The Ultimate Salad Recipe Collection

The Ultimate
Salad Recipe
Collection
24-Hour Slaw
3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below
Stir sugar into cabbage. Place half of the cabbage in a large bowl.
o!er with onion slices. "op with the re#aining cabbage. Pour boiling
hot dressing o!er slowly. Do not stir. o!er and refrigerate at once.
hill 24 hours. Stir well before ser!ing.
H$" D%&SS'()
1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider !inegar
1 teaspoon dry #ustard 1 cup oil
o#bine celery seeds* sugar* #ustard* salt* and !inegar in saucepan.
+ring to a rolling boil. ,dd oil* stirring*
and return to rolling boil. -a.es about two cups.
Adreana's Greek Pasta Salad
1 pound rotini
1 pound boneless s.inless chic.en breasts
3 stal.s celery -- chopped
1 red bell pepper -- chopped
2 1/4 ounces blac. oli!es -- sliced
4 ounces feta cheese -- drained / cru#bled
3 green onions -- finely sliced
10 ounces 'talian salad dressing
oo. chic.en in water to co!er with 1 bay leaf. +ring to boil and coo.
for 31 #in. or until 2uices run clear. ool and re#o!e s.ins. $r* you
can coo. chic.en in frying pan until coo.ed through. ut into bite
si3e pieces. oo. noodles and drain. ,dd all ingredients and #i4 well.
' use only about half the bottle of dressing and then put the rest on
the table if so#eone wants #ore. Ser!e war# or cold. Ser!es 0

Aegean Artichoke & Penne Pasta Salad
0 fresh baby articho.es
1/4 cup le#on 2uice
1/2 pound penne pasta
1/2 cup to#ato 2uice
2 tablespoons oli!e oil
5uice of one le#on
2 clo!es garlic -- #inced
3 tablespoons fresh parsley
3 tablespoons fresh basil -- or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon blac. pepper
1/2 cup fresh to#ato -- chopped
1/2 cup oli!es -- 6ala#ata
2 tablespoons capers
1/2 cup feta cheese -- optional

1. ut ste#s off articho.es. Peel off tough outer lea!es to re!eal
yellow-green hearts. ut articho.es into 7uarters. o#bine 1/4 cup
le#on 2uice with 2 cups water in a #ediu# bowl. ,dd articho.es to
le#on water and toss to pre!ent discoloration. Drain. Stea#
articho.es until tender* about 21 #inutes. chill.
2. 'n a large pot* bring 2 7uarts water to a rapid boil. ,dd 1
teaspoon salt and penne. oo. penne until al dente* about 11 #inutes.
Drain and rinse with cold water.
3. "o #a.e salad dressing8 co#bine to#ato 2uice* oli!e oil* le#on
2uice* garlic* parsley* basil* salt and pepper in a food processor or
blender and puree for 31 seconds.
4. "oss together articho.es* penne* capers* oli!es and feta cheese in
a large bowl salad bowl. Pour dressing o!er and toss well.

ANOTHE !EAN SA"A#
1 cup Sugar
1/2 teaspoon Salt
1 cup 9inegar
10 ounces )reen beans* can -- drained
10 ounces :ellow beans* can -- drained
10 ounces ;i#a beans* can -- drained
10 ounces )arban3o beans* can -- drained
10 ounces %ed .idney beans -- drained
1 each )reen pepper -- sli!ered
4 each elery -- sliced
3 each $nions* #ediu# -- sliced thin
o#bine sugar* salt !inegar in pan* bring to boil for 1 #in. ool.
"oss all other ingredients together and pour the !inegar #i4ture o!er
the#. -arinate for 24 hrs in refrigerator* stirring occasionally.
al8 313.

Anti$asto Salad
10 o3. p.g fresh/fro3en cheese tortellini
4 ounces chopped sala#i
4 ounces pro!olone cheese* cut into -- 2 4 1/4< strips
11 o3. can corn -- drained
= o3. pac.age fro3en spinach* thawed -- s7uee3ed to drain
0 o3. 2ar #arinated articho.e hearts -- drained/chopped
0 ounce can pitted ripe oli!es -- drained/sliced
1 1/2 cups prepared crea#y 'talian salad dressing
1 teaspoon Di2on #ustard
1/2 cup grated Par#esan cheese
2 ounce 2ar diced pi#iento* drained -- if desired
oo. tortellini to desired doneness as directed on pac.age> drain* rinse
with cold water. 'n !ery large bowl* co#bine tortellini* sala#i*
pro!olone cheese* corn* spinach* articho.e hearts and 1 cup of the
oli!es. 'n s#all bowl* co#bine salad dressing* #ustard and 1/4 cup of
the Par#esan cheese> blend well. Pour dressing o!er salad> toss gently.
"op with re#aining oli!es and Par#esan cheese. o!er> refrigerate 1 - 2
hours to blend fla!ors. 5ust before ser!ing* garnish with pi#iento

A$$le and %ennel Salad
? ounces @resh Spinach
1 each S#all @ennel Head -- sliced
2 each -ediu# )ranny S#ith ,pples
1 each S#all %ed $nion -- sliced
A "he )ranny S#ith apples should be peeled and cubed. 6uwait has been
liberated. "horoughly wash spinach* re#o!ing fibrous ste#s. Dry and
place in salad bowl. ,dd fennel* apples and onions. "oss with elery
Seed Dressing. "ri# with fennel tops. 0 ser!ings.

A$$le &ider Salad
2 pac.ages gelatin powder -- unfla!ored
2 cups apple cider
1/4 teaspoon salt
2 cups apples -- diced
1/4 cup blac. walnuts -- chopped
1 tablespoon chopped parsley
coo.ing oil
lettuce lea!es -- for decoration
1. Put 1/2 cup cold water into a s#all bowl. Sprin.le two
en!elopes B2 tablespoonsC of unfla!ored gelatin on water. ;et stand ?-
11 #inutes to soften.
2. Heat 2 cups apple cider until !ery hot> add salt. %e#o!e fro#
heat and i##ediately add softened gelatin. Stir until gelatin is
co#pletely dissol!ed. Ha!e a 1 7uart #old lightly greased with coo.ing
oil. Do not use oli!e oil. Spoon about 1/2 cup of gelatin #i4ture into
#old and place in refrigerator.
3. hill re#aining #i4ture until slightly thic.er than consistency
of unbeaten egg white. 5ust before large bowl of gelatin is desired
consistency* dice apples and chop walnuts and parsley. ,dd this to the
gelatin and place into the #old which already has thin botto# layer of
gelatin. hill until set.
4. Dn#old onto ser!ing plate which has been decorated with lettuce
lea!es> curly endi!e is a good choice.

A$ricot Salad
S"&P 18
2 s#all or 1 large bo4 of apricot 2ello
1 large 2ar apricot baby food BE-11 o3C
1 can crushed pineapple -- B10 o3C drained
Bretain 2uiceFC
S"&P 28
1 p.g crea# cheese -- BE o3C
1 p.g drea#whip B1 en!elopeC
S"&P 38
3/4 c sugar
1 "bsp flour BheapingC
1 egg
1 "bsp butter
1 c pineapple 2uice Badd water to 2uice
retained to #a.e a full cupC
Step 18 -i4 2ello with only 3 1/2 cups of water. ,dd baby food and
pineapple. hill until @'%- in an 11414 inch pan.
Step 28 Prepare drea# whip as directed. +eat in crea# cheese. Spread
on 2ello and chill until @'%-.
Step 38 o#bine and coo. until thic.. ool. Spread on top and chill.
AAApineapple in own 2uice wor.s the bestF

Artichoke Salad
4 &ach @resh articho.e hearts
1 "ablespoon Gine !inegar
2 ups ,rticho.e hearts* 7uartered
1 "easpoon ;ouisiana hot sauce
1 &ach S#all garlic clo!e
2 "easpoons Salt
1 "easpoon ;ea / Perrins
3 "ablespoons $li!e oil
1 "ablespoon ;e#on 2uice
'n a wooden salad bowl* #ash garlic and salt with a strong for.. ,dd
fresh articho.e hearts* and #ash with the garlic and salt. ,dd oli!e
oil* stir* add le#on 2uice* stir* add wine !inegar* stir* stir* add hot
sauce* stir* add ;ea / Perrins Gorcestershire sauce* -i4 well.Put
canned articho.e hearts in dressing and let #arinate for 1 hour* then
eat as is or ser!e on a bed of greens.

Autu'n %ruit Salad
2 red delicious apples
1 sliced bananas
1 )ranny S#ith apple
2 +artlett pears
1/2 pound red grapes
1/2 cup al#ond sli!ers -- toasted
1 cup !anilla yogurt
1 teaspoon cinna#on
1/4 teaspoon ground ginger
1/2 teaspoon nut#eg
1 tablespoon apple cider
Gash and core apples and pears* peeling if desired. ut into one
inch chun.s. Slice bananas 1/2< thic.. Gash grapes and cut in half.
o#bine fruits and al#onds in salad bowl. -i4 yogurt with spices and
cider. Pour o!er fruit salad and stir to coat fruits e!enly. hill.

Autu'n (ewels Gelatin Salad
1 cup cranberries
2 apples
1/2 cup sugar
0 ounces red gelatin
1? ounces crushed pineapple
1 cup celery -- diced
1/2 cup nuts -- chopped
2 cups boiling water
A Dse pecans* walnuts* or a #i4ture of both.
hop the cranberries* apples and celery into s#all pieces. Drain
the pineapple and sa!e 2uice. o#bine cranberries* apples and sugar>
co!er and refrigerate while preparing rest of salad.
o#bine gelatin with boiling water and stir until dissol!ed. ,dd
enough water or fruit 2uice Bapricot nectar* strawberry nectar etc.C to
pineapple 2uice to e7ual 1 cup. ,dd this to the gelatin #i4ture. hill
in refrigerator until slightly thic.ened.
o#bine the cranberry-apple #i4ture with celery* drained pineapple
and nuts. Stir into gelatin #i4ture. Pour into lightly greased #old or
into indi!idual ser!ing #olds. hill until fir#. Dn#old and ser!e on a
bed of lettuce or garnish with sour crea# or slightly sweetened whipped
crea# and a !ery light sprin.ling of cinna#on.
Ser!ing 'deas 8 Ser!e with your "han.sgi!ing #eal.

A)ocado with Groundnut #ressing
2 a!ocados -- ripe
1 tablespoon le#on 2uice
2 tablespoons peanuts -- shelled
1/2 teaspoon papri.a
1/2 teaspoon cinna#on
cayenne -- to taste
salt -- to taste
fresh chi!es -- to garnish
Peel the a!ocados> cut out the stone and cut into cubes. Sprin.le with
le#on 2uice and set aside. )rind the peanuts roughly with a rolling
pin or in a grinder for a few seconds. -i4 the peanuts and spices
well. Sprin.le o!er the a!ocados with finely chopped chi!es.
%efrigerate until ready to ser!e.

!acon-A)ocado Potato Salad
0 #ediu# boiling potatoes
2 a!ocados -- cubed
E slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh li#e 2uice
1/2 cup white wine
1/4 cup cider !inegar
salt
blac. pepper
papri.a
1/4 teaspoon #ustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped
+oil potatoes in their s.ins. Ghile potatoes boil* cube a!ocados and
toss with li#e 2uice. hop bacon into one inch pieces and fry until
crisp in a large s.illet. %e#o!e bacon to paper towels to drain. 'n
bacon fat* saute onions until golden. %e#o!e pan fro# heat and stir in
wine* !inegar* #ustard* and salt* pepper* and papri.a to taste.
Ghen potatoes are tender* drain* peel* and dice. Ghile still war#*
pour dressing o!er potatoes and toss. ,llow to cool to roo#
te#perature. @old in a!ocado* bacon* parsley* and cilantro. Ser!e at
roo# te#perature or chill one hour or longer.

