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Sweet
Potato Salad |
| 2
lbs Jersey Fresh sweet potatoes,
cooked, peeled and diced
1½ cups mayonnaise
2 tsp Dijon mustard
¼ tsp salt
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4 Jersey Fresh eggs, hard cooked and chopped
1½ cups Jersey Fresh celery, finely chopped
8 Jersey Fresh scallions, sliced
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Place sweet potatoes
in large sauce pan, cover with water and boil until potatoes can easily
be pierced with tip of sharp knife (30-45 minutes). Do not overcook. Drain,
cool, peel, and dice. In a large bowl combine mayonnaise, mustard, and
salt. Stir in eggs, celery, and scallions. Add potatoes and stir gently
to mix. Cover and refrigerate 2 to 4 hours. Serves 8 to 10.
Contributed
by: Nell McCreery, Flemington, NJ
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Cauliflower
Salad |
1
head of Jersey Fresh lettuce, washed, dried and torn
into pieces
1 large Jersey Fresh red onion, cut into thin rings
½ head of Jersey Fresh cauliflower, broken
into bite-sized pieces
½ cup of mayonnaise
½ cup of salad dressing
½ cup sugar
1½ TBS cider vinegar
½ cup sharp cheddar cheese, grated
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Combine
lettuce, onion, and cauliflower in a salad bowl. Mix mayonnaise, salad
dressing, sugar, and vinegar together to make dressing. Mix the dressing
into the vegetables and top with grated cheese. Let it sit 3 or 4 hours
before serving to combine the flavors.
Contributed
by: Christine Libertelle, Sewell, NJ
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