Salads...A Vegans Delite

Salads are only as good as the greens, which should be crisp and chilled. They should be washed under cold running water, drained, wrapped in a clean towel or put in a plastic bag and stored in the refrigerator.

If you have limp store greens, soak them in ice water for a short time before washing. When you make the salad, tear the greens in pieces by hand.

For green salads or chef's salad I use a wooden bowl, but for fruit salads I use a glass bowl. The wooden bowl always has a breath of garlic in it.

I do not wash the wooden bowl with hot water and soap, Heaven forbid! I wipe it out with a damp paper towel and occasionally rub it with mild olive oil. I like salads served in small individual bowls, wooden or earthenware, rather than on a flat plate.

Salads can be made of almost anything except pie, cake or ice cream. Slivers of chicken, ham, turkey, salami, Swiss cheese, raw or cooked vegetable-are all suitable.

Spinach Salad

• 1 lb. fresh spinach
• 5 strips bacon
• 4 boiled eggs, sliced
• 2 fresh tomatoes
• 4 to 6 green onions, chopped
• Vinegar and oil dressing

Wash and stem spinach, drain. Fry bacon. Drain and crumble. Toss all ingredients lightly, reserving a few tomatoes and egg slices for garnish. Use vinegar and oil dressing sparingly.

Garden Salad

• 1 head lettuce (broken in small pieces)
• 1 package frozen English peas(cook as directed and drain)
• 1 cup celery, chopped fine
• 1 cup green onion, chopped fine
• 1 cup green pepper, chopped fine

Mix or layer greens. Mix 1 c. sour cream and 1 c. mayonnaise. Spread this mixture over greens ( do not toss or mix). Sprinkle heavily with Parmesan cheese. Cover air tight.Should be prepared at least 24 hours before serving.

Vegetable Salad

• 1 can green beans
• 2 ribs celery, chopped
• 1 can green peas
• 1/2 c. sugar
• 1 can whole kernel corn

• 1/2 c. oil
• 1 large red onion, sliced
• 1/2 c. red wine vinegar
• 1 large bell pepper, sliced rings

Drain beans and corn well. Add all ingredients and marinate overnight.

Cindy's Salad

• 6 c. lettuce, shredded
• 1 Ib. bacon, fried, broken
• 8 oz. Swiss cheese, grated
• 1/4 c. green onions, chopped

• 6 eggs, hard-boiled, sliced
• 1 c. mayonnaise
• Paprika
• 1 Tbsp. sugar
• Salt and pepper to taste

Layer 3 cups lettuce, sugar, eggs, salt and pepper. Add 3 more cups lettuce, bacon and cheese. Top with mayonnaise. Refrigerate for 24 hours. Before serving, add chopped onions and paprika and toss.

Wilted Lettuce

Dressing:

• 1/2 c. bacon grease
• 1 Tbsp. sugar
• 1/2 c. vinegar
• Green onions
• 1/4 c. water

Pick large pan garden fresh lettuce, pull 4 or 5 green onions. Wash lettuce several times, drain. Clean and chop onions into lettuce. Sprinkle with salt. Heat dressing ingredients to boiling; pour over lettuce while still hot. Stir and mix well.

Note: Fresh tender mustard greens may also be used.

Chicken Salad

• 1 c. fresh cooked chicken, diced
• 1 c. celery, minced very fine
• 1/4 c. mayonnaise
• 5 large eggs, hard cooked
• juice of 2 lemons or to taste
• 1 tsp. salt

Add minced celery, diced chicken, grated eggs, salt and lemon juice. Stir lightly. Add mayonnaise and stir lightly until well blended. Serve on lettuce leaves with crackers or as sandwich spread. Servings: 4

California Chicken Salad

• 1 chicken
• 3 boiled eggs, chopped
• 1/2 c. mayonnaise
• 1/2 c. celery, chopped

• 1/2 c. apples, chopped
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• Lettuce leaves

Place fat chicken in boiler on stove. Cover with water. Cook over medium heat until very tender. Remove chicken from broth. Drain. Remove meat from bones. Chill. Broth may be used for dressing, soup or dumplings. Use kitchen scissors to cut meat into small bite-size pieces. Combine rest of ingredients; mix well. Keep cold. Serve on crisp lettuce leaves for salad or use as sandwich spread.

