Broccoli Salad

1lb. raw broccoli, finely chopped

1/2 to 3/4 c. diced onion (optional, to taste)

1/2 to 1 c. raisons

1c. sunflower seeds

10 strips bacon, fried and crumbled

Dressing

1 1/2 c. mayonnaise

3 T. red wine vinegar

1/3 c. sugar

Mix broccoli, onions, raisons, sunflower seeds and bacon. In separate bowl mix mayonnaise, vinegar and sugar until smooth. Add to broccoli mixture. Serve chilled.

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Classic Macaroni Salad

3/4 c. mayonnaise

2 T. vinegar

1 tsp. sugar

1 tsp. salt

1/4 tsp. pepper

8 oz. elbow macaroni (1 3/4 c.) cooked and drained

1 c. sliced celery

1 c. chopped red and green pepper

1/4 c. sliced cucumber

1 tsp. mustard

Parsley

In large bowl combine mayonnaise, vinegar, mustard, sugar, salt and pepper. add elbow macaroni, celery, red or green pepper and cucumbers. Toss to coat well. Cover and chill. Garnish with cucumber slices and/or parsley, if desired. Makes 5 cups.

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Cranberry Salad

14oz. can sweetened condensed milk

1/4 c. lemon juice

1 c. pecans

16 oz. can whole cranberry sauce

20 oz. crushed pineapple

Non dairy whipped topping

Combine milk and lemon juice in a large bowl. Stir in cranberry sauce, pineapple and pecans. Fold in whipped topping. Spread in 13 x 9 inch baking dish. Freeze until firm. Remove from the freezer 10 minutes before serving. Return leftover to freezer.

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Zesty Summer Noodle Salad

1pkg. angel hair noodles

1 bottle Zesty Italian salad dressing

1T. seasoning salt ( to taste)

1 English cucumber, sliced and quartered

2-3 tomatoes, cut into bite-size pcs.

1 can jumbo black olives ( cut in half or leave whole)

Cook noodles in boiling water until tender. Drain and rinse with cold water. Add cucumber, tomatoes, olives, salad dressing and seasoning salt. Toss and serve chilled.

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Lettuce-Spinach Salad

1 head lettuce, torn

1/2 lb. raw spinach

6 hard-boiled eggs

1/2 lb. cooked bacon

1/2 lb. diced ham

1 box frozen peas

1 med. sweet onion

1 c. sour cream

2 c. mayonnaise

1/2 lb. sliced Swiss cheese

salt and pepper

In large glass (or crystal) bowl arrange ingredients as follows: 1/2 head torn lettuce, spinach, salt and pepper, layer of bacon, layer of chopped egg, layer of ham, remaining 1/2 head of lettuce, peas and onions. Cover with sour cream and mayonnaise (mixed together). Decorate with Swiss cheese slices.

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Jen's Fruit Salad

32 oz. lowfat cottage cheese

16 oz. nonfat yogurt

1 pkg. sugar-free Jello ( orange, strawberry, or raspberry)

1 can crushed pineapple, drained

1 can mandarin oranges, cut and drained

Mix all the the ingredients together well, then cover and chill.

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Pretzel Salad - Ok, I'll admit this one is more like a cheesecake than a salad.

2 c. crushed pretzels

3/4 c. butter, melted

3 T. sugar

1 8 oz. pkg. of cream cheese

1 c. sugar

2 1/2 c. non-dairy whipped topping

1 lg. box strawberry Jello

1 3/4 c. boiling water

2 (10 oz.) pkgs. frozen strawberries

Mix the first 3 ingredients. Press into a 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool. Cream cheese and sugar together, add non-dairy whipped topping. Spread over crust. Place in the refrigerator. Mix jello and boiling water till dissolved. Add partially-thawed strawberries. Place in the refrigerator until slightly thick. Pour over cream cheese mixture and let chill for several hours.

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