Patrick's Combo Salad
"I could eat a big salad every day, couldn't you? I also like them for late night snacks. This one is a little different, very hearty, and I especially like the veggie flavor combinations. If you don't like French dressing, skip the mayo and the French dressing and try an equal amount (or less) of my Stone Pipe Inn Salad Dressing: Recipe #136181. This latter dressing is very fast and easy to prepare and packs a wallop of savoury-sweet flavor. I got the original salad recipe idea from Clover Valley Foods which is a Family Dollar Store brand. This recipe makes enough for small dinner party salads (6 servings). Enjoy!"
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
6 salads
ingredients
- 16 ounces elbow macaroni, cooked
- 1 cup celery, chopped
- 1 cup bell pepper, chopped (I use green)
- 3⁄4 cup radish, sliced
- 4 hard-boiled eggs, sliced
- 1⁄2 cup mayonnaise
- 1⁄2 cup French dressing
- 1 teaspoon celery salt
directions
- Cool all ingredients in the refrigerator prior to blending.
- Lightly toss all salad ingredients and add the dressing, re-tossing, until you feel that you have enough on it.
- For a change, you can add a little chopped Romaine lettuce or some julienned red onion to the existing ingredients. You could also top individual servings with a little shredded Monterey Jack cheese.
- Refrigerate plated salads under cling wrap until ready to serve.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
