Salads

3/4 cup Berry Honey Dressing (recipe follows)
1/2 small cantaloupe, seeded
1/2 small honeydew melon, seeded
1 pint strawberries, halved

Prepare Berry Honey Dressing listed below. Cover and refrigerate while
preparing the salad. Peel the cantaloupe and honeydew melon; cut into
thin wedges.
To serve, place butterhead lettuce on salad plates.
Arrange cantaloupe, honeydew, and strawberries on top of the lettuce.
Drizzle the dressing over the fruit. Makes 6 side-dish servings

Berry Honey Dressing
In a food processor or blender, process 1 3/4 cups strawberries,
quartered; 3 tablespoons honey; 2 tablespoons lemon juice; 1 tablespoon
lemon juice; 1 tablespoon olive or vegetable oil; and 1 teaspoon grated
lemon rind until smooth. Cover and refrigerate (will keep for 1 week.)
Makes about 1 3/4 cups (fourteen 2-tablespoon servings).

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Carrot and Raisin Salad

4 medium-size carrots, shredded
2 stalks celery, finely chopped
1/2 cup raisins or chopped pitted dates
1/4 cup chopped pecans or walnuts, toasted

For the dressing:

1/2 cup reduced-fat mayonnaise
3 tablespoons low-fat (1% milkfat) milk
1/4 teaspoon salt
1/8 teaspoon black pepper

In a medium-size bowl, combine the carrots, celery, raisins, and pecans. To prepare

dressing, in a small bowl, whisk together the remaining ingredients. Pour dressing over

carrot mixture. Toss to coat. Cover; refrigerate for 2 to 24 hours. Makes 4 side-dish servings.

Prep Time: 25 minutes, Chilling Time: 2 hours

Orange Fruit Salad

1 large can of peaches
1 large can fruit cocktail
1 small can of crushed pineapple
4 very ripe bananas
1 cup whipping cream
1- 8-ounce cream cheese
1 small bottle of cherries
1- 6-ounce orange Jell-O
1 tsp. sugar
1 cup crushed nuts

Save juice of the peaches, fruit cocktail, and pineapple. Dissolve Jell-O in hot juice.

Add cream cheese. Mix well and add whipping cream and bananas. Add all of the

canned fruit, then add 1 tsp. sugar and 1 cup of nuts.

Orange Jell-O Salad

1 large box ( non - instant ) vanilla pudding
1 large box Orange Jell-O
1 - 12 ounce carton Cool Whip
Sliced bananas ( soak in pineapple juice before using )
1 drained Mandarin Oranges
1 8 ounce can pineapple tidbits, drained
opt. nuts, mini marshmallows

Make the pudding, substituting water for the milk, according to package directions.

Add the Jell-O at the end of the cooking time, stir to dissolve. Chill this mixture till

solidly set. When set, whip the mixture to lighten it up a little, fold in the cool whip and the fruit

Tomato and Cucumber Aspic
1 envelope unflavored gelatin (2 teaspoons)
3 cans (5 1/2 ounces each) hot styled vegetable juice cocktail
1 teaspoon lower sodium Worcestershire sauce
1/8 teaspoon hot red pepper sauce (optional)
1 teaspoon dried dill weed
½ teaspoon grated lemon rind
Nonstick cooking spray
½ cup seeded and finely chopped cucumber
¼ cup finely chopped sweet green, red, or yellow pepper
2 large green onions with tops, finely sliced

In a medium sized bowl, sprinkle the gelatin over 1 can of the vegetable juice; let stand

for 1 minute. In a medium sized saucepan, bring the remaining vegetable juice, Worcestershire

sauce, and re pepper sauce (if using) to a boil. Add the gelatin; stir until gelatin dissolves

completely. Stir in the dill weed and lemon rind. Cover gelatin mixture with plastic wrap;

refrigerate for 2 ½ hours or until thickened but not solid (a spoon will leave an impression

when drawn through it). Coat a 3-½ cup mold with cooking spray. Fold the cucumber,

green pepper, and green onions into the juice mixture. Spoon into mold. Cover and

refrigerate for 2 ½ hours or until firm. To serve, unmold salad onto plate. Tuck leaf lettuce

around base of salad. Makes 6 side-dish servings.
Prep time: 15 minutes, Cooking time: 5 minutes, Chilling time: 5 hours.

Vegetable Salad
3 medium carrots
1 medium zucchini
1 small yellow squash
1 small red onion
1 small yellow bell pepper
1 small red bell pepper
1 small bunch broccoli, bottom 1-inch of stems removed and discarded
1/4 cup extra-virgin olive oil
Freshly grated zest and juice of 1 lemon
1 tablespoon dried dill weed
Salt to taste
1 teaspoon black pepper

Cut the carrots, zucchini, and squash into matchsticks 1-1/2 inches long. Place in a large bowl. Slice the onion into 1/8-inch rings, separate, and add to the cut vegetables. Seed and slice the peppers into 1/4-inch ribs and add to the cut vegetables. Remove and discard the bottom 1-inch of the broccoli stems. Slice the stems into matchsticks1-1/2 inches long. Add to the cut vegetables. Chop the broccoli florets into small pieces and add to the cut vegetables. Add the olive oil, lemon zest and juice, dill weed, salt and pepper. Toss well. Taste for seasoning. Serves 6.

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Shrimp Salad

(Low-Cal)
1 (6 ounce) can shrimp
1 small head lettuce, chopped
1 small onion, chopped
3 hard cooked eggs, chopped
1/4 cup chopped green pepper
2 tomatoes, chopped
Salt and pepper to taste
Low-calorie French Dressing

Drain and rinse shrimp; combine all ingredients except dressing. Toss
to mix. Serve with dressing. Yield: 4 servings.

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Overnight Fruit Salad
For the dressing:
2 tablespoons sugar
1 tablespoon all-purpose flour
1/3 cup orange juice
1 large egg yolk, lightly beaten
2 tablespoons lemon juice
1 carton (8 ounces) vanilla low-fat yogurt
For the Salad:
2 medium-size peaches or nectarines, peeled, pitted, and thinly sliced
2 cups seedless green or red grapes, halved
1 pint strawberries, quartered
1/2 cup miniature marshmallows

To prepare the dressing, in a small saucepan, whisk together the sugar
and flour. Whisk in the orange juice and egg yolk. Cook over low heat,
whisking constantly, for 2 minutes or until thickened and mixture
bubbles at the edge. Stir in the lemon juice until smooth. Remove from
heat. Refrigerate for 20 minutes. Fold in the yogurt into the cooked
mixture.
To prepare the salad, in large bowl, combine the peaches, grapes,
strawberries, and marshmallows. Pour the dressing over fruit mixture.
Mix gently. Transfer the salad to a serving bowl. Cover and
refrigerate for 8 to 24 hours. Makes 8 side-dish servings.
Prep Time: 25 minutes, Cooking Time: 2 minutes, Chilling Time: 8 hours
20 minutes

Spinach Salad
1 package frozen spinach
3 cloves garlic
2 tablespoons lemon juice
4 tablespoons oil
Pepper to taste
1/2 onion
1 large tomato

Wash spinach in cold water. Using scissors cut away any stems. Drain
spinach and chill in damp clean cloth; cut into bite size pieces.
Sprinkle bottom of wooden salad bowl with salt and rub with garlic; add
lemon juice and oil. Chill the bowl until ready to serve.
Before serving, remove garlic cloves; add spinach and toss.

Dream Salad – Thanks Catherine V!
1 cup whipping cream
8-ounce package cream cheese, softened
6 ounces ginger ale
20-ounce can crushed pineapple, drained
1/2-cup pecans.
Whip cream; set aside.
Place cream cheese in a bowl with ginger ale and beat until smooth.
Stir in pineapple and nuts. Fold in whipped cream. Chill until ready to
serve.Serves 12

Raspberry-Pineapple Aspic
1 (3-ounce) package raspberry gelatin
1 cup boiling water
1/2 pint sour cream
1 small can crushed pineapple
1 can red raspberries
1 cup walnuts, broken

Dissolve the gelatin in a large bowl in boiling water. Add the sour cream and stir until

well mixed. Add undrained pineapple, undrained raspberries and walnuts. Pour mixture

into a 10 x 6 x 1-3/4-inch baking dish. Chill until firm. Note: You can use frozen raspberries,

thawed instead of canned raspberries.

Broccoli Slaw -Thank you Rebecca!

1 (16-ounce) bag of broccoli slaw

2 bunches green onions

1 cup sunflower kernels

1 cup slivered almonds

2 packages chicken flavored ramen noodles

Mix ingredients.

Dressing:

1/3 cup white vinegar

1/2 cup sugar

3/4 cup oil

2 packages seasoning from noodles

Mix dressing ingredients and pour dressing

over noodles and refrigerate 1 hour before serving.

Tomato/Onion Salad –Thanks Char!

Slice 4 tomatoes

2 large red onions

Place in a serving dish with sides that are a bit on the high side. Alternate tomato

and onion and sprinkle with thyme (fresh or dry) Cover with white vinegar and let

marinade for at least 2 hours. Very refreshing.

Turkey Fruit Salad

4 cups turkey, cooked and chopped

1 cup pineapple tidbits, drained

1 cup seedless green grapes, halved

1 cup red apple, chopped

1 cup walnuts, chopped

1-1/2 cups mayonnaise

In a large bowl combine all of the ingredients and mix well.

