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Home , French dressing, List of fruit dishes, Relish, Salad, Thousand Island dressing

yj Make the Difference By

AGNES M. KOLSHORN, Extension Nutrition Specialist Oregon State College DATE.

Salads make attractive, appetizing, and the raw some canned or frozen or well-balanced. canned or cooked frozenOF . Raw vegetables or are favorites for mak- Occasionally salads may be made of all cooked ing salads; they give color, crisp texture, and or canned . Such salads usually lack the crisp to the . They furnish minerals and vitamins pleasing texture and do not balance the meal as that you need in your meals. well as those with some raw vegetables or fruits. You can have fresh vegetables many months if ForOUT variety, your family probably enjoys a you plan your garden planting and store vegetables . Include slices or wedges of some raw properly. fruits or vegetables, without dressing. You can make salads, too, by combining with ISVary your salad; vary your salad dressings.

Salad Dressing

One of the easiest ways to get variety in salads is often used to season cooked is to use different dressings or to modify yourinformation: salad vegetables, , or fish before they are put favorite dressing. into the salad. This is often called "marinating" 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 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 you like. •J c or 1 t salt Modify the basic recipes incurrent this leaflet by adding juice i t your favoritePUBLICATION seasonings, such as salt, § c salad oil 1 t dry salt, salt, Tabasco , or Worcestershire 1 T sugar Dash of cayenne sauce. Use small amounts of your fresh garden Combine all ingredients in a bottle or glass jar. or dried herbs to give pleasing variation in Cover and shake. flavor. Save pickle vinegar for use in salad dressings. most Variations of French Dressing THIS Catsup or Chili Sauce French Dressing: Add French Dressing i cup catsup or chili sauce to French Dress- ThisFor well-liked dressing is easily made. It's ing Recipe. suitable for many salads. It's easy to modify for Dressing: To 1 cup of French variety. http://extension.oregonstate.edu/catalogDressing, add these ingredients finely Federal Cooperative Extension Service Oregon State College Corvallis Extension Circular 613 July 1956 chopped: 2 tablespoons or sour pickles, 2. Add the other ingredients and mix. 1 tablespoon onion, 1 tablespoon green , 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 , 2 teaspoons onion, 1 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 vinegar 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. 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, , green pepper, onion more) , mustard, celeryDATE. salt. 1. Mix sugar, mustard, salt, chopped onion. 2. Add the oil slowly, alternately with the vinegar Cooked Salad Dressing or lemon juice. 3. Add celery seed. Cooked Salad DressingOF Recipe 3 T flour 1 egg or 2 egg yolks Tomato French Dressing 3 T sugar or more $ c vinegar or lemon 1 can tomato soup 1 t salt 2 t dry mustard juice 1 c salad oil 1 T Worcestershire 1 t salt 1 T butter i c vinegar* Sauce 1OUT c milk or water 2 T sugar £ small onion, finely 1. Mix flour, sugar, mustard, and salt in saucepan. 1 t dry mustard chopped 2. Slowly add milk or water. Mix until smooth. 1 t paprika IS3. Cook over low heat, stirring constantly until Mix all ingredients and beat with a rotary thickened. 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. stand in vinegar for about i hour and remove garlic be- 5. Cook over low heat, stirring, for about three fore mixing dressing, or add a few dashes of garlic salt. minutes. 6. Remove from heat. Stir in butter and vinegar French Dressing ( base) information: or lemon juice. Chill. If desired, thin with 1 pint mayonnaise i T paprika cream or milk. i c catsup 1 t sugar i c garlic vinegar* £ t Worcestershire Variations of Cooked Dressing Juice of 1 lemon Sauce 1 t dry mustard Dressing: To 1 cup cooked dressing, add $ cup fresh cucumber cut in small dice. 1. Mix the with $ of the vinegar and add the catsup. current Tartar Dressing: To 1 cup cooked dressing, add 2. Beat slowlyPUBLICATION 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 mainder of the vinegar. 1 tablespoon parsley. * To make garlic vinegar, see note above. : Ingredients may be varied. Select a combination from the follow- mostQuick Salad Dressing ing suggestions: To 1 cup dressing, add some THIS of these finely chopped: % cup cucumber Quick Salad Dressing Recipe pickle or pickle relish or chopped olives, 1 i c lemon juice or It salt teaspoon onion, 1 hard-cooked egg, 2 table- For■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 sugarhttp://extension.oregonstate.edu/catalog 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. juice from fresh or canned fruit (about $ cup) Thrifty Dressing 1. Measure lemon and orange juice, and add Oil and egg are the most expensive ingredients enough fruit juice to make 1 cup juice. in mayonnaise. You can make a tasty, less expen- 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 mayonnaiseDATE. ingredients as the slightly beaten egg or yolks. Stir this into shown in the following recipe. the remaining hot mixture. 4. Return to heat and cook slowly with stirring Tasty, Thrifty Modified Mayonnaise to cook egg in the mixture. Dressing RecipeOF 5. Remove from heat and add butter. i c flour 6. When the dressing is cold, whipped cream may 1 c water 1 T sugar be folded into it. % c vinegar or lemon 2 t dry mustard juice li t salt Mayonnaise Dressing 1 egg i OUTt paprika 1 c or more salad oil Mayonnaise Dressing Recipe £ t pepper i t sugar 2 T lemon juice or IS1. Mix dry ingredients. Add 2 tablespoons oil and i t salt vinegar mix well. £ 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. lemon juice (or vinegar). 4. Put the egg into a mixing bowl. Beat the 2. Beat just enough to combine ingredients. cooked mixture into the egg. 3. Add 5 teaspoons oil, one at a time, beating vig-information: 5. Beat in the oil, adding ^ to £ cup at a time. orously after each addition. 6. Taste and add additional seasoning as desired.

