This quick recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

6 C. Salad

1 cup mini marshmallows
1 cup sour cream
1 cup coconut
1 cup mandarin oranges
1 cup pineapple tidbits
1 cup pecans

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Carrot and Bell Pepper Salad

1 chopped bell pepper
1 c. shredded carrot
3 c. shredded cabbage (amount corrected from original)
1/4 c. chopped onion
2 tbsp chopped parsley
3/4 c. salad dressing

Shred and chop all ingredients and chill. Serves 6.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

V.I.P. Tossed Salad

1 sliced clove garlic
2 tbsp lemon juice
1/4 tsp pepper
1/2 tsp paprika
5 tbsp salad oil
1 tsp salt
1/4 tsp sugar
1/8 tsp celery seed
3/4 tsp dry mustard
1 clove garlic

Mash sliced garlic in salt (use a garlic press), add lemon juice, next 5 ingredients. Add oil; pour into jar; shake well. Chill–rub bowl with garlic; tear greens into bowl; add tomatoes, cucumbers or any other veg. desired. Pour dressing over all. Toss. Serves 4.

This recipe was written on a lined index card and found in a large collection, date unknown. It’s somewhat stained so maybe it was a favorite. I’ve typed it below along with a scanned copy.

Florida Salad

Sm. head of lettuce and 1/4 lb spinach

Dressing – heat until boiling point:

6 T. orange juice
1 T. wine vinegar
1 T. flour
1/4 c. salad oil
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

Crumble in 6 slices of bacon.

Toss.

Let stand 15-20 min.

Before serving add–

2 c. drained grapefruit sections
1 florida orange
1 red onion

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Savory Carrot & Raisin Salad
75 calories per serving

2 cups carrots (grated)
1/3 c. raisins
1 c. crushed pineapple – low cal (drained)
1/8 tsp. salt
1/3 c. low-cal creamy french dressing

Ref. for 1 hr. –Serve on lettuce

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Chicken Salad

4 c. chicken
6 hard boiled eggs (RecipeCurio note: the word eggs was missing from recipe)
1 c. celery
1 c. cooked sea shells (RecipeCurio note: seashell pasta)
1/2 pkg. frozen peas, cooked
1 c. chopped olives or pickles
1/2 c. toasted almonds
2 Tbsp. French Dressing
Dressing

Sprinkle French dressing over cooked sea shells. Let stand at least 1 hr. Chop 4 of the eggs, save the other 2 for garnish. Mix all ingredients by tossing lightly using just enough dressing so lightly waxed.

Dressing:

1 egg
1/2 c. sugar
1/2 c. white vinegar
1/2 tsp. dry mustard

Cook until it thickens.

Mix 1/2 c. Miracle Whip with this dressing or more if necessary.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Hot Chicken Salad

1 1/2 c. cooked chicken, cut-up
1 c. cream of chicken soup
1 c. celery, diced
2 1/2 Tbsps. minced onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chopped pecans
2/3 c. salad dressing
3 hard cooked eggs, chopped

Mix together.

Place in greased casserole. Top with 2 c. crumbled potato chips.

Bake 375° for 15 minutes.

Serve with rolls and fruit salad.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Beet Salad

1 – 1 lb can sliced beets – drained
1 small onion cut into rings

Mix together the following:–

1/4 c. sugar
1/4 c. salad oil
1/4 c. cider vinegar
1/4 tsp. seasoned salt
dash of pepper

Combine all together and mix.

Marinate for 1 hour or longer.