Spaghetti Salad with Fresh Garden Vegetables

Cook:
1 pound spaghetti (angel hair spaghetti is particularly good)

Mix the cooked spaghetti with a cup of mayonnaise. Add a small amount of salt and pepper. Chill.

Clean and Slice:
1 small zucchini squash (slice thinly)
1 cup baby carrots (quarter)
1 tomato (small pieces)
1 cup mushrooms (remove stems)
1 cup of celery (slice into small thin strips about the same size as the carrots)
other seasonal vegetables as desired

Drizzle with olive oil and toss. Each vegetable should have a thin coating of oil.

Serve the pasta on a romaine lettuce leaf. Place the vegetables on top of the pasta.

Jane's Famous Potato Salad

Boil 5 lbs. Potatoes in their skins
Boil 1 dozen eggs In a huge mixing bowl
Cool, peel, and chop potatoes 
Cool, peel, and chop eggs
Chop 3-4 stalks of celery 
Chop 1 med-large onion 
3/4 jar of Miracle Whip (light)
4 heaping TBSP. pickle sweet relish (or more if desired)
1 1/2 TBSP. Garlic Salt salt as desired pepper as desired
Chill.

Sue's Taffy Apple Salad

4 cups Granny Smith apples -- cut up
1/2 cup sugar
8 ounces crushed pineapple with juice
8 ounces Cool Whip®
1 tablespoon flour
1 egg -- beaten
2 tablespoons apple cider vinegar
1 cup peanuts, dry-roasted -- salted

Cook flour, sugar, pineapple with juice, beaten egg and vinegar till thick. Cool. Fold in cool whip, apples and 1/2 of peanuts. Top with rest of nuts and keep cool. Serves 8. Thanks to Sue Klepper for this recipe!

Citrus Poppy Seed Salad

by Susan Bender

Serves 6 happy guests

1 pound deli smoked turkey, thickly sliced and cut into ½-inch cubes
1 ripe mango, peeled, pitted, and cut into ½-inch cubes
1 large navel orange, peeled, pith removed, and sectioned
1 Moro or blood orange, peeled, pith removed, and sectioned
1 kiwi, peeled, and sliced into bite-size pieces
1 ripe avocado, peeled, pitted, and cut into ½-inch cubes
1 T fresh lime juice
Bibb lettuce or spinach for serving
1 star fruit (carambola) cut horizontally into ¼-inch slices for garnish
½ cup toasted slivered almonds, or macadamia nuts for garnish

Dressing:

1/3 cup sugar
1 tsp. Coleman’s dry mustard
½ tsp. Salt
2 T freshly grated white onion
1/3 cup cider vinegar
1 cup vegetable oil
1 T poppy seeds 

Preparation:

Place turkey & mango cubes in a large bowl. Cut the orange sections in half and add to the turkey mixture.  Sprinkle the avocado cubes with lime juice and add to bowl along with kiwi slices.

Combine all dressing ingredients in jar; shake well and chill before serving.

Pour ½ cup or more to taste of the dressing over turkey mixture.  Toss very lightly.  Mound on serving platter covered with Bibb lettuce or spinach. Garnish with star fruit slices and your choice of nuts.

* May also be served in hollowed out avocado shells.