Sweet  Potato  Salad






3 pounds sweet potatoes, cooked, peeled and cubed

1 cup chopped green pepper

1/2 cup finely chopped onion

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 1/2 cups mayonnaise

dash hot pepper sauce



Combine the first five ingredients in a large bowl.

Stir in mayonnaise and pepper sauce.


Cover and refrigerate for at least 1 hour before serving.


Serves 10






Snap  Salad






2 medium cucumbers, halved and thinly sliced

2 medium carrots, julienned

1/4 cup diced onion  

2 tablespoons raisins

3/4 cup water

1/4 cup white vinegar

2 tablespoons granulated sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika  



In a large bowl, combine the cucumbers, carrots, onion and raisins.


Combine remaining ingredients.

Pour over the cucumber mixture; toss to coat.


Cover and refrigerate for at least 6 hours.


Serve with a slotted spoon.



Serves 6






Broccoli  Salad






2 1/2 cups broccoli florets

1 3/4 cups cauliflowerets

1/2 cup chopped red onion 

1/2 cup cubed cheddar cheese

1/4 cup crumbled cooked bacon

1/2 cup olive oil

1/4 cup cider vinegar 

2 teaspoons granulated sugar

1 teaspoon Worcestershire sauce

1/4 teaspoon pepper



In a large bowl, combine the broccoli, cauliflower, onion, cheese and bacon.


In a small bowl, whisk the remaining ingredients.

Pour over salad; toss to coat.


Refrigerate until serving.



Serves 6







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 Salem's Den  Salem 2004 and Beyond