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Thursday, January 26, 2012

Old Fashion Salads Add Pizazz to Modern Meals!



Salads can be great as a meal or as a side to a meal. These old fashion salad recipes include recipes for salads using Veggies, Tuna, and Fruit. There is bound to be one you and your family will love! Let's start out with the Tangy Vegetable Salad which is one of my favorites. Since I am a gal who loves her vegetables, this has been one of my favorite salads for many years. I think one of the reasons I love vegetables so much is because I was raised in the country where we grew most of our vegetables. I loved helping plant the seeds, watching the plants grow, and waiting with great anticipation to enjoying the vegetables when they were ready. I also loved helping my mother and grandmother can the vegetables then enjoying them on cold snowy days in the wintertime. I believe my love of vegetables was planted early and I know it runs deep. Now that I am a diabetic, I have changed the sugar in this recipe to Splenda granulated. It is still just as good. However, I am printing my original version here for you. Personally, I do not like tuna but my family does. I like this Veggie Tuna Salad recipe because it gets them to eat their vegetables, too! The Pretty Peach Salad makes a great addition to a buffet table or to a salad bar.
1 can baby peas
1 can Shoe Peg corn
1 can French-cut green beans
1/2 cup chopped celery
1 chopped onion
1 bell pepper, chopped
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar
Drain all the canned vegetables then mix all the ingredients together in a bowl with a lid. Place lid on bowl and refrigerate several hours or overnight.
This makes a great 'make ahead' dish for busy cooks.
1 can (6.5-oz) tuna, drained
1 cup shredded carrots
1 cup diced celery
1/4 cup minced onion
1 cup mayonnaise
1 can (4-oz) shoestring potatoes
In a large bowl use a fork to flake the tuna. Add the carrots, celery, onion, and mayonnaise; toss until the tuna is coated thoroughly with mayonnaise. Place in a bowl with a lid, cover, and refrigerate. Just before serving time, remove from the refrigerator and fold in the potatoes.
Serves 4 to 6
4 fresh or canned (drained) peach halves
2/3 cup cottage cheese
2 tbsp toasted slivered almonds
2 tbsp drained and chopped maraschino cherries
4 tbsp flaked coconut
crisp salad greens for lining plate
In a medium bowl, mix the cottage cheese, almonds, and maraschino cherries until combined. Arrange the peach halves, centers up, on a salad greens lined plate. Divide the cottage cheese mixture evenly and fill the centers of the pears. Sprinkle the coconut over the top.
NOTE: If using fresh peaches, dip in lemon juice or sprinkle with fruit fresh to keep them from turning dark.
Also, this same recipe works great using pears instead of peaches.
For more of Linda's old-fashion recipe collection visit her blog at
For more of her recipes and diabetic information visit
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1 comment:

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