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    Home » Everything Amish » Plain Culture

    4 Amish Church Salads

    Published: May 19, 2017 · Updated: May 19, 2017 by Kevin Williams | 4 Comments

    An old Amish church building near Oakland, Maryland

    By Kevin Williams

    Editor's Note: this post is brought to you by The Amish Buggy's Product of the Week, check out their amazing Raspberry Jalapeno Jam here, all Amish made!

    When an Amish family hosts church services at their house, the host family provides a spread of food for their 150 - 200 guests that will be in attendance.  To keep things moving food is set up cafeteria style usually a couple of long folding tables are covered with goodies and a line moves down either side.

    OTHER RELATED AMISH CHURCH RECIPES:

    AMISH CHURCH COOKIES

    EASY AMISH AFTER CHURCH SPREAD

    Salads are an important part of this gathering process, especially during the summer when some people might want something lighter as opposed to moving around in the stifling heat with a belly full of meat.  Of course, salads have their own challenges because they are often laden with mayo.  So when I've attended these types of gatherings I always make sure to have the salad first.  I don't want to be eating a salad that's been sitting out in the 90 degree heat for the past two hours. I do think gradually the Amish become more aware of food safety.  (Read more about Amish Church Buildings here)

    Anyway, at Amish gatherings it is not uncommon to find several types of salads served, and then the cafeteria line moves on down to your meats, side dishes, breads, and, at the end of the table: desserts!

    Pea salads are popular during the summer, as are layered salads.   Then you get some often beat ones like this "Broccoli Ramen Salad" that sometimes shows up on an Amish church table.

    Let's sample some of the recipes:

    3.0 from 1 reviews
    Mrs. Levi Mast's Layered Lettuce Salad
     
    Print
    Ingredients
    • 1 head lettuce
    • 1 cup celery (diced)
    • 4 eggs (hard-boiled and sliced)
    • 1 10 ounce package uncooked frozen peas or the equivalent fresh, home-canned
    • 1 sweet onion
    • 8 slices fried bacon (diced)
    • 2 cups mayonnaise
    • 2 tablespoons sugar
    • 4 ounces grated Cheddar cheese
    Instructions
    1. Tear clean, crisp lettuce into small bite- sized pieces and place into a 9 X 12" glass dish.
    2. Layer the rest of the ingredients in order given.
    3. Add sugar to mayonnaise and spread over top like frosting.
    4. Top with grated cheese and bacon diced or bacon bits.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

    3.0 from 1 reviews
    Amish Ham and Pea Salad
     
    Print
    Ingredients
    • 2 c. green peas
    • 1½ c. chopped cooked ham
    • 1 c. shredded Cheddar cheese
    • 1 c. chopped red onion
    • ½ c. ranch salad dressing
    Instructions
    1. In a serving bowl, combine the peas, ham, cheese, and onion.
    2. Pour the dressing over the top and toss to coat evenly.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

    3.0 from 1 reviews
    Broccoli Ramen Salad
     
    Print
    Ingredients
    • 1 1 /2 - 2 pounds fresh broccoli, cut in florets
    • 2 large red peppers, cut into large chunks
    • 1 /2 cup butter, divided
    • 1 head lettuce, chopped
    • 2 cups chopped pecans
    • 3 packages Ramen noodles, chicken flavored
    Instructions
    1. Fill, fix, and mix a bowl half full with broccoli.
    2. Fill up with lettuce and peppers.
    3. Toast pecans in 1 /4 cup butter over low heat till golden, stirring occasionally.
    4. Sprinkle with salt while toasting.
    5. Cool.
    6. Toss in with the salad.
    7. Add dressing just before serving.
    8. Dressing:
    9. cups sugar, 2 cups oil, 2 /3 cup red wine vinegar, 3 packages seasoning from noodles.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

    This is a recipe from our Amish Cook columnist:

    GLORIA’S SPRING SALAD
    2 cups chopped lettuce
    1 hard boiled egg, diced
    ¼ cup each of the following:
    Ham or chicken, diced
    Bacon
    Carrots
    Radishes
    Onions
    Pinto beans (cooked)
    Cheese, shredded
    Raisins or dried cranberries
    3/ 4 cup pecans or nuts of your choice
    Cut veggies, ham and bacon, into chunks. Toss everything together. We prefer using chopped pecans and browning them lightly in a tablespoon of melted butter and sprinkling them with salt. This adds an outstanding flavor to the entire salad.

     

     

    « Amish in the News Friday: Millie's Peanut Butter Cream Pie, Amish on Prince Edward Island, and More!
    5 Amazing Amish Cake Recipes: Black Magic Cake, Queen Elizabeth Cake, Company Cake, and More! »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Rose Wilkinson

      May 20, 2017 at 9:10 am

      In the Broccoli Ramen Salad, how many cups of sugar are there please? Surely not 9!

      Reply
    2. Brenda

      May 22, 2017 at 11:15 am

      I love the broccoli- ramen salad / tried it many potluck / but this one seems to be missing some main steps(i.e. - noodles, sugar? ) thanks if you can look and correct. Brenda

      Reply
      • Kevin

        May 22, 2017 at 1:33 pm

        Brenda, I left the recipe card at my parents, when I go there tomorrow I'll look at it and see if I left out some steps

        Reply
      • Ernst D. Hill

        September 08, 2019 at 2:02 pm

        Broccoli Ramen Salad recipe doesn't make since, there isn't any mention of sugar in the recipe, only in the instructions and that is vague. Step 9: cups sugar, 2 cups oil, 2 /3 cup red wine vinegar, 3 packages seasoning from noodles.

        So How much Sugar????????

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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