Creamy Potato Salad

Creamy Potato Salad
Keree A.

prep: 15 mins cook: 40 mins chill: 4hr.

6 medium round red or white potatoes, peeled.

1 ½ c. mayonnaise or salad dressing

1T. white or cider vinegar

1 tsp. salt

¼ tsp pepper

2 medium stalks celery, chopped (1 cup)

4 hard boiled eggs, chopped

paprika to taste

1. Place potatoes in 3 quart saucepan, add enough water just to cover potatoes. cover and heat to boiling, reduce heat to low. cook covered 30-35 mins or until potatoes are tender; drain. let stand until coo enough to hand cut into cubes.

2. In large bowl, mix mayo, vinegar, mustard, salt & pepper. Add potatoes, celery and onions; toss. Stir in eggs. sprinkle with paprika.

3. Cover & refrigerate at least 4 hours to blend flavors and chill. Store covered in fridge.

Greek Salsa

Greek Salsa
Jamie

1 container cherry or grape tomatoes cut in half

diced cucumber

diced purple onion to taste

1 can (4.5oz) chopped olives

crumbled feta cheese

toss and coat well with extra virgin olive oil.

Stir in well ½ pkg dry Italian dressing seasoning.

*eat with pita chips

Spaghetti Pasta Salad

Spaghetti Pasta Salad

No name, care to claim?

1 lb. cooked spaghetti noodles

1 cucumber

1 can olives

tomatoes to taste

cheese to taste

1 bottle of zesty italian dressing

salad supreme to taste

*mix all together

Jello Salad

Jello Salad
Sara S.

Sara S.

1pkg (Large Box) Raspberry Jello

1 large cool whip

1 can pineapple

marshmellows to taste

sweetened coconut to taste

1 container of raspberries

1 large container of cottage cheese

Black Bean Salsa

Black Bean Salsa
Cassidy K.

1can black beans

2 Tbsp. olive oil

2 Tbsp lime juice

½ tsp. salt

½ tsp. chili powder

2 tsp. sugar

1 cup cherry tomatoes

2 Tbsp green onion

2-3 avacados

cilantro to taste

Feta and Strawberry Salad

Feta and Strawberry Salad
Janice W.

1pkg (5oz) mixed baby greens

¾ c. sliced fresh strawberries

½ c.crumbled feta cheese

3 Tbsp. toasted almonds

¼ c. balsalmic vinagerette dressing

* toss all ingredientts except dressing in large bowl.

add dressing just before serving & mix lightly.(Serves 4)

Festive Cranberry Salad

Festive Cranberry Salad
Janice W.

1 can sweetened condensed milk
¼ cup lemon juice
1 20 oz. can crushed pineapple, drained
1 16 oz. can whole-berry cranberry sauce
2 cups miniature marshmallows
½ cup chopped pecans
Red food coloring, optional
1 8 oz. frozen whipped topping, thawed

In bowl, combine milk and lemon juice; mix well.
Stir in the pineapple, cranberry sauce, marshmallows,
pecans and food coloring if desired. Fold in whipped
topping. Spoon into a 13x9x2 baking dish. Freeze
until firm, 4 hours or overnight. Cut into squares.