Salads

Jodie - Loaded Baked Potato Salad

Ingredients:
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-cooked eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups (12 ounces) sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Directions:
Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Serve immediately. Yield: 20 servings 

*This recipe does not taste very good as a left-over.  Adjust the size to what you would eat in one meal.

Jodie - Broccoli Salad

·         2 heads of broccoli

·         3 hard boiled eggs

·         1 lb. bacon, cooked

·         6 green onions

·         2/3 cup miracle whip

·         1/3 cup sugar

·         2 TB vinegar

·         1 can sliced water chestnuts (drained)

Cut up first four ingredients and mix together.  Mix together miracle whip, sugar and vinegar, then combine with vegetables and water chestnuts.  Refrigerate.



Laurie: "I found this salad because I needed something that was tasty but on a smaller scale. I am tired of bringing a large and expensive salad to a social only to have to bring home half of it with no one to eat it, hence,


Apple,Peas, and Horseradish Salad
July 30, 2012-Laurie


10 oz green peas, thawed
1 tart apple, peeled and diced
3 green onions, sliced


Dressing:
1/2 cup sour cream (I used lite)
2 tsp lemon juice (I used fresh)
1 tsp prepared horseradish
1/4 tsp salt
fresh ground pepper


Stir together dressing ingredients, adding pepper to taste.  Toss with apples, peas, and onions, then chill for at least an hour.


I brought home an empty bowl."