Baby Shower Recipes - Salads

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BROCCOLI SALAD

1 c. celery
3 c. raw broccoli, chopped
4 hard boiled eggs, chopped
8 slices of bacon fried and crumbled
1/2 c. raisins

Dressing:

1 c. mayo (not salad dressing)
1/4 c. sugar
2 t. vinegar

Combine all the salad ingredients in a mixing bowl. Then make the dressing pour over the salad mixture and stir.
*Best if you let set 1 hour after putting on the salad.

COLESLAW

6 cups shredded cabbage
1/2 cup sugar
1 cup shredded carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk

DRESSING:

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. Will keep for at least 1 week.
Serving Size: 12.

ITALIAN TORTELLINI SALAD BOWL

2 c. 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 c. torn mixed salad greens
1 pt. (2 c.) deli marinated tortellini salad
1 (3 1/2 oz.) pkg. sliced pepperoni
1/4 c. 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.