4 chicken breasts, cook, cube
1 heat lettuce
1 bunch green onion, diced
1 celery, diced
½ c. sesame seeds
3 c. seedless grapes, halved
2 c. cashew halves
1 can water chestnuts
1 can Chinese noodles
Dressing:
4 Tbs. sugar
2 tsp. salt
¼ c. vinegar
½ c. oil
½ tsp. pepper
Optional:
Deep fried wontons
Thursday, March 6, 2008
Molded Cranberry Salad
1 sm. pkg. cherry jello
¾ cup boiling water
1 can whole cranberry
1 sm. can crushed pineapple
¾ cup chopped celery
½ cup chopped nuts
½ cup chopped apple
¼ tsp. salt
Dissolve jello in boiling water. Add all other ingredients. Do not drain pineapple. Serves 8-10.
¾ cup boiling water
1 can whole cranberry
1 sm. can crushed pineapple
¾ cup chopped celery
½ cup chopped nuts
½ cup chopped apple
¼ tsp. salt
Dissolve jello in boiling water. Add all other ingredients. Do not drain pineapple. Serves 8-10.
Gretchen Glendenning's Salad
Salad:
3-4 bags spring mix
Purple onion, sliced small
Craisins
Avocado
Sugared pecans (cook with 3 Tbs. sugar)
Cashews
Mandarin oranges
Dressing:
1/3 c. sugar
¼ c. vinegar
1 c. oil
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 tsp. celery seed
¼ purple onion, chopped
3-4 bags spring mix
Purple onion, sliced small
Craisins
Avocado
Sugared pecans (cook with 3 Tbs. sugar)
Cashews
Mandarin oranges
Dressing:
1/3 c. sugar
¼ c. vinegar
1 c. oil
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 tsp. celery seed
¼ purple onion, chopped
Another Gretchen Glendenning Salad
Salad:
1 lb. bacon, crispy/chopped
1/2 - 1 lb. swiss cheese
Cottage cheese, rinsed off
1 head lettuce
Mushrooms
Spinach
Dressing:
1 cup canola oil
½ cup sugar
1 tsp. salt
1 tsp. dry mustard
1 Tbs. grated onion
1 Tbs. poppy seeds
1/3 cup vinegar
(½ red wine, ½ white)
1 lb. bacon, crispy/chopped
1/2 - 1 lb. swiss cheese
Cottage cheese, rinsed off
1 head lettuce
Mushrooms
Spinach
Dressing:
1 cup canola oil
½ cup sugar
1 tsp. salt
1 tsp. dry mustard
1 Tbs. grated onion
1 Tbs. poppy seeds
1/3 cup vinegar
(½ red wine, ½ white)
Cinnamon Heart Jello Salad
1 pkg. Cinnamon Heart candy
2 cups boiling water
1 pkg. lemon jello
1 pkg. strawberry jello
1 cup cold water
3 apples, grated
Lemon juice
Filling:
8 oz. cream cheese
3 Tbs. milk
Dissolve candy in boiling water. Add jello and dissolve. Add cold water. Grate apples and add a little lemon juice to prevent darkening. Mix all above together. Pour half of jello mixture into 9x13 pan and chill until firm. Combine cream cheese and milk until spreading consistency. Spread over chilled jello. Pour other half of room temp. jello over cream cheese and chill until set.
2 cups boiling water
1 pkg. lemon jello
1 pkg. strawberry jello
1 cup cold water
3 apples, grated
Lemon juice
Filling:
8 oz. cream cheese
3 Tbs. milk
Dissolve candy in boiling water. Add jello and dissolve. Add cold water. Grate apples and add a little lemon juice to prevent darkening. Mix all above together. Pour half of jello mixture into 9x13 pan and chill until firm. Combine cream cheese and milk until spreading consistency. Spread over chilled jello. Pour other half of room temp. jello over cream cheese and chill until set.
Aunt Nee's Salad Dressing
¼ cup sugar
1 tsp. salt
½ tsp. paprika
1 Tbs. Worchester
2 Tbs. dry mustard
1/3 cup vinegar
1 can tomato soup
1 cup olive oil
Makes 1 quart.
1 tsp. salt
½ tsp. paprika
1 Tbs. Worchester
2 Tbs. dry mustard
1/3 cup vinegar
1 can tomato soup
1 cup olive oil
Makes 1 quart.
