Old Recipes: Garden Salad Loafby Kendall

This old recipe comes from the Farm Journal’s Country Cookbook, published in the 1950s. I love this cookbook because all it talks about is how much men love meat and potatoes! The salads it features are basically intended for women’s luncheons. The Garden Salad Loaf recipe is one of the classic Jello mold recipes of the 50s and 60s, so I thought it was pretty appropriate for this blog.

I wonder if anyone ever cooks these things anymore?

Garden Salad Loaf

2 green peppers, cut in small strips
4 chopped green onions (include tops)
20 radishes, thinly sliced
2 medium carrots, thinly slices
4 small tomatoes, cut in thin wedges
¾ c. French dressing
2 envelopes unflavored gelatin
¼ c. sugar
1 tsp. Salt
2 2/3 c. very hot water
½ c. vinegar
2 Tbsp. lemon juice
2 c. shredded chicory or lettuce
1 c. coarsely torn spinach or shredded cabbage
¼ c. minced parsley

Combine first 5 vegetables and marinate in French dressing 15 minutes or more

Combine gelatin, sugar, and salt; add hot water and stir to dissolve ingredients. Add vinegar and lemon juice. Chill until gelatin thickens.

Drain vegetables well. Fold marinated vegetables and crisp greens into gelatin mixture. (Chicory, spinach and parsley do not wilt easily, but you may use lettuce or shredded cabbage, too.) Pour into oiled loaf pan, about 8 ½ x 4 ½ x 3″. Chill until firm.

Turn out on platter. Makes 10 to 12 servings.