Ham  and  Macaroni  Salad

 

 

 

 

INGREDIENTS:

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

 



DIRECTIONS:
 

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

 

 

 

 

INGREDIENTS:

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

 



DIRECTIONS:
 

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

 

 

 

 

INGREDIENTS:
 

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


 


DIRECTIONS:
 

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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