Summer Salads Recipes
Carrot Raison Salad

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Canned or cold cooked leftover vegetables are well utilized in salads, but are best mixed with French Dressing and allowed to stand in a cold place one hour before serving.

Where several vegetables are used in the same salad they should be marinated separately, and arranged for serving just before sending to table.

To Marinate. The word marinate, as used in cookery, means to add salt, pepper, oil, and vinegar to a salad ingredient or mixture, then allow to let stand until well seasoned.

Carrot Raison Salad is a popular dish I can remember having when I was small.

Easy Carrot Raison Salad Recipe

Boil some raisons in water to make plump, cool and drain.
Grate carrots, add the raisons, and add a little mayonnaise and stir it up. Easy!

Carrot Salad

PEEL and slice 3 lb. of carrots and bring to a boil and cook until tender but firm.
CHOP up 3 onions, 3 peppers and 6 celery stalks
Boil 1 can of tomato soup and add
3/4 cup vinegar
1/2 cup oil
1/4 cup sugar
Pour over the veggies and refrigerate with a lid one for a day or two to marinate. This will keep for a while if not all eaten the first day.

Seven Layer Salad

This is a great salad for those summer get togethers. Simple to make and looks like you spent all day fixing it. Layer as follows in a 9X12 pan.

Chopped lettuce
Chopped onion
Chopped celery, cucumbers or green peppers
Box of frozen peas thawed
Miracle Whip to cover and seal
Grated cheddar cheese
Bacon bits

3 Bean Salad Recipe

1 can wax beans
1 can green beans
1 can kidney beans

1/2 onion sliced real thin
1/2 green pepper chopped

2/3 cup sugar
2/3 cup vinegar
1/3 cup salad oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed

Drain beans, pour into large bowl, add remaining ingredients, stir well Chill several hours or overnight. The green pepper is optional. Chill your cans of beans the night before, make it in the morning before you leave, and it will be ready by the time you get there. Or prepare the night before and it will keep in the fridge.

Bean Salad

In a colander put 1 can yellow beans drained
1 can green beans drained,
1 can lima beans drained
1 can kidney beans drained
rinse thoroughly with water
ADD 1 cup onions chopped fine
1 cup green pepper
1 cup of celery chopped
1/3 cup veg oil
1/3 cup vinegar
1 tsp. sugar
1 tsp. celery seed

Put in the fridge in a sealed container until used, and again this will last a week or so until used up,

Broccoli Salad Recipe

1 bunch broccoli chopped
1 small onion
1/2 cup raisons (or as desired)
1/2 cup chopped peanuts or cashews

Dressing
5 slices of cooked bacon crumpled
1/2 cup Miracle Whip
1 tsp. wine vinegar
3 tsp. sugar

Mix and Refrigerate overnight

Fire and Ice Salad (recipe from Indiana)

6 large tomatoes, peeled and quartered
1 large green pepper, cut in strips
1 large onion, cut in pieces and pull in rings
3/4 cup vinegar
1-1/2 tsp.celery seed
1-1/2 tsp. mustard seed or dry mustard
1/2 tsp salt
4-1/2 tsp. sugar
1/8 tsp red pepper
1/8 tsp. black pepper
1/4 cup cold water

Cook celery seed, mustard and pepper in cold water. Boil 1 minute. Pour over vegetables and chill.

Cucumber Baskets

Select three long, regular-shaped cucumbers; cut a piece from both the stem and blossom end of each; then cut in halves crosswise. Cut two pieces from each section, leaving remaining piece in shape of basket with handle.

Remove pulp and seeds, in sufficiently large pieces to cut in cubes for refilling one-half the baskets, the remaining half being filled with pieces of tomatoes. Arrange baskets on lettuce leaves, alternating the fillings, and pour over French Dressing.

Cucumber Salad

Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp pointed knife cut five parallel grooves lengthwise of cucumber at equal distances; then cut in thin parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves

Cucumber and Tomato Salad

Arrange sliced tomatoes on a bed of lettuce leaves. Pile on each slice, cucumber cubes cut one-half inch square. Serve with French or Mayonnaise Dressing.

Celery and Cabbage Salad (recipe from 1800's)

Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves. Cut out centre, and with a sharp knife shred finely. Let stand one hour in cold or ice water. Drain, wring in double cheese-cloth, to make as dry as possible.

Mix with equal parts celery cut in small pieces. Moisten with Cream Dressing and refill cabbage. Arrange on a folded napkin and garnish with celery tips and parsley between folds of napkin and around top of cabbage.

Asparagus Salad

Drain and rinse stalks of canned asparagus. Cut rings from a bright red pepper one-third inch wide. Place three or four stalks in each ring. Arrange on lettuce leaves and serve with French Dressing, to which has been added one-half tablespoon tomato catsup.

String Bean Salad (recipe from 1800's)

Marinate two cups cold string beans with French Dressing. Add one teaspoon finely cut chives. Pile in centre of salad dish and arrange around base thin slices of radishes overlapping one another. Garnish top with radish cut to represent a tulip.

Tomatoes Stuffed with Pineapple

Peel medium-sized tomatoes. Remove thin slice from top of each, and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with fresh pineapple cut in small cubes or shredded, and nut meats, using two-thirds pineapple and one third nut meats. Mix with Mayonnaise Dressing, garnish with mayonnaise, halves of nut meats, and slices cut from tops cut square. Serve on a bed of lettuce leaves.

More Salad Recipes

Cole Slaw Recipes
Egg Salad
Fruit and Jello Salads
How to Make Mayonnaise
Junket Rennet Recipes
Lettuce Salads
Macaroni Salads
Potato Salads
Salad Dressings
Sandwich Salads
Summer Salads
Waldorf Salad Recipes

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Summer Salads Recipes Carrot Raison Salad