Three salads for Memorial Day

Tomato Basil Salad

4 large tomatoes salt and pepper (to taste)
1 Tbsp. wine vinegar 2 Tbsp. oil
1/3 a cup fresh basil leaves, chopped into small pieces

Dice tomatoes and combine with salt, pepper, vinegar, oil and basil. Serve.
*You could also add cubes of mozzarella cheese.


Bean Salad

1 can each, whole corn, green beans, wax beans
2 cup celery, chopped
1 onion, chopped (or to taste)
1 cup green and red peppers, diced

Mix together and cover with dressing. Refrigerate at least 1 hour. This gets
better the longer it sits.

Dressing
1 cup sugar 2 cup vegetable oil
1 cup vinegar 2 tsp. salt

Combine and shake well.


Garlic Salad (This is wonderful!)

4 stalks celery 3 tsp. garlic powder
4 carrots 3 Tbsp. garlic salt
1 pint Best Foods' or Helliman's mayonnaise (no substitutes)

Place celery and carrots in a blender with a little water. Chop finely, drain and dry between two paper towels. Add garlic powder, garlic salt and mayonnaise. Mix well and chill overnight.