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SALADS
Make the Difference

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By

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AGNES M. KOLSHORN, Extension Nutrition Specialist

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Oregon State College

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Salads make meals attractive, appetizing, and the raw food some canned or frozen fruit or

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well-balanced. canned or cooked frozen vegetables.
Raw vegetables or fruits are favorites for mak- Occasionally salads may be made of all cooked
ing salads; they give color, crisp texture, and zest or canned foods. Such salads usually lack the crisp

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to the meal. They furnish minerals and vitamins pleasing texture and do not balance the meal as

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that you need in your meals. well as those with some raw vegetables or fruits.

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You can have fresh vegetables many months if For variety, your family probably enjoys a
you plan your garden planting and store vegetables relish plate. Include slices or wedges of some raw
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properly. fruits or vegetables, without salad dressing.
You can make salads, too, by combining with Vary your salad; vary your salad dressings.
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Salad Dressing
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One of the easiest ways to get variety in salads French dressing is often used to season cooked
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is to use different dressings or to modify your salad vegetables, meat, or fish before they are put
favorite dressing. into the salad. This is often called "marinating"
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What kind of dressings does your family like? the salad ingredients.
The type of dressing to use with a certain salad The basic recipe below can be changed to be
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is largely custom. Do not follow custom too closely. more or less tart and more or less highly-seasoned.
Get variety by using different dressings. Choose
dressings that will give the appearance and flavor French Dressing Recipe
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you like. •J c vinegar or lemon 1 t salt

juice i t paprika
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Modify the basic recipes in this leaflet by adding

your favorite seasonings, such as celery salt, garlic § c salad oil 1 t dry mustard
salt, onion salt, Tabasco sauce, or Worcestershire 1 T sugar Dash of cayenne
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sauce. Use small amounts of your fresh garden Combine all ingredients in a bottle or glass jar.
herbs or dried herbs to give pleasing variation in
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Cover and shake.

flavor. Save pickle vinegar for use in salad
dressings. Variations of French Dressing
Catsup or Chili Sauce French Dressing: Add
French Dressing i cup catsup or chili sauce to French Dress-
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This well-liked dressing is easily made. It's ing Recipe.

suitable for many salads. It's easy to modify for Vinaigrette Dressing: To 1 cup of French
variety. Dressing, add these ingredients finely

Federal Cooperative Extension Service Oregon State College Corvallis

Extension Circular 613 July 1956
 chopped: 2 tablespoons dill or sour pickles, 2. Add the other ingredients and mix.
1 tablespoon onion, 1 tablespoon green olives, 3. Stir again just before adding to salad.
and 1 tablespoon pimento.
Chiffonade Dressing: To 1 cup French Dress- Low Calorie Salad Dressing
ing, add these ingredients finely chopped:
2 tablespoons parsley, 2 teaspoons onion, 1 Tomato Juice Dressing Recipe
hard-cooked egg. If desired, add also 2 table- 1 c tomato juice 2 T onion, finely
spoons green pepper. £ c lemon juice or chopped

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vinegar Salt and pepper

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Celery Seed Fruit Dressing
£ c sugar 3 T vinegar or lemon 1. Combine ingredients in a jar with a tightly
1 t dry mustard juice fitted cover. Shake well before using.

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1 t salt 1 c salad oil 2. For variety, add other low calorie ingredients
i t finely chopped £ t celery seed (or such as chopped parsley, chives, green pepper,

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onion more) horseradish, mustard, celery salt.

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1. Mix sugar, mustard, salt, chopped onion.

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2. Add the oil slowly, alternately with the vinegar Cooked Salad Dressing

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or lemon juice.
3. Add celery seed. Cooked Salad Dressing Recipe

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3 T flour 1 egg or 2 egg yolks
Tomato French Dressing 3 T sugar or more $ c vinegar or lemon

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1 can tomato soup 1 t salt 2 t dry mustard juice

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1 c salad oil 1 T Worcestershire 1 t salt 1 T butter
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i c vinegar* Sauce 1 c milk or water
2 T sugar £ small onion, finely 1. Mix flour, sugar, mustard, and salt in saucepan.
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1 t dry mustard chopped 2. Slowly add milk or water. Mix until smooth.
1 t paprika 3. Cook over low heat, stirring constantly until
thickened.
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Mix all ingredients and beat with a rotary

beater until well blended, or put in a bottle and 4. Beat egg slightly in a bowl. Carefully stir in a
shake. little of the cooked mixture. Add to the re-
* If garlic flavor is desired, let i sliced clove of garlic maining hot mixture, stirring constantly.
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stand in vinegar for about i hour and remove garlic be- 5. Cook over low heat, stirring, for about three
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fore mixing dressing, or add a few dashes of garlic salt. minutes.

