With fried noodles, sunflower seeds and almonds, this is another crunchy salad. When you add in the Chinese cabbage/Wombok and the soy sauce dressing you get a lovely Asian flavour.
By this time of the summer you’ve probably had a lot of bbq and salad meals and are just a bit sick of them. Maybe this crunchy coleslaw with apple, raisins and peanuts will help jazz up the salads at least.
Pasta salad with some tasty leftover Christmas ham sounds like a great idea to me. Just the thing for a lazy summer day.
It’s never any problem in our household to use up the yummy Christmas ham, but leftover turkey can be a bit dry and doesn’t seem to go as quickly. Adding it or ham to this hot potato salad could be a tasty way to enjoy it.
I always think of lentils as being a fairly recent dietary inclusion, but this recipe was printed in the Herald Sun back in the 1970s, so I’ve obviously gotten that totally wrong. Possibly the big difference these days is that you can by them in tins and don’t have to go through the extra process of cooking them – much quicker and easier altogether.
This recipe was published by the Women’s Weekly in 1993 with the heading ‘Budget Beaters Under $5’. I haven’t worked it out, but I’m guessing it would cost a bit more to make now, almost 30 years later. With the price of iceberg lettuces around $12 each at the moment, it could be a good substitute for a green salad and also something warm during winter to go with a grill.
Sick of boiled or roasted pumpkin and looking for another way to serve it? This is something different – pumpkin, rice, cream and seasonings, all topped with cheese and browned in the oven. Even the kids might like it.
This is the last of the 80s salads from the Kraft Salad Days leaflet. It also shows bottles of all the dressings used. The only one that doesn’t appear on the supermarket shelves these days is the Creamy Cucumber and I’m guessing that’s probably because the cucumber flavour wasn’t strong enough.
Here’s another batch of 1980s Kraft salad ideas. At first glance some of the combinations seem a bit odd and they’re certainly not what we’re putting together in 2022, but I think most of them would actually taste fairly good – although I do have my doubts about the Citrus Coleslaw…….
The combination of tinned tuna and vegetables served over couscous makes this a healthy, refreshing meal. If you wanted to you could play around with the ingredients – change the tuna for salmon, the couscous for rice or use whatever vegetables you have in the fridge. It can be quite versatile.