Lily Blacker's Potato Salad

Every 4th of July our family would join with the Blacker family for swimming and a picnic and then we would pull out our folding chairs and watch the fireworks in the front yard. Lily would always make her delicious potato salad. It is moist and flavorful!
1 qt. diced, cooked red potatoes
6 green onions (finely minced
1 c. miracle whip
1/2 t. prepared mustard
8 hard boiled eggs (chopped)
salt and pepper to taste
1/3 c. sweet pickle juice
2 T sugar
(Patty also adds chopped celery and dill pickles)
Mix dressing: Miracle Whip, pickle juice, mustard and sugar. While potatoes are still warm season and add dressing to potatoes. Refrigerate for 3-4 hours. Use lots of dressing to make it moist.

Blue Cheese and Walnut Salad with Maple Dressing

From: Patty Mickelsen
1 (10 oz.) bag baby spinach
2/3 c. toasted walnuts
1/4 c. maple syrup, warmed
1/4 c. olive oil
1/3 c. blue cheese, crumbled
1/3 c. fried bacon, crumbled
1/4 c. cider vinegar
salt and pepper to taste
Place spinach in a large bowl. Top with blue cheese, walnuts and bacon. Warm maple syrup in a small sauce pan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing slowly. Pour dressing over salad and season with salt and pepper to taste. Toss and serve.

Caesar Pasta Salad

Caesar salad dressing, premade
10 oz. Rigatoni pasta
1/2 of a cucumber
2 roma tomatoes
1/4 tsp. paprika
1/4 c. grated parmesan cheese
1/4 c. shredded parmesan cheese
Cook pasta until al dente; drain and chill. Combine pasta with 3/4 c. of dressing and chill three hours or overnight.
Just before serving, cut cucumber,lengthwise and remove seeds with a spoon. Chop or julienne, leaving skin on. Dice tomatoes. Toss marinated pasta with cucumbers, tomatoes and cheeses. Serve atop romaine lettuce.
Optional: Add roasted chicken to make it a meal.

Pretzel Jello Salad

(A family tradition at Thanksgiving)
From: Joan Morris
1 box large strawberry Jello
2 pkg. 10 oz frozen strawberries
2 c. pretzels
sugar
margarine
8 oz Cream Cheese
1 can crushed pineapple
1 container Cool Whip
Prepare 1 large box strawberry Jello according to directions and add 2 Pkg. Frozen strawberries. Refrigerate. Mix together: 2 c. broken pretzels, 3 T. Sugar, 3/4 c. margarine and spread over bottom of 9x13 pan. Bake at 350°F for 8 minutes. Cool. Mix together: 1 pkg. Cream cheese, 3/4 c. sugar and ½ c. crushed drained pineapple. Fold in 1 medium carton Cool Whip. Spread this over pretzel layer and top with chilled Jello layer.

Chinese Chicken Salad

4 c. shredded cabbage (Napa cabbage)
1 pkg. Top ramen noodles (uncooked)
3 gr. onions, chopped
4 T. almonds, roasted and sliced
2 T. sesame seeds, roasted
4 chicken breasts, chopped or sliced
Mandarin oranges
Dressing:
1/2 c. oil
3 T. red wine vinegar
3 T. sugar
1 tsp. accent
1 tsp. salt
1/2 tsp. pepper
Break noodles into size desired. Add all ingredients together and toss.
Can be made in advance (up to 4 hours) depending on how soft you want the noodles.

Greek Salad

This is Grandma Hopa's recipe for delicious Greek Salad.
From: Dorothy Morris
Mix together:
2/3 c.olive oil
1/3 c. red wine vinegar
Accent
salt and pepper
Mix 2 head lettuce, cucumber, tomatoe, 2 cans shrimp, and feta cheese, red onion and greek olives.
Pour dressing over at the last minute.

Ribbon Salad

This is a fun salad to serve on Christmas day. It is beautiful but time consuming to make.
From: Sylvia Hessing
Cherry, orange, lemon, lime, blueberry jello 2-3 oz. boxes
2 c. evaporated milk
Dissolve 1 box jello with 3/4 c. boiling water, add 1/2 cold water.
Pour into 9x13 pan. Chill until firm.
Dissolve jello with 3/4 c. boiling water and cool slightly, add 1/2 c. evaporated milk.
Pour into pan. Chill and continue with different color layers.