The character behind these salad gals was my mother. She'd serve them to my teachers each spring at a special lunch she hosted. I did the same when my children were little. Nowadays, I make them for my friends who love luncheon ideas like this. —Harriet Rummel, Reynoldsburg, Ohio
Total TimePrep: 20 min. + chilling
- 3 celery ribs
- 4 hard-boiled large eggs
- 12 whole cloves
- 4 pimiento slices
- 20 carrot curls
- 4 tomato slices
- 4 lettuce leaves
- 2 cups chicken salad
- 12 ripe olive slices
- 8 whole pitted ripe olives
- Cut eight 1-in. celery sticks and set aside. Cut eight 1-1/2-in. pieces from remaining ribs; with a sharp knife, make lengthwise cuts in each piece, as close together as possible, beginning 1/2 in. from one end. Place in ice water. Refrigerate until celery begins to separate, about 1 hour.
- To form ladies, place each egg on a salad plate. Insert cloves into egg for eyes and nose. Add a pimiento for a mouth. Surround top and sides of egg with carrot curls for hair. Position a tomato slice below egg for the body. Tuck the narrow end of lettuce leaf under tomato for skirt.
- Spoon 1/2 cup chicken salad under each lettuce leaf. Place three olive slices on each tomato for buttons. Drain frilled celery ribs; place next to tomato for arms. Place celery sticks below lettuce for legs. Place whole olives at ends of celery for shoes. Serve immediately.
Originally published as Luncheon Ladies in Crafting Traditions May/June 1998
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