Sweet Potato Salad
| 1 pound(s) Sweet potatoes; baked
1/2 cup(s) Green peas; cold cooked 1/2 cup(s) Crushed unsweetened pineappl 3 tablespoon(s) Parsley; chopped fresh 1/3 cup(s) Favorite dressing 8 each Lettuce leaves; (optional) Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. FROM: SONDRA PETERSON (DMDG94A) |
Seems to be several viotaiarns:PINK LADY FRUIT SALAD8 oz. cream cheese1 med. size jar maraschino cherries, drained (SAVE JUICE)8 oz. Cool Whip1 (24 oz.) fruit cocktail, drained1 c. sm. marshmallows1 can mandarin oranges, drainedBeat together cream cheese and cherry juice. Fold in Cool Whip, fruit, and marshmallows. Refrigerate before serving. Or1 (8 oz.) cottage cheese1 med. container Cool Whip1 (3 oz.) strawberry Jello1 sm. can crushed pineapple1 c. flaked coconut1/2 c. chopped pecansMix Jello with water, chill until slightly firm. Stir Jello into Cool Whip (nearly thawed) add cottage cheese. Drain pineapple, add to above ingredients. Add coconut and pecans. Chill before serving.