Salads and salad dressings Feed

Thanksgiving twofer

Here are two Thanksgiving-worthy recipes from 1952.


Walnut Pumpkin Cake

1 pkg. spice cake mix
1 tsp. baking soda
canned pumpkin
1/2 cup water
1/2 cup finely chopped walnuts

Add baking soda to cake mix. Substitute pumpkin for liquid called for on package in same amount; combine with the 1/2 cup water. Mix cake as package directs, using a little over half the pumpkin-water mixture for first addition of liquid. Add walnuts last. Bake as package directs. Fill layers and frost with whipped cream, sprinkling more chopped walnuts between layers. Decorate with whole walnuts.

Walnut Cranberry Quickie

Dissolve 1 pkg. lemon gelatin in 1 3/4 cups boiling water; cool until syrupy. Put walnut half in each of 6 individual molds. Arrange banana slices over walnuts. Spoon 2 tbsp. gelatin into each mold. Mix remaining gelatin with 1 cup whole cranberry sauce and 1/3 cup chopped walnuts. Fill molds with this mixture; chill. Serve with balls of seasoned cream cheese rolled in chopped walnuts.



Step back, Junior. That oven's very hot.


Recipe via tikitacky
Image via Carl Guderian

Almond Papaya Salad with Goat Cheese

Make an impressive salad with very little effort.

85 salad ad

Almond Papaya Salad with Goat Cheese
old recipe from 1985 Blue Diamond advertising

3 tbsp. white wine vinegar
1/4 tsp. salt
pinch black pepper
6 tbsp. olive oil
4 bunches watercress, tough stems removed
1 papaya, peeled and sliced
4 oz. goat cheese, crumbled
2/3 cup Blue Diamond Sliced Natural Almonds, toasted

Combine vinegar, salt and pepper, beat in oil. Toss watercress with 6tbsp. of dressing and divide among 4 plates. Place one-fourth each papaya, goat cheese and almonds on each plate. Drizzle with remaining dressing. Makes 4 servings.


In the 80s, if you wanted to take a photo of your food, you needed a camera and some film. Then you had to wait until you finished the roll before you finally took your film to Fotomat for developing. Then you had a wait a day to get your print. And there was a pretty good chance your photo was blurry, over-developed or under-developed.

The good old days were a lot of trouble.


Jack-O-Lantern Salad

Trick? Or treat?

Retro halloween salad
Jack-O'-Lantern Salad
retro recipe from 1981 Litton Microwave advertising

2 cups hot water
1 pkg. (6 oz.) orange gelatin mix
2 cups cold water
1 lb. carrots, shredded
curly endive
pitted dates

Pour hot water into medium bowl; cover. Microwave at High 4 to 6 minutes or until boiling.

Stir in gelatin until dissolved. Add cold water. Chill 1 to 2 hours, or until soft set.

Stir in shredded carrots. Pour into 9-in. round cake dish. Chill until firm.

To serve, unmold gelatin onto plate covered with curly endive. Us dates to form pumpkin face and celery for stem.


Here's a cartoon my husband Gary John Reynolds created a few years ago. Enjoy.



Recipe via Retro Food

Pretend it's 1953 and you're in Newport, Rhode Island

Just came across this photo from Jack and Jackie Kennedy's 1953 wedding reception and realized I have the perfect retro recipe that could be served in hollowed out pineapples.

I published this Tropical Tuna Salad recipe back in August.

Of course, I doubt it's the same salad the future president and first lady were eating that day, but feel free to pretend.



Image via HuffPo

1967 Tropical Tuna Salad

At the risk of sounding like Jessica Simpson, I don't understand why a company that sells tuna would put "chicken" in its name.


Tropical Tuna Salad
recipe from 1967 Breast o' Chicken brand tuna

1 can (6 1/2 oz.) Breast o' Chicken tuna
1 large orange, peeled and sectioned
1 1/2 cups fresh pineapple chunks (3 1/4 oz. can pineapple, drained, may be substituted)
1 cup cantaloupe, cut into cubes (half a papaya may be substituted)
2 leaves romaine lettuce
2 springs endive
1/4 cup mayonnaise or salad dressing
1/2 tsp. prepared mustard
1  1/2 tsp. lemon juice
1 tsp. sugar

Toss together chilled tuna, fruit chunks and broken lettuce and endive. Combine mayonnaise or salad dressing, mustard, lemon juice and sugar to make a dressing. Dribble dressing over salad and toss lightly. Makes four servings. If desired, the lettuce and endive may be used to make lettuce cups for the fruit and tuna mixture.

