Dixie's Broccoli Salad

1 head broccoli, cut-up

4 oz. sharp cheddar cheese, shredded

1 medium red onion, chopped

3 tbs. Vinegar

One-half cup sugar

1 c. mayonnaise

1 c. Miracle Whip

1 2.8 oz. jar real bacon bits

Directions:

Combine the first three ingredients in a large bowl and mix. Mix next four ingredients in separate bowl to make a dressing. Pour dressing over broccoli mixture and mix well. Before serving, add bacon bits and stir.

 

Linda's Summer Potato Salad

6 cups cooked potatoes (about six medium-sized potatoes)

3 hard-boiled eggs, chopped fine

Three-quarter cup chopped Vidalia onion

Three-quarter cup sweet pickle salad cubes

1 cup Kraft mayonnaise

2 tbs. Prepared yellow mustard

One-half tsp. Black pepper

1 tbs. Salt

 

Directions: Drain cooked potatoes well. In a large bowl, mix ingredients in order listed. Cover and refrigerate. Makes 14-16 servings. Optional: serve on salad plates with lettuce leaves and fresh tomato wedges, garnished with a small amount of paprika and chopped parsley.

 

Lynn's Fruit Fluff Salad

1 large Cool Whip, thawed

1 can of Eagle Brand condensed milk

1 cup of sour cream

5 tbs. Of lemon juice

1 can of fruit cocktail, drained

1 can of crushed pineapple, drained

One-half cup chopped pecans

 

Directions: Mix first four ingredients together and then add remaining ingredients. Place in pretty bowl, chill overnight and enjoy!