This month's selections include cool summer salads. Some of my favorites are Broccoli Salad, cool and easy Mandarin Cottage Cheese Salad and a Potato Salad I rely on many times.

Enjoy!
Broccoli Salad
6 cups fresh broccoli, cut in bite-size pieces
4 green onions, chopped (use all of the onion)
1/4 cup raisins
6 slices bacon
1 cup or desired amount red seedless grapes
Dressing
1/4 cup sugar
1/2 cup mayonnaise
1 tablespoon light vinegar

Whisk all together and pour over salad at least one hour before serving. Add bacon before serving.

This is good the next day. I always make 1 1/2 of the amount of recipe for dressing.

Serves 7 to 8.
Mandarin Cottage Cheese Salad
3 cups cottage cheese
1 large container Cool Whip
2 3-ounce packages dry orange Jello
1 13-ounce can pineapple tidbits, well drained
1 11-ounce can mandarin orange slices, well
drained
pecans (optional)

Blend cottage cheese with Cool Whip. Add dry Jello. Add pineapple, oranges and pecans. Mix. Makes enough for 6 to 8 servings. Delicious!

Potato Salad My Way
2 potatoes, cooked, peeled, coarsely chopped
2 green onions, thinly sliced
1 rib celery, chopped
1 hard-cooked egg white, chopped
1 2-ounce jar chopped pimento, drained
1/2 chopped green bell pepper
pepper to taste
Dressing
4 to 5 tablespoons nonfat mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon lemon juice
1/2 teaspoon celery seed
salt and pepper to taste

Toss potatoes, green onions, celery, egg white, pimento and green pepper in medium bowl. In another bowl, mix remaining ingredients, adding a few drops of water if needed for desired consistency.

Add to potato mixture and mix gently. Chill, covered until serving time.

The flavor is enhanced if prepared one day in advance and stored in refrigerator.

Serves 4.