Do you remember when every dinner table had matching serving dishes filled with colorful sides? The 1970s transformed American dining with creative, convenient dishes that made every meal feel special. Today, we’re exploring 25 forgotten side dishes from the 1970s that deserve a comeback. Let’s start with three bean salad.
This tangy vinegary delight appeared at every potluck, picnic, and family gathering throughout the 1970s. Green beans, wax beans, and kidney beans marinated in a sweet and sour dressing with onions and bell peppers. The beauty was its ability to sit for days, actually improving in flavor.
Housewives loved that it could be made ahead and required no refrigeration at room temperature gatherings. A large bowl cost about $1.50 to make in 1975, equivalent to $8 today. The recipe often came from the back of bean cans, making it accessible to everyone. Regional variations included chickpeas or lima beans, and some added celery for crunch.
By the mid 1980s, pasta salads began replacing it at gatherings. That distinctive tangy flavor and satisfying texture made it the perfect compliment to grilled meats. Waldorf salad, apples, celery, walnuts, and mayonnaise created this crunchy classic that graced holiday tables and ladies lunchons throughout the decade.
Created at New York’s Waldorf Hotel in 1896, it reached peak popularity in the 1970s when every restaurant offered their version. The original recipe used only apples, celery, and mayo, but 70s cooks added grapes, marshmallows, or even mandarin oranges. Properly made Waldorf required crisp Granny Smith apples cut just before serving to prevent browning.
The mayonnaise dressing often included a touch of lemon juice and sugar. Some regions preferred Miracle Whip for extra tang. It cost about 75 cents per serving in 1974, roughly $4.50 today. The dish appeared in every community cookbook and defined sophisticated entertaining. Modern health trends pushed it aside as mayo based salads fell from favor, but nothing matched its sweet, savory crunch.
Watergate salad. This pistachio flavored dessert salad became a sensation after the political scandal, though its origins remain debated. Instant pistachio pudding, Cool Whip, marshmallows, nuts, and canned fruit created this green, fluffy concoction. Some say it was created by a Craft Foods employee, while others claim it got its name because it was full of nuts and covered up.
The recipe first appeared in 1975 newspapers and quickly spread across America. Making it required just 5 minutes and no cooking, perfect for busy households. A bowl serving 12 cost about $2 in 1976, equivalent to $10 today. Variations included adding coconut, mandarin oranges or substituting different pudding flavors.
Church potlucks weren’t complete without someone bringing this crowd-pleaser. Its artificial green color and sweet taste epitomized 1970s convenience cooking. Today’s preference for fresh ingredients pushed it into obscurity. Ambrosia. Southern households elevated fruit salad to divine status with this marshmallow and coconut creation.
Fresh oranges, canned pineapple, marishino cherries, mini marshmallows, and coconut mixed with sour cream or cool whip. The name meant food of the gods, and southern cooks treated it as such. Every family had their secret ingredient. Some added grapes, others peacons or mandarin oranges. The key was balancing the citrus tartness with creamy sweetness.
Preparation took 20 minutes, but it needed overnight chilling for flavors to meld. In 1973, ingredients cost about $3, equivalent to $20 today. Holiday tables, especially Thanksgiving and Christmas, weren’t complete without a crystal bowl of ambrosia. Some regions called it five cup salad when made with equal portions of five ingredients.
The rise of lighter, less sweet desserts in the 1980s diminished its popularity. That perfect combination of textures and tropical flavors made every bite special. Stuffed celery. Before crudite platters, there was stuffed celery. The elegant appetizer of the 1970s. Cream cheese mixed with pimeento, olives, or blue cheese filled crisp celery stalks.
Party hostesses arranged them on divided glass relish trays alongside radish roses and carrot curls. The most popular filling was pimeento cheese spread, which could be store-bought or homemade. Some adventurous cooks used peanut butter topped with raisins, creating ants on a log for children. Professional entertaining guides recommended one stalk per guest.
