Dear Sharon,

I can recommend both of these recipes:

Snoopy's Seafood Salad

Jell-O Pretzel Salad

My mother-in-law's corn salad didn't come up readily, so I am going to include it here:

DOTTIE'S CORN SALAD

3 cans (10 oz. each) whole kernel corn, drained
2 cans (14 1/4 oz. each) red kidney beans, rinsed and drained
1 large red bell pepper, seeded and chopped
1 large green bell pepper seeded and chopped
1 cup sliced celery
1/2 chopped green onion
DRESSING:
1 cup olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon leaf basil, crumbled
1/4 teaspoon pepper

Combine first 5 ingredients and toss lightly.

Combine dressing ingredients in jar and shake well. Pour over vegetables and toss.

Chill until serving time.

NB: I would not make this salad more than one day ahead of time. I did so once and the dressing got kind of starchy and thick, probably from the corn. If you made this the evening before the party it would come out just perfect.

M