1 cup green peppers
1 cup chopped celery
2 cups cooked, cold chicken, cubed or shredded
2 hard-boiled eggs
1 cucumber pickle
Salt and pepper

1.  Chop the peppers fine, add the celery and chicken, mix well.
2.  Add the eggs, cucumber pickle, salt, and pepper to taste.
3.  Chill.
4.  When ready to serve, pour over it a rich mayonnaise.
5.  Garnish with parsley and olives.

1 cup sliced boiled macaroni
1 cup chopped celery
3/4 cup chopped stuffed olives
1 tablespoon chopped onion
1 tablespoon chopped parsley
1/2 cup mayonnaise

Mix thoroughly.  Chill.  Serves 6.

We love the fresh vegetables of summer and early fall.  But we can also have nutritious salads in the late fall and winter, too.  Here are some tips and recipes for fall and winter salads.

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Tomato and Onion Salad

1 head lettuce

1/2 cup mayonnaise

6 thick tomato slices

1 chopped Spanish onion

1/2 teaspoon paprika

Make 6 nests with lettuce leaves.  Put tomato slice in each.  Top with mayonnaise.  Sprinkle with onion and paprika.  Serves 6.

Sweet Potato Salad

2 cups diced, cold, boiled sweet potatoes

1 cup chopped celery

1 tablespoon chopped bell pepper

1 tablespoon chopped onion

1 tablespoon chopped parsley

1/2 cup French dressing

Mix thoroughly.  Chill.  Serves 6.

Cabbage and Cucumber Pickle Salad

2 cups shredded cabbage

1/2 cup chopped green pepper

1 tablespoon finely chopped onion

1 teaspoon sugar

1/3 cup chopped, fresh cucumber pickle

1/2 teaspoon salt

4 tablespoons mayonnaise

Combine and mix thoroughly.  Serve in cups of lettuce and arrange on a salad platter or on individual salad plates, garnished with mayonnaise.  Serves 6.

2 cups cooked macaroni, or your favorite pasta
1 green pepper, chopped
1 small onion, chopped
1 – 2 tomatoes, cut in small chunks
Mayonnaise
Salt to taste
(I also lik to add a little sugar – maybe a teaspoonful – to taste.)

Mix all ingredients.  Serve cold in a nest of lettuce.