2 Recipes: Cold Spaghetti Salad & Chilled Vegetable Salad

Cold Spaghetti Salad

1 lb. spaghetti or any kind of noodle
1 med. red onion
2 cucumbers
2 green pepper
2 tomatoes
16 oz. bottle of dressing ( your preference )   * May use less dressing I prefer 7 oz. of Ranch.
1/2 or 2/3 bottle McCormick’s Salad Supreme


Boil spaghetti, rinse in cold water.
Add dressing and Salad Supreme, mix well.
Then add all chopped vegetables. Refrigerate.
Credit: Recipe taken from http://www.cooks.com.

Chilled Vegetable Salad
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil

1 medium-size green bell pepper, chopped

1 medium onion, chopped

3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, do not drain
1 (15 1/4-ounce) can small sweet green peas, drained

1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white corn, drained

1/2 teaspoon salt
1/4 teaspoon pepper


Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves.
Remove dressing from heat, and cool 30 minutes.

Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing.
Cover and chill salad for 8 hours. Serve with a slotted spoon.

NOTE: Salad may be stored in an airtight container in the refrigerator for several days.

Credit: Sidney Ann Allen, Shreveport, Louisiana,  Southern Living magazine
November 2000. Photo Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.


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