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Potluck Salads

© Shawn Price

It's picnic and potluck time again. Try one of these salads next time you're cooking up a friendly feast. These salads can be made ahead and they travel well.

*Carrot Salad*
Great for picnics

1 c. boiled carrots, chopped fine
2 tbsp. sweet pickles
1 c. celery, cut fine
2 hard boiled eggs, chopped fine
1 c. mayonnaise
1 sm. onion (or several green onions)

Mix all ingredients together. Serve on lettuce leaves with a dash of paprika sprinkled on top.

*Broccoli Salad*
Great with fresh broccoli

1 head broccoli
1/2 lg. red onion
10 to 12 slices of fried bacon
1/2 to 1 c. raisins

--DRESSING:--

1 c. mayonnaise
1/2 c. sugar
2 tbsp. vinegar

Chop broccoli, onion and bacon (if using fried bacon) in small pieces, mix all together with the raisins. Mix the dressing and put on 1 to 3 hours before serving. Don't put dressing on earlier than 3 hours.

*Cole slaw*
Keeps well

1 head cabbage
1 sm. onion
1 green pepper
Celery salt or seeds
Salt
3/4 c. vinegar
3/4 c. salad oil
1 1/4 c. sugar

Boil together vinegar, oil and sugar until mixed (about 1 minute). Let cool. Pour over the chopped cabbage, onion, green pepper that has salt and celery salt or seeds add to it. Put in refrigerator. Best if let stand for a couple of days. Will keep several days in refrigerator.

*Mushroom Salad*
This is a nice change

1 lb. fresh mushrooms, washed and thinly sliced
1/2 lb. Swiss cheese, chopped or grated
2 bunches green onions with tops chopped

--DRESSING:--

3 tsp. Greek seasoning
1/2 c. salad oil
1/4 c. red wine vinegar
1 tbsp. sugar

Mix salad ingredients and chill. Mix dressing ingredients and chill. Just before serving, toss lightly with the dressing. If any salad is left, drain dressing and store each separately.

*Corn Salad*
Easy to make

2 cans corn, drained
1 green pepper, chopped fine
1 bunch green onions, chopped fine
1 jar pimento, drained and chopped
1/2 c. ripe olives, sliced
1 c. grated Cheddar cheese

Toss together with 8 oz. low calorie or regular Italian dressing. Chill and serve.

*Rice Salad*
Inexpensive to prepare

1 c. long grain rice
2 c. water
2 pkg. chicken bouillon
1/2 c. salad oil
4 tbsp. wine vinegar
1 tsp. dry mustard
1 tsp. salt
1/8 tsp. pepper
1 clove garlic
1 c. ripe olives, chopped
1 onion, chopped
1/4 c. pimento or parsley flakes
1 1/2 c. celery, chopped
1/4 c. pickles, chopped

Cook first 3 ingredients together. Blend together next 6 ingredients. Place the next 5 ingredients in a large bowl. When rice is done, add to the large bowl. Add dressing and toss all together. Refrigerate overnight.

*Spaghetti Salad*
A great use for leftovers

12 oz. thin spaghetti, cooked and drained

The copyright of the article Potluck Salads in Country Cooking is owned by Shawn Price. Permission to republish Potluck Salads in print or online must be granted by the author in writing.