Skip to content

Salads as main course or side dishes

This week's recipes include party salad, tomato chicken salad, and spicy potato salad
From the Kitchen by Joyce Walter

Warm summer weather cries out for chilled salads, some made with gelatine or Jello powders and others using potatoes or pasta as the main ingredient.

This week’s recipes come from the book, Quick and Easy Dishes, given to me by the late Doreen Burnside, a friend of my late parents.

• • •

Party Salad

1-3 oz. pkg. lemon Jello
1 cup boiling water
1 small can crushed pineapple
1/2 cup cottage cheese
1 cup whipped cream 
1/4 cup chopped maraschino cherries
1/4 cup chopped blanched almonds

Dissolve Jello in boiling water. Drain pineapple to measure 1/2 cup syrup. Add syrup to Jello and chill until fairly thick. Fold in pineapple, cottage cheese, whipped cream, cherries and almonds.

Pour into individual dishes or a 9x5x3 inch loaf pan. Chill until firm.

From the loaf pan, unmold onto lettuce leaves and serve. If using individual dishes, serve from them directly. Serve with a lettuce salad and cold meats.

• • •

Tomato Chicken Salad

2 envelopes unflavoured gelatin
1-10 oz. can consommé
1-12 oz. can tomato or clamato juice
1/2 tsp. salt, optional
2 tbsps. lemon juice
1/4 tsp. Tabasco sauce
3 cups cooked chicken, diced
1 cup chopped celery
1/2 cup chopped cucumber
1/4 cup stuffed olives, chopped, optional

Sprinkle gelatin on 1 cup consommé to soften. Place over low heat and stir until gelatine is dissolved. Remove from heat and stir in remaining consommé, tomato juice, salt, lemon juice and Tabasco. Chill to consistency of unbeaten egg whites.

Fold in chicken, celery, cucumber and olives. Pour into a 6 cup dish and chill until firm. Makes 8-10 servings. Refrigerate leftover salad.

• • •

Spicy Potato Salad

4 bacon slices
2 tbsps. flour
1 pkg. Italian salad dressing mix
1 cup water
1/3 cup vinegar
2 tsps. seasoning salt
5 cups boiled or baked potatoes, diced
2 small onions, sliced      

In large skillet, fry bacon until crisp. Drain well then crumble. Retain 1 tbsp. bacon fat.

Combine flour and dressing mix in small bowl. Gradually add water, stirring until smooth. Stir in vinegar and seasoning salt. Add to fat in skillet. Cook over low heat.

Add potatoes, onions and crumbled bacon. Toss slightly. Place in serving bowl and cover. Refrigerate until ready to serve. Makes five servings.

Joyce Walter can be reached at

push icon
Be the first to read breaking stories. Enable push notifications on your device. Disable anytime.
No thanks