Tea party table with text: "3 Salad Recipes for the Tea Party Hostess with the Mostest"

3 Salad Recipes for the Tea Party Hostess with the Mostest

I was in a tizzy over what to make for the ladies. It was my turn to host the monthly tea gathering and I wanted to make something different to see if I could be the tea party hostess with the mostest.

The last time I was in charge, we had finger sandwiches. They were quite delicious, even if I do say so myself. But this time, I decided to turn to some very old cookbooks. I was looking for recipes that aren’t that usual now, but would wow 15 often fussy ladies.

I decided on a selection of salads that offered some protein, substance, and a little sweetness to the tea party hostess with the mostest menu.

My choices were very easy to make, and got some raves from a few of the fussiest of ladies. They didn’t know the recipes came from a cookbook dated 1908!

Here’s what I prepared and how I became the tea party hostess with the mostest. As always, you may make variations to suit your own taste.

Daisy Salad

This was a pretty dish that went well with the other salads on the tea party hostess with the mostest menu.

  • Slice hard boiled eggs lengthwise into eight even wedges.
  • Remove the sliced yolk.
  • Arrange the egg white slices on edible nasturtium leaves to form petals of a flower.
  • To make the flower center, chop olives together with celery and the yolk moistened with a little quality mayonnaise.

Creole Salad

  • Dice cooked sweet potatoes to make about four cups.
  • Chop cold ham to make about four cups.
  • Combine sweet potatoes and ham, and add in a half cup of sweet pickle relish.
  • Add a dash of curry powder and paprika.
  • Stir in some mayonnaise, and serve on a bed of fresh spinach.

Also makes a nice filling for small sandwiches for the tea party hostess with the mostest.

Banana & Walnut Salad

  • Peel and cut bananas in half lengthwise.
  • Spread all over with a good mayonnaise and then roll the banana half in chopped or ground walnuts.
  • Serve banana half on chopped lettuce drizzled with a 4-to-1 dressing made of olive oil, lemon juice, and salt.

This was a nice sweet touch to the tea party hostess with the mostest menu that was not overpowering as a dessert.

My tea selection included a mango/passion fruit, Earl Grey, and a caffeine-free herbal that went well with the dishes.

I’m entering the recipe instructions for all of these classic salads into my family cookbook this weekend so I won’t forget them. But then again, how could I forget…the recipes did make me the tea party hostess with the mostest!

Happy Cookbooking,

Erin

About Erin Miller

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One Comment

  1. The banana walnut salad looks so good – thanks for sharing these great recipes! I’ve also been getting some great menu and cooking ideas from a new cookbook out called, “Let’s Cook Tonight,” by Gigi Centaro. Everything I’ve made so far from her menus has been really good and surprisingly simple to make.

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