Salad Recipes

Brighten Up Your Meals With These Old Fashion Salad Recipes

Salads add so much to meals and are often eaten as a meal.  If you are looking for some new salad recipes for your Recipe files, check out this old-time salads.  Two are gelatin salads and one is a garden salad.  All are delicious.  Both of the gelatin salads incorporate cranberries making them perfect not only anytime but especially at the holidays.

CRANBERRY ORANGE WITH CHERRY GELATIN
This is an old recipe from my childhood that my mother made every year for the holidays.

2 pkgs (3-oz each) cherry flavored gelatin
2 1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg (10-oz) frozen cranberry orange sauce, thawed (Mom used the brand Indian Trail)

Dissolve the gelatin in boiling water. Stir in the cranberry orange sauce and the pineapple. Stir to blend well. Pour into a mold and chill overnight or until set.

Note: This makes a good recipe for busy days as it needs to be made ahead of time anyway.

CRAN-STRAWBERRY GELATIN SALAD
1 pkg (6-oz)strawberry gelatin
1 can (20-oz)crushed pineapple
1 pkg (8-oz)cream cheese, softened
1/2 cup chopped nuts
1 can (16-oz)whole-berry cranberry sauce
1 can (12-oz)evaporated milk

In a heavy saucepan combine the gelatin and pineapple. Heat over low heat until the gelatin is completely dissolved; stir in the cream cheese until it blends well. Remove pan from the heat. Stir in the chopped nuts and the cranberry sauce. Chill until the mixture starts to thicken; blend in the evaporated milk. Pour into an oiled mold or 7 x 11-inch dish. Chill thoroughly for several hours. Unmold and serve on lettuce leaves or cut into squares if make in oblong dish.

Variations: Replace strawberry gelatin with cherry gelatin.
Replace the cranberry sauce with 1 package (16-oz) frozen strawberries

GARDEN SUPPER SALAD
2 ears corn, cooked
1 lettuce wedge, cut fine
3 green onions with the tops, chopped
1 cucumber, pared and diced
1 large tomato, diced
1/2 stalk celery, diced
1/4 green pepper, diced
1/3 cup salad dressing
1/4 cup half and half cream
1/8 teaspoon salt
dash of pepper
1/2 tablespoon vinegar

Cut the corn from the cobs and combine with other vegetables in a large bowl. In another bowl whisk together the salad dressing, half and half cream, salt, pepper, and vinegar.  Add the combined dressing ingredients to the vegetables and toss together to coat all the vegetables well.

Enjoy!

About the Author

Linda is a recipe collector and shares her vast collection on her blog at http://grandmasvintagerecipes.blogspot.com  She also shares her slowcooker and crockpot recipes on her blog at http://grandmasslowcookerrecipes.blogspot.com

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