SPANISH RICE SALAD

3 small garlic cloves
1 tsp.salt
1 tsp.dry mustard
1/8 tsp.black pepper
3/4 cup olive oil
6 tbsp.vinegar
1 medium onion,thinly sliced
4 large tomatoes,thickly sliced or quartered
2 drained canned pimientos,cut in strips
3 cups cooked rice
1/2 cup minced parsley
1 small head lettuce
Mash the garlic in salad bowl,discard shreds,
add salt,mustard,pepper,and olive oil,beat to blend.
Add vinegar,onion,tomatoes,and pimientos.
Marinate until time to serve,then toss with rice
and parsley.Serve on lettuce.
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GREEN BEAN SALAD

1 pound young green beans
1/4 cup olive oil
1 tbsp.lemon juice
2-3 garlic cloves,crushed
salt to taste
Cook the beans in salted water just until tender.
If very young,they can be left whole.Otherwise,
break into 1-inch pieces.While still warm,add
olive oil to drained beans,then remaining ingredients.
Serve cold as a vegetable or in place of a salad.
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CHEDDAR&TOMATO SALAD

1 small head lettuce
8 small radishes,trimmed
2 tomatoes,cut into wedges
1 cup thin strips cheddar cheese
1/4 cup french dressing
Tear lettuce into bite size pieces,
combine with remaining ingredients.
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RAW BEAN SALAD

2 cups tender green beans,broken in thirds
1 carrot,scraped,cut into thin slivers
1/2 cup thin raw cauliflower
few thin slices of onion
salt
Place the raw vegetables in a bowl,
sprinkle with salt,let stand at least 1/2 hour.
Serve this with french dressing.
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COLE SLAW

4 cups shredded green cabbage
1/2 tsp.salt
1 tsp.celery seeds or caraway seeds
1 tsp.grated onion,optional
1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp.olive oil
few drops of vinegar
Sprinkle the cabbage with salt,toss to blend,
add remaining ingredients.
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RAW ZUCCHINI SALAD

Thinly slice raw zucchini,combine with chopped
tomatoes,alittle thinly sliced onion,sliced raw
mushrooms,and a few green pepper rings.Add salt,
pepper,paprika,a,dash of cumin or curry powder,
and a dash of coriander.Toss with olive oil,
a little vinegar or lemon juice,and monosodium
glutamate,marinate an hour or longer.
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VEGETABLE SALAD

3 cups broccoli(bite size pieces)
3 cups cauliflower florets
1 cup sliced celery
1/2 cup pitted black olives
1 cup fresh mushrooms
1 can sliced water chestnuts,drained
3/4 cup fat free italian salad dressing
1/Combine all ingredients in large bowl.
Stir or cover and gently shake several times
to coat vegetables.Chill for afew hours
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ITALIAN RICE SALAD

1 cup.minute rice
1 cup water
1 250g.golden italian dressing
1 pkg.vegetables-carrots,broccoli,cauliflower
Salad supreme
Cook rice as per directions,omitting the butter.
Allow to cool in bowl.Clean vegeatables,and cut
in small bite size pieces.Add rice and toss.
Sprinkle enough Salad Supreme to individual taste,
pour in salad dressing and mix.Serve cool.
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JELLIED SALAD

1 large or small lime jello
1 large Philadelphia cream cheese
1 cup boiled water
1 large can crushed pineapple with juice
Mix all together.Let stand in fridge til almost set.
ADD:1/2 cup fine copped celery
1 cup whipping cream
Whip all together and refrigerate overnight.
Can be made a few days ahead of time.
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HOT GERMAN
STYLE POTATO SALAD

10 slices bacon
6 cups frozen hash brown potaoes
1 cup chopped onion
3/4 cup chicken broth
1/2 cup cider vinegar
1 large egg
1 tbsp.sugar
1 tsp.celery seeds&salt
2 tbsp.chopped pimiento(Optional)
1/Cook bacon until crisp.Remove to papertowels to drain.
And potatoes and onions to bacon
drippings in pan.
Cook over medium heat,
stirring often,6-8 minutes or until both are tender.
Beat remaining ingredients, except pimiento in small bowl.
2/Pour over potato mixture,reduce heat to low and cook,
stirring constantly,until dressing
thickens slightly,about 4 minutes.
Crumle bacon over top,sprinkle with pimiento,
then stir to mix into salad.
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TURNIP TOSS SALAD

