Golden Glow Salad is composed of bite-size apricot halves filled with cottage cheese and walnuts with a drizzle of dressing served on a bed of lettuce. These ready in minutes amuse-bouche can be topped with your choice of dressing or nuts.

French dressing was an extremely popular choice of the era and what we used to top the apricots in our recipe testing. Russian, Balsamic Vinaigrette, or Green Goddess would also work well.

If you can’t find canned apricots, fresh would work nicely here as well.

Golden Glow Salad - 1930s

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Vintage appetizer recipe of apricots filled with cottage cheese and walnuts with a drizzle of dressing.


  • 1 can Apricot Halves (drained)
  • ½ cup Cottage Cheese
  • cup Chopped Walnuts
  • cup Salad Dressing (Such as French Dressing)
  • 12 Walnut Halves (optional - for garnish)
  • Bib Lettuce (optional - for plating)


  • Arrange 3-4 apricot halves on 4 small plates (or one platter if for crowd) lined with lettuce.
  • In a bowl combine cottage cheese and chopped walnuts. Divide mix among apricot halves.
  • Drizzle each with dressing and top with a walnut half.
  • Serve immediately.
Course: Appetizer
Cuisine: American


  • Top with a light sprinkle of ground turmeric or paprika
  • Go tropical with chopped macadamia nuts or , sweetened shredded coconut and a drizzle of coconut milk instead of dressing
  • Go Mediterranean: substitute dressing with balsamic vinegar and cashews sprinkle with fresh thyme leaves


Adapted from a recipe appearing in Just Add Walnuts (1932 edition)

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