Broccoli Grape Salad with Chutney Dressing

While perusing one of my many cookbooks I found a recipe that sounds like a very tasty variation of the broccoli, raisin and bacon salad that you see at buffets, potlucks etc. There are recipes for the basic salad all over the Internet. I did a search but didn't find another recipe like this one. It doesn't have any bacon like most broccoli salad recipes but you could easily add it if desired. The original recipe made a huge amount so I cut it in half.

Chutney Broccoli Grape Salad

1 head broccoli, cut into bite-size pieces ( florets and some stems)
3/4 pound seedless red grapes
1/4 of a red onion, chopped
1/2 cup lightly toasted slivered almonds
1 cup mayonnaise
1/2 of a 9 oz. jar chutney
1 tablespoons curry powder
In a large mixing bowl, combine broccoli, grapes, onion and almonds.
In a small mixing bowl, combine mayonnaise, chutney and curry powder; mix well. Stir mayonnaise mixture into broccoli mixture; mix well. Refrigerate, covered, until ready to serve. Serve chilled.
From: Grilling- Food Writers' Favorites

The Mazola Salad Book copyright 1938 is an interesting die cut book. It features salad recipes that were contributed by leading magazines of the day. There are large photos of salads on almost every page. They were taken from above so you can see the entire salad. This is a recipe from Modern Magazines. The dressing sounds like it might be quite similar to Catalina dressing.

Swiss Salad with Special Dressing
1 bunch watercress
1/2 green pepper, chopped
1 small cucumber, sliced
12 radishes
1/2 cup grated packaged Swiss cheese
Special Dressing
1/2 cup ketchup
1/2 cup Mazola oil
1/4 cup vinegar
Juice of 1 lemon
1 tablespoon finely minced onion
1/2 cup sugar
1 teaspoon salt
1 teaspoon
Mix all ingredients together in a jar that has a tightly fitting cover. Screw cover onto jar, place salad dressing in refrigerator to chill Just before using, shake dressing in jar until ingredients are thoroughly blended.

Wash and pick over watercress. Dry thoroughly. Place watercress in refrigerator until cold and crisp. Just before serving time place watercress in large salad bowl. Add chopped green pepper, cucumber, pared and sliced thin, and thinly sliced radishes. Add Special Dressing. tossing salad lightly in bowl with salad spoon and fork until thoroughly moistened. Grate Swiss Cheese over top of salad using a large grater so the cheese forms into long thin strips. Serve at once.

Spinach-Chicken Salad with Sesame Seed- Woman's Day Magazine

This recipe is from Woman's Day Oct/1983. It sounds quite tasty to me, something different than the Asian chicken salad or Caesar with grilled chicken that you see everywhere.

6 cups loosely packed torn fresh spinach

3 cups loosely packed torn Boston lettuce

2 ripe avocados, peeled and thinly sliced lengthwise

8 ounces cooked, boned and skinned chicken, cut in large thin strips

1/3 cup lightly toasted sesame seeds, or to taste

Lemon-Mustard Dressing

1/2 cup salad oil

1/4 cup lemon juice

1/4 cup minced green onions with part of green tops

1 1/2 tablespoons grated lemon peel

1 teaspoon fresh coarsely ground black pepper

1 teaspoon dry mustard,

3/4 teaspoon salt or to taste

1/4 teaspoon sugar or to taste

Combine spinach and lettuce. Place equal amount on each of four chilled dinner plates. Top with avocado slices, then chicken; sprinkle with sesame seeds. Spoon about 3 tablespoons dressing on each. Pass remaining dressing. If you prefer, line a large bowl with lettuce, then salad, and serve family style. For dressing combine all ingredients in a small bowl and beat together thoroughly.

Sun Country Coleslaw- TV Guide Kraft Ad

This a old Kraft recipe from 1984. It came from an insert in the TV Guide Magazine. It would be a good recipe to use reduced-fat or non-fat mayonnaise in.

Sun Country Coleslaw

2 cups shredded red cabbage
2 cups shredded green cabbage
1 1/2 cup pitted red grape halves
1 cup celery slices
1 cup miniature marshmallows
3/4 cup mayonnaise
Combine cabbage, grape halves, celery, marshmallows and mayonnaise; toss lightly. Chill. 4 to 6 servings.