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6. Remove from heat. Stir in butter and vinegar

French Dressing (mayonnaise base)
or lemon juice. Chill. If desired, thin with
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1 pint mayonnaise i T paprika cream or milk.

i c catsup 1 t sugar
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i c garlic vinegar* £ t Worcestershire Variations of Cooked Dressing

Juice of 1 lemon Sauce
1 t dry mustard Cucumber Dressing: To 1 cup cooked dressing,
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add $ cup fresh cucumber cut in small dice.

1. Mix the spice with $ of the vinegar and add
Tartar Dressing: To 1 cup cooked dressing, add
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the catsup.
2. Beat slowly into the mayonnaise. the following finely chopped: 3 tablespoons
3. Gradually beat in the lemon juice and the re- cucumber pickle, 2 tablespoons onion, and
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mainder of the vinegar. 1 tablespoon parsley.

* To make garlic vinegar, see note above. Thousand Island Dressing: Ingredients may be
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varied. Select a combination from the follow-

Quick Salad Dressing ing suggestions: To 1 cup dressing, add some
of these finely chopped: % cup cucumber
Quick Salad Dressing Recipe pickle or pickle relish or chopped olives, 1
teaspoon onion, 1 hard-cooked egg, 2 table-
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i c lemon juice or It salt

■J c vinegar and 1 t celery seed spoons chili sauce, 1 tablespoon parsley, 1
■J c water 1 t finely chopped tablespoon chives.
1 T sugar onion Celery Dressing: To 1 cup cooked dressing, add
1. In a one-cup glass liquid measuring cup, meas- i cup finely chopped celery or celery leaves.
ure £ cup lemon juice, or use -J cup vinegar and Two tablespoons chopped green pepper may
i cup water. also be added.
 Fruit Juice Dressing 4. When very thick, add 1 tablespoon more lemon
1 t grated orange or i c sugar juice, then remaining oil gradually.
lemon rind i t salt 5. Add more seasonings or lemon, if desired, to
1 c fruit juice made 3 T flour suit taste.
from: 1 egg or 2 yolks
1 lemon (slightly beaten) Variations of Mayonnaise Dressing
1 orange 2 T butter The same variations may be used as given under
pineapple juice, or cooked dressings, page 2.

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juice from fresh

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or canned fruit
(about $ cup) Thrifty Dressing
1. Measure lemon and orange juice, and add Oil and egg are the most expensive ingredients

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enough fruit juice to make 1 cup juice. in mayonnaise. You can make a tasty, less expen-

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2. Mix sugar, salt, and flour. Add to fruit juice. sive dressing by using a cooked flour and water
3. Cook until thickened. Add a small amount to paste with the usual mayonnaise ingredients as

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the slightly beaten egg or yolks. Stir this into

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shown in the following recipe.
the remaining hot mixture.

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4. Return to heat and cook slowly with stirring Tasty, Thrifty Modified Mayonnaise

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to cook egg in the mixture. Dressing Recipe
5. Remove from heat and add butter.
i c flour 1 c water
6. When the dressing is cold, whipped cream may

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1 T sugar % c vinegar or lemon
be folded into it.
2 t dry mustard juice

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li t salt 1 egg
Mayonnaise Dressing
i t paprika 1 c or more salad oil
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Mayonnaise Dressing Recipe £ t pepper

