Salad!

Egg Salad

Strawberry Mold

Dressing (Peter Pantries)

Apricot Jello Salad

Broccoli Salad

Cornbread Salad

Thousand Island Dressing

Pasta Salad

Cabbage Salad

Summer Pasta Salad

Tomato-Cucumber Salad

Seven Layer Salad

Caprese Salad

Poppyseed Dressing 

French Dressing

Turkey Salad Polynesian

Summer Cole Slaw

Turkey Salad Polynesian

3 cups cooked cubed turkey

2 cups pineapple chunks, drained if canned

2 stalks celery, thinly sliced

1 t curry powder

1/4 t salt

3/4 cup mayonaise

2 T chopped cchutney

1 banana, sliced

1/2 cup salted peanuts or cashews

1/2 cup flaked coconut,

1 cup mandarin oranges, drained 

lettuce leaves or pineapple bowls*

    In large bowl, combine turkey, pineapple, celery, curry powder, toss lightly. Cover and hill at least 2 hours. Just before serving, slice banana. Add banana and nuts to turkey mixture. Serve in lettuce cups; garnish with coconut and oranges.

    *If you use pineapple bowls I would recommend using 1/4 of a pineapple and cut the flesh from skin (but leave it in place)
so it can be enjoyed as well.

Strawberry Mold

Strawberry Mold

2 (3-ounce) packages strawberry gelatin
1 cup boiling water
2 (10-ounce) cartons frozen strawberries
1 cup chopped pecans
3 medium bananas, sliced (optional)
1 cup crushed pineapple, drained
1 cup sour cream
1 strawberry, sliced, for garnish
4 slices fresh pineapple, for garnish 

Dissolve the gelatin the boiling water. Add the remaining ingredients except the sour cream. Pour half of the mixture in a salad mold; let chill until firm. Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm. Garnish with fresh strawberry and pineapple.

Jell-O salads are not real popular right now but sweet salads are tasty served with turkey or pork.