tablespoon lemon juice
Salad Greens
Combine dressing ingredients.  Shake and
refrigerate.
Shake dressing well and pour into
avocadoes filling the hallows
8 servings.
Avocado and Crabmeat Ring

2 envelopes unflavored gelatin
2 cans crabmeat
1 large ripe avocado
1 cup sour cream
1 cup mayonnaise
3 Tablespoons grated onion
1/4 cup thinly sliced celery
1 1/2 teaspoon salt
1/8 teaspoons pepper
1/4 cup lemon juice
Salad Greens 2 large tomatoes, sliced

Sprinkle gelatin over 1 1/2 cup water in top of
double boiler.  Let stand 5 minutes to soften.  
Place over hot water - stir until dissolved.  
Refrigerate until like unbeaten egg whites - about
30 minutes.  Separate crabmeat pieces into
medium bowl, removing membranes.  Cut
avocado lengthwise.  Cut into chunks and press
thru sieve.  Measure 1 cup.

Gently toss crabmeat with avocado, sourcream,
mayonnaise, onion, celery, salt, pepper, and
lemon juice and mix well.  Fold into gelatin in 6
1/2 cup ring mold.  Refrigerate.
Serve with salad greens and tomato slices.

Serve with mayonnaise,
(here she wrote
something that I just can't make out....looks like
"cooled or cooked" something.)
6 to 8 servings.
Tomato Aspic Salad

1 package Lemon Gelatin
2 cups tomato juice
Heat 1 cup of tomato juice, dissolve gelatin
in it, then add rest of the tomato juice cold.
Add:
1 Tablespoon sugar
1 Teaspoon salt
3/4 teaspoon horseradish - fresh
Juice of 1 1/2 lemons
3 Tablespoon grated onion and juice
1 cup finely chopped celery
Jellied Apple Salad (Mother's)

Recipe from the Georgia Journal

1 package lemon gelatin
2 cups hot cider
1 Tablespoon lemon juice
1 cup unpeeled red apples
1/2 cup walnuts
1/2 cup pitted dates sliced
1 Tablespoon grated orange rind
Sour Cream Dressing
Equal parts sour cream and mayonnaise

These are the ingredients, she did not, however,
give any directions.  This was her mother's
recipe, so I imagine she had seen it done so
many times, she felt no need to write directions.
Ellen's Cranberry Salad Frozen

1 package or 4 cups of fresh cranberries
3 or 4 each cored apples, do not peel
Grind together and add
1 cup sugar
1 small can crushed, drained, pineapple
2 packages small marshmallows

Let stand overnight in refrigerator or all
day, then add 1/2 pint whipping cream
(whipped) and 1 cup nuts.  Fold in well
and pour in long dish and put in freezer.
Spinach salad with Dressing

2/3 cup salad oil
1/4 cup wine vinegar
2 Tablespoon white dinner wine
2 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/4 to 1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 bunches young spinach
1 pound bacon
2 hard cooked eggs - evenly grated.

Combine ingredients in a covered jar. Shake well.
Meanwhile wash spinach and tear into pieces,
removing stems.  Dice bacon and fry until crisp.
Mix the back and eggs with spinach.

Shake dressing again and pour over spinach.
Serves 8

Serve with Crumbly Sour Cream Dressing
1/4 cup sour cream
1/2 cup mayonnaise
1/4 cup cranberry juice cocktail
Combine well and chill.


Grandmother's Cranberry Salad
Grind 1# cranberrries
2 small or 1 large orange
2 cups sugar
Stir Well
1 cup chopped nuts
2 packages of Jell- 0   1 red package and 1
lemon package
2 cups boiling water
1 cup cold water
Apples may be added as well.
Ring Salad

1 (2 ounces) package lime gelatin
1 1/2 cup boiling water
1 cup green goddess dressing
1 1/2 cup finely diced cooked ham
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
2 Tablespoon finely chopped pimento
1/2 teaspoon grated lemon or lime rind
In medium bowl, dissolve gelatin in water.  
Chill until the consistency of unbeaten egg
whites.

Blend Green Goddess Dressing into
gelatin, then fold in ham , celery, green
peppers, pimentos.  Pour into 1 1/2 quart
ring mold or ring molds.

Chill until firm.

Take out and place on salad greens,
garnish with hard cooked quartered eggs.  
Makes 4 to 6 servings.
Chicken Salad

The name Ruth R. was written on the recipe.  The recipe came from
the California box.

