Tuna Pasta Salad

8 oz uncooked pasta shape of your choice
5 oz. can of solid white albacore tuna, in water, drained
2-3 celery stalks, diced
2-3 boiled eggs, refrigerated, peeled & then diced
1/3 cup mayonnaise
1/2 lemon
salt & pepper

1. Cook pasta according to the instructions on the box. Drain and rinse; allow to cool and then refrigerate.

2. Combine tuna, celery, and cold diced eggs together in a large mixing bowl and add salt and pepper to taste.

3. Add pasta and mix well.

4. Add mayonnaise and mix well.

5. Add more salt and pepper to taste and squeeze as much lemon juice as you want into the pasta, to taste. Refrigerate and serve cold.

Serves 4-6.

Notes: May try adding some finely diced onion next time.

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Late Summer Cherry Goat Cheese Salad

cherries, either fresh and pitted or dried
pears, sliced thinly
goat cheese
mixed nuts
greens
sliced chicken breast (optional)

Combine first five ingredients. Top with chicken, if desired. Serve with Maple Balsamic Dressing.

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Pickled Beets

3-4 beets (greens should be removed and discarded before storing)
1 shallot, thinly sliced
1/4 cup cider vinegar
1 tbsp sugar
1 tbsp olive oil
1/2 tsp dry mustard

1. Trim the stems and any roots from beets and cut into uniform pieces for even cooking. Bring a large pot of water to a boil and add beets. Boil for 40-45 minutes or until beets are fork-tender.

2. Drain beets, rinsing them under cold running water. Using your fingers, slip the peels off the beets. Discard peels and slice beets. Place beets in a bowl and add shallots.

3. Make the vinaigrette by combining the remaining ingredients. (Either whisk together in a bowl or put in a lidded jar and shake to combine.) Add vinaigrette to the beets. Stir well. Serve immediately or allow to marinate overnight in the refrigerator.

Note: Beets can be served warm, room temperature or chilled.

Serves 4.

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Macaroni Salad

1.5 cups uncooked elbow macaroni
1⁄3 cup celery, diced
1⁄4 cup shallots, minced
1 tbsp flat-leaf Italian parsley, minced
1⁄2 cup vine-ripened tomato, diced
1⁄2 cup prepared mayonnaise
1/4 cup Miracle Whip dressing
3⁄4 tsp ground mustard
1 1⁄2 tsp sugar
1 1⁄2 tbsp cider vinegar
3 tbsp sour cream
1/2 tsp salt
salt and pepper to taste
chopped hard boiled egg (optional)

1. Cook macaroni according to package directions. Rinse under cool water and allow to drain well.

2. In a large bowl combine the macaroni, celery, onion, parsley and tomato.

3. In a small bowl, whisk together the mayonnaise, Miracle Whip, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine.

4. Gently stir in eggs, if desired. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Serves 6.

Note: May try adding some thinly sliced radish next time.

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Cole Slaw

1 lb cabbage, shredded (about half of a medium head)
1 large carrot shredded
1.5 tbsp distilled vinegar
3/4 cup mayonnaise
1.5 tbsp white sugar
1/4 tsp salt
1/4 tsp ground black pepper

1. Mix the mayonnaise, vinegar, sugar, salt and pepper together with a whisk in a large bowl until combined.

2. Add shredded cabbage and carrot to the bowl. Stir until dressing is evenly distributed. Taste to adjust seasonings to personal preference.

3. Cover and refrigerate at least one hour (preferably overnight) before serving.

Serves 8.

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Creamy Cucumbers

2 cucumbers, thinly sliced
6 tbsp Miracle Whip
1/2 onion, chopped
2 tbsp milk
3 tbsp cider vinegar
1/4 tsp sugar
1/2 tsp salt
pepper to taste

1. In a large bowl, mix together Miracle Whip, milk, cider vinegar, sugar, salt and pepper.

2. Place cucumber and onion in the bowl and mix all ingredients well. Cover and place in refrigerator for at least two hours before serving.

Serves 6.

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Cucumbers in Sour Cream

3 medium cucumbers, peeled and thinly sliced
1/4 tsp salt
2 shallots, thinly sliced
1 tbsp white or balsamic vinegar
Dash pepper
1/4 cup sour cream

1. Combine all ingredients in a bowl, stirring gently to thoroughly combine. Cover and chill for at least 1 hour before serving.

Serves 4-6.

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Zesty Potato Salad

2 lbs red potatoes, scrubbed, skins left on, cut into bite-sized chunks of roughly uniform size
1/2 cup mayonnaise
4 teaspoons Grey Poupon dijon mustard
2 teaspoons honey
1/8 teaspoon black pepper

1. Cook potatoes in boiling water until tender. Drain. Rinse with cold water until cooled.

2. Mix mayo, mustard, honey & pepper; stir to combine. Add potatoes. Mix lightly. Cover.

3. Refrigerate several hours or until chilled.

Serves 6.

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Layered Tomato Salad

2 red tomatoes
1 yellow tomato
1/2 cucumber
1/2 green bell pepper
1/4 red onion
chopped fresh basil
balsamic vinaigrette dressing

1. Cut tomatoes into thick slices. Thinly slice pepper, cucumber and onion.

2. Layer tomatoes on a plate, followed by cucumber slices, then pepper, and finally onion. Top with a little bit of fresh basil and dressing to taste over entire salad.

3. Place in refrigerator to cool & marinate while you cook dinner.

Serves 4.

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Strawberry Pretzel Salad

CRUST
2 c. crushed pretzels
3/4 c. melted margarine (1 1/2 sticks)
4 Tablespoons sugar

SALAD
1 c. sugar
8 oz. cream cheese (softened)
8 oz. cool whip

TOP LAYER
Lg. pkg. strawberry jello
2 c. boiling water
2 pkgs. sliced strawberries

1. Mix ingredients for crust. Put in 9x13 inch metal pan and bake at 350 degrees for 6 minutes. Let cool.

2. Mix salad ingredients and spread on top of crust.

3. For top layer: Mix jello w/boiling water. Place in refrigerator. When jello starts to gel add 2 pkgs. of sliced strawberries. Return to refrigerator. When half gelled, pour on top of salad mixture and refrigerate until firm.

Makes 16-20 servings.

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