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Recipes: Fourth of July/Memorial Day Salads

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Artichoke Pasta Salad

1 cup (4 ounces) small shell pasta, cooked and drained
6 ounces artichoke hearts, chopped and drained
1/4 pound mushrooms, quartered
1/2 cup cherry tomatoes, halved
1 cup medium, pitted black olives
1 tablespoon parsley
1/2 teaspoon dry basil
Salt and pepper
Italian dressing, to taste

Reserve juice from artichoke hearts. Mix all other ingredients together. Combine some of the artichoke juice with Italian dressing to taste. Add Italian dressing to salad and refrigerate for 4 hours. Dressing will soak in a lot during the 4 hours.

4 - 6 servings.


Cucumber Salad

4 cucumbers
3 garlic cloves
2/3 cup plain yogurt
1 tablespoon fresh lemon juice
2 tablespoons minced fresh dill
White pepper to taste
3 tablespoons extra-virgin olive oil

Peel and thinly slice the cucumbers, then place the slices on a flat plate. Salt lightly and tilt the plate so that excess water will drain off easily. Let stand for about 1 hour at a slant.

Put the garlic cloves through a garlic press into a small bowl. Add the yogurt, lemon juice, dill and white pepper; stir until well mixed. Add the olive oil and stir vigorously until blended.

Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently. Refrigerate for at least 1 hour to allow the flavors to marinate, then serve.


Ranch Picnic Potato Salad

6 medium potatoes, cooked, peeled (optional) and sliced
2 hard cooked eggs, finely chopped
1/2 cup chopped celery
1/4 cup sliced green onions
2 tablespoons fresh chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Dijon mustard
1 clove garlic, minced
1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing
Lettuce (optional)

Combine potatoes, eggs, celery, onions, parsley, salt and pepper in a large bowl.

In a small bowl, stir together mustard, garlic and dressing. Pour over potatoes; toss to coat. Cover and refrigerate several hours. Sprinkle with paprika. Serve in a lettuce lined bowl, if desired.

8 servings


Cucumbers 'n' Onions

2 cucumbers
2 large yellow onions
3 large tomatoes
1 (14 to 16 ounce) bottle Italian salad dressing

Peel and dice cucumbers into a large bowl. Slice onion into thin rings and add to bowl. Cut tomatoes into chunks and add to bowl. Pour salad dressing into bowl. Cover and refrigerate for 4 hours for flavors to blend. Just before serving, pour off some of the dressing. Serves 8.


Independence Day Salad

2 c. cooked, chopped ham

4 c. cooked, cubed potatoes

2 c. diced celery

1 c. torn lettuce

1/4 c. finely diced pickles

1/4 c. minced green pepper

4 hard-cooked eggs, sliced

1 tsp. salt

dash of pepper

1 tsp. mustard

1/4 c. sour cream

1 c. mayonnaise


ripe olives

Combine ham, potatoes, celery, lettuce, pickles, green pepper and 2 eggs.

Mix seasonings, sour cream and mayonnaise.

Blend into ham mixture.

Place on bed of lettuce.

Garnish with sprigs of watercress, remaining eggs and ripe olives if desired.

Yields 6 to 10 servings.


Macaroni Salad

1 (16 oz.) box large macaroni

4 oz. fresh or frozen (defrosted) cut green beans

1 small cucumber, sliced

1 large ripe tomato, cored and coarsely chopped

1/2 c. cubed cooked ham (4 oz.)

1/2 c. cubed cooked turkey (4 oz.)

1/2 c. cubed sharp Cheddar cheese (2 oz.)

1/2 c. pitted black olives, halved

1/2 c. vegetable oil

7 Tbsp. red wine vinegar

2 Tbsp. chopped parsley

1 tsp. dry mustard

1/2 tsp. sugar

1/4 tsp. cayenne pepper

1/4 tsp. paprika

1 clove garlic, finely chopped or 1 tsp. garlic powder

Cook, drain and rinse macaroni; cool.

Cook green beans in boiling water just until crisp and tender; rinse.

Cut fresh ones in 2-inch lengths.

Place in large salad bowl.

Add cucumber, tomato, ham, turkey, cheese and olives.

Whisk together oil, vinegar, parsley, mustard, sugar, cayenne, paprika and garlic in small bowl.

Pour over salad; toss well.

Stir in macaroni.

Chill 1 hour.

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