Cover and chill for 2 to 3 hours.

Three Bean Salad

1 can string green beans

1 can kidney beans

1 can yellow sting beans

1/2 cup purple onion, chopped

1/2 cup vinegar

1/2 cup oil

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Drain and rinse the beans. Place beans and onion in a large bowl with a lid.

Mix well. Combine all of the remaining ingredients and mix well. Pour over

beans and mix well. Cover the bowl and marinate in the refrigerator for at least 24 hours.

Chicken-Fruit Salad

1/3 cup nonfat strawberry yogurt

1 tablespoon reduced-calorie mayonnaise

1 tablespoon orange juice

2 cups cooked and cubed chicken or turkey

1 cup strawberry halved

1 small banana

2 oranges, peeled and cut into chunks

1/2 cup celery, sliced

1-1/2 cups seedless grapes

In a small bowl combine the yogurt, mayonnaise and orange juice. Mix well and set aside to use as dressing. In a large bowl combine the chicken, strawberries, banana, oranges, celery and grapes. Mix well. Add the dressing and toss being sure to mix well. Serve on lettuce leaves. Yields about 7-1/2 cups.

Pistachio Salad

1 can pineapple, crushed, with juice

1 cup miniature marshmallows

1 package pistachio pudding mix, instant, right from the box

8 ounces whipped cream topping

In a large bowl, combine all of the ingredients and mix well. Place in a serving

bowl with lid and chill for several hours. Serve on lettuce leaves. Serves: 10.

Frozen Fruit Salad

3 ounces cream cheese, softened

Pinch of salt

12 ounces whipped cream topping

1 can fruit cocktail

1/2 cup sugar

1/2 cup walnuts

10-1/2 ounces miniature marshmallows

1 teaspoon gelatin

2 tablespoons lemon juice

Dissolve the gelatin in the lemon juice. Microwave to dissolve. Cream the cream cheese into the gelatin mixture. Add salt. Add sugar to whipping cream and whip until light and fluffy. Fold the whipping cream and fruit cocktail into gelatin mixture. Pour into a 9-inch square pan. Freeze overnight. Slice and serve over lettuce leaf. Serves 10 at 203 calories per serving.

Fruit Macaroni Salad

1 package macaroni

2 large eggs, beaten

1/2 teaspoon salt

1 cup sugar

2 tablespoons flour

2 cans pineapple chunks, reserve the juice

8 ounces whipped cream topping

1/2 package miniature marshmallows

1 can fruit cocktail in light syrup

1 can mandarin orange sections

10 ounces maraschino cherries

In a large saucepan cook the macaroni according to package directions and drain. In a small saucepan combine the eggs, salt, sugar, flour, and reserved juice from the pineapple chunks. Cook, stirring constantly over medium heat, until thick. Cool and pour over the macaroni in a large bowl with a lid. Mix well and refrigerate overnight. Add whipped cream topping, marshmallows, pineapple, fruit cocktail, oranges and cherries. Mix well. Refrigerate until ready to serve. Serves: 12 at 314 calories per serving.

Seafood Pasta Salad

1/2 cup salad dressing (I use Miracle Whip)

1/4 cup zesty Italian dressing

2 tablespoons Parmesan cheese, grated

2 cups (8-ounce) corkscrew noodles, cooked and drained

1-1/2 cups (8-ounce) imitation crabmeat (chopped)

1 cup broccoli flowerets, partially cooked

1/2 cup green pepper, chopped

1/2 cup tomato, chopped

1/4 cup green onion slices

In a small bowl combine the dressings and cheese. Mix well. In a large bowl

combine the remaining ingredients and mix well. Add dressing mix and toss.

Refrigerate until ready to serve. Serves: 4 to 6.

Raspberry-Applesauce Salad

1 box raspberry gelatin

1 (10-ounce) package frozen red raspberries

1 cup applesauce

1 cup sour cream (optional)

2 cups miniature marshmallows (optional)

Dissolve gelatin in 1-cup boiling water. Add frozen raspberries; stir until raspberries

have thawed and mixture begins to thicken. Stir in applesauce; turn into a 9-inch square

pan. Chill until set. Combine sour cream with marshmallows; spread over top.

Yield: 9 servings.

Cherry Salad

1 Number 2 can Fruit Cocktail

1 Number 2 can crushed pineapple

1 (12 ounce) carton cottage cheese

1 pint Cool Whip

1 (3 ounce) package black cherry gelatin

Drain fruit cocktail and pineapple in colander. Place cottage cheese on fruits;

drain well. Place in bowl; fold in Cool Whip and gelatin. Chill. Any flavor gelatin

may be used in place of black cherry.

Almost every American has a little Irish in him and he's proud of it. And no matter, everyone enjoys the lighthearted fun that accompanies the celebration of Ireland's patron saint, St. Patrick. Traditional parades..wearing of the green..and a lot of blarney. In this section I will be listing great recipes for St. Patrick's Day.

St. Patrick's Day Fruit Salad

1-1/2 cups boiling water

1 package lime gelatin

1 small package cream cheese, softened

1 medium apple, chopped

1/2 cup nuts, finely chopped

1 small can crushed pineapple with juice

12 pecan halves

In a large bowl stir boiling water into gelatin until dissolved. Add cream cheese

and beat at medium speed with electric mixer until the cheese is dissolved. Add

apples, nuts, and pineapple; pour into mold. Cover; chill until partially set. Stir then

place pecan halves on top of salad for decoration. Serves: 8.

Raspberry-Lemonade Salad

2 (3-ounce) boxes raspberry gelatin

1 (10-ounce) package frozen raspberries

1 (6-ounce) can frozen lemonade

1 cup cream, whipped

In large bowl dissolve the gelatin in 1-cup boiling water. Stir in frozen raspberries

and lemonade. Chill until partially set. Fold in the whipped cream. Pour into mold.

Chill until firmly set. Serve on salad greens. Makes: 6 to 8 servings.

Champagne Fruit Salad

1 envelope unflavored gelatin

1 cup apple juice

3 tablespoons sugar

1 cup champagne or ginger ale

2 cups grapes, seeded and halved

1 orange, peeled and broken into segments

1/3 cup broken pecans

Lettuce leaves

In a saucepan, soften gelatin in apple juice. Heat to dissolve gelatin, stirring constantly. Add sugar; stir until dissolved. Stir in champagne or ginger ale. Remove from heat and pour into a large bowl. Chill until partially set. Stir in grapes, orange segments, and pecans. Pour into a lightly greased 4-cup ring mold. Chill until firm. Unmold onto lettuce lined platter.

Coleslaw Favorite

3 pounds shredded cabbage (if preferred you can add a few carrots, green pepper and onion)

1-1/2 cups sugar

1/2 cup cider vinegar

3/4 cup vegetable oil

In a large bowl combine the sugar, vinegar and oil together. Stir until sugar is

dissolved. Pour over the shredded cabbage and mix well.

Shortbread Cookie Salad

1 cup buttermilk

1 small vanilla pudding, instant

1 small pineapple, crushed, canned in juice

2 cans mandarin orange sections, drained

8 ounces whipped cream toppings

1 package shortbread cookie, chocolate striped

Place the cookies in a plastic bag and freeze. Crush the cookies while still in the bag.

In a bowl, dissolve the pudding in the buttermilk. Add the pineapple with juice, oranges

and whipped topping. Mix well. Place in refrigerator until ready to serve. Add the cookies

right before serving. Serves 12 at 295 Calories

Pink Peppermint Valentine Mold

1 envelope unflavored gelatin

1/2 cup sugar

1/8 teaspoon salt

2 eggs, separated

1-1/4 cups milk

1/4 teaspoon peppermint flavoring

Red food coloring

1 cup heavy cream, whipped

In a saucepan, mix gelatin, 1/4-cup sugar and salt. In a bowl, beat the egg yolks with milk; add to the gelatin mixture. Cook over low heat, stirring constantly, for approximately 5 minutes or until the gelatin dissolves and mixture thickens slightly. Remove from heat; add the peppermint flavoring. Tint with several drops of food coloring; chill until slightly thicker than unbeaten egg whites. Beat egg whites until stiff, but not dry. Add remaining sugar gradually; beat until very stiff. Fold into the gelatin mixture; fold in whipped cream. Turn into a 5-cup heart-shaped mold; chill until firm. Unmold. Garnish with additional whipped cream. One-half cup crushed peppermint candy may be substituted for peppermint flavoring. Serves: 6.

Cherry-Orange Salad

1/4 cup frozen orange juice concentrate, thawed

2 eggs, beaten

1/4 cup sugar

1/2 cup whipping cream, whipped

2 (17-ounce) jars light or dark sweet cherries, drained and pitted

1 (11-ounce) can mandarin oranges, drained

2 cups miniature marshmallows

2 cups green grapes

In a small saucepan, combine the orange juice, eggs, and sugar. Cook over low heat, stirring constantly, until thickened. Remove from heat and cool. Fold the whipped cream into the orange juice mixture. Add the remaining ingredients and stir gently until coated. Refrigerate for 1 hour. Serves: 8 to 10.

Cucumber-Cabbage Salad

1 small cabbage, shredded

1 small cucumber, diced

3 tablespoons chives or green onion, minced

1 teaspoon celery seed

Salt and pepper, to taste

2 tablespoons mayonnaise

In a large bowl, combine the cabbage with the cucumber. Add the chives and

celery seed. Season with salt and pepper; add mayonnaise to moisten. Serves: 4.