Recipe via Classic Film

Retro Summer: Chilled Tortellini Salad and Cool Tuna Noodle Salad

 These Campbell's soup recipes are from a 1980s advertisement.

Campbells salads 1980

Chilled Tortellini Salad

1/4 cup Parmesan cheese
1/4 cup mayonnaise

1/2 tsp. dried basil leaves
1/8 tsp. pepper
1 can Campbell's chicken broth
1 lb. fresh or frozen tortellini, cooked and drained
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1/4 cup sliced green onions

1. In covered blender, combine first 5 ingredients. Blend until smooth.

2. In large bowl, combine remaining ingredients. Add broth mixture; toss to coat well. Cover; refrigerate until serving time, at least 4 hrs. or until most of liquid is absorbed, stirring occasionally. Serve on salad greens. Garnish with additional sliced green onions if desired. Makes 8 cups or 6 servings. 


Cool Tuna Noodle Salad

1 can Campbell's cream of celery soup
1/2 cup mayonnaise
2 tbsp. cider vinegar
2 tbsp. chopped pimento-stuffed olives
2 tbsp. grated onion
8 oz. corkscrew macaroni, cooked and drained (4 cups)
1 can (about 6 oz.) tuna, drained
1 pkg. (10 oz.) frozen mixed vegetables, thawed

1. In large bowl, stir together first 5 ingredients until smooth. Add macaroni; toss to coat well.

2. Add tuna and vegetables; toss gently. Cover; refrigerate until serving time, at least 4 hrs. Makes 6 cups or 4 servings.

Retro Celery Seed Dressing

This is a great little vinaigrette. 

1968 recipe from advertising

Celery Seed Dressing
recipe from a 1968 recipe card

1 cup Mazola Corn Oil
1/2 cup Karo Light Corn Syrup
1/3 cup vinegar
1 tbsp. grated onion
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 tsp. celery seed

Combine all ingredients. Beat with rotary beater (a whisk will do, too) until well blended and thick. Place in covered container. Chill several hours. Shake thoroughly before serving. Makes about 1 3/4 cups.

Note: For variety, substitute poppy seed or sesame seeds for celery seeds.

Via Vintage Dish

Retro Salad: Chive Cheese Toss

Putting "toss" in the name of this recipe may not have been the best idea.

Recipe from old ad

Chive Cheese Toss
salad recipe from old ad

1/2 head lettuce
1/2 head endive
1/2 bunch water cress
1/4 cup radishes, sliced
1/2 cup carrots, thinly sliced
1 cup chive cottage cheese
1/2 cup sour cream
1/2 tsp. salt
1 tsp. lemon juice

Tear lettuce, endive and water cress into bite-size chunks; add radishes and carrots and toss well. Add chive cottage cheese and sour cream mixed with salt and lemon juice. Chill and toss lightly just before serving. Serves 6 to 8. 

Click here for actress Gene Tierney's "favorite" tuna salad recipe.

Retro Recipe: Apricot Jell-O Salad

Apricot salad recipe 1978

Apricot Sunrise Salad
1978 recipe

6 to 8 maraschino cherries
1 can (17 oz.) apricot halves, drained
1 pkg. (3 oz.) Jell-O Brand Apricot Flavor Gelatin
3/4 cup boiling water
1 1/2 cups crushed ice

Place cherry in each of 6 - 8 individual molds or custard cups; top each with apricot half, cut side down. Combine gelatin and boiling water water in electric blender. Cover; blend at low speed until gelatin dissolves, about 1 minute. Add crushed ice; blend at high speed until ice melts, about 30 seconds. Pour into molds; chill until firm. Unmold; serve with remaining apricot halves and greens, if desired. Makes 6 to 8 servings.

Via Gatochy

Retro Thanksgiving: Cranberry Wobbler

Cranberry Jell-O mold. What could be more American to serve with your Thanksgiving turkey?

1979 recipe.


Cranberry Wobbler

1-1/2 cups ground fresh cranberries
1/2 cup sugar
2 packages (3 oz. each) or 1 package (6 oz.) Jell-O orange or lemon flavor gelatin
1/2 tsp. salt
2 cups boiling water
1-1/2 cups cold water
1 tbs. lemon juice
1/4 tsp. cinnamon
1/8 tsp. cloves
1 orange, sectioned and diced
1/2 cup chopped almonds or walnuts

Combine cranberries and sugar and set aside. Dissolve gelatin and salt in boiling water. Add cold water, lemon juice, cinnamon and cloves. Chill until thickened. Fold in cranberrries, orange and nuts. Spoon into 6-cup mold. Chill until firm, about 6 hours.

Via Clickarama