The celery had to be perfectly crisp, strings removed, and cut into two-inch pieces. In 1977, a tray serving 20 cost about $1.50 to prepare $7 in today’s money. Hotels and restaurants featured them on relish trays that started every meal. The laborintensive preparation and changing appetizer trends led to their decline. Nothing quite replaced their satisfying crunch and creamy filling combination.
Rice arrone pilaf. The San Francisco treat transformed from boxed side dish to homemade pelaf in creative 1970s kitchens. Cooks took the concept of toasted vermicelli and rice, adding their own seasonings and ingredients. The basic technique involved browning pasta pieces in butter before adding rice and broth.
Popular additions included almonds, raisins, and fresh herbs like parsley or dill. Middle Eastern immigrants introduced authentic peel off techniques that home cooks eagerly adopted. A homemade version cost about 50 cents per serving in 1978 versus 39 cents for the box. The dish perfectly complemented the era’s popular chicken and fish entre.
Some versions included orzo pasta or wild rice for variety. Cooking magazines featured endless variations from curry spiced to mushroom studded versions. The 1980s return to simpler cooking pushed elaborate pea laps aside. That perfect balance of nutty toasted flavors made every dinner feel special. Copper pennies sliced carrots in a tangy tomato-based marinade created this vibrant mega head salad.
The name came from the coin’s resemblance to perfectly round carrot slices. Carrots were boiled until tender crisp, then marinated with onions and green peppers in a dressing of tomato soup, vinegar, sugar, and oil. The dish improved with age, making it perfect for busy hostesses who could prepare it days ahead.
Some recipes added celery or different colored peppers for variety. The marinade often included worershir sauce and dry mustard for depth. In 1975, a batch serving 12 cost about $1 to make, equivalent to $5 today. Southern Church cookbooks featured dozens of variations. The sweet and sour flavor profile appealed to both adults and children.
Healthconscious 1980s eating habits favored fresh over marinated vegetables. Its brilliant color and tangy flavor brightened every buffet table. Which of these colorful sides do you remember most from family dinners? Green bean casserole. Though created in 1955, this Thanksgiving staple reached iconic status in the 1970s.
French cut green beans, cream of mushroom soup, and French fried onions created the ultimate comfort food. Campbell’s test kitchen developed it using ingredients most Americans had on hand. The 70s saw creative variations with water chestnuts, almonds, or cheese added to the mix. Some cooks made it from scratch with fresh mushroom sauce, but most stuck with the back of the soup can recipe.
A casserole serving eight cost about $125 in 1974, roughly 750 swash today. The dish appeared at every holiday meal and countless potlucks. Pyrex dishes of green bean casserole traveled to every gathering and quilted carriers. Fresh vegetable trends of the 1990s couldn’t completely displace this nostalgic favorite.
That crunchy onion topping and creamy interior defined comfort food for a generation. Corn pudding. Sweet corn kernels baked in a custard-like mixture created this southern comfort classic. Fresh or canned corn combined with eggs, milk, sugar, and butter, sometimes with cornmeal for substance. The texture fell somewhere between sule and pudding with a golden crusty top hiding creamy sweetness below.
Traditional recipes called for scraping corn cobs to extract every drop of milky juice. Some versions included cheese or jalapenños for a savory twist. The dish required slow, gentle baking in a water bath for the perfect consistency. In 1976, ingredients for a pan serving tin cost about $2, equivalent to $10 today. Every southern restaurant featured their grandmother’s version.
Church suppers and family reunions demanded multiple pans. The timeintensive preparation and preference for lighter sides reduced its popularity. Nothing matched its sweet corn essence and comforting texture. Perfection salad. This molded vegetable aspic epitomized 1970s gelatin cuisine sophistication. unflavored gelatin suspended finely chopped cabbage, celery, peppers, and carrots in a tangy vinegar base.
