Pennys Pebble Salad Food

PENNY'S PEBBLE SALAD

Steps:

• Prepare rice according to package instructions. Let cool to room temperature. Stir corn, cucumber, carrots, green onions and parsley into rice. Combine oil, lemon juice, garlic, dill weed, mustard and pepper in small bowl; mix well. Stir into rice mixture. Cover and chill several hours or overnight.
• Stir in sunflower seeds. Serve on lettuce-lined plates and sprinkle with almonds.

PENZEY'S PEA SALAD

Steps:

• Put the peas, eggs, onion, cheddar cheese, bacon bits and broccoli (if using) in a large bowl and set aside.
• In a smaller bowl, mix the mayonnaise, milk, mustard, celery seed, garlic, pepper and salt together until well blended.
• Pour the dressing over the pea mixture and stir until evenly coated.
• You may serve the salad right away, but it tastes even better the longer the flavors have to develop, chilled in the fridge.

COPPER PENNY SALAD

Steps:

• cook carrots 5 minutes.
• drain and cool.
• add everything else and mix well.
• serve chilled.

PENNY'S DELICIOUS NO PICKLE POTATO SALAD

Steps:

• Peel and chop potatoes into bite-sized pieces.
• Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
• Rinse in cold water to chill.
• Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
• In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
• Garnish with egg slices.
• Chill salad (tastes best a day after you make it).
• Before serving, sprinkle with bacon bits and nasturtium blossoms.