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Shaken Not Stirred: A Second Version of a Saginaw Architect’s Mid-Century Modern Salad

As one of our April recipe posts, we featured Saginaw architect Glenn “Red” Beach’s green salad. As we were completing the post, Sue Godwin, Glenn Beach’s daughter, discovered a very different version her father’s creation. This link will take you to the original post.

A version that retains the concept of a one dish meal composed of greens and an eclectic mélange of ingredients – a dish that can be made ahead and stored for a few days. However, it is a tamer version and is perfect for a younger palate. And of course, unlike its sibling, it is shaken not stirred.

The Recipe - Susie's "Daddy Salat"

1/2 Head of Lettuce

Equal Amount of Leaf or Romaine Lettuce

2 Cucumbers, diced

1/2 White Onion

1 Green Pepper

1 Dozen Pimento Olives

4-5 Dill Pickle Spears, cut into 1/2" pieces

2 Hot Dogs, cut in 1/2" pieces

2 Thick Slices of Summer Sausage, diced

4 Hard Boiled Eggs, sliced

2 T. Mayonnaise

1/2 C. Cider Vinegar

1/4-1/2C. Thousand Island Dressing (Kraft or similar)

Liberal Dashes of:

Table Salt

Ground Black Pepper

Garlic Salt

Celery Salt

Assemble in a dish or bowl with a tight-fitting cover. Shake well and refrigerate a minimum of two hours. Better the second day.


In our April post we provided some background about Glenn “Red” Beach and the collection of his drawings preserved by the Castle Museum. If you have not had a chance to read it, we encourage you use the link provided above to access it.

As we were preparing this variation of Glenn Beach’s salad recipe, we started thinking of how an architect’s designs evolve from original concept drawings to construction – and continue to change even after completion. Some of the alterations are related to budget, others to a greater understanding of a client’s needs – on both the part of the client and architect, and sometimes it is simply a result of editing and addition to create a stronger design.

Below you will find images of drawings for an office building Beach designed in 1956 for Dr. Robert Heavenrich. Although the finished building clearly resembles the concept drawings, chimneys and windows are subtly refined. And, in the finished building, a dramatic entrance canopy welcomes patients and guides them to the entrance. (While the entrance canopy has been removed, the office, located at 1107Gratiot, is still clearly recognizable.)

And this brings us back to the revised salad recipe – a refinement and adaptation that Glenn Beach made to meet the tastes of his daughter.


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