This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cold Seafood Salad

Drain and add one six- or seven-ounce can of flaked water-packed white meat tuna. (Canned or cooked crab or lobster meat may also be used.) For a colorful accent, peel and section a fresh tangerine and add it to the mixture. Serves two, under 145 calories each, or under 165 calories with tangerine sections.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together for the scan).

Japanese Cucumber Salad

1 cucumber, thinly sliced
1 tablespoon white vinegar or white wine vinegar
1 tablespoon sake wine (or sweet sherry)
2 teaspoons Japanese-style soy sauce

Combine all ingredients in a non-metallic bowl, cover and chill one hour or more before serving. Serves two, about 35 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cherry Perfection Salad

Two pkgs. (3 oz. each) wild cherry gelatin
Two cups boiling water
One can (16-oz.) pitted red sour cherries
One-fourth cup sugar
Three-fourths cup chopped pecans
One-half cup chopped celery
Salad greens

Dissolve gelatin in boiling water. Drain cherries, measuring sirup and add cold water to sirup to make one and one-half cups. Stir into dissolved gelatin. Chill until thickened.

Meanwhile, sprinkle sugar over drained cherries, stirring occasionally. Fold into thickened gelatin with pecans and celery. Spoon into one and one-half quart ring mold or 12 individual molds. Chill until firm. Unmold onto salad greens. Serve with sour cream or mayonnaise, if desired.–Yields 12 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

FRESH FRUIT SALAD

1/2 cup mayonnaise
1/4 cup confectioners’ sugar
1 tbsp. orange juice
1 tbsp. grated orange rind
1/2 cup sweetened, whipped cream or non-dairy whipped cream
4 cups diced fresh fruit (kiwi, grapes, pineapple, apples)

Combine all ingredients except fruit and mix well. Gently stir fruit into sauce. Serve in sherbet glasses.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Dill Macaroni Salad

WE ARE CRAZY about raw cauliflower and this salad is so refreshing in the Summer. It’s good as soon as it gets cold, but it’s super if you leave it overnight.

Two cups elbow or shell macaroni
Two cups chopped raw cauliflower
One green pepper, chopped
One-half cucumber, chopped
Two tbsps. dill weed
One and one-half tbsps. dill seed
Salt to taste
One cup mayonnaise

Cook macaroni according to package directions; drain and rinse with cold water. Combine macaroni with remaining ingredients and refrigerate.–Yields four to six servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

THIS MAY be fixed in the blender for those who do not like lumps of cottage cheese.

Calorie Counter’s Salad

One 16-oz. carton skim milk cottage cheese (small curd)
One env. diet gelatin (any flavor) 2-cup size
One 8-oz. can crushed pineapple in natural juices, drained

Sprinkle dry gelatin over cottage cheese and add pineapple. Stir to mix thoroughly; cover and refrigerate. May be eaten in an hour, but is best if allowed to stand longer.–Yields six servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Quick & Creamy Salad

One 16-oz. carton cottage cheese
Three-oz. pkg. orange gelatin
One small can mandarin oranges
One small carton Cool Whip
One can (No. 303) pineapple chunks

Pour gelatin (directly from box) over cottage cheese. Drain oranges and pineapple and stir with Cool Whip into cheese mixture. This can be made ahead of time and keeps for several days in the refrigerator. If a little moisture appears, simply stir.–Yields six to eight servings.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

COTTAGE FRUIT SALAD

2 1-lb. 1-oz. cans fruit cocktail
1 envelope unflavored gelatin
3 cups cottage cheese
2/3 cup Miracle Whip
1/4 cup toasted slivered almonds
1/2 teaspoon salt
Lettuce

Drain fruit cocktail, reserving 1/2 cup syrup. Soften gelatin in reserved syrup; stir over low heat until dissolved. Cool. Add to combined cottage cheese, salad dressing, nuts and salt, mixing until blended. Spoon into individual ring molds. Chill until firm. Unmold on lettuce-lined plates. Fill the center of the molds with fruit cocktail. Makes eight servings.