!A(A &H*&+EN PASTA SA"A#
3/4 pound hic.en +reast -- A
0 ounces Dried -i4ed @ruit -- AA
1 cup %ing -acaroni $r $r3o -- %aw
1 cup 5ica#a -- ubed
2 )reen $nions/"ops -- Sliced
1/2 cup -ayonnaise $r Salad Dressing
2 tablespoons Sour rea# $r Plain :ogurt
1 teaspoon %ed hiles -- )round
1/4 teaspoon Salt
A "he chic.en breast should be boneless* s.inless and weigh about
3/4
AA :ou should use 1 0-o3 pac.age of diced #i4ed fruit.
Heat enough salted water to co!er the chic.en breast B1/4 tsp salt to 1
cup of waterC to boiling in a 4 7uart Dutch o!en. ,dd the chic.en
breast. o!er and heat to boiling* reduce the heat and si##er until the
chic.en is done* about 1? to 21 #inutes. %e#o!e the chic.en with a
slotted spoon.
Heat the water to boiling and add the fruit and ring #acaroni or or3o
gradually so that the water continues to boil. +oil* unco!ered*
stirring occasionally* 2ust until the ring #acaroni is tender* about 0
to E #inutes or 11 #inutes for the or3o* then drain. %inse with cold
water and drain again. ut the chic.en into 1/2-inch pieces and #i4
with the fruit* #acaroni* 2ica#a and onions. -i4 the re#aining
ingredients and toss with the chic.en #i4ture. o!er and refrigerate
until chilled* at least 2 hours.

!alsa'ic #ressing
3/4 cup Gater
1/4 cup +alsa#ic !inegar
3 teaspoons apers
2 teaspoons Di2on #ustard
1 1/2 teaspoons Dried basil
1 tablespoon @resh parsley -- chopped BoptC
-----P&% "+;SP$$(-----
Acals
A#g sodiu#
o#bine the ingredients. ,d2ust !inegar to taste* since it has a
strong fla!or. Store in a co!ered container in the refrigerator. -a.es
about 1 cup.
(ote8 'f you donHt ha!e balsa#ic !inegar* you #ay substitute
another .ind. +ut* if this be the case* start with water and !inegar in
e7ual proportions.

!ar,ecue &u,es
3 ounces ;e#on 5ell-$ -- B1 P.g.C
3/4 cup -- +oiling Gater
E ounces "o#ato Sauce -- B1 canC
1 1/2 teaspoons 9inegar
1/2 teaspoon Salt
Pepper -- Dash $f
1 tablespoon Horseradish
Dissol!e 5ell-$ in boiling water. -i4 all other ingredients* and when
5ell-$ is at roo# te#perature* add and #i4 well. Pour into oiled E-inch
s7uare pan.
hill until fir#. ut into cubes and ser!e atop salad to go with your
barbecue.

!asic Potato Salad
2 pounds new potatoes
1/2 pound #ushroo#s
3 green onions
3 stal.s celery
3 tablespoons !inegar
2 hard-boiled eggs
2 tablespoons Di2on #ustard
1/4 cup #ayonnaise
Salt* pepper
o!er potatoes in pan with cold water and bring to boil o!er high heat.
oo. until potatoes are tender. -eanwhile* thinly slice #ushroo#s*
onions and celery and co#bine in #i4ing bowl. Ghen potatoes are tender*
drain and hal!e or 7uarter potatoes* depending on si3e and add to bowl.
Sprin.le with !inegar. o!er and refrigerate. Ghen cool* chop eggs and
add to bowl.
,dd #ustard and #ayonnaise* and season to taste with salt and pepper*
#i4ing e!erything together gently.

!a)arian Potato Salad
4 cups Potatoes -- A
2 cups hic.en broth -- AA
1/2 teaspoon Salt
1/4 cup 9egetable oil
1/3 cup $nion -- chopped
1/2 teaspoon Sugar
2 tablespoons ;e#on 2uice
Pepper -- as desired
APotatoes should be peeled and sliced 1/4-inch thic.. AA hic.en broth
#ay be either ho#e #ade or co##ercial.
+oil potatoes in broth with 1/4 t salt for ? to E #inutes* until
tender. Drain. "oss war# potatoes with !egetable oil and onions.
Dissol!e re#aining 1/4 t salt and the sugar in le#on 2uice.
Pour o!er potatoes. -arinate salad 1 to 2 hours before ser!ing.
Ser!e at roo# te#perature.

!a)arian Sausage Salad
1/2 pound 6noc.wurst -- coo.ed / cooled
2 each Pic.les -- s#all
1 each $nion -- #ediu#
3 tablespoons 9inegar
1 tablespoon -ustard -- prepared A
2 tablespoons 9egetable oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Papri.a
1/4 teaspoon Sugar
1 tablespoon apers
1 tablespoon Parsley -- chopped
A -ustard #ust be the strong D2on or )ulden "ype.
ut the .noc.wurst into s#all cubes. -ince the pic.les and onion. -i4
together the !inegar* #ustard and oil. ,dd salt* pepper* papri.a and
sugar. ,d2ust seasonings if desired. ,dd the capers> #i4 well. Stir in
the chopped .noc.wurst* pic.les* and onions. 5ust before ser!ing*
garnish with chopped parsley.

!ean and Tuna Salad
3 cups Gater
2 cans annellini beans
1/3 cup $li!e oil
3 teaspoons %ed wine !inegar
1 teaspoon Salt
@resh pepper to taste
1 #ediu# %ed onion
12 ounces "una -- drained
Directions8 -i4 together oil* !i!egar* salt and pepper. Pour o!er beans
and onion in a shallow bowl. o!er and refrigerate at least 1 hour.
"ransfer bean #i4ture to ser!ing platter with slotted spoon. +rea. tuna
into chun.s and arrange on bean #i4ture.

!ean Salad
1 cup .idney beans -- dry
1 cup li#a beans -- dry
1 cup pinto beans -- dry
1 cup garban3o beans -- dry
1 cup green beans
1 red onion -- chopped
3 tablespoons fresh chopped parsley
freshly ground blac. pepper -- to taste
-9'(,)%&""&-
1/3 cup !irgin oli!e oil
3/4 cup red wine !inegar
1 teaspoon dry #ustard
2 teaspoons oregano
Soa. all dry beans o!ernight in water to co!er. %inse and place in a
large pot and fill with water to co!er. oo. for 1 hour*or until done*
then turn heat off and add green beans. let sit in the hot water for 31
#inutes. Drain. -i4 in the onion* parsley* pepper and !inaigrette.
%efrigerate o!ernight.
9inaigrette8 Ghis. all ingredients together and pour o!er salad.

!erried A)ocado Gra$e-ruit Salad
+ibb lettuce
Gatercress
2 a!ocados -- seed* peel* slice
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet !inegar and oil dressing
;ine ser!ing platter or indi!idual salad plates with lettuce and
watercress. ,rrange a!ocado* grapefruit and raspberries o!er
and sprin.le with dressing.

!"A&+ & .H*TE !EAN SA"A#
2 cups %ed onions -- finely chopped
2 tablespoons $li!e or 9egetable $il
1/3 cup %ed Gind 9inegar
1/4 cup hopped %ed Pepper
2 tablespoons -inced Parsley
21 #illiliters )arlic -- -inced
2 tablespoons (utraSweet BorC Spoonful Bt#C
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup 1? o3. )reat (orthern +eans -- %insed and
Drained
1 cup 1? o3* +lac. +eans -- %insed and Drained
Saute $nions in oil until crisp-tender in a #ediu# s.illet> %e#o!e fro#
heat and cool until war#. Stir in !inegar* red pepper* parsley*
garlic* (utraSweet BorC Spoonfull Bt#C* salt and pepper.
'n a ser!ing bowl put the beans* Bboth typesC and pour the onion
#i4ture o!er the#. -i4 well and ser!e.
-a.es E ser!ings

!"A&+ !EAN & *&E SA"A#
2 cups oo.ed rice -- cooled to roo# te#pe
1 cup oo.ed blac. beans
1 cup hopped fresh to#ato
2 ounces heddar cheese BoptionalC -- - shredded
1 tablespoon Snipped fresh parsley
1/4 cup ;ight 'talian dressing
1 tablespoon @resh li#e 2uice
;ettuce lea!es
o#bine rice* beans* to#ato* cheese Bif desiredC* and parsley in large
bowl. Pour dressing and li#e 2uice o!er rice #i4ture> toss. Ser!e on
lettuce lea!es.

!"A&+ !EAN AN# &ON SA"A#
2 cups Dried blac. beans -- - Bpic.ed o!er and r
31 ounces -anned blac. beans -- - Brinsed and draine
1/3 cup @reshly s7uee3ed li#e 2uice
1/2 cup $li!e oil
1 )arlic clo!e -- #inced
1 teaspoon @ine sea salt
1/E teaspoon ayenne pepper
2 &ars corn -- - B.ernals cut offC
1 1/2 cups -BthawedC @ro3en corn
1 ,!ocado -- - peeled* stone re#o
cut into 1/2-inch pieces
1 s#all %ed bell pepper -- seeded
and cut into 1/2< pieces
2 #ediu# "o#atoes -- - cut into 1/2-inch
0 )reen onions -- with tops
finely chopped
1 @resh hot chile pepper -- - seeded and #inced
1/2 cup oarsely chopped cilantro -- - BoptionalC
'f using dried beans* place the beans in a large bowl and add enough
water to co!er by 2 inches. Place the bowl in a cool place and let the
beans soa. for 0 to 12 hours. Drain and rinse the beans.
Put the beans into a large pot and add enough fresh water to co!er the
beans by 1 inch. +ring to a si##er o!er #ediu# high heat* reduce the
heat* co!er* and si##er until the beans are barely tender. 1-1/2 to 2
hours Bdepending on the age of the beansC. "horoughly drain the beans
and let the# cool.
Put the li#e 2uice* oli!e oil* garlic* salt* and cayenne in a s#all 2ar.
o!er with the lid and sha.e until the ingredients are well #i4ed.
'n a salad bowl* co#bine the coo.ed or canned beans* corn* a!ocado*
bell pepper* to#atoes* green onions* chile pepper* and cilantro. Sha.e
the ;i#e Dressing and pour it o!er the salad. Stir until well coated.
B"he salad can be prepared a few hours ahead* but donHt add the a!ocado
until ser!ing ti#e. %efrigerate* and ad2ust the seasonings before
ser!ing.C
-a.es 4 to ? #ain-course ser!ings or E to 11 side-dish ser!ings.

!"A&+ !EAN AN# *&E SA"A#
2 cups oo.ed or canned blac. beans -- - Brinse /
drained c
2 cups oo.ed rice
1 1/2 cups @resh cilantro
1/4 cup ;i#e 2uice
3/4 cup $il
1/2 cup hopped onion
2 )arlic clo!es -- crushed
Salt
@reshly ground blac. pepper
-i4 the beans* rice* and cilantro together in a bowl. Place the li#e
2uice in a s#all bowl and whis. in the oil. ,dd the onion and garlic
and toss with the rice and beans. ,dd salt and pepper to taste.

!"A&+ !EAN AN# *&E SA"A# /0EGAN1
2 cups oo.ed rice -- cooled
1 cup hopped to#atoes
1/2 cup heddar cheese* shredded -- op
1 tablespoon @resh parsley -- snipped
1/4 cup ;ow calorie italian salad dr
1 tablespoon @resh li#e 2uice
;ettuce lea!es
;efto!er blac. beans and rice co#bine to #a.e a great lowfat* low
cholesterol salad. o#bine rice* beans* to#ato* cheese Bif desiredC*
and parsley in large bowl. Pour dressing and li#e 2uice o!er rice
#i4ture> toss. Ser!e on lettuce lea!es.

!"A&+ !EAN AN# SA"SA SA"A#
1/2 can B1? o3C corn -- drained
1/2 can B1? o3C +lac. beans -- drained
3/4 cup elery -- chopped
1/4 cup )reen onion -- chopped
1/E cup ilantro -- chopped
0 ounces Salsa
1/E cup %ed wine !inegar
'n a large bowl* co#ine first fi!e ingredients> #i4 well. +lend salsa
and !inegar. Pour o!er salad and toss well. o!er and chill.
Spoon onto lettuce lea!es.

!"A&+ !EAN E"*SH **
2/3 cup +lac. beans -- coo.ed until
tender and drained
1/2 bn ilantro -- chopped
1/2 cup orn
1/3 cup %ed bell peppers> seeded -- and diced the si3e
of the beans
2 tablespoons $li!e oil
1 ;i#e -- 2uiced
2 dashes "abasco sauce Bor to tasteC
Salt Bto tasteC
Pepper Bto tasteC
'n a #ediu# bowl place all of the ingredients and stir the# together.
;et the relish sit for 1 hour before ser!ing it.