Raspberry Salad
2 pkg. red raspberries
½ cup sugar
1 lg. pkg. raspberry jello
1 lg. can crushed pineapple
2 cups boiling water
1 pint sour cream
Dissolve jello in water. Add sugar, crushed pineapple and raspberries. Pour half of jello mixture into a 9x13 pan. Chill until set. Spread sour cream over the set up jello. Pour remaining half of jello on top of sour cream and chill until set.
½ cup sugar
1 lg. pkg. raspberry jello
1 lg. can crushed pineapple
2 cups boiling water
1 pint sour cream
Dissolve jello in water. Add sugar, crushed pineapple and raspberries. Pour half of jello mixture into a 9x13 pan. Chill until set. Spread sour cream over the set up jello. Pour remaining half of jello on top of sour cream and chill until set.
Barbara's Seafood Salad Dressing
1 cup sour cream
1 cup ketchup
1 cup buttermilk
1 cup mayonnaise
1 tsp. mustard
1 ½ tsp. wine vinegar
1 tsp. curry
1 cup ketchup
1 cup buttermilk
1 cup mayonnaise
1 tsp. mustard
1 ½ tsp. wine vinegar
1 tsp. curry
Nana's Jello Salad
3 cups boiling water
1 lg. pkg. lemon jello
1 lg. can crushed pineapple
2 cups mini marshmallows
3 sliced bananas
Topping:
½ cup sugar
1 egg, beaten
1 ½ Tbs. flour
1 cup pineapple juice
1 sm. whipping cream
Drain pineapple. Save juice. Dissolve jello in water and add all other ingredients. Chill until set. Boil pineapple juice, sugar, flour, and beaten egg until thickened. Stirring constantly. Chill until cool. Whip cream and fold into topping mixture. Spread on set jello and top with finely grated cheddar cheese.
1 lg. pkg. lemon jello
1 lg. can crushed pineapple
2 cups mini marshmallows
3 sliced bananas
Topping:
½ cup sugar
1 egg, beaten
1 ½ Tbs. flour
1 cup pineapple juice
1 sm. whipping cream
Drain pineapple. Save juice. Dissolve jello in water and add all other ingredients. Chill until set. Boil pineapple juice, sugar, flour, and beaten egg until thickened. Stirring constantly. Chill until cool. Whip cream and fold into topping mixture. Spread on set jello and top with finely grated cheddar cheese.
Raspberry Jello with Bananas
1 lg. pkg. Raspberry jello
2 ½ cups boiling water
6 oz. can frozen orange juice concentrate
1 can applesauce
3 diced bananas
Real whipped cream (Sweetened)
Dissolve jello in boiling water. Add orange juice concentrate. Add applesauce and bananas. Serve with a dab of whipped cream.
2 ½ cups boiling water
6 oz. can frozen orange juice concentrate
1 can applesauce
3 diced bananas
Real whipped cream (Sweetened)
Dissolve jello in boiling water. Add orange juice concentrate. Add applesauce and bananas. Serve with a dab of whipped cream.
Julie Stauffer's Spinach Orzo Salad
Salad:
1 bag spinach
1 box orzo pasta
½ cup finely chopped red cabbage
3-4 fresh tomatoes
2 Tbs. chopped sun dried tomatoes
1 can sliced black olives
½ bottle capers
Pine nuts
Grated parmesan cheese
Dressing:
Blend together:
1 clove garlic
1 ½ Tbs. Dijon mustard
1/3 c. garlic rice vinegar
½ c. oil
½ c. fresh lemon juice
2 ½ tsp. sugar
Salt & Pepper
1 bag spinach
1 box orzo pasta
½ cup finely chopped red cabbage
3-4 fresh tomatoes
2 Tbs. chopped sun dried tomatoes
1 can sliced black olives
½ bottle capers
Pine nuts
Grated parmesan cheese
Dressing:
Blend together:
1 clove garlic
1 ½ Tbs. Dijon mustard
1/3 c. garlic rice vinegar
½ c. oil
½ c. fresh lemon juice
2 ½ tsp. sugar
Salt & Pepper
Chicken Bow-tie Salad
5 or 6 chicken breasts - cooked & cubed
1 ½ box Bowtie Pasta (Barilla Farfalle)
1 bunch green onions
2 cups mayo
1 16 oz. Coleslaw dressing
1 cup chopped celery
1 lb. seedless purple grapes – cut in ½
4 - 5 granny smith apples - cut in cubes
Salt & Pepper and sugar to taste
Cook & Cube chicken breast. Cook bowtie pasta as directed on package. Cut up green onions in small slices. Mix cooked pasta, chicken, green onions, mayo and coleslaw dressing. Refrigerate overnight. Add celery, grapes and apples before serving. Add more mayo if not creamy enough.