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i t sugar 2 T lemon juice or 1. Mix dry ingredients. Add 2 tablespoons oil and
i t salt vinegar mix well.
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£ t mustard 1 c salad oil 2. Add water. Stir and cook over low flame until
1 egg yolk thickened. Cool slightly.
1. Mix dry ingredients with egg and 1 tablespoon 3. Stir in the vinegar.
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lemon juice (or vinegar). 4. Put the egg into a mixing bowl. Beat the
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2. Beat just enough to combine ingredients. cooked mixture into the egg.
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3. Add 5 teaspoons oil, one at a time, beating vig- 5. Beat in the oil, adding ^ to £ cup at a time.
orously after each addition. 6. Taste and add additional seasoning as desired.
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Salads
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Select the Type to Fit the Meal tercress, Chinese cabbage, kale, spinach, dandelion
Serve the salad that will make the meal appe- greens, chives, parsley, green onion tops, celery
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tizing and well balanced. In a dinner, use a light tops?

salad of greens, or other crisp vegetables, or Have salad greens clean, dry, and crisp. Keep
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fruits. When a lunch or supper needs more pro- them fresh when they come from the garden or
tein, use a salad that includes protein-rich foods grocery store. Don't let them wilt in the sunshine
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such as eggs, fish, meat, cheese, or dry beans. or a warm room. Wash them in cold water. Drain.
Wrap loosely in wax paper or put in plastic bag
Keep Salads Simple or covered dish. Store them in a refrigerator or
It's easier to get variety from day to day if cool place.
salads include only a few well-seasoned foods. To separate leaves of lettuce from a head—
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Simple salads can be crisp and attractive. Simple Cut out core with a sharp knife. Hold head
salads save time in meal preparation. under running water, or in a pan of cold
water. Separate each leaf carefully. Lay the
Salad Greens leaves down so they will drain dry.
Plant a variety of salad greens in your garden. Arrange the best pieces to form cups for the
Look for a variety of salad greens in your store. salad. Do not flatten the leaf. Break or cut the
Have you used these greens in your salads: wa- other pieces. Put in bottom of lettuce cups.
 Hints for Attractive Salads Green and White Salad
► Keep fruits and tomatoes and cooked vegetables i pound fresh spinach 2 medium dry
in moderately large pieces. This saves time. ^ head lettuce or onions
You'll have an attractive salad. leaf lettuce French dressing
► Shred cabbage or raw carrots fine. 1. Shred spinach and lettuce.
► To reduce loss of Vitamin C, shred cabbage 2. Cut onions in fine rings.
shortly before serving. 3. Toss lightly with French dressing.
► To retard darkening of light fruit, such as

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Kidney Bean and Frankfurter Salad

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apples or bananas, add lemon juice or pine-
apple juice or salad dressing. 2 c drained cooked or J c chopped onion
canned kidney beans £ c sliced cucumber
► Salt in dressing wilts salad greens. Add French

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1 c sliced cooked pickle
dressing to salad greens just before serving.
frankfurters £ c French dressing
► Salt does not wilt cooked vegetables. Cooked

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vegetables may be mixed with salad dressing. 1. Mix cold ingredients lightly with French dress-

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Let them stand about a half hour to blend ing. Let stand to blend flavor.

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flavors. See potato salad recipe. 2. Arrange on lettuce, or shredded cabbage, or

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other greens.
► Frozen fruit should still be icy cold when

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served in salad. Potato Salad
► Drain canned or frozen fruit well before you 3 medium potatoes Any or all of these:

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use it in a salad.

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boiled in jackets, or £ medium onion,

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other cold, boiled po- chopped fine
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Caution for Use of Home-Canned Vegetables,

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tatoes £ c sliced sweet
Meat, and Fish
£ c cooked salad dress- pickles
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All home-canned vegetables or meat or fish ing or mayonnaise £ c finely diced

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should be removed from jar and brought to and i c milk or thin cream celery
maintained at a "rolling boil" for 10 minutes be- Salt and other season- 1 or 2 hard-cooked
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fore using in salads. Exceptions to this recom- ings, such as celery eggs, sliced
mendation are when the food is in large pieces or salt, garlic salt, to IT chopped chives
at high altitudes, in which case the boiling time taste
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should be increased to 15 minutes. Either cover 1. Dice cold peeled cooked potatoes into f inch
the pan or stir the product to break up the lumps
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cubes.
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to insure even distribution of heat. Cool thor- 2. Mix £ cup mayonnaise or cooked salad dressing
oughly before combining with other ingredients with i cup milk or thin cream.
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in salad. 3. Combine about half of the thinned salad dress-

ing with the potatoes.
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Use Different Salad Arrangements