Chicken-Almond Salad

• 1 Envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup mayonnaise
• 1 c. whipped cream
• 3/4 cup green seedless grapes, halved

• 3/4 teaspoon salt
• 1 1/2 cup diced, cooked chicken
• 3/4 cup chopped almonds

Soften gelatin in cold water and dissolve over hot water. Cool slightly and mix with mayonnaise, cream and salt. Fold in chicken, almonds and grapes. Chill until firm in mold or 2 quart pyrex dish.

Mocked Chicken Salad

Cream together 1 can tuna (place in large strainer and run water over until washed good, drain well) with 1 8 oz cream cheese. Add 2 stalks celery, chopped, 4 boiled eggs chopped and 2 cups chopped pecans. Add enough mayonnaise to mix. Good on lettuce or sandwiches.

Stuffed Tomato Salad

Select well shaped tomatoes and scald one minute in boiling water. Remove skin and scoop out some of the center. Sprinkle tomato with salt and turn upside down, chill. Fill centers with chicken, tuna or shrimp salads. Garnish with hard cooked eggs.

Seaside Salad

• 1 Kraft macaroni and cheese dinner
• 1 c. mayonnaise
• 1 (6 1/2 oz.) can tuna
• 1 c. chopped celery

• 1 (8 1/2 oz.) can English peas, drained
• 1/4 c. drained sweet relish
• 2 tsp. chopped onion

Prepare macaroni and cheese as directed on box. Mix all ingredients. May be served warm or chilled on lettuce leaf.

Hot Potato Salad

• 4 c. hot diced boiled potatoes
• 1/2 c. chopped mild onion
• 1/2 c. chopped green pepper
• 1/4 lb. bacon, good flavored
• 1/3 c. cider vinegar
• 2 tsp. sugar (preferably brown)

• 1/8 tsp. black pepper
• 1 tsp. salt (or more depending on how salty bacon is)
• 1/4 tsp. dry mustard
• 1 good raw egg

Prepare and set aside the potatoes, onion and green pepper. Fry the bacon crisp in a heavy skillet and drain the strips on a paper towel. In a jar with a cover (or gravy shaker) put the egg, vinegar and seasonings and 1/4 cup of warm (not hot) bacon grease. Discard the remaining grease.

Shake up the mixture and pour it into the warm (not hot) skillet and immediately stir gently while heating until it thickens. Pour the hot sauce over the warm vegetables, crumble in the bacon strips, mix and serve. If the potatoes have cooled, pour the vegetables into the warm sauce and warm them again. (The dressing also may be used on cabbage or lettuce salad.)

Hot Potato Salad II

• 4 to 6 large potatoes
• dill pickle, to taste
• 1 or 2 boiled eggs
• 1 stalk celery
• 1 green onion
• 1/2 to 1 1/2 tsp. mustard
• 2 heaping Tbsp. mayonnaise

• 1/4 tsp. vinegar
• 1/4 stick butter
• salt and black pepper to taste

Peel Irish potatoes; put to boil until tender. Whip them adding salt, black pepper. Add chopped celery, green onion, mayonnaise, mustard, vinegar, dill pickles and boiled egg and butter. Mix well and serve hot.

Potato Salad with Sour Cream Dressing

• 2 lbs. potatoes, scrubbed
• 2/3 c. sour cream
• 1 T mustard
• 2 T. lemon juice
• 1/2 tsp. salt

• 2 T. sugar
• 2 T wine vinegar
• 1/4 c. finely chopped onion
• 1/4 c. finely chopped celery

Cook potatoes in boiling water until just tender. Drain and slightly cool; peel and slice thinly. Place potatoes in bowl and sprinkle with sugar and wine vinegar. Let stand 30 minutes. Blend other ingredients and fold into potatoes. Chill. Serves 6. Optional ingredients - boiled eggs, green pepper, pimento and black pepper.

