Salad
2 cups raw pumpkin, diced
4 medium Yukon Gold Potatoes,
4 hard-boiled eggs, chopped
1 cup shredded cheddar cheese
1/2 cup Ranch dressing
1/2 cup mayonnaise
2 Tbsp olive oil
2 Tbsp finely chopped parsley
salt and pepper to taste
Chop potatoes into small cubes.
Place potatoes in pot of lightly
salted water. Bring to boil, and
cook until tender, about 20
minutes. Drain and set aside.
Heat 2 Tbsp olive oil in pan, and
saute pumpkin on medium heat
5-8 minutes, or until golden and
tender.
In small bowl mix ranch,
mayonnaise, and cheddar cheese.
Place eggs, potatoes, pumpkin,
and bacon bits in large bowl.
Toss until blended. Salt and
pepper to taste. Add mayonnaise
mixture and blend thoroughly.
May be served slightly warm
(which I prefer) or cold. Delicious!
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