Orange Tapioca Salad

2 to 3 ounce package Orange Tapioca Pudding

2 cups milk (add a little Tang)

2 to 3 ounce package lemon jell-o

2 cups fruit juice (from drained fruits), (add water to get 2 cups)

11 ounce can mandarin orange, drain and reserve juice

13 ounce can pineapple tidbits, drain and reserve juice

15 ounce can fruit cocktail, drain and reserve juice

1 pint heavy whipping cream, whipped

In a small saucepan, cook the tapioca with milk and boil until it

thickens. In another saucepan, bring the fruit juice/water to a boil,

mix with lemon jell-o. Remove from heat and combine pudding and jell-o

together. Mix well. Set aside and allow to cool. When cool, add fruit

and whipped cream. Set overnight in refrigerator.

This is a wonderful do ahead salad. You can refrigerate the salad up to 24 hours before serving.

Eight Layer Salad

1 head clean lettuce, broken into pieces

1 head clean cauliflower, chopped

1-1/2 cup peas, cooked and chilled

1 pound sliced bacon, cooked

2 cups Miracle Whip

1/4 cup sugar

1 cup Cheddar cheese, shredded

1 cup Mozzarella cheese, shredded

Using a large salad bowl, layer the ingredients in the order given.

Refrigerate until ready to serve. When ready to serve toss.

Watergate Salad

1 (4-serving) pistachio instant pudding (do not prepare)

10 ounce container of Cool Whip

1 can pineapple, crushed, drained

1 cup mini marshmallows

2 cups green grapes, halved

In a large bowl combine all of the ingredients and mix well.

Cover and refrigerate until ready to serve.

Taco Salad

Thanks Kara!

1 (15-ounce) can plain chili

2-1/2 cups lettuce, shredded

1/2 cup black olive slices

1 medium tomato, chopped

1 cup guacamole

1/2 cup Cheddar cheese, shredded

2 cups Corn chips

Heat the chili in a small saucepan until heated through. In a 2-quart salad bowl

layer the hot chili, lettuce, olives and tomato. Spoon the guacamole over the tomato.

Top with the cheese and corn chips. Serve at once. Serves: 4.

Lemony Seafood Salad

2 envelopes low-calorie lemon gelatin

1 teaspoon salt

2 teaspoons vinegar

1 cup crab or diced shrimp

2 tablespoons chopped celery

2 tablespoons chopped green pepper

2 teaspoons chopped onion

Dissolve gelatin and salt in 2 cups hot water. Add vinegar; chill until slightly thickened.

Add crab meat, celery, green pepper and onion. Pour into individual molds; chill until firm.

Un-mold onto crisp salad greens. Yield: 4 servings/50 calories per serving.

So delectable you could serve it for dessert if you wanted!

Creamy Apricot Mold

1 (3-ounce) package lemon gelatin

1 (12-ounce) can apricot nectar

1 unbeaten egg white

2 tablespoons apricot brandy, if desired

1 (1-pound) can whole apricots, drained

1/2 cup whipping cream

1 (8-1/4 ounce) can crushed pineapple, drained

1 (1-pound) can apricot halves, drained and pits removed

Place gelatin in a medium bowl. In a saucepan, bring apricot nectar to a boil. Pour over the gelatin, stirring to dissolve. Chill until cool. Stir in the egg white and brandy, if desired. Refrigerate until thickened and almost set. Place the whole apricots and thickened gelatin in a blender or food processor; process until blended. In a large bowl, whip the cream until stiff. Fold in the gelatin mixture and crushed pineapple. Line the bottom of a 6-cup mold with as many apricot halves as will fit, rounded-side down, overlapping them slightly. Gently pour gelatin mixture over the apricot halves. Refrigerate several hours or overnight. To unmold gelatin, run the tip of a table knife around the edges, dip bottom of mold in warm water and invert onto platter. Makes 10 to 12 servings.

Summer Salad

1/2 cup Miracle Whip salad dressing

1/4 cup Zesty Italian salad dressing

2 tablespoons Parmesan cheese, grated

2 cup (8-ounce) corkscrew noodles, cooked and drained

1-1/2 cups (8-ounces) imitation crabmeat, chopped

1 cup broccoli flowerets, partially cooked

1/2 cup green pepper, chopped

1/2 cup tomato, chopped

1/4 cup green onion, sliced

In a small bowl combine the dressings and cheese. Mix well. Place all of the other ingredients in a large bowl. Toss to mix. Pour in the dressing mixture and mix gently. Place in the refrigerator until ready to serve.

Vegetable Salad 2

1 can peas, drained

1 can French style green beans, drained

1 small can pimiento, drained

1 cup celery, chopped

Onion, chopped, to taste

1/4 cup green pepper, chopped

Dressing:

1 cup sugar

1/2 cup vinegar

1/4 cup water

In a large bowl toss together all of the salad ingredients. In a small bowl combine the sugar, vinegar and water and mix well. Pour mixture over the salad ingredients and toss to coat. Chill until ready to serve.

Frozen Fruit Salad 2

3/4 cup sugar

1 package cream cheese, softened

2 bananas, sliced

1 small can pineapple tidbits or crushed, drained

1 (12-ounce) container Cool Whip

1 package frozen strawberries, sliced

In a bowl, cream the sugar and cheese together. Fold in the remaining ingredients. Freeze. Set out 30 to 40 minutes before serving.

If fresh pears are not available, use canned pear omit sugar.

Temptation Salad

2 large fresh pears, sliced

1 tablespoon sugar

1 tablespoon lemon juice

1 medium cucumber, thinly sliced

1/8 teaspoon salt

Lettuce greens

Bottled creamy French dressing

In a bowl, toss the pears with sugar and lemon juice. In another bowl, combine cucumbers and salt. Chill both mixtures. Arrange pears and cucumbers on lettuce leaves. Serve with French dressing.

Good and Easy Salad

3 ounce package Instant Pistachio Pudding

2 cups miniature marshmallows

15 ounce can fruit cocktail, undrained

2 cups whipped cream

Combine the pudding and fruit cocktail together. Mix well. Add the marshmallows and whipped cream. Mix well. Cover and refrigerate until ready to serve. Can be served right away.

Macaroni and Vegetable Salad

Salad:

2 (7-ounce) package macaroni rings, cooked and drained

1 cup celery, chopped

1/2 cup onion, chopped

2 cups cucumbers, chopped

2 cups shredded carrots

Dressing:

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1 tablespoon salt

1-1/2 cups salad dressing

1-1/2 cups sugar

1/2 cup white vinegar

In a large bowl combine all of the salad ingredients and toss to mix. In a small bowl combine all of the dressing ingredients and mix well. Pour over the top of the salad ingredients. Toss to coat. Place in the refrigerator until ready to serve.

This can be used either as a salad or a dessert. When served as a dessert, serve it topped with whipped cream and a sprinkle of chopped nuts.

Cranberry Salad/Dessert

1 (3-ounce) package raspberry gelatin

2/3 cup burgundy wine

1 cup crushed pineapple, drained

1/2 cup celery, minced (for salad only)

1 cup boiling water

1 cup cranberry sauce

1/2 cup walnuts or pecans chopped

In a large bowl dissolve the gelatin in boiling water, add wine and allow mixture to cool before adding remaining ingredients. Pour into mold or molds and refrigerate until firm. 6 servings.

Autumn Fruit Salad Mold

2 envelopes unflavored gelatin

1/4 cup sugar

1/4 teaspoon salt

1-2/3 cups boiling water

1 teaspoon grated lemon peel

2 tablespoons lemon juice

1-1/2 cups rose' wine

5 drops red food color

3/4 cup diced orange sections

3/4 cup diced unpared red apple

1/2 cup slivered pitted dates

1/4 cup diced grapefruit sections

1/4 cup thinly sliced celery

Salad greens

In a large bowl combine gelatin, sugar, and salt. Add water; stir until the gelatin mixture is dissolved. Stir in the lemon peel, lemon juice, and wine. Add the food color, a drop at a time; mix well. Refrigerate for approximately 1 hour, or just until the mixture mounds slightly when dropped from spoon. Meanwhile, lightly toss the fruit and celery until well mixed. Stir into the gelatin mixture. Turn into 5-1/2 cup ring mold. Refrigerate until firm, this should take about 2 hours. To serve: Run small spatula around edge of mold; carefully un-mold fruit ring onto salad greens. Makes 6 to 8 servings.

Apricot Salad

1 can apricot pie filling

1 can fruit cocktail, drained

1 can mandarin oranges, drained

1 package frozen strawberries, thawed

1/2 package miniature marshmallows

Combine all of the ingredients in a bowl with a cover. Mix well.

Cover and refrigerate several hours or overnight before serving.

Tomato and Cucumber Salad

5 medium tomatoes, sliced

1 cucumber, thinly sliced

1 green onion, thinly sliced

3 tablespoons olive oil

2 to 3 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon oregano, crushed

1/4 teaspoon basil, crushed

Freshly ground pepper

1 tablespoon parsley, minced

In a large bowl combine the tomato, cucumber, and green onion. In a small bowl combine the remaining ingredients and mix well. Pour over the top of the salad and toss to coat well. Cover and chill for at least 1 hour to let the flavors blend. Serves: 6.