!lack !ean Salad
2 can 1? o3 blac. beans -- rinsed and drained
0 scallions -- thinly sliced
1 cup cherry to#atoes -- 7uartered
1 s#all yellow bell pepper -- seeded and diced
2 2alapeno peppers -- seeded and chopped
1/4 cup cilantro -- finely chopped
1/4 cup sherry !inegar
1 teaspoon di2on #ustard
1 teaspoon cu#in -- ground
1/2 teaspoon oregano -- dried
salt and pepper -- to taste
"oss all together and chill for at least an hour.

!"A&+ !EAN SA"A# .*TH OANGES
3 each )arlic clo!es -- #inced
1/2 each %ed onion -- chopped
1/2 each %ed bell pepper -- diced
1/2 each :ellow bell pepper -- diced
1 teaspoon u#in
2 teaspoons oriander
5uice of 4 li#es
1/2 cup $li!e oil
1 each 5alapeno pepper -- #inced
2 cups oo.ed blac. beans
1 tablespoon ilantro
2 each $ranges* peeled -- sectioned
o#bine first nine ingredients in order in large bowl. "oss on beans /
oranges. -i4 to coat. Season to taste with salt / pepper.

!"A&+ !EAN .*TH PEPPES & &23*N 0*NA*GETTE
1 1/4 cups Dried blac. beans -- soa.ed
4 cups Gater
1 each +ay leaf
1/2 teaspoon Salt
1 tablespoon %ed wine !inegar
1 each lo!e garlic -- #inced
1/4 teaspoon u#in
1 teaspoon Hot pepper sauce
1 tablespoon hopped cilantro
1/2 each %ed pepper -- diced
1/2 each :ellow pepper -- diced
1/2 each )reen pepper -- diced
1 each %ed onion -- diced
4 each Scallion -- thinly sliced
Drain beans / rinse well. Put in a large pot with the water / bay leaf.
+ring to a boil / si##er for 1 to 1 1/2 hours. Drain.
o#bine salt* !inegar* garlic* cu#in* hot pepper sauce* cilantro /
oli!e oil in a s#all bowl. Pour o!er war# beans. "oss well. ,dd
re#aining ingredients. "oss gently* garnish with fresh cilantro /
ser!e at roo# te#perature.

!"A&+ENE# &H*&+EN .*TH &AESA SA"A#
-----@$% H'6&(-----
1 +ottle prepared 'talian
Dressing BEo3C
1/2 cup Dry white wine
4 hic.en breasts hal!es
S.inned and de-boned
1 tablespoon Dried #ar2ora# lea!es
1 tablespoon Dried oregano lea!es
1 tablespoon Dried thy#e lea!es
1 teaspoon Salt
1 teaspoon +lac. pepper -- freshly ground
1/2 teaspoon )round red cayenne pepper
1/2 cup +utter or #argarine -- #elted
-----@$% S,;,D-----
1 can 2 o3 ,ncho!ies
3 tablespoons @resh le#on 2uice
1 tablespoon Gorcestershire sauce
1 tablespoon @resh parsley -- chopped
1 teaspoon Di2on style #ustard
1/2 teaspoon @reshly ground blac. pepper
1 )arlic clo!e -- crushed
1/4 cup $li!e oil
2 tablespoons Par#esan cheese -- grated fresh
11 cups Salad greens -- #i4ed
+;,6&(&D H'6&( Stir dressing and wine in shallow dish to blend> add
chic.en> #arinate 1 hour* turning se!eral ti#es. )rind #ar2ora#*
oregano* thy#e* salt* blac. pepper and ground red pepper to fine powder
in coffee or spice grinder or #ini chop food processor. Spread #i4ture
on plate. Heat 12 inch cast iron s.illet o!er high heat until s#o.ing*
? to 11 #inutes.
Drain chic.en> dip into seasoning #i4ture to coat both sides* sha.ing
off e4cess. Place in hot s.illet> pour 2 " butter o!er each piece.
%educe heat to #ediu#> coo. chic.en 3 to ? #inutes on each side until
coo.ed through. Ser!e chic.en* sliced* on top of caesar salad. ,&S,%
S,;,D8 Dse a for. to #ash the ancho!ies into a paste in a s#all bowl>
stir in the le#on 2uice* worcestershire sauce* chopped fresh parsley*
di2on style #ustard* freshly ground blac. pepper and the crushed
garlic. Ghis. in the cup oli!e oil* slowly> stir in the freshly grated
par#esan cheese. Pour the dressing o!er #i4ed salad greens in a large
bowl> toss thoroughly to coat.

!lue &heese Potato Salad
------i4 together-----
2 bunches green onions -- washed and chopped
? stal.s celery -- chopped
1/2 cup fresh dill -- chopped
1 cup #ayonnaise
1 cup sour crea#
2 teaspoons le#on 2uice
Salt and pepper to taste
---,dd about-----
1/2 cup cru#bled blue cheese -- to 3/4* and #i4 well
;et #i4ture sit o!ernight B!ery i#portantC* as the blue cheese needs to
blend with the dressing. "hen* toss dressing with about ? pounds of
coo.ed* cut potatoes* #ore salt* and a little !inegar. ' use s#all
red potatoes* and then cut the# into 7uarters or si4ths if they are
larger. ' cut the# first and then coo. the#* 2ust until they are
done* and then rinse the# in cold water to stop coo.ing. "hen '
usually toss the# with a little !inegar and salt - re#e#ber* potatoes
S$,6 up salt.

!lue &heese Salad
1 cup Sour crea#
1 cup -ayonnaise
1 tablespoon Dry #ustard
1 tablespoon $regano
1 tablespoon @resh ground blac. pepper
4 ounces +lue cheese
1/2 tablespoon )arlic oil
1 tablespoon ;e#on 2uice
1 each Pac.age fresh spinach
+lend the sour crea# and #ayonnaise together in a bowl. Stir in the
#ustard* oregano and blac. pepper. ru#ble the blue cheese and stir
into the dressing.
,dd the garlic oil and le#on 2uice and whis. into the dressing. Pour
so#e of the dressing o!er the spinach and ser!e. Ghen we are off our
collecti!e diet* we can add other garnishes such as cheese* sprouts*
croutons* bacon ....the list of fattening goodies will be endless.
:ield 0-E portions

!ONN*E'S POTATO SA"A#
1/2 cup Salad oil
1 cup Salad dressing
1 tablespoon -ustard
2 tablespoons Sugar
E each Potatoes coo.ed* peeled -- and
1/2 cup $nion-chopped
1/4 cup Pic.les-chopped
2 each elery-chopped
3 each &ggs -- hard-coo.ed and chop
1 teaspoon elery seed
Salt -- to taste
Pepper -- to taste
'n bowl* #i4 together oil* salad dressing* #ustard* !inegar* and sugar.
'n large bowl* place diced potatoes. ,dd onions* pic.les* celery*
celery seed* and eggs. Salt and pepper to taste. ,dd dressing.
"oss lightly to coat.

!OSTON !EAN SA"A#
1 1? o3 can na!y beans
Drained and rinsed
1 1? o3 can red beans -- drained
,nd rinsed
1 1? o3 can blac. beans
Drained and rinsed
2 Stal.s celery -- sliced Babout
1 upC
1/2 cup "hinly sliced green onion
1/2 cup 9inegar Ior #oreJ
1/4 cup -olasses
1 tablespoon Di2on-style #ustard
1/4 teaspoon Pepper
2 cups "orn curly endi!e
'n a large bowl* co#bine beans* celery* and green onion. @or dressing*
co#bine !inegar* #olasses* #ustard and pepper* and #i4 well. Pour o!er
bean #i4ture* stir to coat. o!er and chill for 4 to 24 hours Bthe
longer the betterFC* stirring occasionally. 5ust before ser!ing* stir
in endi!e.

!roccoli Sesa'e Salad
1 head broccoli
1/4 cup rice wine !inegar
1/4 cup soy sauce
2 tablespoons sesa#e oil
4 tablespoons sesa#e seeds -- toasted
Gash broccoli* discarding lea!es and toughest part of ste#. +lanch
entire head in boiling water for one #inute. %inse under cold water.
+rea. off florets and cut re#aining ste# Bpeeled* if desiredC into 2<
pieces.
Preheat o!en to 4?1 degrees. Pour oli!e oil onto a ba.ing sheet.
Spread broccoli pieces in one layer* turning to coat with oli!e oil.
%oast at 4?1 degrees for ? #inutes* turn broccoli pieces o!er* and
continue roasting until broccoli begins to brown* about ? #inute #ore.
Ghis. together soy sauce* !inegar* and sesa#e oil. Stir in 3
tablespoons sesa#e seeds. Ghen broccoli is done* transfer to a bowl and
pour dressing o!er it* stirring gently to coat. Sprin.le with re#aining
tablespoon sesa#e seeds. Ser!e war# or at roo# te#perature.

!roccoli Salad
1 each Head of broccoli flowerets
3/4 cup Shredded cheddar cheese
1/2 cup Drained .idney beans
1/2 each +as.et of 1/2Hd cherry to#
1 each S#all onion Bcut thinC
3/4 cup Sliced fresh #ushroo#s
1 pac.age )ood Seasons 'talian salad #i4
"oss and #arinate 4 hours or o!ernight.

!u--et 3ake-4our-Own Salad
2 chic.ens -- coo.ed* A see note
4 cups coo.ed rice
3 cans chow #ein noodles -- large cans
? cups gra!y -- AA see note
3 cups celery -- diced
11 green onions -- sliced
10 ounces pineapple chun.s in 2uice -- drained
2 cups cheddar cheese -- shredded
1 cup toasted al#onds -- sli!ered
1 1/2 cups toasted coconut
1 cup blac. oli!es -- chopped
A +roiler-fryer chic.ens. oo.* s.in* bone and cut into bite-si3ed
pieces.
AA Dse chic.en gra!y or co#bination of broth* chic.en soup and gra!y.
Heat chic.en and gra!y together. Place in pretty ser!ing or
chafing dish. Place other ite#s in a decorati!e fashion on buffet
table. )uests can build their own salads using these ingredients.

"his can be #ade in ad!ance and stored separately* ready to asse#ble
when needed.

&a,,age %ruit Salad .ith Sour-crea'
2 cups abbage> raw -- shredded
1 each ,pple> #ed.* diced -- unpeeled
1/2 cup %aisins
1/4 cup Pineapple 2uice
1 1/2 teaspoons ;e#on 2uice
1/4 teaspoon Salt
1 tablespoon Sugar
1/2 cup Sour crea#
Prepare cabbage and apple. Dse 1 " le#on 2uice to wet diced apple to
pre!ent dar.ening. "oss cabbage* raisins* and apple. -i4 fruit 2uices*
salt* and sugar. ,dd sour crea#* stir until s#ooth> add to salad and
chill.
&aesar Salad #ressing5 "ow cal
1/3 cup "ofu
1 1/2 teaspoons Di2on #ustard
1 each )arlic clo!e -- #inced
1 teaspoon ,ncho!y paste -- or ancho!y
1/4 teaspoon Salt
1 pinch Sugar -- pinch
1 pinch Pepper
2 tablespoons Par#esan cheese -- grated
1 tablespoon $li!e oil
'n s#all saucepan of si##ering water* poach tofu for 2 #inutes> drain*
chop coarsely and let cool. 'n blender* blend le#on 2uice* #ustard*
garlic* ancho!y* salt* sugar and pepper. Gith blender running*
gradually add tofu* cheese and oil. "ransfer to s#all 2ar and
refrigerate* co!ered* for up to 2 days. -a.es 1/2 cup.