1 ½ box Bowtie Pasta (Barilla Farfalle)
1 bunch green onions
2 cups mayo
1 16 oz. Coleslaw dressing
1 cup chopped celery
1 lb. seedless purple grapes – cut in ½
4 - 5 granny smith apples - cut in cubes
Salt & Pepper and sugar to taste
Cook & Cube chicken breast. Cook bowtie pasta as directed on package. Cut up green onions in small slices. Mix cooked pasta, chicken, green onions, mayo and coleslaw dressing. Refrigerate overnight. Add celery, grapes and apples before serving. Add more mayo if not creamy enough.
Christmas Ribbon Jello Salad
1 lg. pkg. lime jello
1 lg. pkg. cherry jello
8 oz. cream cheese
½ cup mayonnaise
1 can crushed pineapple
1 sm. pkg. lemon jello
½ cup mini marshmallows
1 cup pineapple juice
1 cup whipped cream
Dissolve lime jello according to package directions. Pour in 9x13 pan. Chill until almost set. Dissolve lemon jello in 1 cup boiling water in a double broiler. Add marshmallows and stir to melt. Remove from heat and add 1 cup pineapple juice and cream cheese. Beat until well blended. Stir in pineapple. Cool slightly and fold in whipped whip cream and mayonnaise. Chill until thick and pour over set lime jello. Chill until almost set. Dissolve cherry jello according to pkg. directions. Chill until syrupy, and then pour over lemon/pineapple layer. Chill salad until firm.
1 lg. pkg. cherry jello
8 oz. cream cheese
½ cup mayonnaise
1 can crushed pineapple
1 sm. pkg. lemon jello
½ cup mini marshmallows
1 cup pineapple juice
1 cup whipped cream
Dissolve lime jello according to package directions. Pour in 9x13 pan. Chill until almost set. Dissolve lemon jello in 1 cup boiling water in a double broiler. Add marshmallows and stir to melt. Remove from heat and add 1 cup pineapple juice and cream cheese. Beat until well blended. Stir in pineapple. Cool slightly and fold in whipped whip cream and mayonnaise. Chill until thick and pour over set lime jello. Chill until almost set. Dissolve cherry jello according to pkg. directions. Chill until syrupy, and then pour over lemon/pineapple layer. Chill salad until firm.
Dixie Salad
1 cup sugar
4 Tbs. flour
2 c. pineapple juice
2 eggs, beaten
½ pt. Whipping cream
Pomegranates
Bananas
Apples
Combine sugar and flour. Stir in pineapple juice and beaten eggs. Cook over medium heat until thick. Cool and fold into whipped whipping cream. Add fruits.
4 Tbs. flour
2 c. pineapple juice
2 eggs, beaten
½ pt. Whipping cream
Pomegranates
Bananas
Apples
Combine sugar and flour. Stir in pineapple juice and beaten eggs. Cook over medium heat until thick. Cool and fold into whipped whipping cream. Add fruits.
Spinach Strawberry Salad
1 pkg. sm. spinach leaves
1 pkg. Spring mix lettuce
2 cup sliced strawberries
½ cup red pepper, diced
½ cup purple onion, sliced thin
5-6 pieces bacon, cooked
½ cup grated parmesan cheese
¾ cup sugared pecans
10-12 wontons, fried
Sugared Pecans:
¾ cup pecans
2/3 cup sugar
3 Tbs. butter
Dressing:
½ cup berry syrup or jam
½ cup red wine vinegar
½ tsp. dry mustard
½ tsp. salt
¼ tsp. pepper
¾ cup canola oil
½ sup sugar
Fry wontons in oil in skillet on med-low temp. Make sure oil is hot enough before you put the first wontons in. Cool, and break into bite-size pieces. Make sugared pecans. Mix pecans, sugar and butter in small skillet. Cook until sugar and butter are all bubbly and stick to pecans. Cook on med-low heat. Keep stirring. So they don’t get too dark. Remove from heat and pour onto cookie sheet to cool. Separate pecans with fork. Cook bacon and crumble into pieces.
