A lot of us in Salisbury miss the old Carousel Restaurant and the great food and camaraderie associated with it.
The following are recipes from owner Angie Allen. Angie’s Cold Shrimp Salad and Sweet and Sour Vegetable Bean Salad were definitely customer favorites. Served together, they make a perfect summer lunch.
The bean salad makes 20 cups, so save it for when you need to serve a crowd.
Cold Shrimp Salad
11/2 C. mayonnaise
1/3 C. lemon juice
1/4 tsp. black pepper
1 small package ranch salad
dressing mix
1 Tbs. Worcestershire sauce
1/2 C. dill relish
1 C. chopped celery
1/2 C. chopped red onion
24 ounces small size, frozen cooked
shrimp, thawed, rinsed and drained
In a large bowl, stir together the mayonnaise, lemon juice, black pepper, salad dressing mix, worcestershire sauce, relish, celery and onion until well blended. Stir in shrimp.
Serve over a bed of fresh lettuce, your choice.
Sweet and Sour Vegetable Bean Salad
4 C. very hot water
11/2 C. sugar
1 C. vegetable oil
1/2 C. white vinegar
1 C. apple cider vinegar
1/2 tsp. Italian seasoning
1/4 tsp. seasoning salt
1/4 tsp. black pepper
1 large green bell pepper, chopped
1 large sweet red pepper, chopped
1 15-ounce can garbanzo beans,
drained
1 15-ounce can white corn, drained
1 15-ounce can light red kidney
beans, drained
1 15-ounce can dark red kidney
beans, drained
1 15-ounce can green peas, drained
2 15-ounce cans green beans, drained
1 6- ounce jar pimientos
1 4-ounce can chopped black olives
1 6-ounce jar sliced mushrooms,
drained
11/2C. chopped celery
11/2C. chopped red onion
In a large bowl, stir sugar into hot water until completely dissolved; about 1 minute. Add vegetable oil, and vinegars to the sugar water; stir well. Add the remaining ingredients and stir well.
Store in the refrigerator up to 1 week.
Makes 20 cups.