Chapter 3:

Salads and Dressings

Salads and Dressings Galore--Gelatin Salads, Meated Salads, Vegetable Salads, and Fruit Salads. Grace your table with such favorites as Cherry Chill or Frozen Fruit Salad. If you're feeling adventurous, indulge in an ample helping of Peanut Butter Noodle Salad.

Salads:

• Apricot Fruit Mold
• Celery Seed Dressing
• Cherry Chill Salad
• Chicken Salad
• Chicken Salad Thailand
• Cole Slaw
• Cucumbers in Sour Cream
• Egg Salad
• Favorite Meal Green Salad
• Fluffy Five-Cup Salad
• Frances's Fruit Salad
• Lemoned Shrimp Salad
• Lime Salad
• Peanut Butter Noodle Salad
• Picnic Potato Salad
• Shrimp Salad Magnifique
• Sweet Fruit Salad
• Tangy Pineapple Salad Mold
• Texas Cold Pea Salad
• Tuna Salad

Dressings:

• Avocado Dressing
• Balsamic Dressing
• Blue Cheese Dressing
• Creamy Garlic Dressing
• Curried Dressing
• Dressing Acapulco
• Honey Mustard Dressing
• Hot Bacon Dressing
• Poppy Seed Dressing
• Thousand Island Dressing
• Add A Favorite Salad

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Here's a Sample Recipe from the "Salads and Dressings" Chapter; Enjoy!

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Get ready to picnic with a great grilling & picnicking partner: Old-fashioned Potato Salad---

PICNIC POTATO SALAD

(From The American Gourmet Collection Cookbook)

2 pounds Potatoes
1 cup thinly sliced Celery
1/2 cup finely chopped Onion
1/3 cup chopped Sweet Pickles
2 teaspoons Sugar
1-1/2 teaspoons Salt
2 teaspoons Celery Seed
2 teaspoons White Vinegar
2 teaspoons Prepared Mustard
1-1/4 cup Mayonnaise
3 Hard-Cooked Eggs, diced

1. Boil potatoes in a covered saucepan for 25 to 30 minutes, until tender (but not overdone). Drain and cool. Peel potatoes. Dice potatoes and place in a large glass mixing bowl.

2. Add celery, onion, and pickle, stirring well.

3. In a small bowl, mix sugar, salt, celery seed, vinegar, and mustard. Blend in mayonnaise. Stir dressing into potatoes, mixing well. Fold in eggs and cover. Chill several hours, and keep cold.

Serves 8.