Baby Shower Recipes - Salads

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PASTA AND SEAFOOD SALAD  

2 c. multi-colored pasta twirls
10 oz. crab meat or lobster, cooked (imitation kind if fine)
3 stalks celery
1 sm. can (2 to 3 oz.) sliced black olives
4 or 5 green onions (scallions)
1/2 sm. green or yellow pepper
6 oz. shredded cheese (optional)
1/2 c. "Good Stuff" Salad Dressing (see recipe)
1 tsp. lemon juice
Salt and pepper to taste

Cook pasta until tender. Wash thoroughly with cold water and drain.
While pasta is cooking chop, celery, scallions and pepper into small pieces. Place in large bowl. Cut seafood into small pieces and add. Drain olives and add. Add cooled and drained pasta, salad dressing and lemon juice. Toss gently. Add more salad dressing if desired.

Salt and pepper to taste. Sprinkle cheese on salad, if desired or garnish with cherry tomatoes, parsley or whatever. Cool in refrigerator for at least one hour before serving.
 

TUNA PASTA SALAD  

2 (6 1/2 oz.) cans tuna
1 (8 oz.) pkg. tortellini pasta, filled with Parmesan cheese
4 boiled eggs, chopped
Sm. onion, chopped
1/2 c. sweet salad cubes
1/2 c. chopped celery
Mayonnaise

Cook pasta in 2 1/2 quart boiling salted water, approximately 25 minutes. Drain and cool. Add all other ingredients to pasta. Mix with mayonnaise to taste.

PERFECT POTATO SALAD  

2 lbs. potatoes (about 6 med.)
1/4 c. onion, finely chopped
1/2 to 3/4 c. mayonnaise
3 to 4 hard cooked eggs, cut up
Salt to taste
Pepper to taste
1/2 to 3/4 c. sweet salad cubes

Cut up potatoes and cook 30 to 35 minutes or until tender. Drain and cool. Combine potatoes with onion, mayonnaise, eggs, salt, pepper, and sweet salad cubes. Stir all ingredients well and then the secret that makes this potato salad the perfect potato salad is take your potato masher and mash all the ingredients together until you don't have all those big lumps of potatoes, then stir it again.