Created in 1905, but popularized in the 70s, it appeared at every lady’s lunchon. The key was cutting vegetables uniformly small and arranging them artfully in the mold. Some versions added pimeentos or radishes for color contrast. The dressing often included mayonnaise piped decoratively on top. Unmolding required confidence and the right technique.
A quick dip in warm water loosened it perfectly. Making it cost about $1 in 1973, roughly $6.50 today. Fancy ring molds created stunning centerpieces filled with chicken salad. Home economics classes taught proper aspic techniques. Changing tastes for lighter gelatin-free salads ended its reign. That crisp vegetable crunch suspended in shimmering aspic was pure elegance.
Harvard beets. These sweet and sour glazed beets graced formal dinner tables throughout the decade. fresh or canned beets simmered in a sauce of sugar, vinegar, and corn starch until glossy. The crimson color added elegance to any plate, especially during holidays. The dish’s name origins remain unclear.
Some say Harvard’s crimson color. Others claim a Cambridge restaurant. Variations included orange juice, cloves, or butter for richness. The sauce required careful cooking to achieve the perfect glaze without becoming gummy. In 1977, a serving for six cost about 60 cents using canned beets, $3 today. Every cookbook included a version from basic to elaborate.
German immigrants recognized it as similar to their traditional sweet sour preparations. The 1980s shift away from sweet vegetable preparations diminished its popularity. That perfect balance of earthy sweetness and tangy glaze was unforgettable. Spinach sule frozen spinach soule squares brought French sophistication to American tables without the fuss.
Stafer’s version became the standard, but home cooks created their own using frozen spinach, eggs, and cheese. The convenience of frozen portions meant elegant vegetables in minutes. Home versions often added water chestnuts or artichoke hearts for texture variety. The key was squeezing every drop of water from thawed spinach for proper consistency.
Swiss or grier cheese provided authentic flavor. In 1975, homemade soule cost about $2 per pan, $12 today. Dinner parties featured individual ramicans as an impressive side. Even kids would eat spinach disguised in this creamy form. The 1980s microwave revolution made frozen versions less appealing. That airy cheesel laden texture made vegetables feel indulgent.
Carrot ring. This molded vegetable creation turned humble carrots into an elegant centerpiece pureed cooked carrots mixed with eggs, butter, and seasonings baked in a ring mold until set. The center typically held peas or another contrasting vegetable for visual impact. Southern Junior League cookbooks featured countless variations of this showstopper.
Some recipes included brown sugar or honey for sweetness. Others added ginger or nutmeg. The texture resembled a savory carrot cake without the flour. Proper preparation required steaming carrots until very soft for smooth pureeing. In 1978, ingredients cost about $1.50. 50, equivalent to $7 today. Holiday tables showcased these golden rings garnished with parsley.
The presentation impressed guests while disguising vegetables for picky eaters. Modern preferences for less fussy presentations ended its popularity. That stunning visual impact and sweet carrot flavor made every meal special. Tomato aspic. This savory gelatin creation ruled summer lunchons and buffets throughout the 1970s.
Tomato juice, unflavored gelatin, and seasonings created a shimmering red mold. Proper aspect required clarifying the tomato juice for crystal clarity. Add-ins included finely diced celery, onions, or olives for texture. The seasoning blend typically featured worershir sauce, hot sauce, and celery salt.
Some versions incorporated V8 juice for extra vegetable flavor. Serving required dollops of homemade mayonnaise and lettuce cups. In 1974, a mold serving eight cost about 75, $4.50 today. Country clubs served individual aspects as a first course. The preparation demonstrated culinary skill and sophistication. Fresh salad preferences replaced molded salads by the mid 1980s.
That cool, refreshing tomato essence captured summer in every bite. Share your favorite forgotten side dish memory in the comments. Suatach. This Native American dish of corn and limema beans experienced a 1970s revival. Fresh or frozen vegetables simmered with butter and cream created colorful comfort.
