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.

Refrigerator Vegetable Salad

(American version of an Italian make-ahead mixed veg salad)

5 Tbsp. salad oil
2 Tbsp. wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. dried oregano leaves, crushed
1 clove garlic, cut in half
4 cups shredded cabbage
1 (1 lb) can French-style green beans (drained)
1 1/2 c. shredded peeled carrots
2/3 c. chopped green peppers
1/4 c. finely chopped onion

Combine salad oil, vinegar, salt, pepper, oregano and garlic; let stand 15 minutes for flavors to blend. Discard garlic.

Meanwhile, combine vegetables in salad bowl.

Stir dressing and pour over vegetables. Toss gently.

Cover and chill at least 1 hour to mellow flavors.

Makes 8 servings.

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

Mandarin Salad

1 sm apple sliced thin with peel
1 c. seedless green grapes (1 can of seedless grapes)
1 can (11 oz) mandarin oranges, drained
marshmallows
Maraschino cherries

Blend & pour over fruit:

2 T. honey
1/4 t. cinn.
2 T. lemon juice

Cover & chill
Toss & serve

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.

Cranberry Salad

Combine in bowl:

1/2 c. sugar (opt.)
1 pkg. (lb.) cranberries, ground
No. 2 can crushed pineapple
10 pkg. miniature marshmallows (RecipeCurio Note: must be an error, should maybe read as “1” package?)

Allow to stand overnight.

Next day:

Beat until they make soft peaks:

1 (3 oz) cream cheese
1/2 pt. whipping cream

Fold in cranberry mixture and 1/2 c. chopped nuts.

*Place in individual muffin cups.

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.

Cranberry Salad

1 pkg strawberry gelatin
1 cup hot water
1 9 oz. can crushed pineapple
1/2 teasp. lemon peel, grated
2 Tblsp. lemon juice
Dash salt
1 cup celery, diced
1 cup whole cranberry sauce
1/2 cup crushed nutmeats

Dissolve gelatin in hot water and add all other ingredients. Chill and serve.

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

Confetti Vegetable Salad

Dissolve 2 beef bouillon cubes & 1 – 3 oz. pkg. lemon gelatine in 1 cup boiling water

Add 2 Tbsp. Tarragon vinegar and 1/2 tsp. salt

Chill till gloppy.

Add and stir in till smooth 1 cup dairy sour cream

Add:

1/2 c. chopped unpeeled cucumbers
1/4 c. finely chopped green peppers
1/4 c. sliced radishes
2 Tbsp. sliced green onions

Pour into 3 c. mold.

Serve on greens.

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.

Cheese & Bean Salad

1 lb. can whole green beans
2 oz. jar pimento
1 c. shredded provolone cheese
2 tsp. minced onion
1/3 c. salad oil
1 1/2 Tbsp. lemon juice
1/4 tsp. dill weed
1/2 tsp. salt

Mix together.

Allow to marinade.

Place in lettuce bed & garnish with hard cooked eggs (chopped).

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

MRS. MORRIS says this is a grand salad to have in the freezer for those emergency meals.

Frozen Strawberry Salad

Beat eight-ounce package cream cheese, softened, with three-fourths cup sugar.

In another bowl put: one large can pineapple tidbits, drained; 10-ounce package frozen strawberries, one-half cup chopped nuts, two bananas, sliced, and one large bowl whipped topping. Mix thoroughly, but gently; combine with cream cheese mixture.

Spoon into loaf bread pan. Freeze overnight. Serve frozen, cut in slices, on salad greens. This keeps four to six weeks in freezer.

Yields 12 to 14 servings, at least.

This vintage recipe was clipped from The American Home magazine and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (both sides).

GRAPEFRUIT AND CRABMEAT SALAD
Preparation time: 15 min.

1 can (13 1/2 oz.) frozen grapefruit sections
1 pkg. (6 oz.) frozen crabmeat
OR: 1 can (6 oz.) crabmeat, drained, boned, and flaked
1/2 c. diced celery
1 small head crisp chicory, washed, chilled, and cut up

Thaw grapefruit sections just to separate; drain; reserve juice for salad dressing. Combine with remaining ingredients in salad bowl. Toss gently with sufficient CELERY SEED DRESSING to moisten. Serve with remaining dressing.

CELERY SEED DRESSING: Combine 1 tbs. sugar, 1 tbs. celery seed, 1/2 tsp. dry mustard, 1/2 tsp. salt, 1/2 tsp. paprika, 1/8 tsp. onion salt, and 1/4 c. reserved grapefruit juice in small bowl. Gradually beat in 1/2 c. olive oil or salad oil with rotary beater until mixture is thick and smooth. Makes about 3/4 c. dressing.

Makes 4 servings
340 cal. per serving
Source of Vitamins A,B,C

Tested in THE AMERICAN HOME KITCHENS