Tangy  Tossed  Salad






6 tablespoons vegetable oil

2 tablespoons white vinegar

1 tablespoon minced chives

2 teaspoons granulated sugar

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups torn salad greens

1/2 cup chopped fresh tomatoes



In a jar with a tight-fitting lid, combine the first six ingredients; cover and shake well.


In a large salad bowl, combine greens and tomatoes.


Just before serving, drizzle with dressing; toss to coat.


Serves 4






Classic  Macaroni  Salad






2 cups uncooked elbow macaroni

1 cup mayonnaise

2 tablespoons sweet pickle relish  

2 teaspoons granulated sugar

3/4 teaspoon ground mustard

1/4 teaspoon salt

1/8 teaspoon pepper  

1/2 cup chopped celery

1/3 cup chopped carrot

1/4 cup chopped onion

1 hard-cooked egg, sliced

dash paprika



Cook macaroni according to package directions; drain and rinse with cold water.

Cool completely.


In a small bowl, combine the mayonnaise, pickle relish, sugar, mustard, salt and pepper.


In a large bowl, combine the macaroni, celery, carrot and onion.

Add dressing and toss gently to coat.


Refrigerate until serving.


Garnish with egg and paprika.



Serves 8






Ranch  Potato  Salad






2 pounds red potatoes

1 bottle (8 ounces) ranch salad dressing

1 cup (4 ounces) shredded cheddar cheese

1 package (2.8 ounces) real bacon bits

1/4 teaspoon pepper

dash garlic powder



Place potatoes in a large saucepan and cover with water.

Bring to a boil.

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


In a large bowl, combine the remaining ingredients (dressing will be thick).


Drain potatoes and cut into cubes.

Add to the dressing and gently toss to coat.


Cover and refrigerate for 2 hours or until chilled.


Refrigerate leftovers.



Serves 6 - 8







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 Salem's Den  Salem 2004 and Beyond