Salads

Select the Type to Fit the Meal tercress, Chinese cabbage, , , dandelion Serve the salad that will currentmake the meal appe- greens, chives, parsley, green onion tops, celery tizing and wellPUBLICATION balanced. In a , use a light tops? salad of greens, or other crisp vegetables, or Have salad greens clean, dry, and crisp. Keep fruits. When a or 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 such as eggs, fish, meat, , or dry beans. or a warm room. Wash them in cold water. Drain. Wrap loosely in wax paper or put in plastic bag mostKeep Salads Simple or covered dish. Store them in a refrigerator or THISIt'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— SimpleFor salads can be crisp and attractive. Simple Cut out core with a sharp knife. Hold head salads save time in . under running water, or in a pan of cold water. Separate each leaf carefully. Lay the http://extension.oregonstate.edu/catalogSalad 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 You'll have an attractive salad. leaf lettuce French dressing ► Shred cabbage or raw 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 Kidney Bean and Frankfurter Salad 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 1 c sliced cooked pickle dressing to salad greens just before serving. frankfurters £ c French dressing ► Salt does not wilt cooked vegetables. Cooked vegetables may be mixed with salad dressing. 1. Mix cold ingredients lightlyDATE. with French dress- Let them stand about a half hour to blend ing. Let stand to blend flavor. flavors. See recipe. 2. Arrange on lettuce, or shredded cabbage, or other greens. ► Frozen fruit should still be icy cold when served in salad. Potato Salad OF ► Drain canned or frozen fruit well before you 3 medium potatoes Any or all of these: use it in a salad. boiled in jackets, or £ medium onion, other cold, boiled po- chopped fine Caution for Use of Home-Canned Vegetables, tatoes £ c sliced sweet Meat, and Fish £OUT c cooked salad dress- pickles All home-canned vegetables or meat or fish ing or mayonnaise £ c finely diced 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- IS Salt and other season- 1 or 2 hard-cooked 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 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 cubes. to insure even distribution of heat. Cool thor-information: 2. Mix £ cup mayonnaise or cooked salad dressing oughly before combining with other ingredients with i cup milk or thin cream. in salad. 3. Combine about half of the thinned salad dress- Use Different Salad Arrangements ing with the potatoes. 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 salad platter arrangements with the potatoes. Add remaining salad dress- individual mixed saladscurrent in lettuce cups ing. moldedPUBLICATION salads. For variety Salad Recipes Add diced cooked ham or sliced cooked frank- Green Bean and Salad furters. 2 c cookedmost green beans £ c tomato catsup Jellied Tomato Salad (chilled and well- Lettuce or shredded THISdrained) cabbage or other 1£ T (1% envelope) 1 T finely chopped 2 slices cooked bacon greens unflavored onion £ c cooked or mayon- 2 c tomato juice or Small piece of bay leaf For strained, cooked Dash of celery salt naise dressing 1. Mix salad dressing and tomato catsup. tomatoes Salt and other season- 2. Breakhttp://extension.oregonstate.edu/catalog 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, £ to 1 medium onion, ing to taste or Tomato 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 Let stand until thick enough to hold vegetables in place. Mix with vegetables. 