Mix spinach and spring mix in large bowl. Place red peppers, strawberries and onion on top of salad greens. Right before serving, add Parmesan cheese, nuts and wontons. Add dressing and serve immediately.
1 pkg. Spring mix lettuce
2 cup sliced strawberries
½ cup red pepper, diced
½ cup purple onion, sliced thin
5-6 pieces bacon, cooked
½ cup grated parmesan cheese
¾ cup sugared pecans
10-12 wontons, fried
Sugared Pecans:
¾ cup pecans
2/3 cup sugar
3 Tbs. butter
Dressing:
½ cup berry syrup or jam
½ cup red wine vinegar
½ tsp. dry mustard
½ tsp. salt
¼ tsp. pepper
¾ cup canola oil
½ sup sugar
Fry wontons in oil in skillet on med-low temp. Make sure oil is hot enough before you put the first wontons in. Cool, and break into bite-size pieces. Make sugared pecans. Mix pecans, sugar and butter in small skillet. Cook until sugar and butter are all bubbly and stick to pecans. Cook on med-low heat. Keep stirring. So they don’t get too dark. Remove from heat and pour onto cookie sheet to cool. Separate pecans with fork. Cook bacon and crumble into pieces.
Mix spinach and spring mix in large bowl. Place red peppers, strawberries and onion on top of salad greens. Right before serving, add Parmesan cheese, nuts and wontons. Add dressing and serve immediately.
Chicken Layered Salad
1 head lettuce
3 ½ cups cubed chicken
4 stalks celery, diced
½ medium onion
1 sm. green pepper
1 can sliced water chestnut
1 pkg. frozen peas
1 ½ cups mayonnaise
3-4 Tbs. sugar
Grated cheese
Place in layers in order given. Top with grated cheese. Top with 2 paper towels, seal in Tupperware and refrigerate over night. Toss right before serving.
3 ½ cups cubed chicken
4 stalks celery, diced
½ medium onion
1 sm. green pepper
1 can sliced water chestnut
1 pkg. frozen peas
1 ½ cups mayonnaise
3-4 Tbs. sugar
Grated cheese
Place in layers in order given. Top with grated cheese. Top with 2 paper towels, seal in Tupperware and refrigerate over night. Toss right before serving.
Heather's Macaroni Salad
1 pkg. ABC macaroni
1 can shrimp – purple can
6 hard boiled eggs
3 green onions, diced
1 cup celery, diced fine
1 cup mayonnaise
1 cup miracle whip
1 Tbs. sugar
May use small macaroni if you can’t find ABC’s. Cook macaroni according to package. Grate eggs and add diced green onions. Mix with all other ingredients and refrigerate until well chilled.
1 can shrimp – purple can
6 hard boiled eggs
3 green onions, diced
1 cup celery, diced fine
1 cup mayonnaise
1 cup miracle whip
1 Tbs. sugar
May use small macaroni if you can’t find ABC’s. Cook macaroni according to package. Grate eggs and add diced green onions. Mix with all other ingredients and refrigerate until well chilled.
Oriental Salad
½ head lettuce
½ head cabbage
1 bunch green onions
¾ cup slivered almonds
½ cup sesame seeds
1 pkg. Ramen noodles (oriental flavored)
Dressing:
½ cup oil
½ cup wine vinegar
¼ cup sugar
Seasoning from noodles
Crush Ramen noodles and place on cookie sheet with almonds and sesame seeds. Broil in oven until they are golden. Set aside. Chop cabbage, lettuce and green onions. Right before serving, toss with almonds, ramen noodles and dressing.
½ head cabbage
1 bunch green onions
¾ cup slivered almonds
½ cup sesame seeds
1 pkg. Ramen noodles (oriental flavored)
Dressing:
½ cup oil
½ cup wine vinegar
¼ cup sugar
Seasoning from noodles
Crush Ramen noodles and place on cookie sheet with almonds and sesame seeds. Broil in oven until they are golden. Set aside. Chop cabbage, lettuce and green onions. Right before serving, toss with almonds, ramen noodles and dressing.