4. Sprinkle with salt and other seasoning as de-
Get variety in your salads by serving them as: sired.
tossed salads in large or individual bowls 5. Prepare other ingredients and mix them lightly
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salad platter arrangements with the potatoes. Add remaining salad dress-
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individual mixed salads in lettuce cups ing.

molded salads.
For variety
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Vegetable Salad Recipes Add diced cooked ham or sliced cooked frank-
furters.
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Green Bean and Bacon Salad

2 c cooked green beans £ c tomato catsup Jellied Tomato Salad
(chilled and well- Lettuce or shredded
drained) cabbage or other 1£ T (1% envelope) 1 T finely chopped
2 slices cooked bacon greens unflavored gelatin onion
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£ c cooked or mayon- 2 c tomato juice or Small piece of bay leaf

strained, cooked Dash of celery salt
naise dressing
1. Mix salad dressing and tomato catsup. tomatoes Salt and other season-
2. Break cooked bacon in small pieces. ings to taste
3. Mix beans, bacon, and salad dressing lightly. 1. Soak gelatin in J cup cold tomato juice.
4. Serve on lettuce, or shredded cabbage, or other 2. Add seasonings to remaining juice. Heat to
greens. blend flavor.
 3. Remove bay leaf. Egg, Fish, or Meat Salad Recipes
4. Dissolve softened gelatin in the hot juice.
5. Pour into molds or a shallow pan. Lunch or Supper Salad Bowl
6. Serve on shredded cabbage, or spinach, or other 1 c canned tuna or 1 c cooked or canned
greens. salmon, or cooked green peas
meat £ c cucumber pickle
Jellied Vegetable Salad 2 hard-cooked eggs, or relish
sliced Salt and other season-
One recipe of Jellied Tomato Salad, page 4,

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£ to 1 medium onion, ing to taste

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or Tomato Hot Sauce Salad, below. finely chopped i c cooked salad dress-
1 cup mixed raw or cooked vegetables. 1£ c cooked potatoes, ing or mayonnaise
Prepare tomato salad mixture. diced Lettuce or parsley

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Let stand until thick enough to hold vegetables
in place. Mix with vegetables. 1. Break fish into small pieces, or dice meat.

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Pour into molds or shallow pan. 2. Mix all ingredients lightly with two forks.
3. Arrange lettuce leaves around side of a salad

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bowl. Or garnish salad with parsley after
Tomato Jelly Ring with Green

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salad is in bowl.

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Pepper Cole Slaw 4. Pour salad mixture into salad bowl.

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Prepare Jellied Tomato Salad, page 4, using
2 or 3 times the recipe or Tomato Sauce Lunch or Supper Salad Platter
Salad, below.

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Turn tomato mixture into a ring mold which 6 thick slices from 6 eggs cut in half and

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has been lightly oiled with salad oil. large tomatoes deviled

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Chill until firm. Just before serving, remove 1 c canned tuna fish Cooked or mayonnaise
into large serving plate. or cottage cheese dressing
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Fill center with a cole slaw recipe given below, 1 T chopped onion or Lettuce or other greens
or a modification of it. cucumber pickle or cabbage
2 c cooked green beans
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or asparagus
Cole Slaw
1. Arrange lettuce or shredded cabbage on platter
2 c finely shredded T sugar or large plate.
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cabbage c mayonnaise or 2. Place a tomato slice in center and arrange the

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$ c finely chopped cooked salad dress- other tomato slices around.

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green pepper or £ ing _ 3. Moisten tuna or cottage cheese with salad dress-
cup chopped pickles T vinegar
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ing, and add chopped onion or cucumber pickle.

i t salt i t celery seed 4. Put 1/6 of this mixture on the center of each
I t pepper slice of tomato so that the edge of the slice is
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1. Mix cabbage and green pepper or pickles. not covered.