The name came from the Naraganset word misik watas, meaning boiled corn kernels. Southern versions added okra, tomatoes, or bacon for heartiness. The key was cooking beans until tender before adding corn to prevent mushiness. Some cooks included red peppers for color and mild heat. In 1976, a pot serving six cost about $1 using frozen vegetables, $5 today.
The dish appeared in soul food restaurants and home kitchens alike. Pennsylvania Dutch versions featured a milk-based sauce. The 1980s preference for single vegetables over mixtures reduced its popularity. That perfect blend of sweet corn and creamy beans defined harvest abundance. Scalloped tomatoes.
This baked dish transformed summer’s tomato bounty into comforting casserole magic. Fresh or canned tomatoes layered with bread cubes, sugar, and butter baked until bubbling. Depression era origins made it a natural fit for thrifty 1970s cooks. The bread absorbed tomato juices while developing golden crispy edges.
Regional variations added cheese, onions, or herbs like basil. The sweet, savory flavor profile appealed to diverse pallets. Using stale bread gave it purpose while adding satisfying texture. In 1973, a pan cost about 50 cents with garden tomatoes, $3.50 today. Church potlucks featured multiple versions from simple to elaborate.
Some families served it as a meatless main dish. Year round, fresh tomato availability reduced its seasonal appeal. That perfect combination of tangy tomatoes and crispy bread was pure comfort. Broccoli rice casserole. This cheesel laden casserole made broccoli appealing to even vegetable skeptics. Frozen broccoli, instant rice, cream of mushroom soup, and cheese whiz created magic.
The recipe originated on packages of frozen broccoli and spread nationwide. Variations substituted different soups or added water chestnuts for crunch. The key was not overcooking the broccoli before baking. Crushed Ritz crackers on top provided essential crunch. In 1977, ingredients cost about $2, equivalent to $10 today. Every community cookbook included someone’s famous version.
The dish traveled well and reheated beautifully, perfect for potlucks. Health trends favoring fresh vegetables over processed ingredients led to its decline. That creamy cheesy comfort made eating vegetables feel indulgent. Pickled beets and eggs. Pennsylvania Dutch tradition met 1970s party trends in this colorful creation.
Hard-boiled eggs marinated in pickled beet juice turned shocking pink. The visual impact made them perfect for buffets and salad bars. Bar owners discovered they increased beer sales as a salty snack. The pickling liquid combined vinegar, sugar, and spices with beet juice. Eggs required several days of marinating for full color penetration.
Some added onion slices or whole cloves for extra flavor. In 1975, a jar cost about $1 to make, $5 today. Gas stations and taverns sold them from giant jars on counters. The sweet, tangy flavor and stunning color made them conversation starters. Changing bar food preferences pushed them into obscurity. That surprising pink interior and tangy flavor created memorable experiences.
Seven layer salad. This spectacular salad bowl showcased ingredients through clear glass sides. Layers of lettuce, peas, onions, bacon, cheese, and mayonnaise created visual drama. The genius was making it completely ahead, up to 24 hours. Each layer required specific techniques for success. Frozen peas went on unthawed to stay crisp.
The mayonnaise layer sealed everything, preventing wilting. Some versions included hard-boiled eggs or water chestnuts. In 1978, a bowl serving 12 cost about $4 $20 today. The presentation impressed guests before the first serving. Variations appeared in every community cookbook. The high calorie count conflicted with 1980s health consciousness.
That stunning presentation and make ahead convenience defined entertaining ease. Creamed onions. Thanksgiving tables featured these pearl onions swimming in white sauce. The tedious peeling process proved dedication to tradition. Frozen pearl onions offered convenience without sacrificing authenticity. The cream sauce often included nutmeg or cherry for sophistication.
