With the supposition that warmer weather is here to stay, it follows that salads will be a popular addition to barbecued meals or spring potluck suppers.
This week’s salad recipes come from my favourite Mennonite Cookbook.
• • •
Orange Carrot Salad
- 1 pkg. lemon Jello
- 1 cup hot water
- 1 cup cold water
- 1/4 tsp. salt
- 2 tbsps. sweet pickle juice
- 4-6 medium carrots, grated
- 1/8 cup orange peel, grated
Dissolve Jello in hot water. Add cold water, salt and pickle juice. Finely grate the carrots and orange peel and add to mixture.
Pour into a mould or decorative dish. Chill in refrigerator until firm. Unmould onto crisp lettuce leaves, or serve from dish. Store leftover salad in refrigerator.
• • •
Foamy Salad
- 2 cups shredded cabbage
- 3 bananas, diced
- 1 cup crushed pineapple
- 1 cup sweet cherries
- 1 cup chopped nuts
- 1 cup chopped marshmallows
- 1 cup mayonnaise
- 1 cup whipping cream, whipped
Combine cabbage, fruits, nuts and marshmallows. Whip cream and add to mayonnaise and stir to blend.
Pour dressing over salad mixture and blend well. Chill for one hour before serving.
• • •
Ham and Potato Salad
- 1 cup cooked ham, diced
- 2 cups cooked potatoes, diced
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup mustard
- salt and pepper to taste
- 1 cup diced celery
Mix mayonnaise and mustard together.
In a large bowl add all other ingredients and toss to mix. Pour mayonnaise mixture over and mix lightly. Serve on a bed of lettuce.
• • •
Oil Salad Dressing
- 2 cups tomato soup
- 1 cup vegetable oil
- 3/4 cup vinegar
- 1/2 cup white sugar
- 1 tsp. salt
- 1 tsp. paprika
- 3 tsps. onion salt or juice
- 3 tsps. Worcestershire sauce
- 1 tsp. cloves
- 2 tsps. HP sauce
Mix all ingredients in a quart jar, cover with lid and shake to mix. Store in refrigerator until needed. Shake or stir before using on a favourite lettuce or pasta salad.
Joyce Walter can be reached at [email protected]
