The salad recipes in this post are all salads from the previous that are still popular today. At your subsequent meal, cook dinner-out, picnic, etc, why not serve an old style salad. You will no doubt receive rave critiques for your White colored Corn Salad, Lettuce-Blue Cheese-Salad or American Potato Salad.
White CORN SALAD
This is not 1 of my original recipes but one I grew up consuming when my late mother clipped it from a nearby newspaper (now defunct) deliver-in recipe column. There is a nearby pharmacy ad on back of the recipe with a phone quantity that starts BR-five-… Now that does take you back again, does not it? Most of you youthful reader’s never experienced a phone quantity like that!
two cans whole kernel white colored corn
1 medium green pepper*
one medium onion
3 tablespoons oil
1 tablespoon vinegar
tomato wedges
pimento strips
Drain two cans of whole kernel white colored corn. Slice green pepper and onion in thin slices, combine with corn. Go over and let stand in refrigerator for about an hour. Before serving, toss with oil and vinegar, and season to flavor. Garnish with tomato wedges and pimento strips.
*In Southern Indiana exactly where I was raised, a green pepper is a bell pepper.
LETTUCE – BLUE CHEESE SALAD
1 head lettuce
1 cup shredded cabbage
1/two cup chopped green onions
1 oz blue cheese
salt and pepper
dash of cayenne
1/4 cup salad oil
2 tbs. vinegar
1/two tbs. paprika
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Tear lettuce into small items. Toss the lettuce and cabbage together. Sprinkle with a small salt and pepper. Crumble the cheese and mix with each other with the cayenne, oil, vinegar, and paprika. When mixed, toss more than the vegetables. Good idea to add new tomatoes and green pepper slices for more colour.
AMERICAN POTATO SALAD
one cup mayonnaise-style salad dressing
one tsp ready mustard
1/2 tsp celery seed
1/2 tsp salt
one/eight tsp pepper
four cups cubed potatoes, cooked
two boiled eggs, chopped
1/two cup chopped onion
one/two cup thinly sliced celery
one/2 cup chopped sweet pickle
In a big mixing bowl mix the salad dressing, mustard, celery seed, salt, and pepper, mixing nicely. Include the potatoes, eggs, onion, celery, and sweet pickle toss with each other gently to coat. Refrigerate until time to serve. Also maintain leftovers refrigerated (if you have any!).
Serves six.
Appreciate!
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