Salads

Bacon Salad Dressing

Summary

Yield
4 Servings
SourceJan Mell (1982)
Prep time
5 minutes
Cooking time
15 minutes
Total time
20 minutes

Ingredients

3 sli
bacon
1⁄4 c
vinegar
1⁄2 t
salt
1 t
sugar

Instructions

Cut bacon into pieces. Cook slowly until crisp. Stir in vinegar and seasonings. Reheat and pour over lettuce, spinach or other salad greens.

Westwood Salad Dressing

Summary

Yield
20 Servings
SourceDebby Myers (1980)
Prep time
5 minutes
Cooking time
Total time
5 minutes

Ingredients

2 c
oil
1 c
sugar
2⁄3 c
vinegar
3⁄4 c
catsup
1 1⁄2 T
Worcestershire sauce
1 t
salt
1
onion (medium)

Instructions

Put all ingredients in blender. Makes 1 quart.

Mamie's Salad Dressing

Summary

Yield
8 Servings
SourceRon Shaull (1997)
Prep time
5 minutes
Cooking time
Total time
5 minutes

Ingredients

1⁄2 c
sugar
1 c
vegetable oil
2 T
Worcestershire sauce
1⁄3 c
catsup
1⁄4 c
vinegar
1
onion (medium, grated)
1 t
salt

Instructions

Combine all ingredients in an empty jar and shake well before mixing into the salad and serving.

Tuna Molded Salad

Summary

Yield
12 Servings
SourceHazel Sheahan (1974)
Prep time
3 hours
Cooking time
15 minutes
Total time
3 hours, 15 minutes

Ingredients

2 pk
lemon jello (3-oz)
2 c
boiling water
2 T
white vinegar
2 c
Hellmann's mayonnaise
5
hard-cooked eggs (chopped)
1⁄2 c
sweet pickle relish
2 c
celery (chopped)
1⁄4 c
stuffed green olives (sliced)
1 cn
water-packed tuna (13-oz)

Instructions

Dissolve Jello in veinegar and water, and cool. To Jello, add remaining ingredients. Mold in a 9 x 13-inch Pyrex pan. Garnish with parsley sprig.

Celery-Apple Salad

Summary

Yield
4 Servings
SourceMrs. Browning (1970)
Prep time
3 hours
Cooking time
25 minutes
Total time
3 hours, 25 minutes

Ingredients

1 pk
cherry-flavored gelatin (3-oz)
1 c
hot water
1⁄4 c
red cinnamon candies
1⁄2 c
boiling water
1 c
apples (chopped, pared)
1 c
celery (chopped)
1⁄2 c
California walnuts (chopped)

Instructions

Dissolve gelatin in 1 cup hot water. Add cinnamon candies to 1/2 cup boiling water; stir to dissolve. Add enough water to make 1 cup liquid. Add to dissolved gelatin. Cool until partially set. Add remaining ingredients. Pour into individual molds; chill until firm. Serve on crisp lettuce.

Christmas Olive Wreath

Summary

Yield
10 Servings
SourceMarion Grasso (1973)
Prep time
2 hours
Cooking time
15 minutes
Total time
2 hours, 15 minutes

Ingredients

 
stuffed olives (sliced)
2 pk
lime Jello
1 c
whipped cream
1 cn
crushed pineapple
1⁄2 c
American cheese (grated)
1⁄3 c
nuts (chopped)
1⁄2 c
pimento (chopped)
1⁄2 c
celery (finely chopped)
1⁄4 t
salt

Instructions

Drain pineapple, saving syrup. Heat syrup to boiling and add Jello. Arrange olives in circle in bottom of mold. Add just enough Jello to cover olives and chill until firm. Mix other ingredients and add to remaining Jello. Fold in whipped cream and pour all into mold. Chill until firm.

Tomato Aspic

Summary

Yield
6 Servings
SourceMrs. Rhine (1971)
Prep time
4 hours
Cooking time
20 minutes
Total time
4 hours, 20 minutes

Ingredients

1
Knox gelatin (envelope)
3 1⁄2 c
V8 juice (divided)
1 pk
lemon jello
2 T
vinegar
1
lemon
 
salt (to taste)
 
vegetables (chopped, optional)
 
Tabasco sauce (optional)
 
horseradish (optional)

Instructions

Let gelatin soften. Heat 1 cup V8. Add 1 package lemon Jello. When dissolved, add the softened gelatin. Add 2 1/2 cups cold V8, 2 tablespoons vinegar, grated rind and juice of 1 lemon. Salt. Can add chopped vegetables, if desired. A few drops Tabasco sauce, a little horseradish is nice added.

Seafood Mold

Summary

Yield
8 Servings
SourceMerle Matthews (1973)
Prep time
3 hours
Cooking time
30 minutes
Total time
3 hours, 30 minutes

Ingredients

1 cn
tomato soup
8 oz
cream cheese
2 pk
Knox gelatin (with 1/2 c. hot water)
1 c
onion (chopped)
1 c
celery (chopped)
1 c
mayonnaise
2 cn
seafood (or 1 lb cooked, tuna, shrimp, etc.)

Instructions

Heat tomato soup to boiling and dissolve cream cheese. Dissolve gelatin in hot water and add to soup mixture. Add onion, celery and mayonnaise. Pour into mold. Cool several hours. Serve with crackers.

Cran-Apple Salad Mold

Summary

Yield
10 Servings
SourceDr. Ruth Browning (1983)
Prep time
5 hours
Cooking time
10 minutes
Total time
5 hours, 10 minutes

Ingredients

1 pk
strawberry-flavored gelatin (6-oz)
2 c
boiling water
1 cn
whole cranberry sauce (16-oz)
1 c
applesauce
1⁄4 c
chopped walnuts

Instructions

Dissolve gelatin in boiling water. Stir in cranberry sauce and applesauce. Chill until partially set; fold in chopped walnuts. Pour into 6 1/2-cup mold. Chill until firm, 5 to 6 hours, or overnight. Makes 10 to 12 servings.

Cranberry Fruit Ring

Summary

Yield
8 Servings
SourceMrs. Mealer (1970)
Prep time
1 hour, 15 minutes
Cooking time
15 minutes
Total time
1 hour, 30 minutes

Ingredients

1 lb
cranberries (4 c, fresh)
1
orange
1 1⁄2 c
sugar
2 c
hot water
2 pk
lemon-flavored gelatin
2 pk
cream cheese (8-oz)
 
watercress or parsley (chopped)

Instructions

Force cranberries and orange through food chopper. Add sugar and mix well. Let stand while preparing gelatin. Add hot water to gelatin and stir until dissolved. When gelatin begins to set, stir in cranberry mixture. Pour into 5-cup ring mold and chill until firm. Unmold on serving platter and fill with Cream Cheese Watercress Balls. Cream Cheese Watercress Balls: Cut 2 cream cheese packages into 10 pieces each. Roll each into a ball, then roll in chopped watercress or parsley. Refrigerate until serving time.

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