1 cup celery
3 cup raw broccoli, chopped
4 hard boiled eggs, chopped
8 slices of bacon fried and crumbled
1/2 cup raisins
1 cup mayo (not salad dressing)
1/4 cup sugar
2 teaspoon vinegar
Combine all the salad ingredients in a mixing bowl.
Prepare the dressing, pour over the salad mixture and stir.
6 cups shredded cabbage
1/2 cup sugar
1 cup shredded carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
2 tablespoons vinegar
1 cup Miracle Whip Salad Dressing
1/2 teaspoon celery seed
3 tablespoons onions, chopped
Add sugar, salt, pepper, and buttermilk to dressing.
Pour dressing over cabbage mixture and mix well. Refrigerate at least 2 hours.
Makes 12 servings.
2 cup loose-pack frozen mixed broccoli, carrots, cauliflower
4 oz. Provolone cheese or mozzarella cheese
1 (2 1/4 oz.) can sliced pitted black olives
4 or 5 cup torn mixed salad greens
1 pt. (2 cup) deli marinated tortellini salad
1 (3 1/2 oz.) pkg. sliced pepperoni
1/4 cup finely shredded Parmesan cheese
1 bottle clear Italian salad dressing
Place frozen vegetables in a colander. Run hot water over vegetables until just thawed. Drain well.
While vegetables are draining, cut Provolone or mozzarella cheese into 1/2 inch cubes. Drain olives.
In a large salad bowl combine drained vegetables, cheese cubes, olives, salad greens, undrained tortellini salad, and pepperoni slices.
Toss lightly to coat. If necessary, add enough of the Italian dressing to coat. Sprinkle with shredded Parmesan cheese. Serves 4.
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