Vintage Chicago Tribune recipe: Two-toned Corned Beef Salad (1963) – Chicago Tribune

Two-toned Corned Beef Salad, from a recipe originally published in the Chicago Tribune on July 4, 1963, is seen in the Tribune’s test kitchen on Wednesday, June 22, 2022. (Terrence Antonio James/Chicago Tribune)
This story originally ran in the Chicago Tribune on July 4, 1963.
A salad sparkler such as the following one lasts longer than the Fourth of July kind. This summer luncheon salad is composed of two gelatin layers, one with meat in it, the other with vegetables. The meat layer also contains sour cream and chopped pickle. The two-toned effect is most attractive.
Another kind of meat could be used. Ham would be good. So would chicken, turkey, or sea food.
Prep time: 30-40 minutes
Yield: 8 servings
These ingredients were used to make the Two-toned Corned Beef Salad recipe, which originally published in the Chicago Tribune in 1963. (Kori Rumore/Chicago Tribune)
Ingredients for the vegetable layer:
Directions for the vegetable layer:
Ingredients for the meat layer:
Directions for the meat layer:
(Chicago Tribune, July 4, 1963)
Join our Chicagoland history Facebook group for more from Chicago’s past.
Sign up to receive the Vintage Chicago Tribune newsletter at for more photos and stories from the Tribune’s archives.
Have an idea for Vintage Chicago Tribune? Share it with Ron Grossman and Marianne Mather at and
Copyright © 2021, Chicago Tribune
Copyright © 2021, Chicago Tribune