Page 25 - FLIPBOOK NEW

HEALTH SALAD

Ingredients
1/2 celery stalk diced 1 ½ green pepper diced
3-4 medium tomatoes diced 6 tablespoon sugar
1 cucumber with skin and dice 3/4 tablespoon salt
1/2 teaspoon celery salt 1/2 cup of white vinegar

Instructions
Mix all ingredients together and refrigerate.

BROCCOLI SALAD

Ingredients
1 head fresh broccoli 5 hard boiled eggs cut up
1/2-1 cup cheddar cheese grated garlic powder and salt to taste
3 carrots sliced 1 cup sour cream
1 cup mayonnaise

Instructions
Use tender parts of the broccoli. Mix all ingredients. This can be made ahead of time.
To double for a large gathering use only 8 eggs.

CARROT & RAISIN SALAD

Ingredients
3 cups shredded carrots 1 20 ounce can crushed pineapple (juice included)

1 pint heavy cream 1 tablespoon mayonnaise
2 cups coconut

Instructions
Mix all ingredients and refrigerate until cold.
This recipe was from Linda Moran and her mother.

SWEET POTATO SALAD

Ingredients
2 pounds sweet potatoes 2 teaspoon Dijon mustard
4 hard cooked eggs chopped 1 ½ cups finely chopped celery
1 ½ cups mayonnaise 1/4 teaspoon salt
8 green onions sliced

Instructions
Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently
until the potatoes can be easily pierced with the tip of a sharp knife, about 30-45
minutes. Drain. When Potatoes are cool, peel and dice. In a large bowl, combine
mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes: stir gently
to mix. Cover and refrigerate for 2-4 hours. Yield 8-10 servings.

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