Potato salad

This is my friend, Dana's recipe. It's really good, but you might need to wait for a large gathering to make it. It makes a LOT!

12 large potatoes
12 hard boiled eggs, chilled
1 cup mayo & mustard mixture (maybe more)
2 celery sticks, finely chopped
1 large red onion, finely chopped
5 pickles, cubed
        Peel potatoes and cut in half. Boil until tender. Cool and cube. Shell hard boiled eggs and cut into cubes. Cut pickles, onions and celery and add to eggs and potatoes. Mix the mayo/mustard with about ¼ c. pickle juice and salt to taste. Mix into potato mixture. Pour into a clean bowl and sprinkle with paprika. If desired, garnish with egg slices. Adjust amounts as needed.

Frog Eye Salad

This is from my SIL, Brenda. It's not at all complicated, but it's always satisfying.

¼ to ½ box (about 1 cup) Acini de Pepe or ABC pasta, cooked and cooled
1 can mandarin oranges, drained
1 can pineapple tidbits, drained (reserve ¼ c. juice)
8 oz. cool whip
1 small box instant vanilla pudding mix
Miniature marshmallows, optional
        Combine pudding mix with 1/4 c. pineapple juice. Stir in cool whip. Add other ingredients, stir well and refrigerate.

Strawberry Crunch Salad

I got this recipe from my mom. The pretzel crust in combination with the cheesecake-like center and the fruit on top is the perfect salty/sweet combination. 

Bottom crust:
2 2/3 c. chopped pretzel sticks
1 Tbsp. sugar
¾ c. melted butter
        Mix and press into a 9x13 pan. Bake 7-10 minutes at 400° (375° for glass pan).

Main layer:
one 8-ounce package cream cheese
one 12-ounce tub cool whip
1 c. sugar (powdered or granulated)
        Mix and spread over cooled pretzel crust. Refrigerate.

Top layer:
1 large package strawberry Jell-o
2 c. boiling water
16-oz. frozen strawberries, thawed and smashed with juices
1 ¼ c. water
        Dissolve Jell-o in the boiling water. Add strawberries and water. Mix & chill until thick and syrupy, but not totally set. Pour over cream mixture. Refrigerate for several hours. Can be made the day before. Serves 12-15.

Orange Salad

It's a salad, but it tastes like dessert! (It has enough calories to be dessert, too...)

2 packages Ritz crackers (approx. 60 crackers), crushed
1 stick margarine, melted
¼ c. sugar
    Mix cracker crumbs, butter and sugar together. Pat into 9x13 dish. Reserve ¼ c. for topping.
1 can eagle brand condensed milk
6 oz. orange juice concentrate, thawed
8 oz. cool whip
1 large can mandarin oranges, drained (can size 8 to 15 oz. okay)
    Stir milk and orange juice together. Add remaining ingredients. Fill dish with mixture and top with reserved crackers. Refrigerate and enjoy! (So Yummy!!!)

Cole Slaw with Poppy Seed Dressing

This salad is tangy and super satisfying. 

½ c. red wine vinegar (apple cider vinegar works in a pinch)
1/3 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. grated onion
1 c. vegetable oil
1 Tbsp. poppy seeds
        Combine vinegar, sugar, salt, dry mustard, and onion in blender container, or use an immersion blender. Blend for 20 seconds. Slowly add oil and blend well. Stir in poppy seeds. Pour over 2 lbs. cole slaw. (I usually halve the recipe.)

Strawberry Green Salad

Any recipe I've received from my friend Jennifer is a keeper. This one is no exception. The spinach and strawberries paired with the tangy dressing is the perfect combination!

Dressing:

½ cup sugar

1 ½ tsp. minced onion

¼ tsp. Worcestershire sauce

¼ tsp. paprika

¼ c. cider vinegar

2 Tbsp. sesame seeds

1 Tbsp. poppy seeds

½ c. vegetable oil

Combine dressing ingredients in a blender. 

Combine fresh spinach leaves or your favorite greens with sliced strawberries. Pour dressing over salad immediately before serving.

Green Cottage Cheese Salad

Another flash from my past. I know this has a seemingly strange combination of ingredients, but I remember eating this various times when I was little and beyond and it's always a good memory, so here you go. :) This recipe was given to me by my friend, Shantell. 

Mix together:

1 small box lime Jell-o

16 oz. cottage cheese

1 can chunk pineapple, drained

Fold in 8 oz. cool whip.

Refrigerate.

Broccoli Bacon Salad

Hands down, this is the all-time best salad ever. I could eat this everyday. (Do I say that too much? I need to stop posting recipes when I'm hungry...) My friend, Marcia, gave me this recipe and I went for years thinking it was hard to make so, naturally, I never made it. Then one day I did. You know what? It's not hard. It's actually really easy and so delicious that I was mad at myself for waiting so long. Don't make the same mistake. 

6 cups broccoli florets, cut into small pieces

Half of a red onion, minced

16 oz. bacon, cut in small pieces and cooked crisp

1 pkg. craisins

2 cups shredded mozzarella cheese

1 cup salted sunflower seeds (wait and stir these in with the dressing to keep them crunchy.)

Mix altogether and refrigerate. About ½ hour before serving, wisk together dressing (recipe below) and pour over broccoli mixture. Stir together then serve.

Dressing:

1 ½ cups mayonnaise

¾ cup sugar

3 Tbsp. apple cider vinegar