Salads & Veggies

Salads & Veggies for Dinner and Lunchtime variety

Salads & veggies add variety to any meal, but salads at lunchtime create a light, delicious meal any day.

A vibrant and healthy vegetable salad with lemon and dressing, perfect for a nutritious meal.

Coleslaw and Dressing

  • 2 cups sugar
  • 2 tsp celery seed
  • 1 scant tsp salt
  • 2 tsp savory salt
  • 1 cup vinegar
  • 1/2 cup water

In saucepan, combine sugar, celery seed, salt, savory salt, vinegar and water.  Bring to boil and boil for one minute.  Let cool.

If desired, you may add a bit of mayonnaise or salad dressing.

Add to chopped cabbage, carrots, etc. and toss.

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Potato Salad

  • 8 boiled cubed potatoes
  • 6 hard boiled eggs
  • 1/2 cup sliced celery
  • 1/4 cup chopped onion
  • 1 dill pickle chopped
  • Pimentos if desired
  • 1/2 tsp Paprika
  • 1/2 tsp pepper
  • 2 tbsp. Mustard
  • 1 tsp salt
  • 1 cup Mayonnaise or Miracle Whip
  • 1/2 tsp celery salt

Mix potatoes, eggs, celery, onion, pickle and pimentos in a large bowl.  Mix paprika, pepper, mustard, salt, mayonnaise or Miracle whip and salt until smooth in a separate bowl.  Add to potato mixture and mix well.  Chill before serving

Tomato Cucumber Salad

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  • 2 or more ripe tomatoes
  • 2 or more cucumbers
  • 2 tbsp Miracle Whip salad dressing
  • Salt and pepper to taste.

First, cut the tomatoes and cucumbers in small bite sized pieces.  Next, mix the Miracle Whip with a little milk and pour over the tomatoes and cucumbers.  Then, mix well adding salt and pepper to taste.

Note:  I remember, we didn’t like onions.  Onions or carrots can be added to this for variety.

Basic Waldorf Salad

  • 2 cup diced apples
  • 1 cup celery chipped
  • 1/2 cup broken walnuts
  • 1/4 cup mayonnaise
  • 1 tbsp sugar
  • 1/2 tsp lemon juice
  • 1/2 cup shipped cream or cool whip.
  • Mix all ingredients together and chill.

(One of my favorite lunchtime salads.)

Fruit-Mac Salad

Combine:

  • 1 can fruit cocktail
  • 2 cans Mandarin oranges.
  • 1 can chunk pineapple

In a bowl, drain the juice from the fruit and set aside.

Cover fruit and place in fridge to chill.

 

To the juice add: 

  • 1 cup sugar
  • 1 tsp salt
  • 2 beaten eggs
  • 2 tbsp flour
  • Cook until it boils and cool.

Boil 1/2 package of soup macs with 1 tbsp oil until al-dente, rinse and cool.  Mix with the cooled fruit juice liquid.  Refrigerate over night.  Next day Add: 

2 cups marshmallows,

(4 cups coconut – optional)

1 carton of cool whip.  Mix well and add trained fruit. 

Ambrosia Frozen Salad

  • 1 (8 oz.) pkg. Philadelphia cream cheese
  • 1 cup sifted confectioners sugar
  • 2 cups dairy sour cream
  • 1 (6 oz.) can frozen orange juice concentrate thawed.
  • 1 cup whipping cream or cool whip
  • 2 (3 oz.) cans fruit cocktail, drained.
  • 3 (11 oz.) cans Mandarin oranges.

Beat together cream cheese and sugar; gradually beat in sour cream and orange juice.  Next, whip the cream and fold into cheese mix.  Add fruit cocktail and mandarin orange sections.  Spread in large dripper pan.  Freeze until firm.  Let stand at room temperature about 10 min. before serving.  You can add other fruit, marshmallows, nuts, mar-chino cherries as you wish.

Aunt Carol’s Fruit Salad

  • 1 small carton of small curd cottage cheese
  • 1 medium carton of Dream Whip or Cool Whip
  • 1 medium sized can of crushed pineapple – drained
  • 1 box regular sized jello – any flavor

Mix the ingredients together thoroughly and refrigerate.  Other drained fruit may be added.  I usually add maraschino cherries, mandarin oranges, and walnuts, but any fruit will do.  The pineapple MUST be added.

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