We’re edging our way ever closer (hope, hope) to reliable barbecue weather, when good go-with salads will once again be in high demand.
In anticipation of just that sooner-or-later happening, Everett cook Gary Hinz offers us a great jumpstart with two new takes on two of our longtime salad classics.
“The following recipes,” he says, “are taken from a 1984 edition of a cookbook put out by the Anahim-Nimpo Lake Ladies Club at Anahim Lake, B.C.”
And adds, “I love the tater salad!”
Corned beef and tater salad
4cups diced cold, cooked potatoes
1can (12 ounces) corned beef, chilled, then coarsely crumbled
1cup sliced dill pickles
3/4cup sliced celery
1/2cup chopped Spanish onion
1 1/2tablespoons vinegar
1teaspoon salt
1/4cup mayonnaise
1/4teaspoon paprika
1/4teaspoon thyme
1small clove garlic, crushed
1/3cup olive oil
11/2tablespoons lemon juice
1tablespoon prepared mustard
1tablespoon Worcestershire
1/2teaspoon oregano
1tablespoon minced parsley
Lettuce leaves
Put the potatoes in a large bowl; add the coarsely crumbled corned beef, pickles, celery and onion.
In a jar with a tight-fitting lid, combine the vinegar, salt, mayonnaise, paprika, thyme, garlic, oil, lemon juice, mustard, Worcestershire, oregano and parsley; shake until mixed thoroughly.
Pour dressing over potato mixture and toss lightly.
Cover and chill.
At serving time, line a large bowl with lettuce leaves and pile in the salad.
Cabbage salad
5pounds cabbage
3carrots
1onion
2teaspoons celery seed
1 1/2teaspoons salt
1cup white vinegar
1cup vegetable oil
3/4cup sugar
Clean cabbage and peel carrots and onion. Grate into large bowl and set aside.
In a saucepan, combine the celery seed, salt, vinegar, oil and sugar; bring to boil, stirring until sugar is dissolved. Pour over grated vegetables and stir until mixed thoroughly.
Cover and refrigerate until needed, or refrigerate in sealed containers.
Keeps well.
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