German Potato Salad

• 6-8 medium potatoes; peeled, cubed, cooked and drained
• 1/2 T. dry mustard
• 1/4 lb. Velveeta, cubed
• 1/4 c. mayonnaise
• bacon bits

Mix in casserole, top with bacon bits and bake 1 hour at 300 degrees.

Sweet & Sour Potato Salad

• 1/2 c. milk
• 1/3 c. sugar
• 1/4 c. vinegar
• 3/4 tsp celery seed

• 1 egg, raw
• 4 T. oleo
• 1 T cornstarch
• 1/4 tsp dry mustard

Heat above ingredients until thickened. Set aside and cool. Cook whole 7 medium potatoes; peel and cool. Mix 1/4 c. chopped onion, 1/4 c. mayonnaise and 3 hard boiled eggs. Combine with other ingredients. Sprinkle with paprika. Great served hot or cold.

Kansas Corn Salad

• 2 12 oz. whole kernel corn
• 1/4 c. diced red onion
• 3/4 c. chopped bell pepper
• 1 or 2 chopped tomatoes

Mix with

• 1/2 c. sour cream,
• 4 T. mayonnaise,
• 2 T. vinegar,
• 1 1/2 tsp. salt,
• 1/2 tsp. celery seed
• 1/4 tsp black pepper.

Chill and serve.

Pea-Bean Cold Salad

• 1 can French style string beans
• 1 sm jar pimento
• 1 green pepper (chopped)
• 1 sm. can English Peas
• 1 onion (finely chopped)
• 3 stalks celery (chopped)

Drain peas, beans and pimento and combine with other ingredients. Mix 1 cup vinegar, 1 cup sugar, 1/2 cup salad oil, 1 tsp salt, and 1/2 tsp paprika. Pour over salad and marinate over night.

Patio Corn Salad

• 2 12 oz whole kernel corn, drained
• 1/4 c. diced onion
• 1 or 2 tomatoes chopped
• 3/4 cup diced cucumber or bell pepper

Dressing:

• 1/2 c. sour cream
• 4 T. mayonnaise
• 2 T vinegar
• 2 tsp salt
• 1/2 tsp celery seed.

Mix together and stir just before serving.

Shoe-Peg Corn Salad

• 5 stalks celery
• 1/2 green pepper
• 1 small onion
• 2 Tbsp. pimento
• 1 can drained shoe peg corn
• 1/2 c. salad oil

• 2 Tbsp. vinegar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tsp. sugar
• pepper if desired

Chop celery, pepper, onion and pimento. To this add drained corn. In separate bowl, mix rest of ingredients and pour over first mixture. This needs to set at least 1/2 day before serving. Keeps well several days.

Spaghetti Salad

• 1 8 oz pkg. Vermicelli
• 2-3 cups mayonnaise
• Salt and Pepper to taste
• 4 jalapeno peppers (chopped, seeds removed)

• 2 stalks celery
• 1 lg. jar pimento
• 1 med onion
• (Chop all finely)

Cook vermicelli. Drain and cool. Add all other ingredients and mix. Can be made ahead of time. Refrigerate.

Sauerkraut Salad

• 1/3 c. water
• 2/3 c. vinegar
• 2/3 c. salad oil
• 1 1/4 c. sugar
• 2 cans drained sauerkraut

• 1 c. diced celery
• 2 green peppers, chopped
• 1 sm. jar pimento diced
• 1 sm. can water chestnut, drained

Combine water, vinegar, oil, and sugar, heat until sugar is dissolved. Mix other ingredients in a large bowl and pour hot mixture over this. Refrigerate at least 24 hours before serving. Keeps well. Serves 12.

Asparagus Salad

• 1 box lime jello
• 1 cup boiling liquid (asparagus liquid & water
• dash-red pepper
• 1 cup mayonnaise

• 1/2 cup milk
• 1 tablespoon grated onion
• 1 tablespoon vinegar
• 1 can cut asparagus

Dissolve Jello and salt in hot liquid. Then mix mayonnaise, milk, cheese, onion, vinegar and pepper. Fold in lightly, thicken Jello. Fold in Asparagus.