Mandarin Orange Green Salad
1/2 head iceberg lettuce
1 head romaine lettuce
2 stalks celery – chopped
3 green onions – sliced
1 can mandarin oranges
1 sm. pkg. slivered almonds
2 Tbs. sugar
2 Tbs. butter
Dressing:
½ cup oil
¼ cup wine vinegar
¼ cup sugar
1 tsp. almond flavoring
Salt & Pepper
Melt butter in small frying pan on medium heat, dissolve sugar in butter, add almonds and stir until golden brown. Set aside. Mix lettuce, celery, green onions and drained oranges. Right before serving, add sugared almonds and salad dressing. Toss & serve.
1 head romaine lettuce
2 stalks celery – chopped
3 green onions – sliced
1 can mandarin oranges
1 sm. pkg. slivered almonds
2 Tbs. sugar
2 Tbs. butter
Dressing:
½ cup oil
¼ cup wine vinegar
¼ cup sugar
1 tsp. almond flavoring
Salt & Pepper
Melt butter in small frying pan on medium heat, dissolve sugar in butter, add almonds and stir until golden brown. Set aside. Mix lettuce, celery, green onions and drained oranges. Right before serving, add sugared almonds and salad dressing. Toss & serve.
Creamy Fruit Salad
3 cans fruit cocktail
6-8 sliced bananas
3 sm. apples, diced
1 ½ cup grapes
1 ½ cup mini marshmallows
1 ½ cup whipping cream
15-20 maraschino cherries
Strawberries
In large bowl, combine all fruit and other ingredients. Fold in whipped cream and refrigerate. Just before serving, garnish with strawberries.
6-8 sliced bananas
3 sm. apples, diced
1 ½ cup grapes
1 ½ cup mini marshmallows
1 ½ cup whipping cream
15-20 maraschino cherries
Strawberries
In large bowl, combine all fruit and other ingredients. Fold in whipped cream and refrigerate. Just before serving, garnish with strawberries.
Rice Pudding
2 eggs, beaten
½ cup sugar
¼ tsp. salt
2 cups scalded milk
¼ cup cooked rice (cold)
1 cup seedless raisins
1 tsp. vanilla
Dash cinnamon & nutmeg
Combine eggs, sugar, and salt. Gradually add scalded milk. Add rice, raisins, vanilla, cinnamon and nutmeg. Pour into 1 qt. greased casserole. Set in shallow pan. Pour in hot water 1” deep. Bake at 325° for 1-½ hours.
½ cup sugar
¼ tsp. salt
2 cups scalded milk
¼ cup cooked rice (cold)
1 cup seedless raisins
1 tsp. vanilla
Dash cinnamon & nutmeg
Combine eggs, sugar, and salt. Gradually add scalded milk. Add rice, raisins, vanilla, cinnamon and nutmeg. Pour into 1 qt. greased casserole. Set in shallow pan. Pour in hot water 1” deep. Bake at 325° for 1-½ hours.
Mandarin Salad
1 cup sour cream
1 cup coconut
1 cup marshmallows
Small can drained, mandarin oranges
1 can drained, crushed pineapple
Mix and let set for 12 hours.
1 cup coconut
1 cup marshmallows
Small can drained, mandarin oranges
1 can drained, crushed pineapple
Mix and let set for 12 hours.
Zappy Strawberry Jello
1 – 3 oz. strawberry jello
1 – 3 oz. lemon jello
2 cups boiling water
1 – 10 oz. frozen strawberries
1 ground orange (blended)
7 oz. 7-up
Dissolve jello in boiling water. Add strawberries, breaking up pieces. Add orange. Chill till cold, not set. Gently stir in 7-up and chill till firm. May add bananas or use fresh strawberries.
1 – 3 oz. lemon jello
2 cups boiling water
1 – 10 oz. frozen strawberries
1 ground orange (blended)
7 oz. 7-up
Dissolve jello in boiling water. Add strawberries, breaking up pieces. Add orange. Chill till cold, not set. Gently stir in 7-up and chill till firm. May add bananas or use fresh strawberries.
Cheese Jello Salad
1 lg. pkg. lemon jello
2 cups hot water
1 can crushed pineapple
2 cups cream, whipped
1 cup grated cheese
1 cup mini-marshmallows
Bananas – optional
Dissolve jello in hot water. Add pineapple including juice. When it starts to set, fold in whipped cream, grated cheese and marshmallows. Pour into 9x13 pan. Let set in fridge for a few hours.