2. Combine other ingredients with the salad 5. Arrange beans or asparagus between tomato
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dressing. slices.
3. Combine vegetables and dressing lightly. 6. Arrange the deviled eggs around the outer edge.
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Tomato Hot Sauce Salad Jellied Meat Salad

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1 package lemon fla- 2 T vinegar 1 envelope (IT) 1 T vinegar or lemon

i t salt
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vored gelatin gelatin juice

1J c hot water Dash pepper £ c cold water 1 c chopped cooked
1 c (8 oz.) tomato Other seasonings to | c hot broth ( from meat or poultry
hot sauce taste meat or poultry) or c cooked or canned
2 T chopped onion canned consomme peas
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1. Dissolve lemon flavored gelatin in the hot water. 1 t finely chopped T chopped celery
2. Add remaining ingredients and stir. Additional onion T sliced pimiento
seasoning may be added, such as celery salt, Salt to taste
Worcestershire sauce, Tabasco sauce, or horse- 1. Sprinkle gelatin on water and soak a few min-
radish. utes. Dissolve in hot broth.
3. Pour into mold, or pan, or 4 to 5 individual 2. Add onion juice, salt, and vinegar or lemon
molds. juice.
 3. Chill until thick enough to hold solid food in 1. Cook, drain, pit, and chill prunes.
place. 2. Combine cottage cheese, orange rind, nuts, and
4. Stir in meat, peas, celery, and pimiento. salt. Moisten this mixture with salad dressing.
5. Pour into small loaf pan or individual molds, 3. Stuff prunes, letting some of the stuffing show.
and chill until firm. 4. Serve on salad greens.
Jellied Fish Salad
Red Apple Salad
1 envelope (IT) 1 T vinegar or lemon
juice
4 firm tart apples ■£ c cottage cheese, or
plain gelatin

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1 c sugar 3 to 4 ounces cream

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£ c cold water 1 c flaked cooked or
canned fish i t salt cheese
| c hot liquid (this
i c cooked or canned £ c red cinnamon i c chopped green
may be water or to-
candies pepper

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mato juice or liquid peas
2 c water
from canned sal- £ c chopped cucumber

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mon) or celery, or pickle 1. Pare, quarter, and core apples.
2. Add sugar, salt, and candies to the water. Put

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1 t finely chopped Salt to taste

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onion over heat and stir until dissolved.

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3. Cook apple quarters slowly in this syrup in

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1. Sprinkle gelatin on water and soak a few min-
utes. Dissolve in hot liquid. covered pan until just tender, turning occasion-

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2. Add onion, salt, and vinegar or lemon juice. ally to color evenly. Drain and chill.
4. Mix cheese with green pepper.
3. Chill until thick enough to hold solid food in
5. Arrange apple sections on salad greens. Add a

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place.
spoon of cheese mixture.

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4. Stir in other ingredients.
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5. Pour into small loaf pan, lightly oiled with
salad oil, or into oiled individual molds. Spiced Peach Salad
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6. Chill until firm. 1 pint jar or 1 pound Few pieces broken

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7. Serve with cooked or mayonnaise dressing or can sliced peaches stick cinnamon
cucumber dressing. £ c vinegar 1 package orange-fla-
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6 whole cloves vored gelatin

Souffled Tuna or Salmon Luncheon Salad
1. Drain peaches.
1 package lemon fla- i t salt 2. Measure sirup and add enough water to make
vored gelatin 1 c tuna fish or salmon
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!•£ cups.
1 c hot water £ c diced cucumber or
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3. Pour sirup into saucepan. Add vinegar, cloves,

£ c cold water sweet pickle
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and cinnamon. Simmer 10 minutes. Remove

2 T lemon juice or J c diced celery spice.
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vinegar 1 t finely chopped 4. Dissolve gelatin in the hot liquid.

£ c mayonnaise onion 5. Cool liquid until thick enough to hold peaches.
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Dissolve 1 package lemon flavored gelatin in 1 6. Mix with peaches. Put into individual or quart
cup hot water. molds.
Add cold water, lemon juice or vinegar, mayon-
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naise and salt. For Variety

Blend with rotary beater.
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Whip slightly thickened liquid before adding

Pour into refrigerator freezer tray. Chill until peaches.
firm at edge but soft in center. Pour into bowl
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and whip with rotary beater until fluffy. Cranberry Salad

Fold in remaining ingredients.
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2 c cranberries 1 c finely chopped

