o matter the time of year, but especially in the summer when the gardens are flourishing, salads play a big role in Hoosier meals. As a child growing up in rural Southern Indiana, I spent many hours working in vegetable gardens and enjoying the fruits of our labors. Here are some of the salad recipes I so fondly remember. I love cabbage in any form and have special memories of my grandpa and me sitting on the back steps eating cabbage cores while my mother and grandmother made kraut. We also enjoyed a lot of fresh cabbage in the form of slaw and had several different ways of making it. The recipe shared here is the one with a delicious cooked dressing. For an entree salad that is probably different from the ones you are used to, try the Shoestring Potato Tuna Salad. This makes an inexpensive lunch and you can enjoy this tuna salad without bread. Have a couple of whole-grain crackers if you must.

Secret Recipes
This is another old Southern Indiana recipe from my childhood.

1 head cabbage
1 green (bell) pepper, chopped
2 stalks celery, finely chopped


2 eggs, slightly beaten
2 tbsp sugar
1/2 tsp salt
1/2 cup vinegar
2 tbsp butter
1/2 cup cream
1 tsp dry mustard

In a small saucepan combine the eggs and sugar together. Once the eggs and sugar are mixed, add the salt, vinegar, dry mustard, and butter. Cook until mixture thickens but do not boil. Cool and chill. Meanwhile, combine the cabbage, green pepper, and celery in a mixing bowl large enough to all the mixture to be tossed with the dressing. Stir the cream into the chilled mixture and pour over the cabbage mixture. Toss well and refrigerate for a few hours before serving.

This recipe is from one of my late mother-in-law's co-workers around 50 years ago.

1 cup grated raw carrot
1 cup finely chopped celery
1/4 cup finely chopped onion
1 can (9-oz) tuna, drained and flaked
Mayo-style salad dressing
1 large can shoestring potatoes
lettuce leaves
tomato wedges

In a mixing bowl, combine the carrot, celery, onion, and tuna. Add enough salad dressing to moisten. Put into a bowl with a lid, cover and chill well. Just before serving, stir in the shoestring potatoes. Serve on individual salad places by placing a scoop of the salad on a lettuce leaf and garnishing with a tomato wedge.