Salad recipes

Classic crab meat salad with whipped cream, mayonnaise, blanched almonds, and hard-cooked eggs. A vintage luncheon dish served on lettuce with riced egg yolk garnish.

Hot chicken salad casserole with rice, cream of chicken soup, hard-boiled eggs, and a crunchy cornflake and buttered almond topping. A retro Southern classic.

Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Homemade choux puff appetizers with three filling options: corned beef with sour cream, deviled ham with cream cheese, and spinach with water chestnuts. Classic party bites from scratch.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

Versatile crustless seafood quiche with a blender custard of sour cream, cottage cheese, and Parmesan. Choose shrimp, crab, or salmon as your filling for an easy, elegant main.

Retro molded tuna salad with black olives, hard-boiled eggs, toasted almonds, and a creamy lemon-spiked mayo-sour cream dressing set with gelatin. A stunning cold lunch or party centerpiece.