Judys Salad Recipes

JUDIE'S TORTELLINI SALAD

Steps:

• Cook and drain tortellini according to package directions. Place tortellini in large bowl. Add olive oil; toss to coat.
• Add all remaining ingredients except olives, salt and pepper; toss gently. Add olives, salt and pepper; toss gently.
• Cover and refrigerate at least 1 hour or overnight. Just before serving, toss gently.

JUDY'S SIMPLE TUNA SALAD

Steps:

• 1. In large mixing bowl, place drained tuna, break up with fork. Add diced celery, celery seed, dried parsley and pickle relish. Stir to combine.
• 2. In small mixing bowl combine miracle whip and mayonnaise. Pour over tuna mixtue and stir throughly to combine. Cover and place in refrigerator. Serve when completely chilled.

JUDY'S STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
• In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
• In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

JUDY'S BROCCOLI SALAD

Steps:

• Soaked the raisins in water for 20 minutes, meanwhile chop the broccoli into very small pieces.
• Mix it with the onions, cheddar cubes and bacon.
• For the dressing mix mayo, vinegar and sugar all together.
• Add raisins and sunflower seeds to broccoli mix.
• Mix a little dressing at a time, you may not need to use all of it.