Tangy  Tossed  Salad

 

 

 

 

INGREDIENTS:
 

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

 



DIRECTIONS:
 

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

 

 

 

 

INGREDIENTS:

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

 



DIRECTIONS:
 

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

 

 

 

 

INGREDIENTS:
 

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


 


DIRECTIONS:
 

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

 

 

 

 

             

 

style="FONT-SIZE: 10pt; FONTstyle="FONT-SIZE

 Salem's Den  Salem 2004 and Beyond