Summer salad recipes from vintage cookbooks are fun because they include salads for every ingredient under the sun from apples to zucchini. Some recipes sound downright disgusting and others are tried and true winners, standing the test of time through the generations.<\/p>\n
I\u2019ve selected five summer salad recipes to share with you from a collection of cookbooks that came from my husband\u2019s grandma who passed away just a couple of years ago. She was born in 1926 and I truly hold her collection of cookbooks near and dear to my heart, especially the recipes that have been marked up with notes.<\/p>\n
Ingredients<\/strong><\/p>\n 1 can tuna fish Directions<\/strong><\/p>\n Set Jello until jelly stage, add other ingredients; pour into mold and set in refrigerator until firm.<\/p>\n This interesting summer salad recipe was contributed by Mrs. Orrie Knutson. Shared from Hor d\u2019oeurves Pickles \u2018n Relishes cookbook.<\/p>\n Cut cold boiled chicken into small cubes; put them in a bowl and to each quart, allow a teaspoon of salt, a tablespoon of lemon juice or vinegar, a saltspoonful of black pepper; mix and stand aside until cold.<\/p>\n Cut two-thirds as much white celery into bits of the same size and stand it in a cold place until mixing time.<\/p>\n At serving time, mix the celery and chicken, cover thoroughly with mayonnaise, serve on lettuce, garnish with olives, capers and hard-boiled eggs.<\/p>\n This summer salad recipe has been shared from Everyday Recipes, 1930, The Wesson Oil People \u2013 New Orleans, LA.<\/p>\n Ingredients<\/strong><\/p>\n 6 cups sliced carrots Directions<\/strong><\/p>\n Cook carrots until fork tender, then combine with chopped pepper and onion rings.<\/p>\n In a separate bowl, blend tomato soup, sugar, oil, vinegar, salt and dry mustard into a sauce.<\/p>\n Pour over the vegetables and let stand in the refrigerator for 12 hours to marinate.<\/p>\n This summer salad recipe has been contributed by Mrs. Bill Feskorn of Houghton Lake, Michigan. Shared from the Pot Luck Cook Book, 1973.<\/p>\n A popular potluck or buffet dish.<\/p>\n
\n6 tbsp. mayonnaise (sandwich spread)
\n1 tbsp. chopped onion
\n\u00bd cup celery, chopped
\n1 package lemon Jello<\/p>\nChicken Salad<\/h2>\n
Carrot Salad<\/h2>\n
\n1 large green pepper, chopped
\n1 large onion sliced into rings
\n1 can tomato soup (10.5 ounces)
\n1 cup white granulated sugar
\n1 cup oil
\n\u00be cup white vinegar
\n1 tbsp. salt and dry mustard<\/p>\nThree Bean Salad<\/h2>\n