Mexican Chef Salad

1 head lettuce

4 tomatoes, chopped

1 can black olives, chopped

1 onion, chopped

1 green pepper, chopped

1-1/2 pounds lean hamburger

1 can kidney beans, drained

1 can garbanzo beans, drained

8 ounces cheese, grated

1 bag tortilla chips, crushed

Dressing (below)

In a large skillet brown the hamburger meat. Drain off excess fat and set aside to cool. In a large bowl mix all above ingredients except chips together. Add chips last. Pour dressing over salad.

DRESSING:

2 cups mayonnaise

12 ounces (or less) green taco sauce, mild

1 teaspoon lemon juice

1 teaspoon vinegar

In a small bowl combine all of the ingredients together. Pour over salad and serve.

Marinated Potato Salad

2-1/2 pound potatoes

1/3 cup salad vinegar

1/4 cup vegetable oil

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon pepper

6 hard-cooked eggs

1/2 cup onion, finely chopped

2 tablespoons parsley, minced

1/2 cup mayonnaise

In a large saucepan cook washed, unpared potatoes in boiling, salted water until tender. In a small bowl combine the vinegar, oil, sugar, salt and pepper; mix well and set aside. Mix well again before using. When potatoes are tender, drain and remove skins. Slice potatoes into a large bowl. Add egg, onion, and parsley. Toss lightly. Pour the oil mixture over the potato mixture, but do not toss. Let marinate at room temperature for 1 hour. Add mayonnaise and toss lightly. Serve at room temperature or chilled.

Chicken and Rice Salad

2 cups chicken, cooked and diced

2 cups rice, cooked

1 cup celery, diced

1/2 cup olives with pimentos, sliced

1/4 cup toasted almonds, sliced

2 tablespoons green onions with tops, sliced

Dash of pepper

1 tablespoon lemon juice

3/4 cup mayonnaise

In a large bowl combine the first 7 ingredients. Separately combine the lemon juice and mayonnaise. Blend well. Combine the remaining ingredients and mix lightly. Chill until ready to serve.

4-Fruit Frozen Salad

1 (8-ounce) package cream cheese, softened

1 (1-pound can pitted dark sweet cherries, drained

1 (8-3/4 ounce) can crushed pineapple

1 cup miniature marshmallows

1 cup dairy sour cream

1 (1 pound-1 ounce) can apricot halves, drained and cut into fourths

1 banana, diced

1/4 cup sugar

1/4 teaspoon salt

Beat the cheese in a large mixing bowl until fluffy. Beat in the sour cream, sugar and salt. Drain pineapple, reserving juice. Place diced banana in pineapple juice; drain. Add pineapple, banana, apricots, cherries and marshmallows to cream cheese mixture. Turn into 5-cup mold or 8-inch square pan. Freeze at least 8 hours. Remove the salad from the mold and let stand at room temperature 10 minutes before cutting. Makes: 8 servings.

Perfection Salad

1 can (8 to 9 ounces) crushed pineapple

2 packages (3-ounces each) lemon flavor gelatin

3 cups liquid

1/4 cup vinegar

1/4 teaspoon salt

1 cup dairy sour cream or yogurt

1-1/2 cups cabbage, shredded

1/2 cup carrot, shredded

1/2 cup celery, finely chopped

Drain the pineapple and reserve the juice. Add enough of the water to the syrup to make 3-cups liquid. Heat 1-1/2 cups of the liquid in a small saucepan and bring to a boil. In a large bowl pour the boiling liquid over the gelatin. Stir until dissolved. Add the remaining 1-1/2 cups liquid, vinegar and salt. Chill until partially set. Fold in the sour cream, pineapple, cabbage, carrot and celery. Turn into a 6-1/2 cup mold. Chill until firm. Serves: 8 to 10

Apple and Tuna Salad

1-1/2 cups red apples, diced, unpared

2 tablespoons lemon juice

1 can (7-ounces) tuna, rinsed, drained and flaked

3/4 cup celery, diced

1/4 cup mayonnaise

1/4 cup cream

Crisp salad greens

Place the apples in a bowl and sprinkle with lemon juice. Add the tuna, celery, Mayonnaise and cream. Toss lightly. Serve on salad greens. Yields: 4 to 6 servings.

Corn Salad

1/2 cup sugar

1/3 cup white vinegar

1/2 teaspoon salt

1/2 teaspoon celery seeds

1/4 teaspoon mustard seed

1/4 teaspoon hot sauce

2 (12-ounce) can corn, drained

2 tablespoons green or red pepper, chopped

1 tablespoon onion, minced

In a saucepan heat the sugar, white vinegar, salt, celery seeds, mustard seeds and hot sauce. Mix well. Heat to a boil, stirring constantly. Remove from heat and set aside to cool until it's just warm. Stir in corn. Add the green or red pepper and minced onion. Mix well. Cover and refrigerate a couple of days. Keeps very well.

Cherry Jell-O Salad

1 (3-ounce) cherry jell-o

1 cup hot water

1 can cherry pie filling

2 cups miniature marshmallows

1 (9-ounce carton Cool Whip

In a large bowl, dissolve the jell-o in the hot water. Stir in the cherry pie filling. Cool until syrupy in texture. Add the miniature marshmallows and Cool Whip.

Strawberry Nut Salad

2 small packages strawberry gelatin

1 cup boiling water

2 (10-ounce) packages frozen sliced strawberries, thawed (reserve juice)

1 (1-pound 4-ounce) can crushed pineapple, drained

3 medium bananas, mashed

1 cup walnuts or pecans, coarsely chopped

1 pint sour cream

Lettuce for garnish

In a large bowl, combine the gelatin with the boiling water, stir until dissolved. Fold in the strawberries, pineapples, bananas, and nuts. Pour 1/2 of the strawberry mixture into an oblong baking dish. Refrigerate until firm. About 1-1/2 hours later, evenly spread the top with sour cream. Gently spoon on the remainder of the strawberry mixture. Refrigerate again until firm. Cut into squares and serve on a bed of lettuce. Serves 10 to 12.

Frozen Banana Salad

4 bananas, mashed

1 (8-1/2-ounce) can crushed pineapple, undrained

1 tablespoon lemon juice

1 (6-ounce) jar maraschino cherries, drained and cut into quarters

1/2 cup pecans, chopped

3/4 cup sugar

1 teaspoon salt

2 (8-ounce) cartons commercial sour cream

Lettuce leaves

In a large bowl, combine all of the ingredients except lettuce; stir to mix well. Pour into a 9-inch square pan. Freeze until firm; cut into squares, and serve on lettuce leaves. Serves: 9.

Sunny Egg Salad

2 hard boiled eggs, chopped fine

2 tablespoons mayonnaise

Salt and pepper

Lettuce

1 small carrot, cut into thin rounds

In a small bowl combine the egg, mayonnaise, salt and pepper to taste. Mix well. Arrange lettuce on two salad plates. Place half of the egg salad in a mound in the middle of each plate. Arrange the carrot rounds over the salad. Serves 2.

Broccoli Salad

3 cups broccoli, flowerets

2 tablespoons white vinegar

6 slices bacon, fried crisp and crumbled

1/4 cup sugar

1/2 cup Cheddar cheese, shredded

1 cup red onion cheese, chopped

1 cup mayonnaise

In a salad bowl, toss together the broccoli, bacon, onion and cheese. In a small bowl, combine the mayonnaise, vinegar and sugar; mix well. Pour the dressing over the salad and toss thoroughly. Cover and refrigerate until ready to serve. Serves: 6.

Three Bean Salad 2

1 can green beans, drained

1 can yellow beans, drained

1 can kidney beans, rinsed and drained

1/2 cup green pepper, chopped

1/2 cup onion, chopped

1/2 cup celery, chopped

Dressing:

1/4 cup salad oil

1/2 cup vinegar

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon pepper

Combine all of the dressing ingredients in a bowl and mix well. In a salad bowl combine the beans, green pepper, onion, and celery. Toss to combine. Pour the dressing mixture over the top and gently toss to coat. Prepare the day before and let stand for flavors to blend. Keeps very well in refrigerator for days.

Crunchy Waldorf Salad

1 envelope unflavored gelatin

1/4 cup sugar

1/2 teaspoon salt

1-1/2 cup apple juice, or water

1/4 cup lemon juice

2 cups apples, unpeeled and diced

1/2 cup celery, diced

In a medium sized saucepan combine the gelatin, sugar and salt; stir in 1/2-cup apple juice. Stir over low heat until gelatin is dissolved. Add the remaining juice. Chill in a large bowl until slightly thickened. Fold in the remaining ingredients. Turn into a 4-cup mold and chill until firm. Unmold onto lettuce bed. Serve with French dressing if desired. Serves: 4 to 6.

This is a sweet and sour red cole slaw made ahead and stored in your refrigerator.

Ready Slaw

1 small head red cabbage, shredded

1 small onion, chopped

2-1/2 teaspoons salt

1/2 cup vegetable oil

3/4 cup sugar

3/4 cup white vinegar

Place the cabbage in a large heat-resistant bowl with the onion and salt. Mix well. In a small saucepan, bring oil, sugar and vinegar to a boil. Pour over the cabbage; do not stir. Cool. Cover and refrigerate overnight. You can refrigerate this slaw for several weeks. Makes 8 to 10 servings.

Millionaire Salad

1 (11-ounce) can mandarin oranges, drained

1 cup flaked coconut

1/2 cup small marshmallows

1 cup diced pineapple, drained

2 tablespoons sour cream

In a large bowl, combine the oranges, coconut, marshmallows and pineapple. Mix in sour cream. Refrigerate for several hours. Serves: 6 to 8.

