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Broccoli Salad
- 3 (1 � lb.) bunches broccoli, broken into florets
- 1 medium red onion- sliced
- � C. golden raisins
- � C sunflower seeds
- 1 lb bacon, crisply fried and crumbled
Dressing:
- 1 C mayo
- 2 T white vinegar
- 2 T sugar
In a large bowl, combine salad ingredients. In a small bowl, combine dressing
ingredients; blend well. Just before serving, stir dressing into salad. 12 servings
Taffy Apple Salad
- 8 oz. can crushed pineapple
- � C sugar
- 1 egg
- 1 T flour
- 2 T apple cider vinegar
- 4-6 Granny Smith apples
- 1 C dry roasted peanuts, chopped
- 8 oz carton Cool Whip, thawed
Mix pineapple, pineapple juice, sugar, egg, flour, and vinegar in a pan. Heat mixture on medium heat to bring to a boil, stirring until it thickens. Chill at least 4-6 hours. Shortly before serving, add � C. chopped peanuts and Cool Whip. Peel and chop apples into bite-sized pieces and fold into mixture. Sprinkle with remaining peanuts and refrigerate.
Tip: For best presentation, this salad should not be completed more than an hour or two before serving. If you chop the apples ahead of time then sprinkle with lemon juice to prevent browning.
Roasted Tomato and Feta Pasta Salad
- � lb Firm Feta Cheese, coarsely chopped
- � to 1 cup Olive Oil
- 1 Heaping basket of Cherry Tomatoes
- 1 lb Penne or Bowtie Pasta, cooked and drained
- � cup Pine Nuts, Toasted
- � cup firmly packed small Basil Leaves
- � cup pitted Olives, sliced
Preheat oven to 450 degrees. Place cheese in center of 12-inch square of aluminum foil. Drizzle cheese with 2 tablespoons of the oil. Close foil package, twisting corners to seal. place in baking pan and set aside.
In a quart baking dish, combine tomatoes with 1 tablespoon olive oil; toss to coat. Bake tomatoes and feta just until the tomatoes are soft (about 15 minutes). Remove tomatoes and cheese from the oven and set aside, reserving any roasting juices, to cool slightly. Open foil, allowing steam to escape.
In a large serving bowl, gently combine the pasta with roasted tomatoes and feta cheese. Add any roasting juices with the remaining oil, pine nuts, basil, and olives. Lightly toss and serve.
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