Combination Vegetable Salad

This would be good to serve at those upcoming holidays, or just use the dressing recipe for that salad.

Combination Vegetable Salad
Mrs. Bingo Turner

1 large head lettuce, broken into bite size pies
1 cucumber, diced
3 tomatoes, cut in wedges
1 green pepper, sliced crosswise

Combine and cover with plastic wrap.

THOUSAND ISLAND DRESSING

1 cup mayonnaise
2 hard cooked eggs, finely sieved
1/4 cup chili sauce or catsup
1 Tablespoon onion, grated
2 Tablespoon green pepper, grated

Combine ingredients. makes 1 1/2 cups dressing. Add dressing to salad when ready to serve.

Green Bean Salad

This recipe really don`t have that many ingredients, and I would say other canned veggies could be added to your taste.

Green Bean Salad
Mrs. Wiley Morris

1 small head lettuce
1 can mixed salad vegetables, drained
1/4 cup mayonnaise
1/2 cup onion, finely chopped

Combine and refrigerate.

Pure and simple recipe.

Greek Salad

Ok, I know this is really a main dish, but hey who says you can`t have a big salad for supper or if you prefer to call it dinner. This recipe is from 1968 Kansan`s Silver Spoon cookbook and the Mayor of Kansas City Kansas contributed this recipe.

Greek Salad
Mayor and Mrs. Joseph H. McDowell

6 cooked potatoes, diced
2 medium onions, chopped
1/4 cup parsley, chopped
1/2 cup green onion, thinly sliced
1/2 cup salad dressing
1 large head iceburg lettuce
12 roka leaves or 12 sprigs of watercress
2 tomatoes, each cut inot 6 wedges
1 cucumber, pare and cut lengthwise into 8 fingers
1 avocado, peeled and cut lengthwise into 8 fingers
4 slices feta cheese ( Greek cheese)
1 green pepper, cut crosswise to make 8 rings
4 slices canned , cooked beets
4 shrimp, cooked and cleaned
4 anchovey fillets
12 black olives ( greek style preferred)
4 whole green onions
4 radishes, fancily cut
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup salad oil
Oregano to taste

Combine potatoes with onion. green onion and parsley. Add salt to taste. Line a large platter with outside lettice leaves. Place potato salad in a mound in center. Cover with remaining lettuce which has been shredded. Arrange roka leaves on top. Place tomatoes wedges around outer edge and on top of roka leaves. Arrange cucumber fingers between tomato wedges to make a solid base for salad. Place avocado slices around tomato and cucumber base. Arrange feta slices on top of salad. Place green pepper slices over cheese. At very top of salad, place sliced beets with a shrimp on each beet slice and an anchovey fillet on each shrimp. Place olives, radishes and green onions as desired. Sprinkle salad with vinegar, then blended oils. Add oregano. Serve with garlic toasted Greek bread. Makes 4 large servings.



Make sure you use a large platter.

Shouteau Dressing and Salad

Ok today , I will only put two salad/vegetable recipes on since I put a main dish recipe on.. this salad is pretty good and yummy too.


Shouteau Dressing and Salad
Mrs. John Fife

Salad

1 head lettuce
2 medium sized tomatoes
1/2 cucumber
6 readishes
3 green onions
5 sprigs water crest

Tear lettuce into wood salad bowl. Cut up other vegetables and put in bowl. Toss and serve with French dressing.

French Dressing

1/3 cup sugar
1 teaspoon salt
1 teaspoon paprika
1 small onion, grated
juice from 1/2 lemon
1/4 cup vinegar
1/4 cup catsup
1/2 cup salad oil

Mix all ingredients and place in jar with tight lid, so it can be saken well before using. Dressing can be made several days ahead and kept in refrigerator.

Bacon Lettuce Tomato Salad

This recipe has just what the title says in it...you know you can`t wrong with anything with bacon in it and plus it uses the bacon drippings to make the dressing the goes in the salad......to me that is extra special.

Bacon Lettuce Tomato Salad
Mrs. D. S. Berry

1 head lettuce
8 slices of bacon
3 slices white bread
1 clove garlic, minced
3 Tablespoons salad oil
2 Tablespoons white vinegar
3 Tablespoons onion, finely chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1 tomato , thinly sliced

Core, rinse and drain lettuce. Chill in plastic bag. Cook bacon until crisp. Drain and crumble. Drain all but 3 Tablespoons drippings from skillet. Trim crust off bread. Cut bread into cubes. Add garlic to drippings in skillet. Saute cubes until crisp. Remove from skillet with slotted spoon and drain on paper towels. Stir salad oil, vinegar and onion into skillet. Cool, then mix with mayonnaise and salt. Tear enough lettuce into bite-size pieces to measure 5 cups. Refrigerate remaining lettuce for another time. Toss torn lettuce in salad bowl with mayonnaise mixture, bacon , bread cubes and tomato. Serve at once. Serves 6.

Whole Meal Salad

This salad recipe is from the 1967 Kansan`s Silver Spoon Cookbook and was a not award winner, I think it should have won something as it is really good.

Whole Meal Salad
Lou Ann Carmean

1 head lettuce
2 ripe tomatoes
2 stalks celery
1 small onion
6 green olives
radishes
green pepper
1 can tuna
3 slices bologna
3 slices cheese
2 cups corn chips or cheese crackers
leftover meats, chopped ( I used chicken)

Chop all green vegetables into desired size and mix. Drain tuna. Add tuna, bologna, cheese, corn chips and leftover meats. Serve with an assotment of salad dressings and crackers and rolls.




Then Enjoy!!!!!!!