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Salads for main course or addition to larger meal

This week's recipes include Cold Carrot Salad, Macaroni Shrimp Salad, Pineapple Coleslaw, and Jellied Egg Salad
From the Kitchen by Joyce Walter

Warm weather is an invitation to prepare and enjoy more salads as the main course of indoor meals or picnic gatherings. 

Salads may be prepared ahead of time and stored in the refrigerator or in hampers using frozen cold packs.

This week’s recipes come from the family recipe box. 

• • •

Cold Carrot Salad

2 lbs. carrots
1 large onion
1 green pepper
1-10 oz. can tomato soup
3/4 cup sugar
3/4 cup vinegar
1 cup vegetable oil
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried mustard

Slice carrots on an angle, about 1/3 inch thick. Boil until tender but not too soft. Cool. 

Dice the onion and pepper into small pieces. Mix together remaining ingredients and heat on low heat until onions and peppers are just starting to soften. Pour warm mixture over carrots and mix well. Cool in refrigerator at least three hours before serving. 

• • •

Macaroni Shrimp Salad

2 cups macaroni
1 medium can shrimp, with juice
1/2 cup Catalina dressing
1/2 cup celery, chopped
1/4 cup copped onion
1/4 cup green or red pepper
1 cup Miracle Whip
1/8 cup vinegar
2 tbsps. sugar
2 tbsps. pickle juice
salt and pepper to taste

Cook macaroni according to package directions. Set aside.

Combine shrimp and juice, dressing, celery, onion, pepper, Miracle Whip, vinegar, sugar and pickle juice. Pour over cooled macaroni. Salt and pepper to taste. Mix well and chill before serving.

• • •

Pineapple Coleslaw

3 1/2 cups shredded cabbage
1 can pineapple tidbits
1 cup diced apples, non-peeled
1 cup miniature marshmallows
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup evaporated milk
1/2 cup cream cheese
2 tbsps. lemon juice

Mix cabbage, pineapple, apples, marshmallows and celery and toss.

Mix mayonnaise, cream cheese and milk with lemon juice. Spoon over tossed vegetables and fruit mixture. Chill before serving. Serve on crisp lettuce leaves or in individual dishes. Makes about 8 servings.

• • •

Jellied Egg Salad

1 small lemon Jello
1 tbsp. vinegar
3 hard boiled eggs, coarsely chopped
1/4 cup green onion, chopped
1 cup hot water
3/4 cup salad dressing
1/2 cup chopped celery

Mix Jello, hot water and vinegar until Jello powder is fully dissolved. Pour into a large serving bowl and refrigerate until it begins to set.

Beat in remaining ingredients until well mixed. Return to refrigerator and allow to set for several hours. Serve chilled.

Joyce Walter may be reached at