Pennsylvania  Dutch  Cole  Slaw






1 medium head green cabbage, shredded (about 8 cups)

1 cup shredded red cabbage

4 to 5 carrots, shredded

1 cup mayonnaise

2 tablespoons cider vinegar

1/2 cup granulated sugar

1 teaspoon salt

1/4 teaspoon pepper



In a large bowl, combine cabbage and carrots; set aside.


In a small bowl, combine all remaining ingredients; pour over cabbage mixture.


Toss well and refrigerate overnight.


Serves 12 - 16






Tasty  Tossed  Salad






8 cups torn leaf lettuce

1 cup sliced peeled cucumber

1 cup cauliflowerets  

1 cup halved cherry tomatoes

1 cup (4 ounces) shredded Mexican cheese blend

3 green onions, chopped

1/4 cup French onion dip

1/4 cup ranch salad dressing



In a large bowl, combine the lettuce, cucumber, cauliflower, tomatoes, cheese and onions.


In a small bowl, whisk together the dip and salad dressing.


Serve with salad.



Serves 6 - 8






Tortellini  Salad






1 3/4 cups frozen cheese tortellini

1 small onion, chopped

1/2 cup chopped green or sweet red pepper 

1 small tomato, seeded and diced

1/4 cup julienned pepper Jack cheese

1/4 cup Italian salad dressing



Cook tortellini according to package directions.

Drain and rinse in cold water.


In a bowl, combine tortellini with all of the remaining ingredients.

Toss gently to coat.


Cover and refrigerate for at least 1 hour.



Serves 2







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 Salem's Den  Salem 2004 and Beyond