Monday, July 19, 2010

Luncheon Salad (circa 1970)

This recipe brings back memories for is from the Church of St. Leo's parish cookbook that was printed in approximately 1970. The recipes are extremely vintage and make the year of publication obvious! The little green cookbook is one of my prized possessions from my Grandma; next to her china, sterling silver flatware and her old Oster electric cooker. It has some classic recipes: Red Lion Salad Dressing,Chicken ala King, Stay-A-Bed Stew and Olive Jello Salad (????).
I'm not a fan of the noodle tuna or chicken salad, too much mayonnaise. Don't get me wrong, I love mayo, but not in a goopy noodle salad, blechhhh.

Here we have, Luncheon Salad:

1 can chicken or tuna (preferrably Albacore...none of that cat food crap)
1 cup diced celery
1 cup shredded carrots
1/4 cup chopped onion
1 package English peas, thawed
1/2 cup whipped cream
1/2 cup mayo
salt and pepper to taste

Combine all the ingredients, gently fold in the whipped cream.
Just before serving add 1 cup shoestring potatoes (I use a little more)

I love this salad.