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poinsettia salad -- dated august, 1926

(2 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

This was a wonderful light salad for lunch. I am just loving the old recipes in the cookbook I purchased in W.VA a couple of weeks ago. This is such a fun recipe and a beautiful way to showcase some home-grown tomatoes. I did make up my own salad recipe that called for the celery and nuts and I placed it in the ingredient section. The recipe below in the directions comes straight from my recipe book and is also from the Rural New-Yorker. My Mom and I just loved this salad and had some Iced Tea and a hard-boiled egg with it. Hope you enjoy. Kim

(2 ratings)
yield serving(s)
prep time 10 Min
method Refrigerate/Freeze

Ingredients For poinsettia salad -- dated august, 1926

  • 1
    celery stalk, finely chopped
  • 1 sm
    handful of pecans, finely chopped
  • 1
    squirt of honey mustard ---probably a 1 tsp.
  • 1/2 Tbsp
    of mayonnaise (approx) ---vegans could use nayonaise
  • 3/4 Tbsp
    slaw dressing (approx)
  • 1 pinch
    t. marzetti's salad accent -- asian sesame
  • mix all ingredients together and after putting a spoonful in the middle of the tomato add salt, pepper and a dash of paprika
  • 2 md
    tomatoes

How To Make poinsettia salad -- dated august, 1926

  • 1
    Remove the skin from tomatoes. Divide each tomato into five sections, leaving them slightly connected at the bottom. The sections will then fall apart at the top, giving the appearance of a Poinsettia flower. Take equal parts of chopped celery and nuts and moisten with mayonnaise. Take a tablespoon of this mixture and place in the center of the "flower." Serve on lettuce leaves.
  • 2
    (To peal easily, drop cored tomatoes into boiling water for 30 seconds. The skins will slip right off. To quickly seed, give peeled tomatoes a squeeze, most of the seeds will squirt out.)
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