Caluliflower and Broccoli Salad

• 1 head cauliflower separated into small flowerets
• 1 bunch broccoli separated into flowerets
• 1 red or green bell pepper, chopped
• 1 red onion, chopped

Dressing:
• 1 cup Mayoli mayonnaise
• 1/3 cup olive oil
• 1/3 cup vinegar
• 1/2 cup sugar
• 1 cup fresh dill
• 1 Teaspoon Dijon mustard

Mix first four ingredients together; pour dressing over and mix to blend. Make at least 2 hours in advance.

Vegetable Salad

• 1 bunch broccoli, separate in florets
• 1 head cauliflower, separate in florets
• 6 long green onions, chopped fine
• 1 bell pepper, chopped
• 1 pint cherry tomatoes, halved
• 2 stalks celery, chopped fine
• cup Mayoli mayonnaise
• cup light sour cream
• 1 packet Ranch salad dressing mix (powder)

Combine all vegetables. Mix mayonnaise, sour cream, and Ranch dressing mix. Pour over vegetables and toss until coated. Chill.

Roasted New Potato Salad

• 4 lbs. Red-skinned potatoes
• 1 cup chopped scallions
• 2 tablespoons chopped fresh rosemary leaves
• 2 Tablespoons olive oil
• 1 cup Mayoli mayonnaise
• 1 1/2 teaspoon salt
• 2 teaspoons Dijon mustard

Cooking Directions:
Heat the oven to 400 degrees F. Scrub and clean the potatoes, but leave on the skins. Toss with 2 tablespoons of olive oil, 1 Tablespoon rosemary, and 1 teaspoon salt. Roast the potatoes for 30-40 minutes, or until tender. Remove from the oven and let them cool to room temperature. Once cooled, Quarter the potatoes and put them in a large bowl. Add Mayoli potato salad dressing to potatoes, toss and coat. Serve at room temperature.

Coleslaw

• 1 medium head green cabbage, thinly sliced
• 1 large carrot, shredded
• 1 can of pineapple, drained (15 oz.)
• 1 cup Mayoli mayonnaise
• 1 teaspoon salt

1/4 teaspoon pepperIn a large bowl, mix cabbage, carrot, and pineapple. Toss with mayonnaise, salt and pepper. Serve chilled.

Salad Dressing

Mix together Mayoli mayonnaise, Dijon mustard, 1 tablespoon rosemary leaves, 1/4 cup scallions, salt, dash of pepper.

• 1 medium head green cabbage, thinly sliced
• 1 large carrot, shredded
• 1 can of pineapple, drained (15 oz.)
• 1 cup Mayoli mayonnaise
• 1 teaspoon salt

In a small bowl, combine all ingredients until smooth and well combined. Serve as a dip for vegetables, or as sandwich spread.

Hawaiian Chicken Salad

• 1 cup Mayoli mayonnaise
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 10 cups of chicken cooked and cubed
• 2 cups of fresh seedless grapes, halved
• 1 can water chestnuts, drained, sliced (8 oz)
• 1 bag sliced almonds, (3 oz)
• 1 can pineapple chunks in juice, drained (13oz)

Boil chicken breasts and cut into small cubes. Mix together Mayoli, curry, and soy sauce and toss with chicken. Blend in remaining ingredients. Chill before serving. Serves 8 to 10.

Poppy Seed Dressing

• cup Mayoli Mayonnaise
• cup Orange juice
• tsp. Honey
• tsp. Dry mustard
• tsp. Paprika
• tsp. Garlic powder
• tsp Poppy seeds
• Dash Ground Ginger

Combine all ingredients in jar, and shake well.










Nutty Fruit Cole Slaw

• 3 cups cabbage, shredded
• 11/2 cup chopped celery
• 1 sliced banana
• 1 can pineapple slices, (8 oz.)
• 1 can mandarin oranges, drained (11 oz.)
• cup raisins
• cup walnuts
• 1 tablespoon Mayoli mayonnaise
• 1 orange flavored yogurt (8 oz.)
• 2 tablespoon lemon juice

Drain and cut pineapple into thin strips, but reserve 2 tablespoons of pineapple juice. In another bowl, combine pineapple juice with lemon juice. Toss with pineapple and banana slices. Add cabbage, celery, mandarin oranges, raisins and walnuts. Mix together Mayoli and yogurt and toss with salad.

Tarragon Tuna Pasta Salad

• 1/2 cup Mayoli mayonnaise
• 1/2 teaspoon dried tarragon or thyme, crushed
• 3 cups macaroni, cooked, chilled
• 2 stalks celery, sliced
• 1 can (6oz) white tuna in water, drained & broken up
• 1 can peas and carrots, canned, (14.5oz)

In a large bowl, combine mayonnaise and tarragon. Add pasta, celery, and tuna. Gently stir in peas and carrots. Line serving plates with lettuce, if desired. Top with salad. Garnish with fresh dill or parsley if desired. Serves 4.

Carrot and Raisin Salad

• 4 cups shredded carrot
• 1 cup raisins
• 1/2 cup Mayoli
• 1/2 cup light sour cream
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt

Mix together carrots and raisins. In a separate large bowl, whip together mayonnaise, sour cream, brown sugar, and lemon juice. Blend in carrots and raisins until they are coated with dressing. Serve chilled.

Potato Salad

• 3 pounds potatoes, cooked, peeled, and cubed
• 1 large green bell pepper, chopped
• 1 medium onion, chopped
• 1 cup Mayoli mayonnaise
• 1/3 cup cider vinegar
• 2 tsp onion salt
• 1/2 teaspoon celery seed
• Pepper, to taste

In a large bowl, combine potatoes, green pepper, and onion. Blend in dressing from remaining ingredients and mix well to combine flavors. Cover and refrigerate. Serve chilled. Serves 8.









Tuna Salad

• 1 can albacore tuna, drained (6 oz.)
• 1/4 cup finely chopped celery
• 2 tablespoons thinly sliced green onion (chives)
• 1/4cup finely chopped fresh dill weed
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons Mayoli mayonnaise
• 2 tablespoons plain low-fat yogurt
• 1/2teaspoon Dijon mustard

In a small bowl, mash drained tuna with fork. Add celery, chives, dill, and parsley. Mix together with Mayoli, yogurt, and mustard. Serve chilled.