Monterey souffle salad recipe (1955)

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Monterey souffle salad recipe (1955)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Monterey souffle salad recipe (1955)

Something wonderful has happened to the world’s finest tuna. Star-Kist Tuna has long been “America’s Best in Flavor Tests.” True. Couldn’t be better? Not true!

Now, Star-Kist has captured the delicate, just-caught flavor that’s as hard to keep as a light sea breeze. This is the magic of our secret Flavor-Lok Process.

And speaking of its magic, wait ’til you discover what the new Star-Kist Tuna does for sandwiches, salads, and casseroles. It’s downright amazing. It’s down at your grocer’s now.

MORE ’50s TUNA FUN: Tuna Fritters with Cheese Sauce (1959)

To tempt lazy summertime appetites

Monterey souffle salad recipe (1955)

Monterey souffle salad recipe


1 package lemon-flavored gelatin
1 cup hot water and 1/2 cup cold water
2 tbsps lemon juice
1/2 cup Hellmann’s or Best Foods Real Mayonnaise
1-1/2 can Star-Kist Tuna
3/4 cup chopped cucumber or celery
1/4 cup sliced stuffed olives
2 tbsps chopped pimento
1/2 tsp grated onion


Dissolve gelatin in hot water. Add cold water, lemon juice, real mayonnaise and 1/4 tsp salt. Blend well with rotary beater.

Pour into refrigerator freezing tray. Quick chill in freezing unit (without changing control) 15 to 20 minutes, or until firm about 1 inch from edge but soft in center.

Turn mixture into bowl and whip with rotary beater until fluffy. Fold in remaining ingredients.

Pour in 1-quart mold or individual molds. Chill until firm in refrigerator (not freezing unit) 30 to 60 minutes. Unmold and garnish with salad greens and serve with additional real mayonnaise, if desired.

Yield: 4-6 servings

MORE: Souffle salad with Jell-O (1953)

Monterey souffle salad recipe (1955)

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