Minnesota Broccoli Salad

Ingredients:

• 3 eggs
• 1 pound broccoli, chopped
• 1/4 cup finely chopped red onion
• 1 cup green olives, sliced
• 1 (4 ounce) jar diced pimentos, drained
• 3/4 cup mayonnaise
• 1 teaspoon dry mustard powder
• 1/2 teaspoon celery seed
• 1 tablespoon chopped fresh dill

Directions:

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.   Cover the saucepan and bring the water to a boil over high heat.   Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.   Pour out the hot water, then cool the eggs under cold running water in the sink.   Peel and chop once cold.
2. Meanwhile, bring a large pot of lightly salted water to a boil.   Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes.   Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.   Once the broccoli is cold, drain well and set aside.
3. Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, celery seed, and dill in a mixing bowl.   Stir in the drained cooked broccoli.   Refrigerate overnight for best flavor.

Minnesota Broccoli Salad

Ingredients:

• 3 eggs
• 1 pound broccoli, chopped
• 1/4 cup finely chopped red onion
• 1 cup green olives, sliced
• 1 (4 ounce) jar diced pimentos, drained
• 3/4 cup mayonnaise
• 1 teaspoon dry mustard powder
• 1/2 teaspoon celery seed
• 1 tablespoon chopped fresh dill

Directions:

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.   Cover the saucepan and bring the water to a boil over high heat.   Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.   Pour out the hot water, then cool the eggs under cold running water in the sink.   Peel and chop once cold.
2. Meanwhile, bring a large pot of lightly salted water to a boil.   Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes.   Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.   Once the broccoli is cold, drain well and set aside.
3. Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, celery seed, and dill in a mixing bowl.   Stir in the drained cooked broccoli.   Refrigerate overnight for best flavor.

Tomato Asparagus Salad

Ingredients:

• 3/4 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
• 3 plum tomatoes, halved and sliced
• 3/4 cup chopped red onion
• 1/2 cup balsamic vinaigrette

Directions:

1. Place asparagus in a steamer basket; place in a saucepan over 1 in. of water.   Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender.   Drain and immediately place asparagus in ice water.   Drain and pat dry.
2. In a large bowl, combine the asparagus, tomatoes and onion.   Drizzle with vinaigrette and gently toss to coat.   Serve with a slotted spoon.

Spaghetti Salad II

Ingredients:

• 1 pound spaghetti
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon poppy seeds
• 2 teaspoons seasoning salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cucumber, chopped
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 2 tomatoes, chopped
• 1 head fresh broccoli, chopped
• 1 (16 ounce) bottle Italian-style salad dressing

Directions:

1. Cook spaghetti in a large pot with boiling salted water. Rinse with cool water, drain.
2. Place grated Parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and yellow pepper, tomatoes, and broccoli in a large bowl.
3. To large bowl add cooled pasta.   Pour entire bottle of Italian dressing over pasta and vegetables.   Mix well.
4. Refrigerate pasta salad for at least 2 hours.   Serve.

Ladybugs On A Stick

INGREDIENTS:
	Red grapes
	Strawberries
	Mini chocolate chips
	Honeydew melon

DIRECTIONS:

1. For each one, push half of a red grape onto a trimmed wooden skewer for the head.

2. Next, push on a hulled strawberry body and score the back to create wings.

3. For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit.  Arrange the skewers on a honeydew melon half.