&a6un &oleslaw
? tablespoons -ayonnaise -- BheapingC
1 teaspoon ;ouisiana hot sauce
2 tablespoons :ellow #ustard BheapingC
2 tablespoons 6etchup
1 tablespoon Gine !inegar
1 teaspoon )arlic salt
1 tablespoon ;ea / perrins
1 each 5uice of #ediu#s si3e le#on
3 teaspoons Salt Bto tasteC
4 each +ell peppers -- sliced
2 each $nions* #ediu# -- shredded
1 each ;arge cabbage -- shredded
Put #ayonnaise and #ustard in a bowl large enough to hold co#plete
#i4ture* but shaped so that the #i4ture can be beaten with a for..
+eat #ayonnaise and #ustard until co#bined. ,dd oli!e oil slowly*
beating all the ti#e. +eat until #i4ture has returned to the thic.ness
of original #ayonnaise. ,dd ;ouisiana hot sauce* continuing to beat.
,dd .etchup and .eep beating. ,dd salt and garlic salt* beating all the
ti#e. ,dd wine !inegar Bthis will thin the sauce downC. +eat this
thoroughly* adding the le#on 2uice as you do so.
"aste for salt and pepper. Place shredded cabbage* peppers* and onions
in a large salad bowl. pour sauce o!er and toss well. "his should be
done about an hour before ser!ing. "astes e!en better the ne4t day.

&alico Salad
1/2 cup Sugar
1/2 each )reen pepper -- chopped
1/2 cup Salad oil
1 each -ed. onion -- chopped or rings
1/2 cup 9inegar
1 can ut green beans
1 teaspoon Salt
1 can %ed .idney beans
1/2 teaspoon Pepper
1 can :ellow wa4 beans
Gash and drain .idney* green* and wa4 beans. ,dd chopped pepper and
onion. -i4 sugar* oil* !inegar* salt and pepper. Pour o!er salad.
hill.

&ali-ornia !ean S$rout Salad
1 head %o#aine lettuce -- s#all head
1 head leaf lettuce -- s#all head
1 cup 2ica#a -- cut in 2-inch strips
2 cups bean sprouts -- coo.ed
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucu#ber -- diced
1 red pepper
1 a!ocado -- cubed
1 hard-boiled egg
1 teaspoon sesa#e oil -- optional
Prepare the red pepper by washing* cut in half and re#o!e seeds
and #e#branes* cut into s#all strips.
Gash lettuce* spin or blot dry and place in plastic bag with a
paper towel> seal bag and refrigerate.
ut peeled 2ica#a into strips such as @rench fry-si3e and
refrigerate until ser!ing ti#e.
'n saucepan* bring 1 7uart water to a boil. ,dd the bean sprouts
and blanch for two #inutes. %e#o!e and run under cold water briefly.
'##erse in a bowl of ice water for one #inute* drain well. -ash boiled
egg or put through a sie!e. %efrigerate.
'n a s#all bowl* blend !inegar* sugar and salt. 'n a large bowl*
co#bine bean sprouts* diced cucu#bers* strips of red pepper and a!ocado
cubes. ,dd 1 teaspoon of sesa#e oil if desired and blend this #i4ture
well.
,dd the !inegar #i4ture to the bean sprout #i4ture and toss to
co#bine. o!er bowl tightly and refrigerate 1 hour.
"o ser!e* tear lettuce into bite si3ed pieces and di!ide e7ually
a#ong 4-0 salad plates. "op with the sprout #i4ture* sprin.le with the
chopped egg* and arrange the 2ica#a strips on one side of salad. (eeds
no further dressing to be a delicious and healthy dish.

&ali-ornia &hicken Salad
2 cups coo.ed chic.en -- chopped
1/2 cup -onterey 2ac. cheese -- shredded
1/2 cup cheddar cheese -- shredded
1 a!ocado -- diced
1/2 cup oli!es -- chopped
1 to#atillos -- chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions -- chopped
blac. pepper
2 tablespoons #ayonnaise
1 teaspoon green chiles -- #inced
2 teaspoons sun-dried to#atoes* oil-pac.ed -- #inced
A , to#atillo is also .nown as a -e4ican herry to#ato.
AA Dse a dash of onion 2uice instead of #inced onions if preferred.
;ightly #i4 the first 11 ingredients together. -oisten with
#ayonnaise* using #ore or less as desired. -ound in 4 decorati!e
ser!ing dishes* sprin.le the #inced green chilies and #inced sun-dried
to#atoes on top. hill for 1 hour.
Ser!e with corn chips or crisp-fried tortillas as a light lunch.

&arrot aisin Salad
2 "bsp %aisins
1 "bsp ider 9inegar
1 arrots -- coarsely shredded
1/2 Pineapple hun.s 'n 5uice -- drained
2 "bsp Pineapple 5uice -- unsweetened
dash )round inna#on
dash )round (ut#eg
o#bine raisins and !inegar in a #ed. bowl> let stand 1? #in. ,dd
carrot and pineapple tidbits> stir well. o#bine pineapple 2uice*
cinna#on* and nut#eg> pour o!er carrot #i4ture* and toss well. o!er
and chill.

&at-ish and &raw-ish 3old
1 up hopped parsley
1 up rea# cheese
1/2 up Dry white wine
Salt* to taste
1 "ablespoon ;e#on 2uice
1 Pound atfish #eat* coo.ed
1 "easpoon ;ouisiana hot sauce
1 Pound rawfish #eat* coo.ed
1 "ablespoon ;ea / Perrins
hop catfish and crawfish in food processor. ,dd wine* parsley* le#on
2uice* and salt. -i4 real well. ,dd hot sauce and ;ea / Perrins
Gorcestershire sauce. -i4 well. ,dd crea# cheese. -i4 well.
%efrigerate o!ernight in a #old. Ser!e with crac.ers or on a bed of
lettuce. :ou can use shri#p if crawfish arenHt a!ailable.

&aesar -or Two
1 each lo!e garlic -- #inced
1 each Head ro#aine lettuce
1 each "in ,ncho!ies B-illionaresC
routons
4 each +acon chopped
2 tablespoons Ghite !inegar
2 tablespoons Gorcestershire
Dash tobasco
;e#on
2 each &gg yol.s
appers
3 tablespoons Par#asean cheese
rush garlic in oil with for. in bowl. ,dd 1/2 can ancho!ies*capers /
chop #ince with oil. Separate egg yol.s in s#all bowl and add to
#i4ing bowl ,dd worcestershire sauce* le#on* tabasco* !inegar and bacon
bits #i4 well. ;et stand for ? #inutes. "oss salad and add croutons and
cheese.

&aesar Salad
21 each ;arge ro#aine lea!es
1 each Head lettuce
1 cup @rench bread cut 1/2 in cube
1 each ;arge garlic clo!e
1 each &gg
1/4 teaspoon Salt
1/2 each 5uice of one le#on
1/4 cup $li!e oil
1/2 teaspoon Gorcestershire sauce
1/4 cup )rated ro#ano cheese
1 each @resh ground pepper to taste
Gash and dry lettuce. Grap and refridgerate. Gar# bread cubes in 2K?
degree @ o!en* tossing until hard and dry but not burnt. -ash garlic
into side of large salad bowl. &ase egg into boiling water and boil
e4actly 1 #inute* then crac. into bowl* brea.ing it up with for.. ,dd
salt. ,dd le#on 2uice* oli!e oil and worcestershire. -i4 well. B-a.es
about 1/2 cup dressing.C ,dd lettuce lea!es* tossing to coat
thoroughly. ,dd %o#ono and pepper. "oss again.
,rrange on 2 dinner plates. )arnish with croutons -a.es 2.

&eler7 Seed #ressing
1/2 cup Sugar
1/4 cup ;e#on 5uice
2 teaspoons ider 9inegar
1 teaspoon Dry -ustard
1/2 teaspoon Salt
1/2 cup 9egetable $il
1 teaspoon elery Seed $% Poppy Seed
'n blender container* co#bine all ingredients e4cept oil and seed>
blend until s#ooth. $n low speed* continue blending* slowly adding
oil. Stir in seed.
hill to blend fla!ors. -a.es about 1 cup. Suggested Ser!ing is to
ser!e with all types of fresh fruit salads.

&herr7 &oke Salad
41 ounces herries> Dar.* Pitted -- 2 cn
3 ounces 5ello -- herry )elatin B1 p.
21 ounces Pineapple> rushed -- B1 nC
1 cup oca-ola
1/2 cup hopped Pecans
Heat cherries and their 2uice to boiling. %e#o!e fro# heat and add
5ello. Stir. ,dd pineapple* 2uice and all. Pour in co.e and nuts.
Pour into an oiled 0-cup #old. ;et cool* then refrigerate at least 2
hours or until set. Ser!e cold.

&herr7 To'ato Salad
1 pint cherry to#atoes
0 bacon slices
1/4 cup #ayonnaise
1 tablespoon tarragon !inegar
1/4 teaspoon salt
1 tablespoon fresh basil -- chopped
0 lea!es ro#aine lettuce
2 tablespoons chi!es -- chopped
Gash and ste# to#atoes. Dry co#pletely. oo. bacon until !ery
crisp> drain thoroughly on paper towels.
-i4 #ayonnaise* !inegar* oli!e oil* salt* and basil. Pour o!er
to#atoes* cru#ble bacon o!er all* and stir to coat to#atoes with
dressing. Ser!e on lettuce lea!es* sprin.led with chi!es.
Ser!e at once or refrigerate until ready to ser!e.

&herr7 .aldor- Gelatin
2 cups +oiling Gater
0 ounces B1 p.C erry @la!or )elatin
1 cup old Gater
1/4 cup ;e#on 5uice
1 1/2 cups hopped ored ,pples
1 cup hopped elery
1 cup hopped Galnuts $r Pecans
;ettuce ;ea!es
)arnishesA
A )arnishes to include ,pple slices and/or celery lea!es.
'n #ediu# bowl* pour boiling water o!er gelatin> stir until dissol!ed.
,dd cold water and le#on 2uice> chill until partially set. @old in
apples* celery and nuts. Pour into lightly oiled 0-cup #old or =-inch
s7uare ba.ing pan. hill until set* 4 to 0 hours or o!ernight. Dn#old
on lettuce lea!es and garnish as desired.

&H*&+EN AN# !"A&+ !EAN SA"A#
31 ounces +lac. beans> drain -- rinse
3 cups hic.en> coo.ed -- cubed
0 )reen onions -- sliced
1 Sweet red pepper -- chop
1 Sweet yellow pepper -- chop
2 "o#atoes -- coarse chop
1/4 cup oriander> chop -- fresh
-----D%&SS'()-----
1 5alapeno pepper -- #inced
1 teaspoon )rated li#e rind
1/4 cup ;i#e 2uice
11 #illiliters )arlic -- #inced
1/4 teaspoon Salt
1/4 teaspoon Pepper
Dse canned blac. beans B1?o3 B42?#;C per canC 'n large bowl* gently
stir together blac. beans* chic.en* onions* red and yellow peppers and
to#atoes.
Dressing8 in s#all bowl* whis. together 2alapeno pepper* li#e rind and
2uice* garlic* salt and pepper> gradually whis. in oil. Pour o!er
salad> add coriander and toss gently.

&H*&+EN !O&&O"* SA"A#
1/3 cup Dncoo.ed +ulgur
B1 . oo.ed +rown %ice
-ay +e Substituted @or
+ulgur.C
2 2/3 cups +oiling Gater Di!ided
1 teaspoon hic.en +ouillon )ranules
11 #illiliters )arlic rushed
1 B11 $3.C hic.en +reast
S.inned
1/2 cup +roccoli @lowerets
2 tablespoons -inced )reen $nions
1 teaspoon ;i#e 5uice
1/4 teaspoon Pepper
1/4 teaspoon rushed %ed Pepper @la.es
1 teaspoon -inced )ingerroot
o#bine +ulgur / 2/3 . +oiling Gater in , ;arge +owl> ;et Stand 31 "o
4? -in. $% Dntil ;i7uid 's ,bsorbed. Set ,side.
o#bine +ouillon )ranules* )arlic* / %e#aining 2 . +oiling Gater in ,
-ediu# Saucepan. +ring "o , +oil $!er High Heat> ,dd hic.en. o!er*
%educe Heat / Si##er 21 -in. $% Dntil hic.en 's "ender. %e#o!e hic.en
/ ;et ool. Discard +roth. +one hic.en / ut 'nto +ite Side Pieces*
o#bine Gith %eser!ed +ulgur. Stea# +roccoli ? -in. $% Dntil risp
"ender.
,dd "o hic.en -i4ture. ,dd )reen $nions* ;i#e 5uice Pepper* %ed
Pepperfla.es / )ingerroot "o hic.en -i4ture* "ossing Gell. o!er /
hill 2 "o 3 Hours.

