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School of Radiant Living

Page 9 – Salad recipes

Making radiant salads

From Radiant Living Dec/Jan 1958-59


Crisp, Rejuvenating and Radiant with Life

Colour, beauty, exquisite artistry find joyous expression in the Art of Salad Making. The homemaker who serves salads so deliciously and artistically tempting that the family cannot resist is thereby blessing all with the glorious gift of health.

Cheese and Carrot

Serve Cottage Cheese or Cream Cheese rolled in grated carrot, on nests of lettuce, or watercress with Radiant French Dressing.

Sutcliffe French Dressing-Equal parts lemon juice and olive oil, with honey and vegetable salt to taste. 

Stuffed Tomato Salad

Scoop out as many tomatoes as servings. Place shell in a bed of tender spinach, and fill with finely chopped celery, shredded cabbage, chopped apples and nuts. Garnish with parsley and serve with dressing. 

Apple and Cheese Salad

  • 4 red sweet Apples (unpeeled)
  • Cream Cheese

Core and cut apples in  ½ inch slices. Spread cream cheese thick between slices, arrange on bed of lettuce or watercress, and garnish with shredded beet or carrot. 

May Salad

  • 6 slices Fresh Pineapple
  • 6 Strawberries
  • 1 large Orange
  • Sprigs of fresh mint
  • 1 Banana
  • Honey Salad Dressing

Individual plates-Place slice of pineapple on sprigs of mint. On this place a slice of orange, then a layer of banana discs, and on top a strawberry. Pour over the salad dressing. Let stand in a cool place for an hour before serving.

How to cite this page

Salad recipes, URL:, (Manatū Taonga — Ministry for Culture and Heritage), updated