Recipe of Pistachio Salad

   1      lg. pkg       pistachio pudding mix -- dry
   1      lg. cont      Cool Whip -- thawed
   1      large can     fruit cocktail
   1      cup           nuts
   1      cup           chopped cherries
                        cherries halves
                        pecan halves

Mix pistachio,  cool whip, and fruit cocktail , and nuts and cherries. Put in a 9 x13x2 inch baking dish . Chill . Cut into desired size . Put a cherry half or a pecan half on every other .

Pizza salad

   1      pound         macaroni, whole-wheat -- Spirals
   1      can           black olives -- drained
   1      large         green pepper -- diced
   1      large         tomato -- diced
   1      large         onion -- diced
   1      small         pepperoni slices
   1      package       Cheddar cheese -- Cracker Barrel
  16      ounces        Italian salad dressing, low calorie  -- Good Seasons

Mix all ingredients together.
Eat.

Pizzalinni Greek Salad Dressing

     1/2  teaspoon      Dry Mustard
     1/2  teaspoon      Salt
   1      each          Large Egg
   1 1/4  cups          Salad Oil
   1      tablespoon    White Vinegar
   2      tablespoons   Lemon Juice
   6      each          Cloves Garlic -- finely minced
   1      teaspoon      Dried Oregano
     1/2  teaspoon      Worcestershire sauce
   1      dash          Pepper (to taste)

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, worcestershire sauce.
Add pepper. Refrigerate mixture. Makes about 1 1/4 cups.

Potato Salad

   2 1/2  pounds        maine potatoes
   2      tablespoons   sweet pickle relish
   8      ounces        Mayonnaise -- Hellmann's Brand
   1      stalk         celery -- finely chopped
   1      medium        onion -- finely chopped
   1                    green bell pepper -- cored, seeded, chop
   1      tablespoon    sugar
   1      teaspoon      salt
     1/2  teaspoon      Black pepper -- freshly ground
          pinch         cayenne pepper
                        - Large pinch, plus more for granish

1) Wash the potatoes but don't peel them.  Place the potatoes in a large pot with enough water to cover them.  Heat to boiling, then reduce the heat to a simmer.  Cook the potatoes until they are tender but not mushy, about 30 minutes.  Drain them and cool.

2) Peel the potatoes - a butter knife works well.  Finely chop the
potatoes and place them in a large bowl.  Add the remaining ingredients and beat well until blended.  The potato salad should be the consistency of a chunky puree.  Taste it and add more cayenne, salt, or pepper if necessary. Transfer to a serving bowl and sprinkle lightly with cayenne pepper.