I don’t know where you live, but North Carolina is getting hot! At this time of year there is nothing better than a good salad. Except maybe four!

Better Broccoli Salad

16 oz. Broccoli flowerets
2 tbs bacon bits
2 tbs red onion
½  cup dried cranberries
½ cup cashews
½  cup mayonnaise
¼  cup sugar
2 tbs vinegar cider

Cut broccoli into small pieces. 
Put broccoli, bacon, Onion, and cashews into bowl.  Toss together. 
Combine mayo, vinegar and sugar, blending well.  Add toBroccoli mixture and mix until well coated. 
Chill 2-3 hours.
Serves 8.

Pink Salad
 Large Fruit cocktail drained
 Large Box Of Instant Rasberry Jello
 Large Tub Of Cool Whip
 Large Container Of Cottage Cheese

Mix together in a large bowl and chill.

Broccoli-Cauliflower Salad

1 head Broccoli
1 head Cauliflower
1 cup pecans
1/4 cup butter
1 teaspoon Lawrey’s seasoning salt
½ cup Red Onion or green onions
½ cup Raisins
½ cup sliced black or green Olives
½ cup Red Pepper, diced
½ lb. Bacon
1 cup shredded Cheddar Cheese
1-1 ½ cups Mayonnaise
1/4 cup Sugar
1 Tablespoon Celery Seed
1 Tablespoon vinegar
1 teaspoon Lawrey’s seasoning salt

Combine pecans, butter and 1 teaspoon Seasoning salt. Toast in 350 over about 10 minutes or until they become fragrant. Set aside to cool. Combine Mayonnaise, sugar, seasoning salt, celery seed and vinegar in a large bowl. Add rest of ingredients. Mix and chill until serving time.

Baked Potato Salad 

8 potatoes, diced and cooked
1 lb. Velveeta cheese
1 c. mayonnaise
1/2 c. chopped onion
Salt and pepper
1/2 lb. chopped raw bacon
1/4 c. chopped salad olives

Mix together first 5 ingredients. Top with bacon and olives. Bake at 325 degrees for 1 hour