Catalina  Tomato  Salad






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



In a bowl, combine all ingredients.


Cover and refrigerate for at least 2 hours.


Serves 8






Asian  Tossed  Salad






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



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






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



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

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



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