I am a huge Snicker fan, so this salad is right at home with me. Enjoy!

Snicker Salad

8 ounce Cool Whip, thawed

2 apples, chopped

1 cup colored mini marshmallows

2 bananas, chopped

2 Snicker candy bars, cut up

Cherries

In a large bowl (I use a clear decorative salad bowl), combine all of the ingredients except for the cherries and mix well. Decorate the top with cherries. Serves: 6.

Strawberry Delight Salad

Bottom Layer:

1 (3-1/2 ounce) package lemon jell-o

1 cup boiling water

1 small can crushed pineapple, undrained

1 cup sour cream

In a large bowl or pan boiling combine the Jell-O with the boiling water. Stir to dissolve. Add the sour cream and mix well. Add the pineapple and the juice. Mix well. Chill until firm.

Top Layer:

1 (3-1/2 ounce) package strawberry Jell-O

1 cup boiling water

1 package frozen strawberries

In a large bowl combine the Jell-O with boiling water. Stir to dissolve. Add the strawberries, frozen. Stir until the strawberries are separated. Pour the mixture on top of the firm layer. Chill until firm.

Cantaloupe Salad

1 cantaloupe, diced or in balls

1 can (medium) pineapple chunks, drained

2 cups green grapes, halved

Sweet Oil Salad Dressing:

1/2 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

3 tablespoons vinegar

1 cup chilled salad oil

1 teaspoon celery seed

In a large bowl combine the cantaloupe, pineapple chunks, and green grapes. In a small bowl combine the sugar, salt, dry mustard, and vinegar. Mix and let stand for a few minutes. Add the chilled salad oil and celery seed. Mix until the dressing is thick. Pour the mixture over the fruit in the bowl. Toss to coat well. Serve.

Melon Salad

1 cantaloupe, scooped and balled

1/4 watermelon

1 honeydew, scooped and balled

2 cups strawberries, halved

1 cup white grapes

1/2 cup sour cream

1/2 cup honey

1/2 cup orange juice

2/3 cup pecans, chopped

In a large bowl combine the balled melons, grapes and strawberries. In small bowl combine the honey, sour cream, and orange juice. Mix well. Pour the mixture over the fruit and mix to coat all. Cover and refrigerate for at least 2 hours. Just before serving sprinkle with pecans.

Roast Beef Salad

1 cup diced cooked beef

2 hard-cooked eggs, sliced

2 tomatoes, quartered

1 small head lettuce

French dressing or mayonnaise

Arrange first 3 ingredients on lettuce. Serve with French dressing.

Diced cooked ham, tongue or corned beef may be substituted for beef.

Yield: 6 servings.

Cucumber Salad

2 large cucumbers, peel and slice thin

1 medium yellow onion, peel and slice thin

4 tablespoons sour cream

2 tablespoons white wine vinegar

1 teaspoon salt

1/4 teaspoon white pepper

1 to 2 tablespoons fresh dill, chopped

In a small bowl combine the sour cream, vinegar, salt and pepper. Mix well. In another bowl add combine the onions and cucumbers. Mix in the sauce and toss to coat well. Cover and refrigerate for several hours before serving. When you are ready to serve, sprinkle with the dill. Serves: 8 to 10.

Frosted Peach Salad

1 (29-ounce) can peach halves, drained

1 large banana, mashed

1/4 cup pecans or walnuts, chopped

1 tablespoon powdered sugar

1 teaspoon lemon juice

Lettuce

Whipped Cream Salad Dressing (below)

Place the peach halves in a greased muffin tins. In a small bowl combine the banana,

pecans, powdered sugar, lemon juice. Mix well. Mound the mixture into the peach halves

and place in the freezer. Freeze until firm. To serve, Let the peach halves stand at room

temperature for 20 to 30 minutes prior to serving. Unmold the halves onto lettuce leaves.

Top with the Whipped Cream Dressing. Serves: 6 to 8.

Whipped Cream Salad Dressing:

1/2 cup whipped cream

2 tablespoons powdered sugar

2 teaspoons lemon juice

In a mixing bowl beat the whipping cream until foamy. Gradually add the powdered

sugar and beat until soft peaks form. Fold in the lemon juice. Makes: About 1-cup.

This is an excellent party salad.

Coca Cola Salad

2 (6 ounce) bottles Coca Cola

1 large can Bing cherries, drain and reserve

1 large can crushed pineapples, drain and reserve

1 (3-ounce) package cream cheese

1 cup nuts, chopped

2 packages (3-ounce) Cherry Jell-O

Drain juice from cherries and pineapples. Heat the reserved juices from the cherries and pineapple in a small saucepan. Pour over Jell-O, in a large bowl to dissolve. Cool. Add Coca Cola. Mix well. Halve cherries and remove stones. Chip or grate cream cheese. Add all of the remaining ingredients to the jell-O when it has thickened. Refrigerate until ready to serve.

Serves 14 or more.

Strawberry Salad Mold

2 (6-ounce) packages strawberry flavored Jell-O

2 cups boiling water

2 (16-ounce) packages frozen sliced strawberries in juice

1 (20-ounce) can crushed pineapples in juice

1 (16-ounce) sour cream, at room temperature

In a large bowl dissolve the Jell-O in boiling water. Add the frozen strawberries including juice. To help fruit thaw, cut through the blocks. Add the pineapple and juice. Work quickly before mixture begins to set. Pour half of the mixture into a 13 x 2-inch flat container. Spread the sour cream over top. Add the remainder of gelatin mixture as third layer. Refrigerate until gelatin sets.

Recipe Submitted: I make an orange salad similar to the one in this news letter, but probably with fewer calories. I usually make a large package of Jell-O as my family loves it; it is also very refreshing in hot weather. Nobody will guess that this contains buttermilk unless you tell them. Kaye Jacobson-Salverda, Toledo, Ohio

Orange Jell-O Salad 2 Thank you Kaye!

1 (6-ounce) package Orange Jell-o

1 medium to large can each crushed pineapple and mandarin oranges

Buttermilk

No fat Cool Whip

Miniature marshmallows, optional

To one 6 ounce package of Orange Jell-O: Drain the juice from 1 medium to large can each crushed pineapple and mandarin oranges. Add enough water to juice to make amount of boiling water called for on package. Heat the juice/water combination to boiling, stir into Jell-O. Cool slightly and add drained fruit (pineapple and oranges) Instead of cold water called for substitute cold buttermilk. Refrigerate until it starts to gel. Fold in one large container of no fat Cool Whip. Pour into 9x13 glass pan. Return to refrigerator until set. I have also added miniature marshmallows to this recipe.

Dilled Cucumber Salad

2 medium cucumbers, sliced thin

1 medium onion, sliced

1/3 cup vinegar

1/2 teaspoon dried whole dill weed

1/8 teaspoon pepper

In a large, shallow dish combine the cucumbers and onion.

In another bowl, combine the remaining ingredients and

mix well. Pour the mixture over the cucumbers. Cover

and refrigerate for at least 1 hour.

Serves: 4 at approximately 25 calories per serving.

This is a bright fruit salad that you will find very refreshing on those hot summer days.

Crunchy Apply Salad

1 cup apples, diced

1 cup bananas, diced

1 tablespoon lemon juice

1/2 cup pineapple tidbits, drained

1/2 cup raisins

1/2 cup pecans, coarsely chopped

1/3 cup mayonnaise

Combine the apples, bananas, and lemon juice in a large bowl and toss. Add the pineapple, raisins, and pecans. Toss slightly. Add the mayonnaise and toss until mixed thoroughly. Spoon into individual lettuce cups or into salad dishes. Serves: 6.

Ginger and mint enhance the peach-melon flavors in this refreshing salad

Mint Julep Peach Salad

2 (3-ounce) packages lemon flavor gelatin

1-1/2 cups hot water

1/2 cup frozen lemonade concentrate, undiluted

1 (7-ounce) bottle ginger ale, chilled

1/8 teaspoon peppermint extract

2 cups fresh peach balls

1 cup honey dew melon balls

1 cup seedless green grapes, cut in halves

In a large bowl dissolve the gelatin in hot water. Add the lemonade concentrate, ginger ale and peppermint extract. Stir to dissolve. Chill until partially set. Fold in the remaining ingredients. Turn into a 1-1/2-quart mold or 8 individual molds. Chill. Serves: 8.

Strawberry Banana Jell-O Salad

1 (3-ounce) package strawberry banana jell-o

1/2 pint Cool Whip

80 miniature marshmallows

1 small can fruit cocktail

1 can mandarin oranges, drained

6 ounce cream cheese, softened

3 medium bananas, sliced

In a large bowl dissolve the gelatin in 1-cup hot water. Blend in the cream cheese and syrup from fruit cocktail. Refrigerate until almost jelled. Fold in the Cool Whip, marshmallows, fruit cocktail, oranges, and bananas. Refrigerate until set. Serves 6 to 8.

Eggnog Cranberry Salad

1 package vanilla pudding mix

1 package lemon Jell-O

2 tablespoons lemon juice

1 package raspberry jell

1 can whole cranberry sauce

1/2 cup celery, chopped

1/4 cup pecans, chopped

2 cups Cool Whip

1/2 teaspoon nutmeg

In a saucepan, combine the pudding mix, lemon Jell-O and 2-cups water. Cook and stir until boiling. Stir in the lemon juice. Remove from heat and chill until partially set. Dissolve the raspberry Jell-O in 1-cup boiling water. Fold in the cranberry sauce, celery and nuts. Chill till partially set. Fold Cool Whip and nutmeg into pudding mixture. Pour half into cake pan. Top with cranberry layer, then the remaining of the pudding mixture. Chill.

