Potluck Salads

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

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic