Potato-Cauliflower Salad

Ingredients:

•12 round new potatoes
(or 6 regular Russet potatoes),
scrubbed and cut into pieces

•1 medium head cauliflower,
cut into bite-size pieces

•1 onion, chopped

•2 stalks celery, sliced

•1/3 c. sour cream dip
(prepared or homemade)

•2 Tbsp lemon juice

•2 Tbsp olive or canola oil

• 1/2 c. blue cheese

•1/4 c. fresh parsely

• 1/2 lb bacon
(cooked crisp and crumbled)

• Salt and pepper

Instructions:
• Cook potatoes. Microwave on paper towels for 5 minutes; turn, and continue cooking till tender - about 3-4 more minutes. OR boil till tender. When cooked, cut potatoes into bite-size pieces.

• Place cauliflower in large bowl with a small amount of water and microwave on full power for 5 minutes until crisp-tender. OR place in large covered saucepan with small amount of water and cook till crisp-tender. Once cooked, cut into bite-size pieces.

• In large serving bowl, combine potatoes, cauliflower, onion, and celery.

• In small bowl, whisk together sour cream dip, lemon juice and oil.

• Toss the liquid ingredients with the potato mixture and fold in the blue cheese and bacon. Season with salt and pepper.

*Tastes best when refrigerated for several hours before serving.

Snickers® Bar/Apple Salad

Ingredients
• 6 Granny Smith apples (cored and cubed)
• 3/4 cup cocktail peanuts
• 8 oz. can crushed pineapple (drained)
• 5 - 6 regular size Snickers® bars (cut into small pieces)
• 1/2 cup butter or margarine (softened)
• 1 cup powdered sugar
• 12 oz. whipped topping (CoolWhip®)

Instructions
• In a large bowl, mix together the apples, peanuts, pineapple, and Snickers®.
• Blend the butter and powdered sugar together thoroughly.
• Fold whipped topping into butter and powdered sugar mixture.
• Pour the topping over apple mixture and combine gently.

Layered Salad

Ingredients

1 1/2 c. sour cream

1 c. mayonnaise

10 oz. fresh spinach

4 oz. fresh alfalfa sprouts

4 lg. eggs - hard cooked and chopped

1 med. bunch green onions (w/ tops) - chopped

1 lb. bacon - fried crisp and crumbled

1-10 oz. pkg frozen sweet peas, thawed

2 tsp. granulated sugar

1/4 tsp. salt

1/8 tsp. black pepper

1 - 2 cups finely shredded Swiss cheese

Instructions

1. Combine sour cream and mayonnaise in a small bowl and set aside.

2. Tear spinach into bite-size pieces. Place half of the spinach in a 3-qt. salad bowl (a glass bowl is perfect so that layers are visible). Layer with half of the alfalfa sprouts, half of the eggs, half of the green onions, half of the bacon, and half of the peas.

3. Sprinkle half of the sugar, salt and pepper evenly over peas. Spread with half of the sour cream mixture.

4. Repeat layers with remaining spinach, alfalfa sprouts, eggs, green onions, bacon, peas, sugar, salt, pepper and sour cream mixture.

5. Sprinkle Swiss cheese over all layers. Chill, covered with plastic wrap for 8 - 12 hours.

Variations: For lighter flavor, we sometimes substitute 10 oz of Romaine lettuce for the spinach. And. . . if we're out of Swiss, we use cheddar cheese.