This is a great salad to serve with beef or chicken.

Gooseberry Salad

1 cup raw gooseberries

1 cup water

1/3 cup sugar

1 cup cold water

1 package (3-ounce) lemon Jell-O

2 apples, diced

1/2 cup celery, diced

In a saucepan cook the gooseberries in 1-cup water until they pop open. Add and dissolve well 1/3-cup sugar. Add 1-cup cold water and lemon Jell-O. Stir to dissolve in boiling fruit. Refrigerate until partially set. Stir in apples and celery. Refrigerate until set.

As this picture-pretty salad chills, it separates into two distinct layers

Golden Glow Salad

24 marshmallows

1/2 cup pineapple juice (drained from crushed pineapple plus water)

1 (3-ounce) package lemon flavor gelatin

1-1/2 cup boiling water

3/4 cup crushed pineapple, drained

3/4 cup raw carrots, grated

1 (5-ounce) jar cream cheese with pineapple (2/3-cup)

In a saucepan melt the marshmallows in pineapple juice over low heat, folding over and over until smooth. In a large bowl dissolve the gelatin in boiling water. Blend pineapple, carrots and cheese. When the gelatin is cool, blend together all the ingredients; pour into a 1-quart ring mold. Refrigerate. Serve garnished with watercress or lettuce and with salad dressing. Makes 6 servings.

This is a wonderful take-along salad. For best flavor, combine the ingredients while the rice is still hot.

Rice-Bean Salad

1 cup rice, cooked

1 (1 pound) can kidney beans, drained

2 eggs, hard cooked

1/2 cup sweet pickles, chopped

1/4 cup onion, chopped

1/4 cup celery, chopped

1/4cup green pepper, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup mayonnaise or salad dressing

Crisp lettuce or other greens

In a large bowl combine all of the ingredients except for the lettuce. Mix well. Cover and refrigerate. Serve on crisp lettuce or greens. Serves: 6 to 8.

Colorful Fruit Salad

1 (21-ounce) can apricot pie filling

1 (16-ounce) can sliced peaches, drained

1 (15-1/4 ounce) can pineapple chunks, drained

1 (11-ounce) can mandarin oranges, drained

4 bananas, peeled and sliced

1 cup maraschino cherries, optional

In a large bowl combine all of the ingredients; toss gently.

Cover and chill. Serves: 8 to 10.

Starburst Lettuce Salad

1 head of iceberg lettuce, cut into 6 wedges

2 cups of carrot slices, partially cooked

1-1/2 cups of raw zucchini, thinly sliced

1 cup of fresh mushroom slices

1/2 cup of pitted olives, sliced

1 cup of sour cream

1/2 cup of bottled Italian salad dressing

Arrange the lettuce wedges in a salad bowl. In a bowl combine the carrots, zucchini, mushrooms and olives, toss lightly. Sprinkle over the lettuce wedges. Cover and refrigerate. In a blender container, combine the sour cream and Italian dressing, mix until well blended. Serve with salad. Makes 6 servings

Lettuce-Spinach Salad

1 medium sweet onion, chopped

1 cup sour cream

2 cup mayonnaise

1/2 pound Swiss cheese, sliced

Salt and pepper

1 head lettuce, torn

1/2 pound raw spinach

6 hard-boiled eggs

1/2 pound bacon, cooked

1/2 pound ham, diced

1 box frozen peas

In large glass or crystal salad bowl arrange the ingredients as follows: 1/2 head lettuce, torn, spinach, salt and pepper, layer of bacon, layer of chopped egg, layer of ham, remaining 1/2 head lettuce, torn, peas and onions. In a small bowl combine the sour cream and mayonnaise and mix well. Spread evenly over the salad. Decorate with Swiss cheese slices.

Garlic Bean Salad

1 (45-ounce) can Cannellini or Green beans, drained

3/4 cup fresh parsley, chopped

1/2 cup green onion, chopped

1 clove garlic, minced

6 tablespoons Olive Oil

4 tablespoons cider Vinegar

Salt

Place the drained beans in a glass or ceramic salad bowl. In another

Bowl combine the parsley, onion, garlic, oil, vinegar and seasonings.

Mix well. Toss with the beans. Cover with plastic wrap or foil and

refrigerate for at least 4 hours or overnight.

Red Cabbage Salad

1 tablespoon butter

1 cup flour

1/2 cup sugar

1/2 cup vinegar

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dry mustard

1 head red cabbage, shredded

In a saucepan combine all of the ingredients except for the cabbage.

Cook, stirring, until thick. Place the cabbage in a salad bowl. Pour the

mustard mixture over the cabbage; mix well.

Peach Salad
8 ounce small curd cottage cheese
1 small container Cool Whip
1 medium can peaches, crushed and drained
1 small box peach jell-o

In a large bowl combine the dry jell-o with the cottage cheese
and mix well. Let stand for 5 minutes. Stir in the peaches and Cool whip.

Back to Top

Seven-Up Salad
4 ounces crushed pineapple, drained
1 cup applesauce
1 cup pecans or walnuts, chopped
1 orange, peeled and diced
1 (3-ounce) package raspberry Jell-O
1 can Seven-Up carbonated cola drink

In a saucepan heat the applesauce and the crushed pineapple. Remove from
heat and stir in the Jell-O. Add the Seven-Up, oranges and nuts. Refrigerate.
Stir several times while thickening so that it won't separate.

Back to Top

Broccoli Salad 2
6 cups fresh broccoli steamed, trimmed & chopped
1 cup raisins
1/2 cup bacon, cooked and crumbled
1/3 cup red onion, chopped
1/4 cup brown sugar
2 tablespoons cider vinegar
1 cup mayonnaise
1/4 cup sunflower seeds, roasted

Combine all of the ingredients and toss to mix well. Refrigerate before serving.

Back to Top

Ambrosia Fruit Salad
1 (8 ounce) container Cool Whip
2-1/2 cups coconut, shredded
1/2 cup pecans or walnuts, chopped
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

In a large bowl, combine all of the ingredients and mix well.
Refrigerate for at least 1 hour before serving.

Back to Top

Chicken-Grape Salad
2 cups chicken breast, cooked and diced
1 cup celery, thinly sliced
1/2 cup seedless green grapes, halved
1/2 cup mayonnaise or salad dressing
Salt and white pepper, to taste
Frosted grape clusters, recipe below

In a bowl combine the diced chicken, celery, grapes, mayonnaise or
salad dressing. Season with salt and white pepper, serve on greens
and garnish with frosted grapes.
Frosted Grape Clusters:
Brush the grapes with slightly beaten egg whites;
sprinkle with coarse sugar. Dry thoroughly on a wire rack.

White Egg Salad

8 egg whites

1/4 cup light mayonnaise

1 teaspoon curry powder

1/4 cup celery, minced

1/4 cup chutney

Combine all ingredients, cover and chill well. Serve stuffed into tomatoes,

on top of artichoke hearts, in avocados or on pineapples or lettuce leaves.

7-Up Jell-O Salad

7 ounces 7-Up (or equivalent lemon-lime soda)

1/2 pound miniature marshmallows

1 (3 ounce) lime Jell-O, or your favorite flavor

2 (3 oz.) pkgs. creamed cheese

1 can (1 pound 4 ounce) crushed pineapple, undrained

3/4 cup walnuts, chopped

1 cup whipping cream, whipped

2/3 cup Miracle Whip

In a saucepan combine the 7-Up and marshmallows. Stirring constantly, cook

over medium heat until the marshmallows are melted. Add the Jell-O, stir until

dissolved, then add the hot mixture to creamed cheese and beat until smooth.

Chill until almost set, approximately 30 minutes. Fold in the whipped cream and

Miracle Whip, blend in the pineapple and walnuts. Pour into a lightly oiled two quart

mold. Chill until well set.

Creamy Fruit Salad Mold

3/4 cup syrup from canned fruit cocktail

1 package lemon-flavored gelatin

1 cup cottage cheese

1-1/3 cups (No. 2 or No. 303 can) canned fruit cocktail, well drained

1/2 cup nuts, chopped

1/2 cup apples, chopped & unpeeled

1/4 cup lemon juice

1 cup undiluted evaporated milk

In a small saucepan heat the syrup from the canned fruit cocktail. Pour the hot syrup over the lemon-flavored gelatin in a small mixing bowl to dissolve the gelatin. While the lemon gelatin and fruit cocktail syrup are cooling, combine all of the remaining ingredients into a large bowl. Pour the cooled gelatin over the salad mixture. Stir the salad to mix well. Pour the creamy fruit salad into a large shallow pan. Refrigerate until the salad firm. (This will take approximately 2 to 2-1/2 hours, depending upon how shallow a pan is used.) Cut the creamy fruit salad into squares and serve each square in a lettuce cup.