1. Break fish into small pieces, or dice meat. Pour into molds or shallow pan. 2. Mix all ingredients lightly with two forks. 3. Arrange lettuce leaves aroundDATE. side of a salad bowl. Or salad with parsley after Tomato Jelly Ring with Green salad is in bowl. Pepper Cole Slaw 4. Pour salad mixture into salad bowl. Prepare Jellied Tomato Salad, page 4, using OF 2 or 3 times the recipe or Tomato Sauce Lunch or Supper Salad Platter Salad, below. Turn tomato mixture into a ring mold which 6 thick slices from 6 eggs cut in half and has been lightly oiled with salad oil. large tomatoes deviled Chill until firm. Just before serving, remove 1 OUTc canned tuna fish Cooked or mayonnaise into large serving plate. or dressing Fill center with a cole slaw recipe given below, 1 T chopped onion or Lettuce or other greens or a modification of it. IS cucumber pickle or cabbage 2 c cooked green beans or asparagus Cole Slaw 1. Arrange lettuce or shredded cabbage on platter 2 c finely shredded T sugar or large plate. cabbage c mayonnaise or 2. Place a tomato slice in center and arrange the $ c finely chopped cooked salad dress- other tomato slices around. green pepper or £ ing _ information:3. Moisten tuna or cottage cheese with salad dress- cup chopped pickles T vinegar 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 1. Mix cabbage and green pepper or pickles. not covered. 2. Combine other ingredients with the salad 5. Arrange beans or asparagus between tomato dressing. slices. 3. Combine vegetables and dressing lightly. 6. Arrange the deviled eggs around the outer edge. PUBLICATIONcurrent Tomato Hot Sauce Salad Jellied Meat Salad 1 package lemon fla- 2 T vinegar 1 envelope (IT) 1 T vinegar or lemon vored gelatin i t salt gelatin juice 1J c hot water Dash pepper £ c cold water 1 c chopped cooked 1 c (8 oz.)most tomato Other seasonings to | c hot broth ( from meat or poultry THIShot sauce taste meat or poultry) or c cooked or canned 2 T chopped onion canned consomme peas 1. ForDissolve 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 Worcestershirehttp://extension.oregonstate.edu/catalog sauce, , or horse- 1. Sprinkle gelatin on water and soak a few min- . 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 4 firm tart apples £ c cottage cheese, or plain gelatin juice ■ 1 c sugar 3 to 4 ounces cream £ c cold water 1 c flaked cooked or i t salt cheese | c hot liquid (this canned fish £ c red cinnamon may be water or to- i c cooked or canned i c chopped green candies mato juice or liquid peas pepper 2 c water from canned sal- £ c chopped cucumber mon) or celery, or pickle 1. Pare, quarter, and core apples. 1 t finely chopped Salt to taste 2. Add sugar, salt, and candiesDATE. to the water. Put onion over heat and stir until dissolved. 1. Sprinkle gelatin on water and soak a few min- 3. Cook apple quarters slowly in this in utes. Dissolve in hot liquid. covered pan untilOF just tender, turning occasion- 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 place. spoon of cheese mixture. 4. Stir in other ingredients. 5. Pour into small loaf pan, lightly oiled with salad oil, or into oiled individual molds. SpicedOUT Peach Salad 6. Chill until firm. 1 pint jar or 1 pound Few pieces broken 7. Serve with cooked or mayonnaise dressing or can sliced peaches stick cinnamon cucumber dressing. IS £ c vinegar 1 package orange-fla- 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 !•£ cups. 1 c hot water £ c diced cucumber or 3. Pour sirup into saucepan. Add vinegar, cloves, £ c cold water sweet pickle and cinnamon. Simmer 10 minutes. Remove 2 T lemon juice or J c diced celery information:spice. vinegar 1 t finely chopped 4. Dissolve gelatin in the hot liquid. £ c mayonnaise onion 5. Cool liquid until thick enough to hold peaches. 