If you are having company over for Mother’s Day here are a couple of salad recipes you might want to serve. The Pasta salad makes a lot. I hope if you are a Mother you get the day off and someone else does the cooking.
Pasta Salad
3 cups Rotini rainbow pasta, cooked, drained and cooled
1 (6-oz.) can ripe olives, sliced and drained
1 (6-oz.) jar salad olives (sliced green olives w/ pimento), drained
1 can sliced water chestnuts, drained
2 to 3 sm. Cucumbers, peeled and sliced
1 onion, sliced into thin rings
1 can LeSueur peas, drained
1 – 2 tomatoes, chopped
1 green pepper, chopped
1 cup cheddar cheese, shredded
1 jar Marzetti slaw dressing
Mix all ingredients. Chill. Garnish with thin slivers of chicken or ham and Parmesan cheese.
Source: Family Treasures (Ann Hooks)
River Slaw
1 small to medium cabbage, grated
1 onion, grated
1 to 2 tablespoons prepared mustard
1/3 cup vinegar
1/2 to 1 small jar dill cubes or dill relish
2 tablespoons sugar
3/4 to 1 cup mayonnaise
Salt and pepper to taste
Combine all ingredients except mayonnaise. Add mayonnaise half at a time, using only what is needed for consistency. Refrigerate overnight before serving. Good with fried fish or barbecue.
Source: Family Treasures (Charlie Bethea)
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