&H*&+EN &AESA SA"A#
4 1 o3. slices @rench bread
9egetable coo.ing spray
1/2 teaspoon )arlic powder
2 pounds +oneless chic.en breasts
1/3 cup @resh le#on 2uice
1/4 cup %ed wine !inegar
1 teaspoon ,ncho!y paste
1/4 teaspoon @resh ground pepper
?1 #illiliters )arlic
= cups %o#aine lettuce
1/4 cup )rated par#esan cheese
1. "ri# bread crusts and discard.ut bread into 1 inch cubes. Place
cubes in a single layer on a ba.ing sheet. oat cubes with coo.ing
spray> sprin.le with garlic powder> toss well. +a.e at 3?1@ for 1?
#inutes or until lightly browned and set aside.
2. oat a large nonstic. s.illet with coo.ing spray> place o!er #ed-
high heat until hot. ,dd chic.en hal!es> saute 0 #inutes on each side
or until well done. %e#o!e chic.en fro# s.illet> let cool. ut chic.en
across the grain into thin slices> set aside.
3. o#bine le#on 2uice and ne4t ? ingredients in container of an
electric blender. o!er and process until s#ooth. ,dd 1/4 cup of the
le#on 2uice #i4ture to the chic.en> toss gently to coat.
4. 'n a large salad bowl* place the lettuce. Dri33le re#aining le#on
2uice #i4ture o!er lettuce and toss well. ,dd the chic.en #i4ture and
cheese* and toss gently to coat. Ser!e with croutons.

&H*&+EN &24 *&E SA"A#
1/2 cup Plain yogurt
3 tablespoons urry powder -- di!ided
1/2 teaspoon Salt
1/4 teaspoon )round red pepper
4 hic.en breasts -- - Bboneless* s.inless
Bcoo.ed in chic.en brothC
1 #ediu# %ed pepper -- 2ulienned
1/2 #ediu# %ed onion -- sliced
1 cup Snow peas -- 2ulienned
2 )reen onions -- sliced
1/3 cup %aisins
1/4 cup Dnsalted peanuts -- chopped
1/4 cup ;ight 'talian dressing
o#bine yogurt* 2 tablespoons curry powder* garlic* salt and ground red
pepper in #ediu# bowl> #i4 well. Place chic.en in #i4ture> stir to
coat.
o!er and #arinate 4 to 0 hours in refrigerator. )rill or broil
chic.en and cut into strips> refrigerate. o#bine rice* re#aining 1
tablespoon curry powder* red pepper* red onion* snow peas* green
onions* raisins and peanuts> #i4 well. o!er and refrigerate one hour.
Pour dressing o!er salad> toss. "o ser!e* place chic.en strips o!er
salad.

&hicken Salad
1 each S#all sweet pic.le
1 each 1-inch piece onion
1 each oo.ed chic.en breast -- cubed
1/3 cup -ayonnaise
1/2 teaspoon Sugar
1 dash Salt
1 dash Pepper
Place pic.le and onion in blender or food processor. Process until
finely chopped. ,dd chic.en and process 3 fast pulses. ,dd re#aining
ingredients and process 2 fast pulses. :ield8 1 up

&H*&+EN SA"A# AS*AN-ST4"E
4 hic.en breast hal!es -- coo.ed* s.inned*
boneless bro.en into s#all pieces
1 can Gater chestnuts BE o3 canC -- drained* sliced
3 )reen onions with tops -- chopped
1/4 cup Sesa#e seeds -- toasted
1/3 cup Sliced al#onds -- toasted
1 tablespoon Poppy seeds
Dressing
1 can how #ein noodles B3 o3 canC
1 -ediu# head iceberg lettuce -- bro.en into
s#all pieces
'n large bowl* #i4 together chic.en* water chestnuts* green onions*
sesa#e seeds* al#onds and poppy seeds. Pour Dressing o!er chic.en
#i4ture> toss gently to #i4 well. %efrigerate salad until chilled*
about 2 hours.
,t ser!ing ti#e* #i4 chic.en #i4ture with noodles and lettuce. -a.es 0
ser!ings.
D%&SS'()8 'n a 1-pint 2ar* #i4 together 4 tablespoons sugar* 4
tablespoons cider !inegar* 1 teaspoon salt and 1/2 teaspoon pepper.
,dd 1/2 cup salad oil> sha.e to #i4 well.

&hicken Salad 3ari
---- Dressing8 -----
3/4 cup #ayonnaise
2 teaspoons Gorcestershire sauce
1 tablespoon fresh parsley -- chopped
1 tablespoon chi!es -- chopped
1 teaspoon fresh basil
2 tablespoons blac. oli!es -- chopped
salt -- to taste
---- Salad8 -----
3 cups chic.en* light #eat -- cubed
1 pint cherry to#atoes
%o#aine lettuce lea!es -- chopped
"o prepare dressing* co#bine the dressing ingredients* blend well
and refrigerate at least 31 #inutes.
"o asse#ble salad* tear ro#aine lettuce into bite si3ed pieces and
place on indi!idual ser!ing plates. -i4 cubed coo.ed chic.en with
chilled dressing> di!ide e!enly on the lettuce. ut cherry to#atoes in
half and place around edges of salad. Ser!e with crisp croutons
sprin.led on salad if desired.
'f you wish to prepare the salad ahead of ti#e* refrigerate the
chic.en* lettuce* to#atoes and dressing in separate co!ered containers
and asse#ble 2ust before ser!ing.

&hicken Salad Su$re'e
1 cup -ayo $r Salad Dressing
1/4 cup ;i#e 5uice
1 teaspoon Salt
1/4 teaspoon )round (ut#eg
4 cups ubed hic.en $r "ur.ey
11 ounces B1 cnC -andarin $ranges A
1 cup Seedless )reen )rape Hal!es
3/4 cup hopped elery
1/2 cup Sli!ered ,l#onds -- "oasted
Drain -andarin $range seg#ents. 'n large bowl* co#bine #ayonnaise* li#e
2uice* salt* and nut#eg. ,dd re#aining ingredients> #i4 well.
hill. Ser!e on ;ettuce lea!es. %efrigerate lefto!ers.

&H*&+EN SA"A# .*TH !"A&+ !EANS
1/4 cup @er#ented hinese bl.. beans
1 pound Snow peas
1/4 cup Dry sherry
1 cup ;ow-sodiu# chic.en broth
2 tablespoons @inely #inced garlic
2 teaspoons @inely #inced fresh ginger -- L$%L-
1 tablespoon -Powdered ginger
4 hic.en breast hal!es -- BbonedC
3 tablespoons Salad oil
2 tablespoons Dar. sesa#e oil BoptionalC
1/4 bn ilantro
S$,6 "H& +;,6 +&,(S '( G,"&% for 1? #inutes. Drain and discard water.
-eanwhile* coo. the snow peas in boiling salted water for 31 seconds.
'##ediately drain and plunge into ice water to chill. Drain again* dry
on a towel* cut lengthwise into thin 2ulienne strips and set aside. 'n
a 2-7uart saucepan* co#bine the blac. beans with the sherry and coo.
for 1 #inute o!er high heat. ,dd broth* garlic and ginger and bring
al#ost to a boil.
%educe heat to low* add the chic.en breasts* co!er and si##er 4 #inutes.
%e#o!e fro# heat and let the contents of the pan steep* co!ered* for ?
#inutes. %e#o!e the chic.en breasts to a plate and return the pan to
the sto!e. Place o!er #ediu# heat and coo. unco!ered for ? #inutes*
reducing the li7uid by 1/3. Pour the #i4ture into a #i4ing bowl* let
cool for 11 #inutes* then transfer the #i4ture to a blender. %unning
the blender on #ediu#* slowly add both oils.
Ghen itHs ti#e to put dinner on the table* pour the sauce onto a
platter* and place a pile of snow peas in the center of the plate.
Slice the chic.en diagonally across the grain into thin strips. @an
chic.en breasts around the snow peas. ,rrange !egetables around the
chic.en and sprin.le with cilantro.

&H*&+EN SA"A# .*TH "E3ON5 A*S*NS AN# &O2TONS
-----%$D"$(S-----
1 1/2 cups @rench bread cubes -- about 1/2-inch cubes
$li!e oil spray -- or nonstic. coo.ing
-----S,;,D-----
1 pound hic.en breasts -- boneless and s.inles
2 Stal.s celery -- #inced
1/3 cup )olden raisins
Peel of 1 le#on -- finely grated
0 %o#aine lea!es
0 %adicchio lea!es -- Bsee noteC
2 teaspoons ;e#on 2uice
1 teaspoon $li!e oil
-----D%&SS'()-----
1/2 cup Plain nonfat yogurt
1/3 cup ;ight #ayonnaise
2 teaspoons Di2on-style country #ustard -- or grainy #ustard
2 teaspoons Honey
1 tablespoon -inced fresh rose#ary lea!es
1/E teaspoon Salt -- to 1/4 ts
@reshly ground blac. pepper -- to taste
1. "$ P%&P,%& "H& %$D"$(S8 Spray a ba.ing sheet with 3 sprays of the
oli!e oil spray or nonstic. coo.ing spray. Spread the bread cubes on
the sheet and spray lightly again 3 ti#es. Place in a preheated 3?1-
degree @ o!en about 21 #inutes* or until golden. %e#o!e fro# the o!en
and cool.
2. "$ P%&P,%& "H& S,;,D8 Place the chic.en in a pan and co!er with
water. +ring 2ust to a boil* co!er and reduce the heat to #ediu#-low.
oo. 11 #inutes* or until chic.en is coo.ed through. %e#o!e fro# the
li7uid and cool. ut into s#all chun.s or pull into shreds.
3. o#bine the chic.en with the celery* raisins and le#on peel.
4. "$ P%&P,%& "H& D%&SS'()8 'n a bowl* stir together the yogurt*
#ayonnaise* le#on 2uice* #ustard* honey* rose#ary* salt and pepper.
Stir into the salad* co!er and refrigerate until ready to ser!e.
?. Gash the ro#aine and radicchio* pat dry and wrap in paper towels.
%efrigerate.
0. Ghen ready to ser!e* stir together 2 teaspoons le#on 2uice and 1
teaspoon oli!e oil. "ear the lettuce into s#all pieces and toss with
the le#on-oil #i4ture. Di!ide between plates and top with the chic.en
salad. )arnish with the croutons.
(ote8 'f radicchio is una!ailable or too e4pensi!e* substitute red leaf
lettuce.

&hicken Taco Salad5 "ow %at
1 pound hic.en #eat -- white s.inless
1/2 cup ;ettuce -- torn into pieces
2 #ediu# "o#atoes -- cut into pieces
1 can 6idney beans -- rinsed and
Drained B1? o3. si3eC
1 pac.age "aco seasoning #i4
1/2 cup heddar cheese -- non fat
Hot sauce to taste
1/2 pac.age "ortilla chips -- Aba.edA
B1 )- fat per 21 chipsC
+ottle 6raft fat free salad
Dressing -- atalina
Place chic.en in a bowl and co!er with wa4ed paper.
oo. in #icrowa!e about ? #inutes. %e#o!e and drain chic.en to re#o!e
any fat. Prepare taco #i4 as directed* substituting chic.en for beef.
Place lettuce* to#atoes* and chips in a large bowl. ,dd drained beans*
grated cheese* and salad dressing. -i4 well. Ser!e i##ediately.

