Salads can add an extra dimension to your meal or serve as a meal themselves. This article offers a variety of salad recipes from my old fashion recipe collection.  Included are Hot Reuben Potato Salad, Stuffed Tomatoes with Turkey Salad, and a Noodle Garden Salad.  The origin (for me) of these vintage recipes is listed with each recipe.

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HOT REUBEN POTATO SALAD 
This is another old Hoosier recipe from my childhood many, many years ago!

6 large potatoes
6 slices bacon
1 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper 
2 lb. sauerkraut
1 bottle (8-oz)creamy Russian dressing
4 sandwich-size slices Swiss cheese, cut into lengthwise strips

Boil potatoes in salted water until tender. Peel and slice in 1/4-inch thick slices. Fry bacon and drain on paper towel. Cook onions in remaining bacon dripping in skillet until tender.

Combine the potatoes, salt, pepper, onions, sauerkraut, and salad dressing in well greased 6-cup shallow baking dish. Crumble bacon over potatoes. Top with the cheese strips. Bake at 350 degrees for 8 minutes.

STUFFED TOMATOES (WITH TURKEY SALAD) 
This is a recipe I found in my late mother's estate. This recipe is from a now defunct woman's magazine she received in the mail monthly when I was a child. She and my grandmother used a lot of the crochet patterns in these magazines.


6 medium-large tomatoes
2 cups cubed cooked turkey
1 cup sliced celery
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 teaspoon salt
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper
1/2 cup grated American cheese

Remove stem end from tomatoes. Take out centers and seeds, leaving 1/2-inch wall. Drain while combineing turkey, celery, green pepper, onion, salt, mayonnaise, and lemon juice. Sprinkle inside of tomatoes with salt and pepper. Stuff and top with grated cheese. Bake at 375 degrees for 15 minutes.

NOODLE GARDEN SALAD 
This old recipe is from the early 1970s.

8-ounces (about 4 cups) medium egg noodles
2 cups finely diced sharp Cheddar cheese
1 1/2 cups cooked peas
1/2 cup each of sliced radishes, diced celery, drained and chopped sweet mixed pickles
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1 cup clear French salad dressing
1 cup mayonnaise

Cook and drain noodles; combine with all the other ingredients except mayonnaise. Toss lightly and chill. Stir in mayonnaise. Serves 4 to 6.