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Salads, Soups, Dressings & Sauces
Red Bliss Potato Salad
Kate Morrissey
Just less than 1/2 cup Red Wine Vinegar
1
1
1
1
1
/2 cup Olive Oil
/2 cup Mayonnaise ( low fat-O.K.)
/2 cup D’jon Mustard
qt. Cooked small Red Potato quartered when cool (approx. 20)
/4 cup chopped Green Onions
Whisk vinegar, oil, mayo, and mustard to create an emulsified
dressing. Seasoning to taste with salt and pepper. Toss potatoes
with dressing. Sprinkle or mix in onion and chill or serve at room
temperature.
Fruit Salad
MarieTurnock
1
can each of
Fruit Cocktail
Pineapple
Manderine Orange
1
1
Container Cool Whip
cup chopped Nuts (optional)
Combine all ingredients.
Bean Salad
Dora Jurek
1
1
1
1
1
1
1
cup Green Beans whole
can Wax Bean
small can Lima Beans
/2 cup Mazola Oil
/2 cup Vinegar
/2 cup Sugar
/4 tsp. Pepper
chopped Cellery
1
can Kidney Beans, drained
Mango
Mix all together and let it stand 24 hours.
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