&hicken-Pasta Salad .ith !lue,erries
= $3. Pc.g @ro3en @rench ut )reen +eans -- thawed
3 ups hic.en +reast -- coo.ed / shredded
3 ups @usilli Pasta -- coo.ed w/o salt or f
1 up @resh +lueberries
3/4 up elery -- thinly sliced
1/4 up )reen $nion -- thinly sliced
2 "ablespoons @resh $regano -- finely chopped
1/2 up Plain ;ow-@at :ogurt -- Bplus 2 "bsp.C
1/4 up -ayonnaise -- Bplus 1 "bsp.C
3 "ablespoons +lueberry 9inegar
1/2 "easpoon Salt
1/2 "easpoon +lac. Pepper -- coarsely ground
;ettuce ;ea!es -- BoptionalC
Place green beans between paper towels and s7uee3e until barely #oist.
o#bine green beans and ne4t 0 ingredients in a large bowl. o#bine
yogurt and ne4t 4 ingredients in a bowl> stir well. Pour o!er
chic.en #i4ture* toss gently. o!er and chill 2 hours. Ser!e on a
lettuce-lined ser!ing plate.
:ield8 0 ser!ings

&hicken-Pasta Salad .ith !lue,erries 82
= $3. Pc.g @ro3en @rench ut )reen +eans -- thawed
3 ups hic.en +reast -- coo.ed / shredded
3 ups @usilli Pasta -- coo.ed w/o salt or f
1 up @resh +lueberries
3/4 up elery -- thinly sliced
1/4 up )reen $nion -- thinly sliced
2 "ablespoons @resh $regano -- finely chopped
1/2 up Plain ;ow-@at :ogurt -- Bplus 2 "bsp.C
1/4 up -ayonnaise -- Bplus 1 "bsp.C
3 "ablespoons +lueberry 9inegar
1/2 "easpoon Salt
1/2 "easpoon +lac. Pepper -- coarsely ground
;ettuce ;ea!es -- BoptionalC
Place green beans between paper towels and s7uee3e until barely #oist.
o#bine green beans and ne4t 0 ingredients in a large bowl. o#bine
yogurt and ne4t 4 ingredients in a bowl> stir well. Pour o!er chic.en
#i4ture* toss gently. o!er and chill 2 hours. Ser!e on a lettuce-
lined ser!ing plate.
:ield8 0 ser!ings

&hili-S$iced !ee- And ice Salad
1 ;b +oneless +eef "op Sirloin Stea.
2 "sp Spicy Seasoning -i4 -- di!ided
2/3 %ice
1 -ed $range B$r ,ppleC -- cut in pieces
3 )reen $nions -- thinly sliced
1/4 "oasted Galnuts -- chopped
oo. rice according to pac.age directions* adding 1 tsp Spicy Seasoning
-i4 to the water. Should yield about 2 cups.
Heat 11-inch nonstic. frying pan o!er #ediu# heat ? #inutes. -eanwhile
rub 1 tsp seasoning into both sides of stea.. Pan broil stea. 12 - 14
#inutes for rare to #ediu#* turning once. Season with salt if
desired. -eanwhile co#bine rice* fruit* onions* and walnuts. ar!e
stea. into 1/4 inch thic. slices. ,rrange beef and rice #i4ture on
indi!idual plates or ser!ing platter.

&H*NESE &H*&+EN SA"A# *N .2N T2N !AS+ETS
1/4 cup Sugar
1/4 cup 9inegar
1/4 cup Salad oil
2 1/2 teaspoons Salt
1/2 teaspoon +rown sugar
2 pounds hic.en breasts or thighs -- - coo.ed and
shredded
0 ounces Gun tun wrappers Babout 31C
Salad oil for frying
1 Head lettuce -- shredded
1 )reen onion -- sliced
1/2 cup Sli!ered al#onds -- toasted
o#bine sugar* !inegar* the 1/4 cup oil* the salt* and brown sugar> #i4
well. Pour o!er chic.en* #arinate for at least 21 #inutes or longer.
Heat oil to 3K? @. Place one wun tun wrapper in bas.et ladle* fit
another ladle on top wrapper to hold in place. Deep fry in hot oil
until golden brown> drain. %epeat until all wrappers are #ade into
#ini bas.ets. Place bas.ets on a platter lined with lettuce. @ill
each bas.et with lettuce* chic.en* green onion and al#onds. Ser!e
i##ediately. -a.es 11 ser!ings.

&hinese &hicken-Noodle Salad 82
4 $unces angel hair pasta -- uncoo.ed
1 up B1/2-inC diagonally sliced fresh snow peas
2 ups shredded coo.ed chic.en breast -- appro4 3/4M
1/2 up diced red bell pepper
1/4 up sliced green onions
1 #ediu# cucu#ber* peeled* hal!ed
lengthwise* and sliced -- about 3/4 cup
3 "ablespoons low-sodiu# teriya.i sauce
2 tablespoons rice !inegar
2 teaspoons sesa#e seeds -- toasted
1 teaspoon dar. sesa#e oil
1/2 teaspoon salt
1/4 teaspoon pepper
+rea. pasta into ?-inch pieces. oo. in boiling water 2 #inutes. ,dd
snow peas> coo. an additional #inute. Drain and rinse under cold*
running water> drain well. o#bine pasta #i4ture* chic.en* and ne4t 3
ingredients in a bowl> set aside.
o#bine teriya.i sauce and ne4t ? ingredients in a bowl> stir well. Pour
o!er pasta #i4ture* and toss well. Ser!e at roo# te#perature or chilled.
:ield 4 1-1/2 cup ser!ings.

&hinese &oleslaw
4 cups hinese cabbage -- shredded
E 1/4 ounces Pineapple* crushed -- drainedA
E ounces Gater chestnuts -- sliced AA
1 cup Parsley* fresh -- snipped
1/4 cup )reen onions -- sliced
1/4 cup -ayonnaise -- reduced calor.
1 tablespoon -ustard -- prepared
1 teaspoon )ingerroot -- grated
A pac.ed in its own 2uice AA drained
o#bine cabbage* pineapple* water chestnuts* parsley* and onion. o!er
and chill. @or dressing* co#bine #ayonnaise* #ustard* and gingerroot.
o!er and chill.
Spoon dressing o!er the cabbage #i4ture> toss to coat.

&hinese &ucu',er Salad
3 cucu#bers
1 teaspoon salt
3 tablespoons soy sauce
2 7uarts rice wine !inegar
1 tablespoon sugar
1 teaspoon sesa#e oil
2 tablespoons scallions -- finely chopped
1 tablespoon fresh ginger root -- finely chopped
Peel cucu#bers. Slice thinly. -i4 re#aining ingredients and pour
o!er cucu#bers. Stir carefully. hill.

&hinese Noodle Salad w9 oasted Egg$lant
"he (oodles / "he -arinade
K tablespoons low sodiu# soy sauce
3 tablespoons balsa#ic !inegar
3 tablespoons sugar -- or #ore to taste
2 1/2 teaspoons red pepper oil
E each scallions -- #ostly white part*
-- thinly sliced
3 tablespoons cilantro -- chopped
14 ounces hinese noodles
L21
"he &ggplant / "he 9egetable )arnish
1 pound 5apanese eggplant
1 tablespoon ginger root -- 1 1/2 o3. peeled /
-- #inced
1 clo!e garlic -- finely chopped
%eser!ed -arinade* fro# abo!e
4 ounces snow peas -- strings re#o!ed* cut
-- in narrow strips
1/2 pound #ung bean sprouts
3 tablespoons sesa#e seeds
1 each carrot -- #ediu# si3e* cut in
-- 2ullienne
ilantro lea!es -- for garnish
+egin by #a.ing the #arinade. o#bine all the ingredients Be4cept the
noodlesC in a bowl* stir the# together until the sugar is dissol!ed.
(e4t* bring a large pot of water to a boil for the noodles. Ghile it is
heating* gently pull apart the strands of noodles with your fingers*
loosening and fluffing the# as you do so. ,dd the noodles to the
boiling water without any salt* and gi!e the# a 7uic. stir with a for.
or a pair of chopstic.s. oo. briefly until they are done but not
o!erly soft* a few #inutes at #ost. '##ediately pour the# into a
colander and rinse the# in cold water to stop the coo.ing. Sha.e the
colander !igorously to get rid of as #uch water as possible* and put
the noodles into a bowl. Stir the #arinade again> then pour half of it
o!er the noodles and toss the# with your hands to distribute the
#arinade. Set the re#aining #arinade aside. 'f the noodles arenHt to be
used for a while* co!er the# with plastic and refrigerate the#. "he
fla!ors* as well as the heat in the red pepper oil* will de!elop as the
noodles sit.
Preheat the o!en to 411L+1@. Pierce the eggplants in se!eral places and
ba.e the# until they are soft and their s.ins ha!e shri!eled* about 21
#inutes* depending on their si3e. "urn the# o!er after 11 #inutes so
they will ba.e e!enly. Ghen the eggplants are done* re#o!e the# to a
cutting board and slice the# in half lengthwise. Ghen they are cool
enough to handle* peel the s.in away fro# the flesh. DonHt worry about
any s#all pieces of s.in that are difficult to re#o!e - the flec.s of
dar. purple - brown are pretty. Shred the eggplants* gently tearing
the# into 1/4 - inch strips. ,dd the ginger and garlic to the reser!ed
#arinade* then the eggplant strips. "urn the pieces o!er se!eral ti#es
to #a.e sure all the surfaces are well coated* and set the# aside.
+ring a 7uart of water to a boil with a teaspoon of salt. +lanch the
snow peas until they are bright green> then re#o!e the# with a strainer
and rinse the# in cool water. ut the# into long* narrow strips and set
the# aside.
(e4t* put the sprouts in the water and coo. the# for about 31 seconds.
Pour the# into a colander* rinse the# with cold water* and lay the# on
a clean .itchen towel to dry. %oast the sesa#e seeds in a pan until
they are lightly colored and s#ell toasty.
'f the noodles ha!e been refrigerated* allow the# to co#e to roo#
te#perature> then toss the# with the eggplant strips and half the
sesa#e seeds. -ound the# on a platter* distribute the carrots* snow
peas* and #ung bean sprouts o!er the noodles* and garnish with the
re#aining sesa#e seeds and the leafy branches of cilantro.
Present the salad li.e this* layered and laced with the colorful
garnishes* either on a single large platter or on indi!idual plates.
$nce ser!ed* guests can toss the noodles and !egetables together to
thoroughly #ingle the different colors* te4tures* and tastes.

&hinese $asta salad
1 1/2 cups Snow peas
2?1 gra#s %ice !er#icelli
%ed pepper sliced thin
1/2 each &nglish cucu#ber sliced thin
0 ounces oo.ed shri#p
131 gra#s rab#eat
1 tablespoon @ine chopped fresh ginger
1 each hopped garlic clo!e
2 tablespoons Sesa#e oil
1/2 teaspoon +lac. pepper
3 teaspoons 9egetable oil
1 teaspoon %ed wine !inegar
Gash and tri# snow peas. Place the# in a bowl and pour in enough
boiling water to co!er the#. ;et stand 11 #inutes> drain and set
aside. oo. the noodles in plenty of boiling water for 3 to 4 #inutes.
Drain in colander* rinse with cold water and set aside. 'n large bowl*
co#bine noodles* snow peas* red pepper* cucu#ber* shri#p and crab#eat.
'n a s#all bowl* co#bine ginger* garlic* sesa#e oil* pepper* salt*
!egetable oil* le#on 2uice and !inegar. Pour this dressing o!er the
other ingredients and #i4 thoroughly. hill before ser!ing.

&hinese Pasta Salad with &rea'7 Ginger #ressing
1 pound Precoo.ed shanghai noodles
1 each Dash sesa#e oil for noodles
1/2 pound Snow peas
1/2 pound Shri#p -- shelled de!eined
2 tablespoons oriander -- chopped
2 tablespoons Scallions -- #inced
1 tablespoon $il
------shri#p #arinade-------
1 teaspoon Salt
1/4 teaspoon Ghite pepper
1/2 teaspoon hinese coo.ing wine
----------dressing----------
3 tablespoons @resh ginger -- grated
1 each S#all garlic clo!e -- crushed
1 each &gg yol.
1 teaspoon &gg white
2/3 cup 9egetable oil Bnot oli!eC
1 1/2 teaspoons Soy sauce
2 1/2 tablespoons Sesa#e oil
1 tablespoon rea#
-i4 the #arinade ingredients in a s#all bowl and add shri#p. +lanch
the noodles* rinse under cool water and sprin.le with sesa#e seed oil*
toss* and set aside. B:ou #ay want to tri# noodles with scissors to
about 4 inches in length* to #a.e ser!ing easier.C +lanch whole snow
peas and set aside. Heat wo.* add 1 tablespoon oil* when oil is hot*
add shri#p and stir-fry until pin.. Set aside. D%&SS'()8 'n a blender
or food processor* #i4 ginger* garlic* egg yol.* egg white* and le#on.
Slowly dri33le in oil. -i4 in soy and crea#. Set aside.
"oss noodles* shri#ps* and snow peas. -i4 in dressing to taste.
)arnish with scallions and coriander. Ser!e at roo# te#perature.