2 cups hot water
1 can crushed pineapple
2 cups cream, whipped
1 cup grated cheese
1 cup mini-marshmallows
Bananas – optional
Dissolve jello in hot water. Add pineapple including juice. When it starts to set, fold in whipped cream, grated cheese and marshmallows. Pour into 9x13 pan. Let set in fridge for a few hours.
Cookie Salad
1 cup buttermilk
1 pkg. vanilla pudding
12 oz. cool-whip
1 can mandarin oranges
1 sm. can pineapple (crushed or tidbits)
Sliced bananas
½ pkg. fudge stripe cookies
Drain juice off fruit, set fruit aside. Mix buttermilk with pudding. Fold in cool-whip. Add fruits. Crumble cookies and add just before serving. Stir well so that everything is coated with cream mixture. Use seasonal fresh fruits when available – peaches, raspberries, blueberries, strawberries, bananas, etc.
1 pkg. vanilla pudding
12 oz. cool-whip
1 can mandarin oranges
1 sm. can pineapple (crushed or tidbits)
Sliced bananas
½ pkg. fudge stripe cookies
Drain juice off fruit, set fruit aside. Mix buttermilk with pudding. Fold in cool-whip. Add fruits. Crumble cookies and add just before serving. Stir well so that everything is coated with cream mixture. Use seasonal fresh fruits when available – peaches, raspberries, blueberries, strawberries, bananas, etc.
Cream Salad
1 pkg. jello – prepare as directed on package
1 can crushed pineapple
8 oz. cream
½ cup mayonnaise
Make jello. Mix other ingredients, and spread over jello.
1 can crushed pineapple
8 oz. cream
½ cup mayonnaise
Make jello. Mix other ingredients, and spread over jello.
7 Layer Salad
1 lg head lettuce, shredded
1 ½ cup diced celery
6 oz. pkg frozen peas
¾ cup green onion
1 can water chestnuts (opt)
Put lettuce in 9x13 pan. Sprinkle onion, celery, chestnuts and peas over lettuce.
In a separate bowl mix:
1 ½ cup sour cream
1 ½ cup mayonnaise
2 tsp. sugar
¾ tsp. garlic salt
1 ½ tsp. seasoning salt
Spread over lettuce and refrigerate for 24 hours.
Sprinkle the following on top:
1 cup shredded cheese
5 boiled eggs, diced
1 lb. bacon, crumbled
2 lg tomatoes, diced
1 ½ cup diced celery
6 oz. pkg frozen peas
¾ cup green onion
1 can water chestnuts (opt)
Put lettuce in 9x13 pan. Sprinkle onion, celery, chestnuts and peas over lettuce.
In a separate bowl mix:
1 ½ cup sour cream
1 ½ cup mayonnaise
2 tsp. sugar
¾ tsp. garlic salt
1 ½ tsp. seasoning salt
Spread over lettuce and refrigerate for 24 hours.
Sprinkle the following on top:
1 cup shredded cheese
5 boiled eggs, diced
1 lb. bacon, crumbled
2 lg tomatoes, diced
1000 Island Dressing
Finely chopped celery
Finely chopped green pepper
1-quart mayonnaise
Small can chopped black olives
Bottle of sweet relish
2 grated hard-boiled eggs
½ bottle or 4 oz. ketchup
Dash Worchester sauce
Finely chopped green pepper
1-quart mayonnaise
Small can chopped black olives
Bottle of sweet relish
2 grated hard-boiled eggs
½ bottle or 4 oz. ketchup
Dash Worchester sauce
Broccoli Salad
2 large heads broccoli
10 slices bacon
1 sm. purple onion, chopped
½ cup chopped red pepper
½ cup cheddar cheese
Dressing:
2/3 cup mayo
¼ cup sugar
1 ½ Tbs. vinegar
Mix all salad ingredients, pour dressing over salad.
10 slices bacon
1 sm. purple onion, chopped
½ cup chopped red pepper
½ cup cheddar cheese
Dressing:
2/3 cup mayo
¼ cup sugar
1 ½ Tbs. vinegar
Mix all salad ingredients, pour dressing over salad.
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