2 cups cooked diced chicken
2 cups chopped celery
1/2 cup chopped almonds
1 cup mayonnaise
1 cup crushed potato chips
2 tablespoon lemon juice
1/2 teaspoon salt
2 teaspoons grated onion
3/4 cup grated cheese

Mix chicken, celery and almonds.  Blend mayonnaise, lemon juice, salt
and grated onion together:  Mix lightly with chicken mixture.  Spoon
into greased 9 x 9 pan.  Sprinkle grated cheese and potato chips on
top.  Bake at 450 degrees for 10 minutes.  Serve hot and garnish
with parsley.
Orange Gelatin Salad
Hollidaysburg, Pa. Recipe

1 envelope Knox unflavored gelatin
softened with 1/4 cup cold orange juice
1/4 cup sugar
1/8 teaspoon salt
1 cup boiling water or bring to a boil juice

From 1 pound can orange or grapefruit sections (if it doesn't make a
cup, add enough water to do so)

1 tablespoon lemon juice

1/2 cup orange juice (written beside this was - Seald-Sweet, Bluebird).

Bluebird was a 1940's fruit brand name and Seald-Sweet was a
company from the 1940's to the 1957 in Flordia, I believe.  Correct me if
I am wrong.

Fruit sections  (Bordo brand's about .39 cents.) This was a fruit
company around the 1940's and 50's.


Fruit Salad
In the margin, she wrote, "Served this at Jean Wilson's 4-21-1965
2 large heads of lettuce
6 cans of mandarins oranges
3 pineapples
1 large package angel flake coconut (14 oz)
6 cups small marshmallows
3 large sour cream cultured
2 large boxes of Euphrates Bread Waffles
Frozen Fruit Salad - roughly a late 1940's
50's recipe
1 no. 3 can of fruit cocktail
2 packages of cream cheese
3 tablespoons salad dressing
1/2 pint of whipping cream
Blend cream cheese with a little juice of fruit
cocktail.  Add salad dressing, then add whipped
cream - add some extra medium cherries and
juice to cream cheese to add color and flavor.  
Then add 3 teaspoons of sugar.  Put in freezing
tray and turn up to cold as for ice cream.  Stir
once after it begins to freeze.
PenVampyre@aol.com sent this recipe to me.

She is a free-lance writer for websites and web articles, specializing in crafts, foods, and
vintage.

Unique articles or newspress releases are available.for your website, please contact
Ms.PenVampyre.

Her basic charges are 20 for short articles and 40 for long articles.  All are unique, not
scraped.

She was kind enough to send me this cabbage salad recipe.  We are waiting until summer, as
we wish to grow the cabbage for this very special treat.  Every first should be special, don't
you think?

Leona Irwin's Cabbage Salad

Ingredients:
1 small head green cabbage, finely shredded
5 scallions, finely chopped
2 stalks celery, finely chopped
1 can (8 oz.) crushed pineapple, drained (reserve liquid)
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon sugar
Miracle Whip salad dressing

Directions:

In a bowl, mix cabbage, celery, scallions, and crushed pineapple.  Toss well.

In a small mixing bowl, mix reserved pineapple juice and enough Miracle Whip to form a creamy
dressing.  Add sugar.  Mix well.  Add salt and pepper Mix until well blended.  Pour over
cabbage mixture and toss until all ingredients are well coated.  Serve immediately.

Note:  I have tried this recipe with pacakaged cole slaw mix, but the result is not the same.  
It's best to do the shredding yourself with a green cabbage, although it requires more work.

If you don't have crushed pineapple, rings or chunks may be substituted,  Just dice them a
little more finely.  I started using crushed pineapple after it became available to save time.  
When I was a kid, it was my job to cut up pineapple rings or chunks smaller for the salad.

1 small shredded carrot may be added if desired, but since I'm allergic to carrots, Gram only
made it this way on occasion for church suppers and dish-to-pass dinners to pad the
amounts.

You can decrease the amounts of salt and pepper to taste, if desired.
Read, "The Story of the Missing
Cookie Jar" by PenVampyre.  
A
delightful little Christmas story with
mouthwatering  recipes for the
most wonderful time of the year!

Read "Santa and the Magic Key".  
An entertaining story for the
holidays, plus
recipes for your
Christmas
.  A story by Robin
Wallace.

Read "Easter and Where NOT to
Hide Eggs"  
Memories of Easters
past and a
few vintage recipes.

Logan's Halloween Story -
The
original
story won first place in
sixth-eighth
grade division of
Southeastern Middle
School, 2005
by Logan Lyon
.

Food and Genealogy.  A story By
Robin L. Wallace.  
Our lives, our
families, our very history's are
defined
by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his
version
of Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were
buried in the tiny, local cemeteries
and thoroughly cleaned up each
gravesite, carrying away branches
that may have fallen in the
winter.................."

Grandma Irwin's Story of Courage
and Swit Tater Biskits Recipe

Home Remedies Medicines Recipes
From Olden Times.

Thanksgiving Day recipes and story
from the past.

College Foods and Other Mistakes I
Have Eaten.
Vintage Avocado and Crabmeat Ring
Vintage lime ring salad