Perfection Salad 2

2 envelopes unflavored gelatin

1 cup carrot, shredded

1 cup celery, sliced

1/2 cup sugar

1 cup cabbage, finely shredded

1 teaspoon salt

1 can (12-ounce) apple juice

1/2 cup green pepper, chopped

1/2 cup lemon juice

1 can (4-ounce) pimiento, chopped

2 tablespoons vinegar

In small saucepan, combine the gelatin, sugar, and salt; mix well. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatin are dissolved. Remove from heat. Stir in apple juice, lemon juice, vinegar, and 1/4-cup cold water. Pour into a medium-sized bowl. Refrigerate for 1 hour, or until mixture is consistency of unbeaten egg white. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined. Turn into decorative, 1-1/2-quart mold. Refrigerate for 4 hours, or until firm. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. Refrigerate until ready to serve. Serves: 8.

Fruit Salad

1 small package cooking vanilla pudding

1 (20-ounce) can pineapple

1 (10-ounce) can mandarin oranges

2 tablespoons lemon juice

In a saucepan drain the pineapple and oranges to make 1-1/2 cups of juice. Add the lemon juice to the juices and cook with pudding until thick. Set aside to cool. Add the fruit. You may also add strawberries, frozen raspberries, peaches, and blueberries. If you add bananas, do so just before serving.

Lime Jell-o Salad

1 (6-ounce) package lime flavored gelatin mix

1 (20-ounce) can crushed pineapple, juice reserved

1 cup mayonnaise

1 cup Cheddar cheese, shredded

1/2 cup pecans, chopped

In a small saucepan, dissolve the lime gelatin in 2-cups boiling water.

Remove from heat and add 3/4-cup of reserved pineapple juice.

Cool to room temperature. Add the mayonnaise to the gelatin mixture

and whisk together until smooth. Refrigerate until slightly thickened.

Fold in the pineapple, Cheddar cheese and pecans. Pour the mixture in a

2-quart mold and chill until firm.

Orange Cheddar Jell-o Salad

1 large package orange jell-o

3 cups boiling water

4 teaspoons vinegar

4 teaspoons sugar

Dash salt

2 cups crushed pineapple, drained

1 cup grated Cheddar or American cheese

1 cup Cool Whip

In a large bowl combine the first 6 ingredients. Refrigerate.

When the mixture begins to congeal add the cheese and Cool Whip.

Refrigerate until ready to served.

Layered Salad

1 lettuce, medium, torn in small pieces

4 stalks celery, sliced

1 large red onion, shredded

1 (16-ounce) package froze green peas, not cooked

1 pound bacon, cooked and crumbled

1/2 pound Cheddar cheese

1/2 cup Miracle whip

In a clear or decorative salad bowl layer all of the ingredients in given order. Top with Miracle whip. Cover and refrigerate for 24 hours. Toss only what will be used. Keeps well. Serves: 12.

Carrot-Yogurt Salad

5-6 carrots or more

1/4 cup Olive oil

3 to 4 cloves garlic

2 to 3 teaspoons salt

Plain yogurt, to taste

Peel the carrots and grate them using a food processor. Cook the carrots

in olive oil until the soften. To microwave use less oil. Let cool. Mash the

garlic with the salt. Mix it with a little yogurt and add to the carrot mixture.

Gradually add and mix more yogurt to the carrot mixture. You want to try to

get a thick body to it but don't let it get to liquidy. You can add more garlic

and salt to taste.

German Potato Salad

6 cups potatoes

1/2 pound slice bacon

1 large onion, chopped

4 eggs, chopped

1/4 cup pimento, chopped

3/4 cup Miracle whip

1/4 cup cucumber chip juice

Cook the whole un-peeled potatoes and eggs. Remove the eggs, after 10 minute, continue to cook the potatoes for 25 minute. In a skillet cook the bacon. Remove the bacon, drain and crumble. Add the onion to the bacon grease and cook until clear. Peel and slice the potatoes. Add the remaining ingredients. In a small bowl blend the Miracle Whip and the pickle juice. Mix well. Serve hot or cold. Serves: 6.

Orange Cottage Cheese Jell-o Salad

1 (16-ounce) container cottage cheese

1 (11-ounce) can mandarin oranges

1 (3-ounce) package flavored orange Jell-o

1 (7-ounce) container non-dairy whipped topping, thawed

Combine all of the ingredients and mix well.

Refrigerate until ready to serve.

Asian Chicken Salad with Roasted Peanuts

3/4 cup bottled Asian-style dressing

1/4 cup fresh cilantro, chopped

2 tablespoons fresh ginger, chopped

1 (6-ounce) package baby spinach leaves

2 cups mixed red, yellow and green bell peppers, sliced

1 (2 to 2-1/2 pound) rotisserie chicken, meat torn into bite-size pieces (about 4-cups)

1/2 cup honey-roasted peanuts

1 mango, peeled, pitted, sliced

In a small bowl combine the dressing, cilantro, and ginger and mix well.

Toss the spinach, peppers, chicken, and nuts in large salad bowl with

enough of the dressing mixture to coat. Season to taste with salt and pepper.

Divide salad among 4 plates. Top with mango and serve. Serves: 4.

24-Hour Lettuce Salad

1 head lettuce, torn

1/2 cup celery, chopped

1/2 cup green pepper, diced

1 red onion, chopped

1 package frozen baby green peas, slightly thawed

1 cup mayonnaise

2 teaspoon sugar or honey

4 ounce Cheddar cheese, grated

8 slices bacon, crumbled

Layer the first 5 ingredients in a glass bowl in the order listed. Spread the mayonnaise

evenly over the top. Sprinkle on the sugar or honey, then cheese, then bacon. Cover

with foil and refrigerate overnight. Toss lightly just before serving. Serves: 8.

Lemon-Lime Salad

1 cup boiling water

1 package (3-ounce) lemon gelatin

1 package (3-ounce) lime gelatin

1 cup mayonnaise

1 cup sour cream

1 cup cottage cheese

1 can (8.5 ounce) crushed pineapple, drained

In a large bowl, stir the boiling water into the gelatin until completely dissolved. In another bowl stir together the mayonnaise, sour cream, cottage cheese and pineapple, then pour the mixture into the gelatin. Stir well and pour into 1-1/2 quart mold or bowl. Chill until it sets.

Black-eyed Pea Salad

2 (15 ounce) cans black-eyed peas, rinsed and drained

1/2 cup white onion, diced

1/2 cup green bell pepper, diced

1/2 cup red bell pepper, diced

1/2 cup green onions with tops, diced

1/4 cup jalapeno pepper (or to taste), seeded and chopped

1 jar Picante sauce

2 tablespoons ground cumin

2 tablespoons white sugar

1/2 cup cilantro or parsley, chopped

Salt and pepper to taste

In a large bowl, combine all of the ingredients and mix gently, but well.

Refrigerate for at least one hour before serving. Serve on a bed of lettuce with tortilla chips.

Cranberry Salad

1 package cranberries, ground

1 orange, ground

Juice from 1 orange

2 or 3 apples, not peeled & chopped

3 cups sugar

1 tablespoon lemon juice

Combine all of the ingredients in a food processor and mix well.

Refrigerate until ready to serve.

Crunch Salad

Combination of romaine and spinach

l cucumber

l can or 1/2 package of rice noodles

3 ounce slivered almonds

4 ounce sunflower seeds

Dressing:

1/2 cup oil

4 tablespoons brown sugar

6 tablespoons rice vinegar

Put brown sugar in a bowl, whisk in the oil and vinegar.

If made ahead, whisk again to combine.

Assembly:

Slice cucumber and add to greens. Add rest of salad ingredients

and pour on some of the dressing, toss and add more dressing if

needed. This recipe will cover about 3 heads of lettuce.

This is an old-fashioned country salad.

Floating Vegetable Salad

3 large tomatoes, peeled and sliced rather thick

1 medium onion, thinly sliced

1 green pepper, seeded and sliced into rings

1 cucumber, sliced thin

1-1/2 teaspoon salt

3 tablespoons vinegar

3 tablespoons salad oil

1 teaspoon paprika

1/2 teaspoon dry mustard

1/2 teaspoon celery seeds

Arrange the layers of vegetables in a bowl. Sprinkle with salt and pepper. In a bowl combine the remaining ingredients and mix well. Pour over the vegetable. Cover and refrigerate for several hours, gently lifting the vegetables occasionally to distribute the dressing. Serves: 6.

Everlasting Salad

1 medium cabbage

4 to 6 carrots

6 medium onions

4 red or green sweet peppers

1 /4 cup salt

1 teaspoon celery seed

1 teaspoon white mustard seed

2 cups sugar

2 cups white vinegar

Combine all of the vegetables in a food processor or blender. Grind well. Add the salt;

let stand for 2 hours. Drain well; add the celery and mustard seeds, sugar and vinegar.

Place in jars; do not cook. May be kept in refrigerator for at least 6 weeks.

Tuna in a Cucumber

1 (7-ounce) can tuna

1 (3-ounce) package cream cheese, softened

1 tablespoon mayonnaise

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon pickle relish

3 small cucumbers

In a bowl combine the first 7 ingredients and blend thoroughly. Cover and refrigerate.

Core the cucumbers to remove the centers. Stuff the tuna mixture into the cavities and

chill. Slice and serve on assorted crackers.

Coleslaw with Sour Cream Dressing

3 tablespoons sour cream, heaping

3/4 cup sugar

3/4 teaspoon salt

3 tablespoon vinegar

1/2 cup milk

3 cups cabbage, shredded

In a bowl combine the sour cream, sugar and salt until well blended. Add the vinegar; mix well. Stir in the milk. Taste for seasonings. Refrigerate for a few minutes to thicken. Blend in the cabbage. Serves: 5 to 7.

