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Salads and Dressings

Gingerale Salad
from My Mom

10 Servings

  • 1 6 oz. package jello, (lemon)
  • 1 cup hot water
  • 12 ice cubes
  • 1 cup gingerale
  • 1 20 oz. can grapefruit, drained
  • 1 16 oz. can mandarin orange sections
  • maraschino cherries
  • 1 cup mayonnaise, stirred

Combine Jello and water. When Jello is dissolved, add gingerale and ice cubes. When Jello is slightly set, remove any remaining ice cubes. Add grapefruit, mandarin oranges, and cherries. Pour into Jello mold. Chill until set. Unmold and place on a serving plate. Serve with mayonnaise.

NOTE: May be molded in a ring mold, with grapefruit, oranges, and cherries arranged in bottom of mold.


Homemade Salad Dressing
from my Uncle, Edwin McCombs

6 Servings

  • 1 cup mayonnaise, or salad dressing
  • 1/2 cup catsup
  • garlic, minced (to taste)
    • seasoned salt, to taste
    • dill pickle, chopped
    • sweet pickle, chopped
    • olive, chopped
    • cucumber, chopped
    • green bell pepper, chopped
    • onion, chopped
    • tabasco sauce, to taste

Combine mayonnaise, catsup, and garlic. Add any combination of the rest of the ingredients. Stir well. Chill.


Japanese Salad Dressing
from the Ron of Japan Restaurant (Chicago and Japan)

8 Servings

  • 1/4 small onion, minced
  • 1 egg yolk
  • Tabasco pepper sauce
  • red pepper
  • 2 cups vegetable oil
  • 2/3 cup soy sauce

Mix all ingredients in a jar. Shake. Chill.


Margie Brown Salad
from my Aunt, Margaret (Crofoot) McCombs

12 Servings

  • 2 tablespoons lemon juice
  • 2 tablespoons mayonnaise
  • 2 3 oz. packages cream cheese
  • 1 14 oz. can pineapple, (crushed) save juice
  • 3 bananas, diced
  • 1/4 cup maraschino cherries
  • 1/2 cup nuts, (pecans)
  • dash salt
  • 1 8 oz. container whipping cream
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • dash celery salt
  • 1 1/2 cups pineapple juice
  • 4 egg yolks
  • 1/3 cup lemon juice

Combine lemon juice, mayonnaise, and cream cheese. Blend in pineapple (save juice), bananas, cherries, nuts, and salt. Fold in the whipped cream. Pour lightly in Jello mold (sprayed with PAM). Chill. Combine sugar, cornstarch, celery salt, and pineapple juice. Cook until thick and clear. Gradually add egg yolks and lemon juice. Cook 2 minutes.

When ready to serve, unmold salad on serving plate. Serve with pineapple sauce.


Nappa Cabbage Salad
from my Sorority Sister, Pat Boyle

8 Servings

  • 1/2 stick margarine
  • 2 packages Ramen Noodles, without seasoning (crushed into small pieces)
  • 1/2 cup sesame seeds, or sunflower seeds (they're cheaper)
  • 1 cup slivered almonds
  • 1/2 cup sugar
  • 1/4 cup white vinegar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon soy sauce
  • 2 heads nappa cabbage, cut into pieces
  • green onion, to taste

Melt butter in pan. Saute noodles, sesame seeds, and almonds. Set aside to cool.

Combine sugar, vinegar, oil and soy sauce. Mix well.

Just prior to serving, combine all cooled ingredients with cabbage and onions. Pour dressing over salad. Don't mix to early, as it will get soggy.

Any of the following can be added for extra flavor: Mandarin oranges, chunk breast of chicken, tart chopped apple, pineapple, or anything that tickles your fancy.


Potato Salad
My Own Recipe

8 Servings

  • 4 hard boiled eggs
  • 3 potatoes, boiled (peel after cooking) and diced
  • 1 onion, (small) minced
  • 3/4 cup Miracle Whip
  • 1 tablespoon mustard, or more to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • paprika

Slice one of the eggs thin, remove ends that have no yolk; set aside. Dice the remaining eggs and the removed ends. Combine with potatoes, onions, Miracle Whip, salt, and pepper. Mix well. Spoon lightly into a serving dish. Top with egg slices. Sprinkle lightly with paprika. Chill until serving time.


Thousand Island Dressing - 2
from my Sorority Sister, Pat Wesley

16 Servings

  • 8 oz. bottle thousand island dressing, (Kraft)
  • 1/3 cup sugar
  • 1 tablespoon taco seasoning mix

Combine all ingredients and mix thoroughly. Chill.

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