Catalina  Tomato  Salad

 

 

 

 

INGREDIENTS:

6 cups chopped plum tomatoes

1 jar (5 1/4 ounces) pimiento-stuffed olives, drained and halved

3/4 cup Catalina salad dressing

1 small onion, chopped

1/4 to 1/2 teaspoon pepper

 



DIRECTIONS:
 

In a bowl, combine all ingredients.

 

Cover and refrigerate for at least 2 hours.


 

Serves 8

 

 

 

 

 

Asian  Tossed  Salad

 

 

 

 

INGREDIENTS:

1/2 cup vegetable oil

1/3 cup vinegar

7 1/2 teaspoons granulated sugar  

1 tablespoon soy sauce

1/4 teaspoon ground ginger

1 package (12 ounces) ready-to-serve salad greens

1 cup canned bean sprouts

1 cup fresh snow peas

 



DIRECTIONS:
 

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar,

soy sauce and ginger; shake well.

 

In a salad bowl, combine the greens, bean sprouts and peas.

 

Drizzle with dressing and toss to coat.

 

 

Serves 6 - 8

 

 

 

 

 

Warm  Potato  Salad

 

 

 

 

INGREDIENTS:

1 cup cubed red potatoes

1 cup water

1 tablespoon finely chopped red onion 

1 1/2 teaspoons chopped green onion

1 teaspoon white wine vinegar

1/2 teaspoon olive oil

1/8 teaspoon granulated sugar

1/8 teaspoon salt

1/8 teaspoon pepper

 



DIRECTIONS:
 

Place potatoes and water in a small saucepan; bring to a boil.

Reduce heat; cover and simmer for 10 minutes or until tender.

Drain.

 

Add red and green onion.

 

In a small bowl, combine the remaining ingredients; mix well.

 

Pour over potatoes and toss gently to coat.

 

 

Serves 2

 

 

 

 

             

 

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 Salem's Den  Salem 2004 and Beyond