This particular recipe can be firmly dated to 1933. I found a mention of it in the New York Times archives from March 14, 1933. It was apparently very popular at the Congressional dining room.
Roosevelt Simplicity Salad
1 cup seasoned mayonnaise
1 cup celery
1/2 cup white cabbage, shredded
1/2 cup red cabbage, shredded
1/2 cup green peppers, chopped
1 cup cooked carrots, diced
1 cup cooked peas
Mix ingredients and blend. Serve on crisp lettuce garnished with sliced stuffed olives or pimento strips and additional mayonnaise.
Seasoned mayonnaise? Seasoned with what?
I’m really not sure, but perhaps it’s something like Miracle Whip vs regular mayo?
FDR’s daughter Anna Dall received a lot of publicity in 1932 and 1933 at the time of the presidential campaign for serving salads at the beginning of a meal. Which quite caught on and became the thing to do as a result. Actually was a California practice she adopted – the thinking being that if you served the salad with the meat course or after the main part of the meal, as was more customary at the time, then people would not eat it. But if you served it at the beginning when people were hungry they would eat it.