Salad Recipes
SALAD DRESSING
1 cup oil***several shakes of the paprika bottle
1/4 cup vinegar***salt and pepper
1/4 cup fresh lemon juice***1 large onion, grated fine
1 cup sugar
Beat all together and refrigerate in covered container.
SEVEN LAYER SALAD
1 large head lettuce
1 package frozen petite green peas
1 green pepper, diced
1 cup chopped celery
1/2 cup chopped scallions, (green onions)
1/2 pound bacon cooked crisp and crumbled
1 medium size package mild grated Cheddar Cheese
DRESSING
1/2 pint mayonnaise***1/2 pint sour cream***2 tablespoon sugar
Tear up washed and dried lettuce into large bowl (small punch bowl works fine).
Add the remainder of the ingredients 1 by 1 in order given, in layers.
Mix the dressing then spoon it over the top of the salad. Try to make a seal by covering all of the areas clear up to the bowl. Put into refrigerator over night or at least 8 hours and cover with plastic wrap.
4 BEAN SALAD
1 can yellow wax beans***2/3 cup sugar
1 can green beans***2/3 cup vinegar
1 can kidney beans***1/3 cup salad oil
1 can garbonzo beans***1 teaspoon salt
1/2 green pepper chopped***1/2 teaspoon celery salt
Bermuda onion sliced very thin***1/2 teaspoon pepper
Drain beans, put in bowl and add the other ingredients that have been mixed together. Toss all together and keep in refrigerator, covered.
MACARONI SALAD
1 package salad roni***2 small cans sliced black olives, drained
2 bunches green onions (scallions) chopped
salt and pepper to taste
mayonnaise
Cook salad roni al dente, drain and then rinse in cool water and drain again. Add chopped onion and olives to the macaroni in a serving bowl. Add enough mayonnaise to your preference and salt and pepper to taste. This is real good warm or cold.
POTATO SALAD
5 pounds potatoes (I like Russets)***salt and pepper to taste
1 bunch celery, chopped fine***2 tablespoons minced dried onion
1 1/2 dozen hard boiled eggs***3 tablespoons prepared mustard
2 cup mayonnaise***1 teaspoon celery seed
Cook potatoes with their skins on. Cool and peel and dice. Add the celery that has been washed and cut into finely diced pieces. Add the hard boiled eggs that have their shells taken off, quartered then sliced. Mix the dry onion flakes, mustard, mayonnaise together and the celery seed and add to the potatoes and eggs. Add salt and pepper to taste. Mix everything together and you can shake some paprika on top for a fancy look. Keep covered in refrigerator. Really tastes better the next day when the flavors all marry.
WALDORF SALAD
4 Granny Smith apples or good crisp ones***1/2 cup chopped walnuts
1 cup mayonnaise***1/2 cup finely diced celery
tad of lemon juice or orange juice
Peel, core and slice the apples in small hunks; add the mayonnaise, chopped celery and walnuts. Mix together. Store covered in the refrigerator
