Salads are always popular and make great dishes for picnics, family reunions, church socials, office pitch-ins, or family meals. Here are some old salad recipes that are quite tasty yet simple and inexpensive to make. Enjoy Sarah's Easy Layered Salad, Hoosier Creamy Dill Potato Salad or a Vegetable Rice Salad to add some variety to your next occasion. The Layered Salad is great when you need a make ahead dish as it needs to refrigerate over night. You can make it while you are already working in the kitchen then grab it and go the next day. The Potato Salad also needs to be refrigerated before serving. It should set for at least 4 hours allowing you the time nearing serving to busy yourself with other matters. For the Vegetable Rice Salad, now that I am diabetic, I recommend using brown rice as it is a healthier option.
SARAH'S EASY LAYERED SALAD
This recipe is from an old Hoosier Pentecostal church "dinner on the grounds" favorite.
In an oblong glass dish layer the following in the order given:
1 head of lettuce, broken into bite-sized pieces
1 small to medium head of cauliflower, broken into small flowerets
1/4 cup diced onion (purple onion works great for color and flavor)
1/2 cup diced celery
1 1/2 cups frozen peas, separated but not thawed
8 slices crisply fried bacon, crumbled
8-oz pkg grated cheddar cheese
Cover the layers with a pint of mayonnaise (not salad dressing). Sprinkle 2 tablespoons sugar over all. Cover and refrigerate overnight before serving.
HOOSIER CREAMY DILL POTATO SALAD
4 cups diced cooked potatoes
1/4 cup chopped green onions
4 hard-boiled eggs, diced
3/4 cup sour cream
1/2 cup mayonnaise
2 tbsp white vinegar
1 tsp salt
1 tsp prepared mustard
1 tsp chopped fresh dill weed
In a large mixing bowl gently combine the potatoes, green onions, and eggs. In a small bowl blend the sour cream, mayonnaise, vinegar, mustard, salt, and dill. Pour the sour cream mixture over the potato mixture and toss to blend. Cover and refrigerate at least 4 hours.
VEGETABLE RICE SALAD
This is an old recipe from one of my late mother-in-law's coworkers back in the early 60s in Bloomington, Indiana.
1 cup uncooked rice, cooked according to the package directions.
2 cups coarsely shredded carrots
1/2 cup thinly sliced celery
1 green pepper, cut in stipes*
3 green onions, thinly sliced
1 cup (or can) cooked peas, drained
2 pimentos, diced
about 1/2 cup bottled French dressing (or choice of other dressings)
salt and pepper to taste
Allow the rice to cool to room temperature. In a large mixing bowl, combine the rice, carrots, celery, green pepper, green onions, cooked peas, and the diced pimentos. Stir in the dressing, salt and pepper to suit your taste. Chill before serving.
Makes 6 to 8 servings.
Note: Cut up cooked ham, beef, or pork can be added to the salad, if desired. Or surround salad with cold cut slices folded in half and rolled.
Grandma Linda is a collector of old fashion recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com She also share diabetic recipes and healthy information at http://diabeticenjoyingfood.blogspot.com
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