Test of Time Salad Bowl

A pasta salad with hot dogs. No, really.

I can’t find any other mentions of this salad under this name, although similar salads exist, like this one from the May 7, 1948 edition of The Gettysburg (Pennsylvania) Times:

Frankfurter and Macaroni Salad Bowl

3/4 cup raw macaroni in [3/4?] inch pieces
4 cups boiling water
1 tsp. salt
4 frankfurters (1/2 lb.)
[1/4?] cup well-seasoned French dressing
2 Tbsp. minced onion
2 tsp. lemon juice
[1/4?] cup diced celery
1/2 cup coarsely diced cucumber
1 Tbsp. slivered green pepper
1 cup coarsely diced tomatoes
1/4 cup salad dressing
Speck pepper
1/2 head romaine, shredded

Cook macaroni tender in the boiling salted water to which 3 teaspoons salt has been added. Five minutes before the macaroni is done, add frankfurters; cook 5 minutes longer. Drain. Remove frankfurters and rinse macaroni in boiling water. Place in bowl with frankfurters, which have been cut in halves lengthwise and crosswise, then in 1″ pieces. Add French dressing, onion, and lemon juice and chill. Just before serving, toss with 1 teaspoon salt and remaining ingredients. Serves 4.

Precisely what kind of “French” dressing is called for here, however, is hard to say; probably a tomato vinaigrette, I’d guess. (For more on the evolution of French dressing, see the post for salad dressing from Kent, Ohio.)

If you’re looking for a Kosher option, there is this bit in a 1950s-ish marketing cookbook from the American Kosher brand, uploaded to Flickr by alsis35:

Flavorsome Macaroni Salad

Yield: 2 quarts
2 cups diced corned beef
1 (7 oz.) package shell or elbow macaroni
1 tsp. salt
2 cups thinly sliced celery
1/2 cup tart pickle relish
1/2 cup chopped onion
1 tsp. prepared mustard
1/2 cup French dressing
1/2 cup mayonnaise
Salad greens
1/2 cup pimento olives or chopped pecans

Boil macaroni in 2 quarts salted water until a piece is just tender. Drain. Rinse under cold water. Drain. Spread out to dry. Chill. Combine the chilled macaroni with the corned beef, celery, relish, onion, mustard and French dressing. Mix gently. Add mayonnaise. Add salt if needed. Cover and chill in the refrigerator about 2 hours. Garnish with crisp salad greens, with sliced pimento olives or pecans, and a dash of paprika.

From the box of J.L. from Westborough, Massachusetts.

Test of Time Salad Bowl

1/2 c. uncooked macaroni
6 cups boiling H20
3 tsp. salt
8 frankfurters
1/2 c. French dressing
2 Tbsp. minced onion
3 tsp. lemon juice
1/4 c. diced celery
1/2 c. diced cucumber
2 Tbsp. red/green pepper
1 cup diced tomatoes
1/2 c. mayonnaise
1/2 head shredded lettuce

Cook macaroni–about 5 minutes before macaroni is done, add hot dogs.

Cut hot dogs in bits; combine with macaroni. Add French dressing, onion, lemon juice; chill overnight. Just before serving, toss with remaining ingredients.

Recipe from Alice Letteney Kus

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