Lois' Salads

These salad recipes came from a very dear friend of mine: Lois Watson.

Tomato Aspic

1 lg. pkg. lemon Jello
2 T. vinegar
4 c. tomato juice (less 6 T.)
1 T. Worcestershire sauce
2 T. lemon juice
24 stuffed green olives, sliced
6 stalks, celery, chopped
1 green pepper, chopped
6 green onions, chopped
Heat tomato juice and stir in Jello. Cool some, add rest of ingredients. Variation: Shrimp can be added.

Snappy Carrot Salad

1 t. sugar
1/2 t. salt
3/4 c. sour cream
1/8 t. cloves
1 t. lemon juice
1/2 c. raisins
1 1/2 c. carrots, shredded
1/2 c. celery, chopped
Stir together gently sugar, salt, cloves, sour cream and lemon juice. Mix together remaining ingredients. Fold in sauce. Chill several hours.

Italian Vegetable Toss

1 1/2 c. shell macaroni
2 c. broccoli flowerets
1 c. cauliflower flowerets
1 c. fresh mushrooms, sliced
1 (6 oz.) can artichoke hearts, drained, rinsed and chopped
1 c. pitted ripe olives, sliced
1/2 c. green onions, chopped
3/4 c. Italian salad dressing
1 med. avocado, seeded, peeled and sliced
1 med. tomato, seeded and chopped
Cook macaroni according to package directions. Drain. Rinse with cold water, drain well.
In a large bowl combine macaroni, broccoli, cauliflower, sliced mushrooms, artichoke hearts, ripe olives and chopped onion. Toss with Italian dressing. Cover and chill several hours.
At serving time, toss vegetable mixture with avocado and tomato. Makes 12 to 16 servings.

Cucumber Cheese Salad

1 (3 oz.) pkg. lime Jello
3/4 c. hot water
1 c. cucumber, unpeeled, shredded
1/2 c. raw carrot, shredded
2 T. onion, grated
1 c. creamed cottage cheese
1 c. salad dressing
Dissolve Jello in water and cool. Mix cucumber, onion, and carrots. Drain. Add cottage cheese and salad dressing. Add to Jello.

Creamed Cucumbers

5 cucumber, peeled and sliced
1 onion, sliced
1 c. mayonnaise
1 t. parsley flakes
1/4 t. pepper
1/4 c. vinegar
1 t. salt
1/4 t. garlic
1/4 c. sugar
2 drops hot pepper sauce
1/4 t. onion salt (optional)
Combine cucumbers and onions. Cover and let stand for one hour. Combine all remaining ingredients, pour over cucumbers and mix well. Refrigerate for several hours.

Copper Pennies

Slice and cook “fork” tender, but still crunchy 2 pounds carrots. Drain and cool. Place in dish in layers, 1 onion, sliced, and 1 green pepper, cut into strips. Prepare marinade bringing to a boil:
1/4 t. Worcestershire sauce
3/4 c. apple cider vinegar
1 t. prepared mustard
1 can tomato soup
Salt and pepper
1 c. sugar (or less)
1/2 c. salad oil
Pour over carrots and chill at least 24 hours.

Broccoli and Cauliflower Salad

1 sm. head cauliflower, broken into sm. pieces
3 stalks or head of broccoli, broken into sm. pieces
1 lg. stalk celery, diced
1 c. raisins, brown/white
1 c. salted sunflower seeds
1 c. crispy bacon, crumbled
1/2 c. red onion, diced
Dressing:
1/3 c. sugar, or less
2 T. vinegar
1 c. mayonnaise
1/4 to 1/2 t. celery seed
May be made the day before and keeps well.

Cauliflower and Broccoli Salad

1 c. mayonnaise
1 T. granulated sugar
1 T. vinegar
1/2 t. pepper
1 t. salt
1 head cauliflower, broken into tiny flowerets (7 c.)
1 bunch broccoli broken into tiny flowerets (4 c.)
1 med. onion, chopped
Mix mayonnaise, sugar, vinegar, salt and pepper in a large bowl. Add vegetables and toss to mix. Serve soon or cover and chill up to 2 days. Makes about 10 cups.

Asparagus Salad

1 can (10 1/2 oz.) cream of asparagus soup
1 pkg. (8 oz.) cream cheese
1 pkg. (3 oz.) lemon Jello
1 c. boiling water
1/2 t. lemon flavoring
2 t. minced onions
1 can (1 lb.) asparagus, drained
2 t. pimento, minced
1/2 c. celery, diced
1/2 c. pecans, chopped
1/2 c. diced green pepper
1/2 c. mayonnaise
Heat and stir the asparagus soup and cream cheese until well blended. Dissolve gelatin in boiling water. Add flavoring. Cool and add the asparagus, celery, green pepper, onion, pimento, pecans and mayonnaise. Stir into the soup, cheese mixture. Pour into a mold or 8x10 inch dish.

Chicken Salad Log

1 pkg. (8 oz.) cream cheese, softened
1/4 c. mayonnaise or salad dressing
1/2 t. salt
1/4 t. ground pepper
1 T. lemon juice
1/4 t. ground ginger
4 drops red pepper sauce
2 c. chicken, finely cut up, cooked
2 hard boiled eggs, chopped
1/4 c. green onions, sliced
3 green pepper rings
1 T. toasted sesame seed
3 T. green onion, chopped
3 T. pitted ripe olives, chopped
3 T. tomatoes, chopped
Mix cream cheese, mayonnaise, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs, and 1/4 cup sliced green onions. Shape into a log 8x2 inches. Wrap and refrigerate until firm, about 4 hours.
Cut pepper rings to make strips, and place strips diagonally across leg, dividing log into 4 sections. Sprinkle sesame seed on one section, onion on another, olives and tomatoes on the remaining sections. Serve with assorted crackers.

Chicken Salad

3/4 c. wild and white rice, mixed together and cooked
1/2 green pepper, diced
3 green onions with tops, diced
Sm. jar artichokes
1 doz. green olives, sliced
2 c. cooked chicken, diced
Chicken Dressing:
1/4 c. mayonnaise
Juice from artichokes
1/2 t. curry powder
Almonds or cashews, optional
Mix and enjoy! Print this post