&ilantro Slaw
1 S#all Head $f abbage -- finely shredded
1 S#all $nion -- #inced
2 "ablespoons @resh ilantro -- #inced
1 &uropean ucu#ber -- about 1 pound
;i#e ,nd )arlic Dressing8
1/2 up Salad $il
1/3 up ;i#e 5uice
2 lo!es @resh )arlic -- #inced* or pressed
-i4 cabbage* onion* and cilantro. Peel and seed cucu#ber> cut into
3-inch-long stic.s. B,t this point* you #ay co!er and refrigerate
cabbage #i4ture and cucu#ber separately for up to 1 day.C
Dressing8 Ghis. together 1/2 cup salad oil* 1/3 cup li#e 2uice* and 2
clo!es of #inced or pressed garlic. 'f #ade ahead* co!er and
refrigerate for up to 2 days> stir to reblend before using. Stir
dressing into cabbage #i4ture> pile into a bowl or onto a platter.
)arnish with cucu#ber> season to taste with salt and pepper.

;,SS' -,,%$(' S,;,D
1 %ecipe $ld-@ashioned &gg
K ounces &lbow #acaroni -- coo.ed and
1/2 cup hopped green pepper
1/2 cup -ayonnaise
2 ounces 5ar chopped pi#ientos -- drained
;ettuce lea!es Papri.a* optional
'n a bowl* co#bine egg salad* #acaroni* green pepper* #ayonnaise and
pi#ientos. o!er and chill. @or each ser!ing* spoon about 3/4 cup
onto a lettuce leaf.
Sprin.le with papri.a* if desired.

&o,, Salad
1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endi!e -- s#all bunch
1/2 head ro#aine lettuce
2 tablespoons chi!es -- #inced
2 #ediu# to#atoes -- peeled* seeded* dice
1 whole boneless s.inless chic.en breasts -- coo.ed*
diced
0 bacon slices -- coo.ed* diced
1 a!ocado -- peeled and diced
3 hard-boiled eggs -- diced
1/2 cup %o7uefort cheese -- cru#bled
@rench Dressing
1/4 cup water
1/4 teaspoon sugar
1 1/2 teaspoons le#on 2uice
1/2 teaspoon salt
3/4 teaspoon dry #ustard
1/2 garlic clo!e -- #inced
1/4 cup oli!e oil
3/4 cup !egetable oil
hop lettuce* watercress* endi!e and ro#aine in !ery fine pieces. -i4
in 1 large wide bowl or 0 indi!idual wide shallow bowls. ,dd chi!es.
,rrange to#atoes* chic.en* bacon* a!ocado and eggs in narrow strips or
wedges across top of greens. Sprin.le with cheese. hill. -eanwhile*
to #a.e dressing* co#bine water* !inegar* sugar* le#on 2uice* salt*
pepper* Gorcestershire* #ustard* garlic and oils. hill. ,t ser!ing
ti#e* sha.e dressing well. ,t table* pour 1/2 cup dressing o!er salad
and toss. Pass re#aining dressing at table.

&oconut &rea' #ressing
1/2 cup Sour rea#
3 tablespoons @la.ed oconut
1 tablespoon Honey
1 tablespoon ;i#e 5uice
'n s#all bowl* co#bine all ingredients* #i4 well.
hill before ser!ing. %efrigerate lefto!ers. -a.es about 1/2 cup
Dressing

&old Noodles .ith Tahini #ressing
1 Pound 9er#icelli
3 "ablespoons "ahini
2 lo!es )arlic -- finely #inced
2 "ablespoons ;e#on 5uice
Salt ,nd Pepper
1 "ablespoon Gater
1/2 "o 3/4 up $li!e $il
-i4 tahini* garlic* le#on 2uice* salt* pepper* and water. +lend until
s#ooth. )radually add the oli!e oil* while whis.ing until s#ooth and
#ediu# thic.. +oil the !er#icelli and drain. ool under water and toss
with sauce. ,dd fresh !egetables if desired.

&old Potato Salad
0 each Potatoes -- large A
-- boiling water
1/2 teaspoon Salt
1 each $nion> #ediu# -- #inced
1/2 teaspoon -ustard -- prepared
1 teaspoon Sugar
2 teaspoons Dillseed
A Potatoes should be peeled and 7uartered.
'n #ediu# saucepan coo. potatoes in boiling salted water until
tender. Drain* reser!ing 3/4 cup of potato water.
Dice potatoes. ,dd oil and #inced onion> toss gently. 'n s#all
saucepan bring the 3/4 cup potato water to a boil> pour o!er potatoes
and onion. 6eep at roo# te#perature for 2 to 3 hours.
Stir in !inegar* #ustard* sugar* and dillseed.
Potato salad will be crea#y. Ser!e at roo# te#perature.

&ole Slaw
? tablespoons -ayonnaise -- BheapingC
2 tablespoons :ellow #ustard BheapingC
1 tablespoon Gine !inegar
1 teaspoon )arlic salt
1 tablespoon ;ea / Perrins
1 each 5uice of #ediu#s si3e le#on
3 teaspoons Salt Bto tasteC
4 each +ell peppers -- sliced
2 each $nions* #ediu# -- shredded
1 each ;arge cabbage -- shredded
Put #ayonnaise and #ustard in a bowl large enough to hold co#plete
#i4ture* but shaped so that the #i4ture can be beaten with a for..
+eat #ayonnaise and #ustard until co#bined. ,dd oli!e oil slowly*
beating all the ti#e. +eat until #i4ture has returned to the thic.ness
of original #ayonnaise. ,dd ;ouisiana hot sauce* continuing to beat.
,dd .etchup and .eep beating. ,dd salt and garlic salt* beating all the
ti#e. ,dd wine !inegar Bthis will thin the sauce downC. +eat this
thoroughly* adding the le#on 2uice as you do so.
"aste for salt and pepper. Place shredded cabbage* peppers* and onions
in a large salad bowl. pour sauce o!er and toss well. "his should be
done about an hour before ser!ing. "astes e!en better the ne4t day.

&oleslaw 2
2 1/2 pounds cabbage -- green
2 large carrots -- B3/4 PoundC
1 cup -ayonnaise -- Hell#annHs Preferred
1/4 cup white !inegar -- ser!e to taste
3 tablespoons sugar
1 tablespoon #ustard -- prepared
1 cup raisins
1C "ri# the tough outer lea!es fro# the cabbage. ut the cabbage into
7uarters and cut away the core fro# the cabbage pieces. finely shred
the cabbage. "here should be about E cups. Peel the carrots and tri#
the ends. )rate the# on the coarse side of a grater.
2C Stir the #ayonnaise* !inegar* sugar* and #ustard together in a large
bowl until blended. ,dd the cabbage* carrots* and raisins and toss to
coat with the dressing. ;et stand* tossing occasionally* about 1?
#inutes. Store* co!ered* in the refrigerator for at least a few hours
and toss well before ser!ing.

&on-etti &hicken Salad
1/4 cup fresh li#e 2uice
1 clo!e garlic -- crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups chic.en -- coo.ed and cubed
1 red bell pepper -- cut into thin strips
1/3 cup green onions -- sliced
2 tablespoons fresh cilantro -- or parsley* chopped
2 2alapeno peppers -- ste##ed* seeded* #in
3 cups coo.ed rice -- cooled
2 a!ocados -- seed*peel*cut in chu
+lend li#e 2uice* oil* garlic* chili powder and salt in large bowl.
,dd chic.en* red pepper* onions* cilantro and hot peppers. o!er and
refrigerate 2 to 3 hours. ,dd rice and a!ocado chun.s> toss
lightly* and ser!e.

&on-etti 0egeta,le elish
3 cups corn -- A see note
1/2 red bell peppers -- seeded and chopped
1/2 green bell peppers -- seeded and chopped
4 scallions -- thinly sliced
1/2 teaspoon ground cu#in
3 tablespoons !egetable oil
1 1/2 tablespoons white wine !inegar
blac. pepper -- to taste
A Dse freshly coo.ed corn-on-the cob> scrape .ernels fro# cob to
#easure 3 cups.
Place the corn in ser!ing bowl> add rest of ingredients and #i4 well.
:ield8 about 3-1/2 cups.

&o$$er Pennies
2 pounds carrots -- sliced crosswise
1 s#all onion -- chopped
3 celery stal.s -- chopped
1 sweet pepper -- chopped
1 can to#ato soup* condensed
3/4 cup sugar
1/4 cup oil
oo. carrots in salted water until tender. Drain. ,dd onion* pepper*
and celery to drained carrots. -i4 re#aining ingredients in a saucepan
and bring to a boil. Pour o!er carrots. %efrigerate o!ernight.

&O*AN#E &H*&+EN SA"A#
1 cup oriander -- chopped
3 Scallions Bincluding topsC -- #inced
2 hic.en breasts -- boneless
s.inless
3 tablespoons +utter or #argarine
1/4 cup Sesa#e seeds -- toasted
)arlic clo!e -- #inced
1/2 Head of iceberg lettuce -- shredded
-----S&S,-& D%&SS'()-----
1 tablespoon Dry #ustard
1 tablespoon -Gater
1/2 cup Sesa#e oil
1/2 cup Salad oil
1/4 cup Soy sauce
3 teaspoons Sugar
1/4 teaspoon hinese ?-spice powder
ut chic.en into strips Boptional8 soa. in soy sauce for one hourC.
@ry chic.en in butter and garlic until brown. %educe heat and si##er
until done. ool in the refrigerator. "oss cooled chic.en with
coriander* sesa#e seeds and scallions. "oss in sesa#e dressing Bsee
belowC. Ser!e o!er a bed of shredded lettuce.
D%&SS'()8 -a.e a paste of #ustard and water. +lend in other
ingredients until ho#ogeneous. $ptional8 let dressing sit at roo#
te#perature o!er night to get well-blended #i4ture Bbut it tastes fine
freshly #ade* tooC

&ON5 !"A&+5 !EAN AN# E# PEPPE SA"A#
2 cups orn 6ernels -- coo.ed
10 ounces +lac. +eans >an* rinsed
-- drained
1 %ed pepper -- diced
2 tablespoons Gine !inegar
1/2 teaspoon u#in
Salt
Pepper
2 tablespoons oriander -- sprin.le chopped
o#bine 2 cups coo.ed corn .ernels* 10 ounce can rinsed and drained
blac. beans* 1 diced red pepper* 4 teaspoons oli!e oil* 2 tablespoons
wine !inegar* 1/2 teaspoon cu#in and salt and pepper to taste. -i4
well* sprin.le with 2 tablespoons chopped coriander.

&ottage &heese Salad
1 pac.age cherry 2ello -- large
1 c crushed pineapple
1 carton cool whip
1 container cottage cheese
12 slliced cherries
-i4 dry 2ello with drained pineapple
,dd cottage cheese and cherries
@old in cool whip
hill and ser!e.

&ounter-eit Tuna Salad
2 cups arrots -- finely shredded
1/2 s#all $nion -- grated B1 tbC
1/2 cup elery -- chopped fine
2 tablespoons Sweet pic.le relish
1/4 cup -ayonnaise
Salt / Pepper
'n a #ediu# bowl* co#bine carrots* onion* celery and relish. 'n a s#all
bowl* co#bine re#aining ingredients. ,dd to carrot #i4ture* #i4ing
well.
hill se!eral hours or o!ernight to blend fla!ors.

