Salad Dessert

What wonderful recipes salad or dessert do you cook for the fourth?

LAYER lettuce 1 head lettuce - shredded 1 large onion red - sliced 1 / 2 cup celery - diced 1 / 2 cup green pepper - 1 large diced carrot - grated 1 package frozen peas 2 cups mayonnaise Hellmann's 2 tablespoons sugar 4 ounces cheddar cheese - shredded 8 slices bacon - cooked crisp and crumbled Make this salad the day before serving. The layer of lettuce in the bottom of a large clear bowl. Follow with a layer of onions, a layer of celery, a layer of pepper, a layer of carrot and a layer of frozen peas. Carefully spread mayonnaise on top. Sprinkle sugar over the mayonnaise. Cover with cheese. Crumble bacon on top. Refrigerate overnight or at least 6 hours for flavor. (The next day I decorate the top with slices of cucumber and cherry tomatoes, olives sometimes) MARY CABBAGE SALAD 3 cups shredded cabbage 1 small onion, diced 1 / 2 teaspoon sugar 1 / 2 teaspoon salt Dash black pepper 3 cups cooked spaghetti 3 tablespoons Hellman Shred cabbage mayonnaise and diced onion and place in large bowl and set aside. In another bowl, combine sugar, salt and pepper; scapegoat in the mix cabbage. Cook spaghetti until tender and drain. Spaghetti Rinse with cold water to cool and drain. Add spaghetti and cabbage mixture. Stir the mayonnaise and mix well. Refrigerate at least 3 hours for flavor. Stir well before serving. nancy Italian Bean Salad 1 large green pepper, chopped into strips 2 small onions, thinly sliced 1 medium can chick beans, rinsed - drained 1 medium red beans, rinsed - drained 1 medium can white beans, rinsed - drained 1 small can string beans, rinsed - drained 1 small can of wax beans, rinsed - drained 1 small can lima beans, rinsed, drained 1 / 3 cup oil 2 / 3 cup white vinegar 1 cup sugar 1 / 2 teaspoon salt 1 / 4 c. Tea pepper In a large bowl, combine beans with peppers and onions. In small bowl whisk together oil, vinegar, sugar, salt and pepper. Add the vinaigrette over the beans. Toss to coat. Cover. Refrigerate. Marinate overnight. PINEAPPLE Lady Fingers serves 3 packets Lady fingers 1 package (8 ounces) of cream cheese 3 / 4 cup sugar 1 tsp tea vanilla extract 2 cups crushed pineapple 1 can pineapple 1 quart of pie filling in whipping cream 1 / 2 cup nuts (chopped - optional) Leakage crushed pineapple and combine with the pie filling in large bowl. In a medium bowl, beat the cream cheese, sugar and vanilla until smooth. Fold this mixture into the pineapple mixture. Whip cream in another medium bowl until almost stiff peaks form. Fold whipped cream into the pineapple mixture and cheese. Line lady fingers on the sides and bottom of a 9-inch spring form. Pour 1 / 2 of cream mixture into the pan, then top with more lady fingers and the rest of the mixture of cream. Top with chopped nuts. Refrigerate overnight. GOODIE BARS 1 / 4 stick butter - melted 1 cup graham cracker crumbs 1 cup shredded coconut 1 cup chocolate chips 1 cup chopped nuts 1 can condensed milk Melt butter and mix with graham cracker crumbs, press into a lined 9 x 13 inch baking pan. Spread coconut, then fried, then nuts. Pour condensed milk over top and bake at 350 for 30 minutes. Cool and cut into squares.