Proper technique required gentle cooking to maintain onion integrity. Some regions topped them with buttered breadcrumbs or cheese. In 1974, fresh onions for eight servings cost about $22. Today, Julia Child’s version with cream and parmesan elevated the humble dish. Every November, magazines featured easier peeling techniques.
The laborintensive preparation and changing holiday menus reduced their presence. That sweet onion flavor enhanced by rich cream sauce was holiday tradition. Zucchini bread side. When summer gardens exploded with zucchini, creative cooks made savory bread sides. Unlike sweet breakfast versions, these incorporated herbs, cheese, and less sugar.
The shredded zucchini added moisture without overwhelming flavor. Variations included sundried tomatoes, olives, or different cheeses. The trick was squeezing excess moisture from grated zucchini. Some versions used bisquick for quick preparation. In 1979, a loaf cost about $1 to make, $4 is today. Restaurants served warm slices with butter alongside entre.
The abundance of summer squash made this economical and delicious. The trend toward artisan breads replaced humble vegetable versions. That moist, savory flavor proved vegetables belonged in bread. Marinated mushrooms. These tangy appetizers appeared on every relish tray and antipasto platter. Whole button mushrooms marinated in Italian dressing or vinegaret for days.
The 1970s mushroom cultivation boom made them affordable year round. Homemade marinades included herbs, garlic, and quality olive oil. The mushrooms absorbed flavors while maintaining firm texture. Some recipes included pearl onions or cherry tomatoes. In 1976, a pound cost about $2 to prepare, $10 today.
Salad bars featured them as premium toppings. The make ahead nature suited busy entertainers perfectly. Fresh mushroom preparations replaced marinated versions in upscale dining. That burst of herbal garlicky flavor made simple mushrooms special. Glorified rice. This Midwestern dessert salad hybrid confused non-natives but delighted locals.
Cold rice mixed with whipped cream, marshmallows, and fruit created sweet side dish magic. The base used leftover rice, making it economically clever. Crushed pineapple provided tropical flavor and necessary moisture. Some versions added mandarin oranges or marishino cherries for color. The whipped cream could be real or cool whip. In 1975, a bowl cost about $1.
50, a dollar today. Lutheran church cookbooks featured numerous variations. The sweet, savory confusion perfectly captured 1970s cuisine experimentation. Modern distinctions between dessert and salad ended its category run. That unique combination of rice pudding and fruit salad was purely Midwestern. Cheese ball accompaniment.
While cheese balls remain known, their 1970s accompaniment deserve recognition. Dedicated plates of crackers, vegetables, and special spreaders surrounded these centerpieces. Restaurants and party guides specified exact arrangements. Rye rounds, watercrackers, and Triscuits provided textural variety. Celery stalks, bell pepper strips, and cucumber rounds offered fresh contrast.
The spreaders ranged from silver heirlooms to themed holiday designs. Creating the display cost about $3 in 1977, $58 today. Every gathering featured at least one perfectly rounded cheese ball. The ritual of gathering around and spreading became social events. Pre-made party platters replaced elaborate homemade displays.
Those carefully curated accompaniment made cheese balls true centerpieces. German potato salad. This warm bacon dressed alternative to mayo-based versions defined hardiness. Potatoes dressed while hot absorbed the tangy bacon vinegaret perfectly. The 1970s saw regional German variations spread nationwide through community cookbooks.
Key ingredients included bacon fat, vinegar, and fresh parsley. Some regions added hard-boiled eggs or celery seed. The potatoes had to be waxy varieties that held their shape. In 1976, a batch cost about $1 to make, $5 today. Oktoberfest celebrations and German restaurants popularized authentic versions.
Serving it warm set it apart from typical cold salads. The trend toward lighter foods overshadowed this rich preparation. That perfect balance of tangy dressing and smoky bacon was unforgettable. Thanks for joining us on this trip down memory lane exploring these 25 delicious forgotten sides. If you enjoyed the video, give it a like and share it with a friend. And don’t forget to subscribe.