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- naise and salt. For Variety Blend with rotary beater. current Whip slightly thickened liquid before adding Pour into PUBLICATIONrefrigerator freezer tray. Chill until peaches. firm at edge but soft in center. Pour into bowl and whip with rotary beater until fluffy. Cranberry Salad Fold in remaining ingredients. 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 most f c sugar 1 T gelatin soaked in compartment. THIS i t salt i cup cold water Recipes 1. Cook cranberries in 1 cup water until soft, and For 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 cottagehttp://extension.oregonstate.edu/catalog 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 which will i c hot water recipe, below.) be very firm when chilled. Fit the stalks together $ c canned, crushed £ c broken cylinder-shaped, letting them overlap. Wrap in pineapple 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. pineapple, relish, and nuts. Celery Curls Celery Sticks Turnip Round Slices with Parsley Orange-Cranberry Relish Turnip Sticks 1 bag cranberries 2 oranges Curls Carrot Sticks (1 lb.) 2 c sugar Carrot Lattice Slices Carrot Round Slices Whole Radishes Radish Slices Wash and grind using all of orange, then add DATE. sugar and allow to stand 24 hours. Radish Roses Cut the skin from top toward stem end. Make Frozen Fruit Salad one row of long petals or several rows of short 2 c fresh, frozen, or Dash of salt petals. Chill. OF canned fruit $ c whipping cream Radish Pompons 1 t unflavored gelatin i to i c sugar, accord- 2 T lemon juice or ' ing to fruit Slice radish from top to near bottom, as thinly as possible, first in parallel rows and then in other fruit juice ■£ c chopped nuts i c mayonnaise or (may omit) anotherOUT row at right angles. Chill. cooked fruit juice Radish Twirls dressing Lay radish on one side and slice diagonally in 1. Dice or slice fruit if in large pieces. IS thin parallel rows, almost through the radish. 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 salad dressing. Cheese Balls 3. Whip the cream, adding the sugar gradually during the last stages of beating. Use cream cheese or well-drained and seasoned 4. Fold in mayonnaise, fruit, and nuts. Pour intoinformation: a cottage cheese. Shape cheese into small balls. 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. 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 current garnish. PUBLICATIONGarnishes Green Pepper Rings Garnishes aid in making meals attractive and Very thin rings are more desirable than thicker appetizing. Your garden can supply many mate- pieces. Chill. rials which you can use to give pleasing color, texture, and flavor contrast in meals. The simple, Onion Rings quickly-preparedmost garnishes usually are the most Slice thin and separate into rings. THISeffective. Burr Gherkins Olives MarinatedFor Cucumber Slices Tomato Slices Tomato Wedges Select medium size . Wash. Score Hard-Cooked Egg Slices the unpeeled cucumber by pulling a broad-tined Hard-Cooked Egg-White Slice, Yolk Sieved fork downhttp://extension.oregonstate.edu/catalog 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 DATE. OF

OUT IS

information:

PUBLICATIONcurrent most THIS For http://extension.oregonstate.edu/catalog

Cooperative Extension work in Agriculture and Home Economics, F. E. Price, director. Oregon State College and the Department of Agriculture cooperating. Printed and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914. 10M-7-56