The salad quality recipes in the following paragraphs are preparing salads in the past which are still popular today. At the next meal, prepare-out, have a picnic, etc, why don’t you serve a classic fashion salad. You’ll without doubt receive rave reviews for the Whitened Corn Salad, Lettuce-Blue Cheese-Salad or American Potato Salad.
Whitened CORN SALAD
This isn’t certainly one of my original quality recipes only one I was raised eating when my late mother clipped it from the local newspaper (now defunct) send-in recipe column. There’s a nearby pharmacy ad on back from the recipe having a telephone number that starts BR-5-… Since takes you back, does not it? The majority of you more youthful reader’s didn’t have a telephone number like this!
2 cans whole kernel whitened corn
1 medium eco-friendly pepper*
1 medium onion
3 tbsps oil
1 tablespoon vinegar
Drain 2 cans of whole kernel whitened corn. Slice eco-friendly pepper and onion in thin slices, mix with corn. Cover and let stand it refrigerator for around 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 had been elevated, a eco-friendly pepper is really a bell pepper.
LETTUCE – BLUE CHEESE SALAD
1 mind lettuce
1 cup shredded cabbage
1/2 cup chopped eco-friendly let’s eat some onions
1 oz blue cheese
pepper and salt
dash of cayenne
1/4 cup salad oil
2 the best spinner’s. vinegar
1/2 the best spinner’s. paprika
Tear lettuce into small pieces. Chuck the ball lettuce and cabbage together. Sprinkle after some pepper and salt. Crumble the cheese and mix along with the cayenne, oil, vinegar, and paprika. When combined, toss within the veggies. Wise decision to include fresh tomato plants and eco-friendly pepper slices for additional color.
AMERICAN POTATO SALAD
1 cup mayonnaise-style salad dressing
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups cubed taters, cooked
2 boiled eggs, chopped
1/2 cup chopped onion
1/2 cup very finely sliced celery
1/2 cup chopped sweet pickle
Inside a large mixing bowl mix the salad dressing, mustard, celery seed, salt, and pepper, mixing well. Add some taters, eggs, onion, celery, and sweet pickle toss together lightly to coat. Refrigerate until time for you to serve. Also keep leftovers chilled (for those who have any!).