We grow up with tastes we try new things…., but we can have a dish that brings back memories, still taste great…so, here are a few. Make them your own with your changes.

Vegetable Salad

From "Northfield Now and Then"

1 can cut Green beans
1 can cut yellow beans
1 can red kidney beans
1/2 cup chopped onions
3/4 cup sugar
2/3 cup vinegar
1/2 cup salad oil
1 teaspoon salt and pepper,

"marinate and enjoy" from Sam Fernandez

Waldorf Salad and Dressing

From "Joy of Cooking"

1 cup diced apples

Sprinkle apple pieces with lemon juice so they do not discolor

1 cup diced celery
1 cup seedless grapes, halved
1/2 cup walnut or pecan meats

Combine with 1/2 cup mayonnaise or boiled dressing

I would use mayonnaise with this, and also add a bit of celery seed to it prior to mixing. You might try some dried cranberries for extra color and texture as well.

Boiled Dressing

My grandmother would serve the following dressing over cooked, chilled asparagus which had been wrapped in very thin ham slices.

Note: in the following my choice was the larger amounts of mustard and sugar, and a whole egg. (Rombauer often gives us a choice)

Mix together:
1/2 to 1 teaspoon dry mustard
1-2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons flour
1/4 teaspoon paprika

In 1/2 cup cold water beat in the top of a double boiler 1 whole egg or 2 yolks

1/4 cup vinegar

Add the above ingredients, cook and stir the dressing over-not inboiling water until thick and smooth. Add:

2 tablespoons butter

Chill the dressing. It may be thinned with sweet or sour cream.

Cynthia's Broccoli Salad

3 heads Broccoli, chopped up into bite size pieces (small), including some stem
1 medium onion, chopped
1/2 Cup raisins
8 slices bacon, cooked and crumbled

Dressing:

1 cup Mayonnaise
1/2 cup sugar
2 Tablespoons cider vinegar.

Note: make the same day it is served, chill before serving.

Green Salad

Just a few more thoughts and additions: have your ingredients in sandwich bags to serve later. I layer this on individual salad plates rather than put in a salad bowl

Mixed greens, washed and crisped in your fridge

Very thinly sliced rounds of red onion

Sliced red seedless grapes

Julienned Granny Smith apple, sprinkled with lemon juice, or let it sit in lemonade so it doesn't discolor

Dried blueberries or dried cranberries

Sliced goat cheese on top, I have tried cutting it in rounds, and pressing chopped pecans in it, then heating in on a piece of foil in the oven for a few minutes, to soften

Dribble with balsamic vinegar dressing and serve on chilled plates…