Fruited Ginger-Ale Salad

2 (3-ounce) packages orange gelatin

1 (3-ounce) package lemon gelatin

2 cups boiling water

2 cups ginger ale

1 cup pineapple tidbits, drained and

3/4-cup juice reserved

1 cup mandarin oranges, drained and

3/4-cup juice reserved

1 cup strawberry halves

1 cup blueberries, well drained

2 cups diced bananas

Dissolve the gelatins in boiling water. Add the ginger-ale. Cool.

Add the fruits; pour into a 9 x 13-inch pan. Refrigerate until set. Serves: 15.

Topping:

1 (3-ounce) package lemon gelatin

3/4 cup sugar

1 teaspoon vanilla

1 cup sour cream

In a saucepan combine the reserved juices; bring to a boil. Stir in the gelatin and stir until dissolved;

add the sugar, vanilla, and sour cream. Pour over the congealed mixture. Refrigerate until set.

Party Freeze Salad

1 (8-ounce) package cream cheese, softened

1/4 cup honey

1 (10-ounce) package frozen sliced strawberries, thawed

2 medium bananas, sliced

2 cups miniature marshmallows

1 cup whipping cream, whipped

In a large bowl beat the cream cheese until smooth. Add the honey and mix well.

Add the fruit and marshmallows, toss gently to coat. Fold in the whipped cream.

Spoon the mixture into a 9-inch square pan; cover and freeze until firm. To serve,

let stand at room temperature for 20 minutes and cut into squares. Serves: 9.

Creamy Cranberry Salad

3 cups fresh or frozen cranberries, coarsely chopped

1 (20-ounce) can crushed pineapple, drained

1 medium apple, peeled and chopped

2 cups miniature marshmallow

2/3 cups sugar

1/8 teaspoon salt

1/4 cup walnuts, chopped

2 cups Cool Whip topping

In a large bowl, combine cranberries, apple, pineapple, marshmallows, sugar, salt and walnuts; mix well. Cover and refrigerate overnight. Just before serving, fold in Cool Whip topping. Serves: 10 to 12.

Fruited Cream Salad

1 package orange jell-o

1 cup boiling water

1 pint vanilla ice cream

1 small jar maraschino cherries, drained and cut up

1 large can crushed pineapple, drained

1 cup pecans, chopped

In a large bowl dissolve the jell-o in boiling water. Stir in the ice cream. Mix until melted.

Add the cherries, pineapple, and pecans. Mix well. Pour the mixture in a 2-quart mold

and refrigerate. Serves: 8 to 10.

Frozen Daiquiri Salad

8 ounce cream cheese, softened

2/3 cup mayonnaise

1 package (4-1/2 ounce) egg custard mix

1 can (6-ounce) frozen daiquiri mix, thawed

1 can (15-1/4 ounce) crushed pineapple

1/2 cup nuts, chopped

1 envelope whipping cream mix (Dream Whip)

In a blender container combine the cream cheese, mayonnaise, egg custard mix and daiquiri mix.

Blend at high speed for approximately 2 minutes. Fold in the drained pineapple and nuts. In a large

bowl prepare the whipped topping mix as per package instructions and beat with ½-cup milk. Fold

in the fruit mixture. Pour into waxed paper-lined 8-inch square pan. Cover with plastic wrap and freeze until firm, approximately 3 hours. Note: You can add a jigger of Rum if desired.

Tortellini Salad

Salad:

2 (15-ounce) packages Tortellini

2 jars of artichokes

1 carrot

1 green pepper

Fresh basil

Black olives

Dressing:

2 tablespoons red vinegar

1 tablespoon olive oil

2teaspoon Dijon mustard

Salt

In a large saucepan cook the tortellini according to instructions on package. (Don't overcook!)

Remove from heat and drain. Chill tortellini, while slicing and or dicing remaining ingredients.

Combine all of the ingredients except salad dressing ingredients and together with the tortellini.

Toss. Prepare the salad dressing and pour into salad, toss to mix well.

Cottage Cheese Fruit Cocktail Jell-o Salad

1 small package of Peach Jell-o

1 small container of small curd cottage cheese

1 container of Cool-Whip

1 can of fruit cocktail, drained well

1 can mandarin oranges, drained well

In a medium-sized bowl combine the dry jell-o, cottage cheese,

Cool Whip, fruit cocktail and mandarin oranges together, make

sure the jell-o is mixed in well, refrigerate until firm.

Bacon-Swiss Tossed Salad

1/2 cup mayonnaise

1 tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

6 cups mixed salad greens

1 medium red onion, sliced

1 package (10-ounce) frozen peas, thawed

8 ounce sliced Swiss cheese, julienned

1 pound bacon, cooked and crumbled

In a small bowl, combine the Mayonnaise, sugar, salt and pepper.

In a large salad bowl, layer a third of the greens and a third of

the Mayonnaise mixture, onion, peas and cheese. Repeat the

layers twice. Cover and refrigerate for at least 2 hours before serving.

Just before serving, add the bacon and toss.

Apricot Jell-o Salad

2 (1-pound) cans apricots, drained

2 (3-ounce) package orange Jell-o

1-1/2 pint sour cream

2 cups hot water

Cherries, nuts or Cool Whip (for garnish if desired)

Dissolve the Jell-o in hot water. Mix the pitted apricots with sour cream using

electric mixer or blender until well blended and looks puréed, add to the Jell-o

mixture and mix well. Pour the mixture into a lightly greased mold and chill until firm.

Snicker Salad 2

6 Granny Smith apples, not peeled and cut into chunks

1 (16-ounce) Cool Whip

6 frozen Snicker bars, cut into bite size pieces.

In a bowl combine all of the ingredients and mix well. Serve.

Tomato Soup Jell-o Salad

1 (10-3/4 ounce) can tomato soup

2 ounce package lemon jell-o

1 cup Mayonnaise

1 cup celery, diced

1 cup olives, finely chopped

1 cup cottage cheese

1 cup carrots, grated

Heat soup to boiling point and add jell-o. Let set until slightly cool. Add the Mayonnaise,

mix well. Let set until the mixture starts to thicken and add the remaining ingredients.

Pour in a 9 x 9 pan and refrigerate. Serves: 9. Can be frozen. Good served with meat.

Blueberry Jell-o Salad

2 (3-ounce) packages jell-o (any flavor desired)

2 cups hot water

1 can blueberry pie filling

1 can pineapple tidbits & juice

8 ounce cream cheese, softened

1/4 cup sugar

1 cup sour cream

In a bowl combine the first 4 ingredients and place in refrigerator.

In another bowl cream together the cream cheese, sugar and sour cream.

When jell-o has set spread the mixture evenly on top.

Spring Fruit Salad

1 can (11-ounce) mandarin oranges, drained

1 cup flaked coconut, toasted

1 cup mini marshmallows

1 can (8-ounce) pineapple tidbits, drained

1 cup (8-ounce) sour cream

2 tablespoons walnuts, chopped

1 tablespoon brown sugar

Fresh mint, optional

In a salad bowl, combine the first 5 ingredients; mix well.

Cover and refrigerate overnight. Just before serving, sprinkle

with walnuts and brown sugar. Garnish with mint if desired.

Springtime Chicken Salad

8 cups mixed salad greens

2 ripe avocados

Juice of 1 lemon

2 tablespoons chopped fresh tarragon or basil (or 1 teaspoon of a dried

herb)

Salt and black pepper

1/4 cup olive oil

3-pound cold roasted chicken

Wash and dry the salad greens and arrange on a serving platter.

Cut the avocados in half and remove the pits with a sharp knife.

Lightly squeeze the halves to release the flesh from the skins.

Slice the avocados crosswise. Place the slices in a medium bowl.

Squeeze the lemon juice over the avocados and toss gently to coat.

Drain the excess lemon juice into a small bowl. Add the tarragon,

salt and pepper to the lemon juice and whisk well. Gradually pour

in the oil in a thin stream, whisking constantly until dressing is

smooth. Shred the cold roasted chicken. Arrange the chicken and the

avocado slices over the salad greens. Pour the dressing on top and toss together. Serves 4

Five Cup Salad

1 cup mandarin oranges, drained

1 cup miniature marshmallows

1 cup sour cream

1 cup crushed pineapple, drained

1 cup coconut, shredded

A few maraschino cherries cut in half for color

In a bowl combine all of the ingredients together.

Refrigerate for flavors to blend.

Lemonade Jell-o Salad

5 small packages lemon Jell-O

6-1/4 cups boiling water

12 ounce can frozen lemonade, undiluted & thawed

1 liter tub of Cool whip

In a large bowl dissolve the jell-o in the boiling water.

Add the lemonade. Stir in the Cool Whip. Pour into

a 9 x 13-inch pan. Refrigerate till set.

Pasta Rings and Deviled Ham Salad

1 (7-ounce) package pasta rings, uncooked

2 cups cubed cooked ham ground or 1 (12-ounce) can luncheon mean, ground

3 hard-cooked eggs, chopped

1 cup celery, finely chopped

1/3 cup dill pickle relish

1-1/4 cups mayonnaise or salad dressing

1 teaspoon prepared mustard

1/4 teaspoon pepper

In a saucepan cook the pasta rings as package directs; drain.

In a large bowl, combine all of the ingredients; mix well.

Chill thoroughly. Serve on lettuce if desired.