Pour into individual or quart molds.
1 c water celery (may omit)
Put in main section of refrigerator, not freezer
f c sugar 1 T gelatin soaked in
compartment.
i t salt i cup cold water
Fruit Salad Recipes 1. Cook cranberries in 1 cup water until soft, and
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mash or strain.
Prune-Nut Salad 2. Add soaked gelatin and sugar. Heat with stir-
12 cooked prunes Salt to taste ing until gelatin and sugar are dissolved. Add
■J c cottage cheese Cooked or mayonnaise salt.
1 t grated orange rind dressing 3. Cool cranberry mixture until thickened enough
(may omit) Salad greens to hold celery, if used.
2 T chopped nuts 4. Pour into molds or shallow pan.
 Cranberry-Orange Salad Stuffed Celery Round Slices
1 package cherry fla- £ to 1 c Orange Cran- Separate stalks of a celery heart. Fill hollows
vored gelatin berry Relish (See of stalks with a type of cheese spread which will
i c hot water recipe, below.) be very firm when chilled. Fit the stalks together
$ c canned, crushed £ c broken walnut cylinder-shaped, letting them overlap. Wrap in
pineapple meats oiled paper, and chill for several hours or over-
Combine gelatin and water. Stir until dissolved. night. With a sharp knife, cut into about i inch
Allow to chill until it is partially thickened. Add slices. Keep slices chilled until served.

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pineapple, relish, and nuts.

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Celery Curls Celery Sticks
Turnip Round Slices with Parsley
Orange-Cranberry Relish Turnip Sticks

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1 bag cranberries 2 oranges Carrot Curls Carrot Sticks
(1 lb.) 2 c sugar Carrot Lattice Slices Carrot Round Slices

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Radishes Whole Radishes Radish Slices
Wash and grind using all of orange, then add

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sugar and allow to stand 24 hours.

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Radish Roses

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Cut the skin from top toward stem end. Make

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Frozen Fruit Salad one row of long petals or several rows of short

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2 c fresh, frozen, or Dash of salt petals. Chill.
canned fruit $ c whipping cream Radish Pompons

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1 t unflavored gelatin i to i c sugar, accord-

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2 T lemon juice or ' ing to fruit Slice radish from top to near bottom, as thinly

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as possible, first in parallel rows and then in

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other fruit juice
i c mayonnaise or (may omit) another row at right angles. Chill.
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cooked fruit juice Radish Twirls

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dressing Lay radish on one side and slice diagonally in
1. Dice or slice fruit if in large pieces. thin parallel rows, almost through the radish.
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2. Soak gelatin in 2 tablespoons juice for a few Chill.

minutes. Dissolve it over hot water. Cool it, but
do not let it get stiff. Blend the gelatin with the Pickle Round Slices Pickle Long Slices
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salad dressing. Cheese Balls

3. Whip the cream, adding the sugar gradually
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Use cream cheese or well-drained and seasoned

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during the last stages of beating.

4. Fold in mayonnaise, fruit, and nuts. Pour into a cottage cheese. Shape cheese into small balls.
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freezing dish that has been oiled with salad oil. Roll balls in finely chopped chives, parsley,
5. Freezing may require about 4 hours. nuts, or olives.
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6. To serve, turn out on platter. If hard frozen, let Cooked Beets

stand for 15 to 30 minutes. Cut into thick slices.
Put small whole, or sliced, cooked beets in sea-
Serve on salad greens, or garnish with greens.
soned vinegar. Drain well before using as a
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garnish.
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Garnishes Green Pepper Rings

Very thin rings are more desirable than thicker
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Garnishes aid in making meals attractive and

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appetizing. Your garden can supply many mate- pieces. Chill.

rials which you can use to give pleasing color,
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texture, and flavor contrast in meals. The simple, Onion Rings

quickly-prepared garnishes usually are the most Slice thin and separate into rings.
effective. Burr Gherkins
Olives
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Marinated Cucumber Slices Tomato Slices Tomato Wedges

Select medium size cucumbers. Wash. Score Hard-Cooked Egg Slices
the unpeeled cucumber by pulling a broad-tined Hard-Cooked Egg-White Slice, Yolk Sieved
fork down the length of the cucumber. Slice Deviled Eggs
very thin and marinate in vinegar or French Prunes Stuffed with Cream Cheese or
dressing. For variety, dip the slices into finely Cottage Cheese
chopped parsley. Parsley Chives
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Cooperative Extension work in Agriculture and Home Economics, F. E. Price, director.

Oregon State College and the United States Department of Agriculture cooperating.
Printed and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914.
10M-7-56