3 cups shredded turnips
1 1/2 cups shredded carrots
1/2 cup raisins
1/2 to 3/4 cup mayonnaise
1 tbsp.lemon juice
Combine all ingredients and toss well.
Cover and chill.
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VEGETABLE GELATIN MOLD

2 envelopes unflavored gelatin
3 1/2 cups tomato juice
2 tbsp.prepared Caesar salad dressing
1/2 cup thinly sliced carrots
1/2 cup cauliflower
1/2 cup cooked peas
1/4 cup thinly sliced radishes
1 tbsp.sesame seed
sour cream
In saucepan,sprinkle gelatin over 1/2 cup
tomato juice to soften.Heat until gelatin,
is dissolved,stirring often.Add remaining
3 cups tomato juice and salad dressing.
Refrigerate until mixture mounds slightly
when dropped from a spoon.
Fold remaining ingredients into gelatin mixture.
Pour into 6-cup mold.Cover and refrigerate
until set,about 2 hours.Unmold and serve with sourcream.
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FRUIT SALAD

1 can apricot pie filling
1 can mandarin oranges,drained
1 can pineapple tidbits,drained
1 cup marshmallows
2 bananas,sliced
Combine all ingredients,chill
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RELISH RICE SALAD

3 cups cold,cooked rice
1/2 cup sweet pickle relish
4 hard-cooked eggs,chopped
1/2 cup chopped onion
2 tbsp.chopped pimiento
1 1/2 cups mayonnaise
another hard boiled egg for garnish.
Combine first 6 ingredients,toss.
Chill thoroughly.Garnish with egg slices.
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RASPBERRY PINEAPPLE SALAD

2 cups boiling water
2 (3-ounce)packages raspberry flavored gelatin
1 (16-ounce)package frozen raspberries,parrtially thawed
1 (8 1/4-ounce)can crushed pineapple,drained
Add boiling water to gelatin and stir until dissolved.
Add raspberries immediately,seperate berries with fork,
and mix gently.Add pineapple and mix,pour into lightly
oiled 6 1/2 cup ring mold and chill.
Unmold and garnish with greens and fruit.
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HOLIDAY LIME SALAD

1 large box gelatin
1 cup hot water
2 cups miniature marshmallows
2/3 cup mayonnaise
1/2 cup cold water
3 stalks celery,diced
1 cup chopped maraschino cherries
1 cup chopped nuts
1 apple, diced
1 small can crushed pineapple
2 bananas,thinly sliced
Dissolve gelatin in hot water,then add marshmallows,
stir to melt marshmallows.Add cold water,and when
cooled,add cherries,mayonnaise,celery,apple,
pineapple,nuts and bananas.Mix in a glass dish.
Place in refrigerator until set.
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CHINESE BEEF SALAD

3 pounds flank steak
1(12-ounce)bottle Italian dressing
1 green pepper,cut into strips
2 cups bean sprouts
1(---ounce)can mandarin oranges,drained
Place steak in shallow pan.Pour dressing over steak
to coat well.Let marinate in refrigerator 24 hours.
Drain.Bake at 350 degrees for 1 hour,or until steak
is tender and done.Cut into 1-inch cubes.Toss with
green pepper strips,bean sprouts and mandarin oranges.
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SALMON RICE SALAD

2 cups cooked rice,cooled
1 cup celery,thinly sliced
1/2 cup sliced green onions
1/2 cup sweet pickle relish
1 cup mayonnaise or Ranch dressing
1/2 tsp.black pepper
2 (6-ounce)cans pink salmon
1/2 cup chopped red or green pepper
1 cup frozen peas,thawed
Lettuce leaves
Combine all ingredients,except lettuce,
and toss gently.Chill.Serve on lettuce leaves.
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HOT BACON POTATO SALAD

1/2 pound bacon,diced
3/4 cup chopped onion
1/3 cup chopped green pepper
6 cups chopped or sliced potaoes
3/4 cup mayonnaise(not salad dressing)
1/3 cup chopped pimiento
1/4 cup suagr
1 tsp.salt
1/8 tsp.pepper
Cook bacon,onions and green peppers until bacon is crisp.
Drain,reserving a small amount of drippings.
Add remaining ingredients.Mix thoroughly and gently.
Bake in casserole for 20 minutes at 350 degrees,
to blend flavor.Keep warm on serving tray, or in small slow cooker.
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