Dress Up Your Meals With An Old Fashion Salad

Friday, June 1, 2012
BThe salad recipes in this article are all salads from the past that are still popular today. At your next meal, cook-out, picnic, etc, why not serve an old fashion salad. You will no doubt receive rave reviews for your White Corn Salad, Lettuce-Blue Cheese-Salad or American Potato Salad.

This is not one of my original recipes but one I grew up eating when my late mother clipped it from a local newspaper (now defunct) send-in recipe column. There is a local pharmacy ad on back of the recipe with a phone number that begins BR-5-... Now that does take you back, doesn't it? Most of you younger reader's never had a phone number like that!

2 cans whole kernel white corn
1 medium green pepper*
1 medium onion
3 tablespoons oil
1 tablespoon vinegar
tomato wedges
pimento strips

Drain 2 cans of whole kernel white corn. Slice green pepper and onion in thin slices, mix with corn. Cover and let stand in refrigerator for about an hour. Before serving, toss with oil and vinegar, and season to taste. Garnish with tomato wedges and pimento strips.

*In Southern Indiana where I was raised, a green pepper is a bell pepper.

1 head lettuce
1 cup shredded cabbage
1/2 cup chopped green onions
1 oz blue cheese
salt and pepper
dash of cayenne
1/4 cup salad oil
2 tbs. vinegar
1/2 tbs. paprika

Tear lettuce into small pieces. Toss the lettuce and cabbage together. Sprinkle with a little salt and pepper. Crumble the cheese and mix together with the cayenne, oil, vinegar, and paprika. When combined, toss over the vegetables. Good idea to add fresh tomatoes and green pepper slices for more color.

1 cup mayonnaise-style salad dressing
1 tsp prepared mustard
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
4 cups cubed potatoes, cooked
2 boiled eggs, chopped
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped sweet pickle

In a large mixing bowl combine the salad dressing, mustard, celery seed, salt, and pepper, mixing well. Add the potatoes, eggs, onion, celery, and sweet pickle; toss together gently to coat. Refrigerate until time to serve. Also keep leftovers refrigerated (if you have any!).