Ham and Macaroni Salad
2 pounds uncooked
12 hard-cooked eggs,
2 1/2 pounds
fully cooked ham,
1 package (16 ounces)
3 cups sliced celery
1 large green pepper,
1/2 cup chopped onion
1 jar (4 ounces) diced
4 cups mayonnaise
Cook macaroni according to package directions.
Rinse in cold water; drain and
Place in a large bowl; stir in remaining
Cover and refrigerate for at least 3 hours.
Walnut Green Bean Salad
2 cups cut fresh green
2 tablespoons olive oil,
8 cups torn mixed salad
2 teaspoons balsamic vinegar
1/4 cup chopped walnuts,
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
In a small bowl, whisk the vinegar and remaining
Drizzle over salad and toss to coat.
Sprinkle with walnuts and blue cheese.
Cucumber Potato Salad
5 pounds red potatoes
4 celery ribs, sliced
1 bunch green onions,
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
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
Cover and refrigerate for at least 6 hours
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