Cabbage Slaw

• 4 lb. cabbage, shredded 1/4 c. sugar
• 1/4 C. lemon juice
• 1/4 C. mayonnaise or salad dressing
• 1/4 c. light cream
• 1/2 tsp. salt
• 1/4 tsp. pepper

Cover shredded cabbage with sugar and chill 30 minutes. Mix other ingredients, lemon juice, cream and mayonnaise and pour over cabbage. Sprinkle with salt and pepper. Toss to mix well. Sprinkle with grated carrots, if desired. Serves 12 - I5

Freezer Slaw

• 1 bell pepper
• 1 tsp. celery seed
• 1 tsp. salt
• 1 tsp. mustard seed

Mix cabbage, carrot, bell pepper, salt. Let stand 1 hour. Squeeze.

Bring to boil:

• 2 c. sugar
• 1 tsp. mustard seed
• 2 c. vinegar
• 1 tsp. celery seed

Turn off heat. Let cool.

Nine Day Slaw

• 7 lb. cabbage, chopped
• 2 tsp. salt
• 1 large onion, chopped
• 2 tsp. sugar
• 1 large bell pepper, chopped

• 1 Tbsp. celery seed
• 2 c. sugar
• 1 c. cooking oil
• 1 c. vinegar

Mix cabbage, onion, bell pepper and sugar. Set aside. Bring to boil vinegar, oil, salt, sugar, celery seed. Mix all ingredients; refrigerate.

Southern Cheer Salad

• 2 pkg. Philadelphia creamcheese
• 4 Tbsp. mayonnaise
• 1 can crushed pineapple, drained
• 12 or more marshmallows, cut into pieces with scissors
• 12 or more cherries, cut into small pieces

• 1 large bag pecans, chopped
• 1 Tbsp. lemon juice
• 1 Tbsp. pineapple juice
• 1 medium can pineapple tidbits
• 2 or 3 pt. whipping cream, whipped

Cream cheese, mayonnaise until smooth. Add juice of lemon and pineapple; blend, fold in marshmallows, nuts, cherries. Blend well. Fold in crushed pineapple and pineapple tidbits, fold in whipped cream and blend. Put in ice trays and place in freezer just until it sets.

DON'T FREEZE! Remove and place in icebox until ready to serve on lettuce leaf. This is one of the most delightful things to make and serve. So rich it may replace dessert. Serves 12 generous portions.

Western Way Salad

• 3 qt. salad greens (use variety, eg. romaine, head lettuce)
• 1/3 c. salad oil
• 1/3 c. grated dry American cheese
• 1/3 c. crumbled Blue cheese

• 1 raw egg
• juice of 1 lemon
• 2 Tbsp. oil
• 1 clove garlic
• 1 c. croutons

Place 3 quarts salad greens in large bowl (use variety of greens). Add 1/3 cup each of salad oil, grated dry American cheese and crumbled Blue cheese. Salt and pepper to taste. Break one raw egg over greens. Squeeze juice from 1 lemon over egg. Toss well. Dribble 2 tablespoons oil with garlic steeped in it over 1 pint crisp croutons. Then add to salad just before serving. Sprinkle Parmesan cheese on. Serves 8.

Bermuda Salad Bowl

• 1 head lettuce
• 1 head raw cauliflower, broken into flowerets
• 1 Bermuda onion, sliced
• 1/2 c. stuffed olives, sliced
• 1/2 c. Roquefort cheese, crumbled
• 1 egg 1 pt. vegetable oil

• 3 Tbsp. + 2 tsp. powdered sugar
• 1 1/2 tsp. salt
• 1 1/2 tsp. dry mustard
• 1/2 tsp. pepper
• 1 1/2 Tbsp. paprika
• 6 1/2 Tbsp. vinegar

Prepare the lettuce, cauliflower, onion, olives and Roquefort cheese as for a tossed salad. Using electric beater; beat the egg and slowly pour in the vegetable oil; then add powdered sugar, salt, dry mustard, pepper, paprika and vinegar in turn. Use enough dressing to moisten the salad and serve.

