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In New Zealand, ambrosia refers to a similar dish made with whipped cream, yoghurt, fresh, canned or frozen berries, and chocolate chips or marshmallows loosely combined into a pudding. The earliest known mention of the salad is in the 1867 cookbook Dixie Cookery by Maria Massey Barringer. [4][5] The name references the food of the Greek gods.
2. Watergate Salad. A popular '70s dish, this dessert salad is comprised of five ingredients: pistachio Jell-O instant pudding mix, crushed pineapple, miniature marshmallows, chopped nuts, and ...
8. Shrimp Cucumber Salad. Diced shrimp and crunchy cucumbers are mixed into a mayo and sour cream-based dressing. Dijon mustard, dill, and lots of citrus give it a punch of flavor. Serve it over ...
The post 50 Vintage Southern Recipes to Enjoy Today appeared first on Taste of Home. Show comments. See all recipes. During last-minute menu planning, I often include this classic ambrosia salad ...
Watergate salad, also referred to as Pistachio Delight or Shut the Gate salad, is a side dish salad or dessert salad made from pistachio pudding, canned pineapple, whipped topping, crushed pecans, and marshmallows. [1][2][3] It is very quick and simple to prepare: the ingredients are combined and then often chilled. [4][5] It is a popular dish ...
Candle salad is a vintage fruit salad that was popular in America from the 1920s through to the 1960s. The salad is typically composed of lettuce, pineapple, banana, cherry, and either mayonnaise or, according to some recipes, cottage cheese. Whipped cream may also be used. The ingredients are assembled to resemble a lit candle.
4. Southern Black-Eyed Pea Salad. This easy black-eyed pea salad brings a burst of color and flavor to any cookout or potluck. Dressed in a zesty vinaigrette, it offers a delightful contrast with ...
Waldorf salad. A Waldorf salad is a fruit and nut salad generally made of celery, fresh apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. [1][2] The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.