With much of the United States sweltering in triple digit heat, it is time to bring out the salads! If you are looking for some new salad recipes, how about trying my old salad recipes from my vintage recipe collection? From Aunt Norma’s Great Bean Salad to Paradise Salad, to Frozen Fruit Salad you are sure to enjoy! My husband’s aunt always made a great bean salad for family meals and her recipe lives on today!
AUNT NORMA’S GREAT BEAN SALAD
1 lb cooked and drained green beans
1 lb cooked, sliced and drained carrots
1 (12-oz) can corn, drained
2 tbsp chopped green onion
Combine the above ingredients in a bowl. Make the following dressing:
Celery Seed Dressing:
1/2 cup brown sugar
1/3 cup apple cider vinegar
1 tbsp salt
2 tsp celery seed
1/4 tsp ground tumeric
dash of black pepper
Combine the dressing ingredients with a whisk. Stir into the vegetable mixture. Cover and chill before serving.
PARADISE SALAD
2 boxes lemon gelatin (I assume this is the small boxes)
2 cups boiling water (part pineapple juice)
1/2 lb marshmallows
1 can crushed pineapple (since you use some of the juice in the water, I assume this is drained)
Mix the above ingredients and let cool.
Whip: 1 cup cream (Milnot is fine) add 1 8-oz. cream cheese and 1/2 cup mayonnaise. Add to first mixture and mix well.
Pour into loaf pan, let set until firm.
Then for top layer layer use:
1 box gelatin (any flavor) 2 cups water
Dissolve gelatin in 1 cup hot water, then add 1 cup cold. Mix and pour over the first layer and let set until firm.
FROZEN FRUIT SALAD
This recipe is over 50 to 60 years old
1 cup cottage cheese
1 cup halved strawberries
1 cup drained pineapple chunks
1 cup canned peaches, drained and chunked
quartered marshmallows
1/2 cup salad dressing (mayo-type)
2 sliced bananas
1 cup whipped cream
chopped nuts
dash of salt
Combine the cottage cheese, pineapple, strawberries, and peaches and bananas. Add the chopped nuts and as many marshmallows as desired (use large ones, quartered). In a separate bowl, and the salad dressing to the whipped cream and then fold into the cheese and fruit. Spread the mixture in 2 refrigerator trays and freeze until firm. Each tray serves 4 to 5. Remove this salad when ready to serve, cut, and by the time you are ready to eat, it will be thawed enough.
Note: Never did say where to use the salt! Refrigerator trays? Sometimes these very old recipes are kind of hard to follow but they are well worth it.
Enjoy!