Surprise Salad

• 1 1/2 heads lettuce
• 6 stalks celery
• 12 Tbsp. pure olive oil
• 1 clove garlic for rubbing bowl
• 2 Tbsp. butter
• 1 clove garlic, crushed

• 3 firm tomatoes
• 1 small can chopped ripe olives
• 5 Tbsp. fresh lemon juice
• 1 small can Chinese noodles
• 2 Tbsp. Worcestershire sauce
• salt and pepper to taste

Rub bowl with garlic; make French dressing with olive oil and lemon juice. Break lettuce into small pieces and cut tomatoes into 8 pieces each, chop celery fine; add these with olives and toss with dressing, add salt and pepper and toss again.

Prepare noodles by melting butter, adding Worcestershire sauce and garlic when melted, then noodles; stir thoroughly so that all noodles are coated, then place in 300 degree oven for 10 minutes. When ready to serve, toss noodles with salad. Serves 8.

Easy Guacamole Salad

• 2 avocados (soft) medium size
• 1 (3 oz.) pkg. Philadelphia cream cheese
• 1/2 can Ro-Tel tomatoes
• 1 tsp. garlic salt
• a little lemon juice if not sharp enough

Thoroughly mash together cheese, Ro-Tel tomatoes and garlic salt. (This is best done with a child's potato masher if you can find one, otherwise use a pastry blender), then peel avocado and mash into mixture until thoroughly blended. Either serve as dip with Doritos, or on a lettuce leaf with Doritos sticking in the top. If you make this in advance, always remember to save an avocado seed to place on the top; this will keep the mixture from turning dark for three days.

Calico Salad

• 1 can red beans
• 1 can long yellow beans
• 1 can long green beans
• 1 can ceci beans
• 1 medium onion

• 3/4 c. sugar
• 1 tsp. salt
• 1/2 tsp. pepper
• 2/3 c. vinegar
• 1/3 c. salad oil

Heat over low fire - sugar, salt, pepper, salad oil and vinegar. Drain juice from beans. Wash the red ones. Put beans in bowl. Pour heated liquid over them. Refrigerate for at least 24 hours before serving. This salad will keep in the refrigerator for several days.

Green Bean Salad

• 2 cans (Blue Lake variety) tiny whole green beans
• 1/2 c. chopped celery
• 4 hard-boiled eggs, sliced
• 1 medium white onion, thinly sliced

Dressing:

• 1/2 c. sour cream
• 2 Tbsp. horseradish
• salt, red pepper and black pepper to taste

Mix all ingredients together and let stand overnight in refrigerator.

Golden Rice Salad

• 1/4 c. salad oil
• 2 Tbsp. vinegar
• 1 1/2 tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. red pepper
• 4 1/2 c. hot cooked rice(1 1/2 c. raw rice) cooked in 3 c. chicken broth

• 1 c. ripe olives, cut in large pieces
• 2 hard-cooked eggs, diced
• 1 1/2 c. celery, sliced
• 1/4 c. dill pickle, chopped
• 1 small onion, minced
• 1/2 c. mayonnaise
• 2 Tbsp. prepared mustard

Blend together salad oil, vinegar, salt and pepper; pour over hot cooked rice. Toss and set aside to cool. Add remaining ingredients; toss. Chill thoroughly. Parsley and green onion tops may be added.

Spaghetti Potato Salad

• 1 1/2 c. cooked spaghetti
• 1 pimento, chopped fine
• 2 boiled eggs
• 3 boiled potatoes, cut in cubes
• 1 c. celery, chopped fine

• 1 Tbsp. onion juice
• 1/2 c. grated American cheese
• salt and red pepper to taste
• 1 c. tart apple

Russian Dressing:

• 1 c. mayonnaise
• 1/2 c. chili sauce

Mix and serve with Russian Dressing.

Shrimp Salad

• 1 1/2 lb. frozen shrimp, cookedand chilled
• 6 eggs, hard boiled
• 1/2 c. sweet pickles, chopped
• 1 medium onion, minced
• 1 large pkg. cream cheese,chopped
• 1 1/2 c. mayonnaise

Toss all these ingredients together. Chill 3-4 hours. Serves 4 as a main course.

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