Salad Recipes

STUFFED CELERY

3 stalks celery
1  3 oz pkg cream cheese
1 tablespoon cream
1 tablespoon chopped nuts
1/2 tsp onion juice

Mix cheese, cream and seasoning thoroughly. Pile mixture into celery. Cut into 4 inch lengths.

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CABBAGE SALAD

1 medium cabbage, shredded
1 green pepper, chopped
1 pimiento, chopped fine
1 small onion, chopped fine
1 teaspoon celery seed
1 teaspoon sugar
1 teaspoon salt
Pepper to taste

Mix with any good salad dressing to moisten.

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COMBINATION FRUIT AND VEGETABLE SALAD

1 pkg lemon or orange gelatin
1 grapefruit
1 can diced pineapple, drained
1 cup fresh apple, diced
1 cup shredded cabbage
1 cup chopped celery
2 green peppers, chopped
2 pimientos, diced
1 cup stuffed olives, sliced
1 teaspoon vinegar

Prepare gelatin dessert according to directions on package, adding the vinegar, 1 tsp. salt and 2 tsp. sugar. Allow to thicken. Add vegetables and fruit. Place in refrigerator until firm. Serve with mayonnaise.

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CUCUMBER SALAD

2 tbsp sugar
1 tbsp vinegar
1/2 tsp salt
1 cup hot water
1 envelope plain gelatin soaked in 1/4 cup cold water
2/3 cup pearl onions
1/2 cup chopped celery
1/2 cup chopped pineapple
2 medium cucumbers, sliced thin
Juice of 1 can pineapple

Add seasonings to hot water, then add gelatin and pineapple juice. When cold add cucumbers, onions, pineapple and celery. Pour in mold and allow to set.

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PINEAPPLE CHEESE SALAD

1 tbsp gelatin
1/2 cup cold water
1/2 cup boiling water
2/3 cup grated cheese
1 cup crushed pineapple
1 tbsp sugar
few grains of salt
1/2 cup whipped cream

Soak gelatin in cold water about 5 minutes and dissolve in boiling water; add sugar, salt and pineapple. When partially set, beat in the cream and cheese. Turn into wet mold and allow to set. Serve with mayonnaise in sprinkle top with chopped pecans, if desired.

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CHICKEN SALAD

The meat from 2 cooked chickens
2 cups celery, chopped
6 hard cooked eggs, chopped
1 large red pepper, chopped
1 large dill pickle, diced
Juice of 1 lemon

Salt and pepper to taste. Mix with salad dressing and serve on lettuce.

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APPLE SALAD

1 1/2 cups sugar
2 cups water
2 tsp red food coloring
chopped nuts
chopped celery
6 apples
lettuce
mayonnaise dressing

Core and peel whole firm apples; place in a pan and let simmer until tender in a syrup made of the sugar, water and coloring. When cool, fill with chopped nuts and celery. Place on lettuce leaves and top with mayonnaise dressing.

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FRUIT SALAD

Dressing:
3 eggs
3 tbsp sugar
1 pint whipped cream
1 tbsp butter
juice of 3 lemons

Beat egg yolks , add sugar, butter and lemon juice. Cook in double boiler until thick. Remove from heat and fold in well-beaten egg whites. When cold, add whipped cream. Then add fruit cut in small pieces. Any fruit may be used--oranges, pineapple, grapes, bananas, peaches. Mix fruit with dressing and freeze for 3 or 4 hours.

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CARROT SALAD

To 1 cup of raw carrots, run through a food chopped, add 1/2 cup ground walnuts. Mix with a boiled salad dressing and serve on lettuce.

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FROZEN CHERRY SALAD

1  3-oz pkg cream cheese
1/2 cup cream, whipped
3 tbsp sugar
1/2 cup boiled salad dressing
1 cup white cherries
1/4 cup crushed pineapple
1/4 cup diced spiced peaches
2 tbsp chopped nuts

Mix cheese, cream, sugar and dressing. Fold in fruit and nuts. Freeze 3 hours.

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CABBAGE-APPLE SALAD

Shred or chop cabbage fine. Measure and add equal amount chopped apple and half as much chopped celery as apple. A grated carrot adds both to the color and flavor. Mix with your favorite salad dressing to moisten.

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IMPERIAL SALAD

Drain juice from 1 can sliced pineapple, add 2 tbsp vinegar and enough hot water to make one quart and let come to a boil.
Pour this over 2 packages of orange-flavored gelatin. When cool add 2 cups of diced celery, 1 can pimientos, diced; 1/12 cups diced green peppers and the finely chopped pineapple. Mold and serve on lettuce with mayonnaise.