SOUTHERN CRACKER SALAD

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Cracker salad has been around in the South for years. Cracker salad

I remember vividly the first time I ever saw this salad or had it served to me at a meal. My new mother-in-law, a Southern lady from Mississippi,  served it for dinner back in 1976.   I thought it was the grossest looking stuff I had ever seen and I certainly did not want to eat any of it.  She was a wonderful Southern hostess and kept passing me this salad and saying I should try it.  I finally took a little on my plate and was pleasantly surprised that it was not just awful.  I still was not sure if I liked it or not though.  This salad will grow on you!  It became one of my favorite things to eat at her house.  She even made it for me when I was sick and brought it to me because she knew how much I liked it.  Today, I make it a little different from the way she made it back then.  She used only saltines, canned tomatoes, onions, mayo and boiled eggs. I have added a few ingredients. There are different variations of this recipe, so you can add your own touch.  This is the way my family likes Cracker Salad.

Ingredients for cracker salad:

1 sleeve saltine crackers, crushed
1 (14.5 ounce) can diced tomatoes, undrained (I use fresh tomatoes in summer)
1/4 cup onion, chopped (can use green onions)
1/4 cup green pepper, chopped
1/4 cup celery, chopped
5 eggs, boiled, peeled and chopped
1/4 teaspoon black pepper
1/4 to 1/2 cup mayonnaise
1 (4 ounce) bag Kroger frozen salad shrimp (They are already cooked and peeled)
 
 
Crush crackers in a large bowl, add tomatoes, and remaining ingredients.  Mix well. Refrigerate for several hours before serving. Serve on lettuce bed.  Makes about 5 cups of salad. Enjoy!
 
5 from 1 vote
Southern Cracker Salad
Prep Time
20 mins
Cook Time
0 mins
Total Time
3 hrs 20 mins
 

This classic cracker salad has been around a very long time. If you've never tried it, you are in for a real treat. Such an old fashioned recipe.

Course: Salad
Cuisine: American, southern
Keyword: cracker salad
Servings: 5 cups
Author: The Southern Lady Cooks
Ingredients
  • 1 sleeve saltine crackers crushed
  • 1 14.5 ounccan diced tomatoes, undrained (I use fresh tomatoes in summer
  • 1/4 cup onion chopped (can use green onions)
  • 1/4 cup green pepper chopped
  • 1/4 cup celery chopped
  • 5 eggs boiled, peeled and chopped
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 cup mayonnaise
  • 1 4 ounce bag Kroger frozen salad shrimp (They are already cooked and peeled
Instructions
  1. Crush crackers in a large bowl, add tomatoes, and remaining ingredients. Mix well. Refrigerate for several hours before serving. Serve on lettuce bed. Makes about 5 cups of salad.

 
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8 Comments

  1. This southern classic has been around forever! I remember having it as a child and still love it as an adult.5 stars

  2. OMG had forgotten cracker salad and will have to make it now. My Grandma made this all the time.

  3. YUMMY—–I am a transplant and have had this before…It tastes DELISH ! have been looking for this recipie. Thanx so much. (I am from N.J. )

  4. I’m a lifelong Mississippi gal (now in my 60’s) and I have to say that I have never heard of this dish!

  5. I grew up in Texas and have traveled a lot in the south but I have never heard of this recipe or seen it in my southern cookbooks. You are always learning something new through the blogs. Thanks.

  6. Well, I swan! I didn’t think anybody else made this! I’ve been loving a simpler version for 50+ years. Just fresh tomatoes, crackers and mayonnaise… Duke’s, of course. I’ve never tried it with canned maters and it never makes it to the refrigerator. (Don’t the crackers get awful soggy?) My husband thought I was one crazy Cracker gal when I first put this in front of him. The first taste hooked him, now he makes it more often than I. 8-]

  7. This is a new one to me. You know I’m a transplant after all. I love the idea, looks really good.

  8. Have a blessed Easter, Judy.
    Balisha

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