Two totally different flavors, both will find you wanting to make them again and again.
SALLY’S VEGETABLE SALAD
1 head cauliflower, broken into florets
1 head broccoli, broken into florets
1 cup diagonally sliced celery
1 cup fresh or frozen peas
½ pound sliced bacon, cooked and crumbled
2 teaspoons chopped green onion tops
1 can (8 oz) sliced water chestnuts, drained
Dressing:
2 cups mayonnaise
¼ cup sugar
¼ cup grated Parmesan cheese
2 teaspoons vinegar
¼ teaspoon salt
1 teaspoon finely chopped onion
In a large salad bowl, combine cauliflower, broccoli, celery, peas, bacon, onion tops and water chestnuts. Combine dressing ingredients in separate bowl; pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving. YIELD: 10-12 Servings
CRANBERRY SUPREME SALAD
1 pkg. (3 oz) raspberry flavored gelatin
2 cups boiling water, divided
1 can (16 oz) whole berry cranberry sauce
1 pkg. (3 oz) lemon flavored gelatin
1 pkg. (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 can (8 ½ oz) crushed pineapple, untrained
1 cup whipping cream
1 cup miniature marshmallows
Dissolve raspberry gelatin in 1 cup boiling water; stir in cranberry sauce. Pour into an oiled 1 ½ qt. round mold. Chill until partially set. Dissolve lemon gelatin in remaining boiling water; set aside. Beat cream cheese and mayonnaise; gradually add lemon gelatin. Stir in pineapple. Chill until partially set. Whip cream; fold into the lemon mixture. Add marshmallows. Spread on top of the cranberry layer. Chill until set. Invert on a plate to serve. Garnish with greens, if desired. YIELD: 12 Servings.
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