Ham  and  Macaroni  Salad






2 pounds uncooked elbow macaroni

12 hard-cooked eggs, chopped

2 1/2 pounds fully cooked ham, cubed

1 package (16 ounces) frozen peas, thawed

3 cups sliced celery

1 large green pepper, chopped

1/2 cup chopped onion

1 jar (4 ounces) diced pimientos, drained

4 cups mayonnaise



Cook macaroni according to package directions.

Rinse in cold water; drain and cool completely.


Place in a large bowl; stir in remaining ingredients.


Cover and refrigerate for at least 3 hours.


Serves 34






Walnut  Green  Bean  Salad






2 cups cut fresh green beans

2 tablespoons olive oil, divided

8 cups torn mixed salad greens  

2 tablespoons plus 2 teaspoons balsamic vinegar

1/4 cup chopped walnuts, toasted

2 tablespoons plus 2 teaspoons crumbled blue cheese



In a large nonstick skillet, saute the green beans in 1 tablespoon oil until crisp-tender.


In a large bowl, combine the salad greens and beans.


In a small bowl, whisk the vinegar and remaining oil.

Drizzle over salad and toss to coat.


Sprinkle with walnuts and blue cheese.


Serve immediately.



Serves 10






Cucumber  Potato  Salad






5 pounds red potatoes

4 celery ribs, sliced

1 bunch green onions, sliced 

2 tablespoons dill weed

2 teaspoons salt

2 cups mayonnaise

1 bottle (16 ounces) cucumber ranch salad dressing



Place potatoes in a large kettle; cover with water.

Bring to a boil.

Reduce heat; cover and simmer for 20 to 25 minutes or until tender.

Drain and cool.

Cut potatoes into small cubes.


In a large serving bowl, combine the potatoes, celery, onions, dill and salt.


In a small bowl, whisk mayonnaise and salad dressing until blended.

Pour over potato mixture and stir gently to coat.


Cover and refrigerate for at least 6 hours before serving.



Serves 36







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