&raw-ish and Egg Salad
3 &ach &ggs* hard boiled
1 "ablespoon Dur.eeHs fa#ous sauce
1 Pound hopped crawfish or shri#p
2 "ablespoons -ayonnaise
Salt* if needed
2 "ablespoons Dill pic.les* finely chopped
1 "easpoon %ed cayenne pepper
1 "easpoon Poupon #ustard
"o coo. crawfish8 'n a saucepan bring 2 7uarts water to boil with 2 tsp
salt and 1/2 tsp of red pepper. ,dd peeled crawfish tails to water.
+ring to boil and re#o!e fro# heat i##ediately. Drain and cool. hop
hard-boiled eggs.
hop crawfish and #i4 with eggs. ,dd pic.les. -i4 #ustard* Dur.eeHs*
and #ayonnaise and add to egg #i4ture. 'f needed* add #ore pepper and
salt.

&EA34 &H*&+EN SA"A# .*TH 3ANGO #ESS*NG
3 hic.en breast -- whole
boneless
1 cup hic.en broth
3/4 cup %ice
2 -angoes
3 )reen onions -- chopped
3 tablespoons @rench dressing
------,()$ D%&SS'()-----
1 -ango
1/2 cup ;ight crea#
1/4 cup "housand island dressing
1 tablespoon -int -- chopped
1 tablespoon -ango chutney
Place chic.en stoc. in pan* add chic.en> co!er and bring to a boil*
reduce heat and si##er 11 #inutes or until chic.en is tender> drain and
cool. ,dd rice gradually to a large pan of boiling water. +oil rapidly*
unco!ered* for 11 #inutes or until rice is tender> drain and cool. ut
#ango into thin strips. ut chic.en into slices. -a.e dressing by
co#bining all ingredients in a blender. o#bine rice* onions and @rench
dressing in a bowl. Place on plates> top with chic.en and #ango
dressing.

&rea'7 %ruit Salad
1 cup Strawberries -- 7uartered
1 cup antaloupe -- chun.ed
0 each Strawberries -- whole
1 each ,pple -- cored and chopped
21 each )rapes -- seedless green
1/2 cup Pineapple -- chun.ed
1/2 cup -andarin orange sectionsA
1 1/2 cups "oppingA
2 tablespoons oconut -- shredded / toasted
'n 2 7uart bowl co#bine fruits e4cept whole berries> co!er with plastic
wrap and refrigerate until well chilled* at least 2 hours. "o ser!e8
into each of 0 parfait or sundae glasses spoon 2 " whipped toppingA
thawed fro3en non-dairyC and top each portion with 1/4 c.
fruit #i4ture. "op each portion of fruit with 1 " whipped topping* then
an e7ual a#ount of re#aining fruit #i4ture. Spoon 1 " whipped topping
onto each portion of fruit* sprin.le with 1 t coconut* and granish with
1 berry.

&rea'7 +idne7 !ean Salad
2 cans ;ight %ed 6idney +eans
1/4 cup $nion -- chopped fine
1/4 cup arrot -- chopped fine
2 teaspoons 9inegar
1/E cup -ayonnaise
3/E cup #ayonnaise-type salad dressing
1 teaspoon -ustard
1 teaspoon relish
Place beans in a saucepan* bring to a boil* reduce heat and si##er for
fi!e #in. or until desired doneness. Place chopped !egetables in a
#icrowa!e safe dish and nu.e for two #in. Drain beans* reser!ing
li7uid.
;et beans and !eggies cool to roo# te#perature.
o#bine #ayo* salad dressing* !inegar* #ustard* and 0 ". reser!ed
li7uid* and #i4 well.
o#bine beans* chopped !egetables* relish and sauce and #i4. hill
before ser!ing.

&runch7 e-rigerator &oleslaw
1 cabbage head -- shredded
1 cup green peppers -- 2ulienned
2 carrots -- shredded
1 +er#uda onions -- #inced
1 cup 5ica#a
1 cup sugar
--- Dressing8 ---
2 teaspoons sugar
1 teaspoon celery seed
teaspoon salt
1 teaspoon cilantro -- #inced
1 teaspoon fresh parsley
1/4 teaspoon ground basil
3/4 cup !egetable oil
1 cup cider !inegar
A ,dd 2ulienned or chopped 2ica#a 2ust before ser!ing.
1. Shred the cabbage !ery thin. o#bine with pepper* #inced onion*
and carrots. Sprin.le with sugar* being sure to stir and sprin.le so
sugar reaches all the cabbage.
2. 'n a saucepan* co#bine all the dressing ingredients. +ring to a
boil> re#o!e fro# heat. Ghile still hot* pour this o!er the cabbage
#i4ture* blending well.
3. o!er and refrigerate E hours or o!ernight. ,dd 2ica#a and stir
again before ser!ing.

&ucu',er and A)ocado Salad
1 each &nglish Seedless ucu#ber
Salt
hili Pepper
1 tablespoon @resh ;i#e 5uice
1 teaspoon -inced $nion
Slices -- Sweet %ed Pepper
;ettuce
1 each %ipe ,!ocado -- sliced
@resh Parsley
Peel and slice the cucu#ber paper-thin. Season with salt* chili pepper
and li#e 2uice. Sprin.le with onion and red pepper slices.
arrange lettuce on 0 ser!ing plates. Pile cucu#ber #i4ture in center of
each plate. ,dd a!ocado slices and parsley. 0 ser!ings.

&ucu',er and Onion Salad
1 #ediu# cucu#ber -- sliced
1 #ediu# onion -- sliced
2 teaspoons salt
2 tablespoons sugar
2 tablespoons !inegar
1 cup cold water
1/4 teaspoon pepper
-i4 together and chill before ser!ing.

&ucu',er *n Sour &rea' Salad
1 each -ed cucu#ber thin sl 3 cups
1 teaspoon Salt
1/2 cup Sour crea#
1 tablespoon Ghite !inegar
2 each Drops of tabasco
2 tablespoons hopped chi!es
1 teaspoon Dill seed or fresh chop dill
1 each Dash of pepper
Sprin.le the cucu#ber with salt. ;et stand 31 #inutes. Drain
thoroughly. Dry on paper towel.
o#bine sour crea#* !inegar* tabasco* chi!es* dill seed and pepper.
Pour o!er cucu#ber. hill well before using. )arnish with fresh dill.

&ucu',er elish Salad
2 each ucu#bers -- #ediu#
1 1/2 tablespoons Sugar
1 1/2 tablespoons ider !inegar
1/2 teaspoon Salt
1/E teaspoon Pepper
1/2 cup Sour crea#
1 tablespoon Parsley> fresh -- #inced
Slice cucu#bers paper-thin. Sprin.le slices with sugar* !inegar* salt
and pepper. -arinate for 21 #inutes* drain off li7uid* and toss
lightly with sour crea#. "op with #inced parsley.

&ucu',er Salad
1 pac.age ;i#e gelatin B3 o3.C
1 cup Hot water
1 cup ucu#ber -- scrubbed / grated
1/2 cup $nion -- grated
1 cup Sour crea#
1 cup ottage cheese
1 cup -ayonnaise
Dissol!e gelatin in hot water. ;et cool. ,dd cucu#ber and onion to
gelatin. @old in sour crea#* cottage cheese* and #ayonnaise. Pour into
0 cup #old and refrigerate at least four hours before ser!ing.

&ucu',er-3int Salad
1 large cucu#ber
1 s#all onion -- chopped fine
1 tablespoon fresh #int -- chopped
1/4 cup white !inegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon le#on pepper seasoning
Peel cucu#ber and chop into 1/4-inch cubes. o#bine all ingredients
in bowl and #i4. Ser!e at roo# te#perature. Ser!es 4.

&ucu',ers .ith 4ogurt #ressing
1 1/2 cups lowfat yogurt
0 tablespoons scallions -- chopped
1/2 teaspoon salt
1/2 teaspoon #ustard
3 cucu#bers -- sliced
dill weed sprigs -- for garnish
'n s#all bowl* co#bine the yogurt* scallions* salt* pepper and
#ustard. +lend. ,dd thinly sliced cucu#bers and #i4 well to coat with
dressing. ;ay about 2 or 3 dill sprigs on top but do not #i4 in. o!er
tightly and refrigerate for one hour.

&23*N &2STE# &H*&+EN SA"A#
1/4 cup hopped "o#ato
3 tablespoons Peeled -- hopped ucu#ber
3 tablespoons hopped )reen Pepper
1 tablespoon hopped Purple $nion
1 s#all 5alapeno Pepper hopped
1 tablespoon )round u#in
1 teaspoon Pepper
4 B4 $3. C hic.en +reasts
+oned ,nd S.inned
1 tablespoon %ed Gine 9inegar
herry "o#atoes B$ptionalC
@resh +asil B$ptionalC
o#bine "o#ato* ucu#ber* )reen Pepper* Purple $nion / 5alapeno Pepper
in , S#all +owl / Set ,side. o#bine u#in / Pepper. %ub ,ll Sides $f
hic.en +reasts Gith "his. Place , ;arge ast 'ron S.illet $!er -ediu#
High Heat Dntil Hot. ,dd hic.en / oo. 0 -in. $n &ach Side $% Dntil
"ender. %e#o!e @ro# S.illet* %eser!ing Drippings in S.illet. Set
hic.en ,side.
,dd 9inegar "o Pan Drippings / oo. 2 -in* Stirring onstantly. Pour
$!er %eser!ed 9egetable -i4ture* "ossing Gell. "hinly Slice &ach
hic.en +reast Diagonally ,cross )rain / ,rrangeon 'ndi!idual Ser!ing
Plates. Ser!e Gith %eser!ed 9egetable -i4ture. )arnish &ach Ser!ing
Gith herry "o#atoes / +asil.

&2*E# &H*&+EN & 3ANGO SA"A#
2 7uarts Gater
4 B4 $3.C +oneless -- S.inned
hic.en +reasts
3/4 cup Plain :ogurt
1 tablespoon ;i#e 5uice
1 tablespoon Honey
1 teaspoon urry Powder
1/E teaspoon Salt
1/2 teaspoon Pepper
1 cup Peeled ubed -ango -- Papaya
$% Pineapple
4 ;ettuce ;ea!es
+ring Gater "o , +oil in , -ediu# Saucepan. ,dd hic.en. %educe Heat
/ Si##er 1? -in. $% Dntil hic.en 's "ender. %e#o!e hic.en / ;et
ool. ut 'nto 1/2 in. Pieces / Set ,side.
o#bine :ogurt* ;i#e 5uice* Honey* urry Powder* Salt / Pepper in ,
-ediu# +owl. -i4 Gell. ,dd -ango / %eser!ed hic.en. "oss Gell.
Spoon Salad $nto ;ettuce ;ined 'ndi!idual Ser!ing Plates.

&urried &hicken and !ow Tie Pasta Salad
3 pounds hic.en
----poaching ingredients----
0 each Apeppercorns
1 each Abay leaf
1 each Aparsley stal.
1 each Asprig of fresh thy#e
1 each Aonion
1 each Acarrot
1 each Acelery stal.
)reen pepper -- finely shred
%ed pepper -- finely shred
:ellow pepper -- finely shred
E ounces +ow tie pasta -- coo.ed
1 each Salt
1 each Pepper
------curry fla!oring------
As#all onion finely diced
2 teaspoons A!egetable oil
1 tablespoon Acurry powder
1/2 cup Awhite wine
2 tablespoons Awater
------curry #ayonnaise------
1 1/2 cups -ayonnaise
2 tablespoons Gar# water
3 tablespoons urry fla!oring Babo!eC
1 each Pepper
1 each Salt
Poach chic.en by placing in a large pot with enough cold water to
barely co!er. ,dd peppercorns* bay leaf* parsley* thy#e and one each8
onion* carrot and celery cut into 7uarters. +ring to a bare boil with
lid on> reduce heat to low and si##er for ?1 #inutes.
ool in poaching li7uid* then drain* s.in and shred. "o #a.e curry
fla!oring* soften diced onion in hot oil* then add curry powder and
coo. o!er #ediu#-high heat for a further 3 #inutes. ,dd wine and water.
+oil rapidly until reduced to about 3 tablespoons.
Strain and let cool. Prepare curry #ayonnaise by co#bining all
ingredients until s#ooth. Place peppers in a large bowl Breser!ing a
little for garnishC* with chic.en* pasta* salt* pepper and curry
#ayonnaise.
-i4 gently until well- coated. 'f #ayonnaise #i4ture is too thic.* add
war# water gradually until a s#ooth consistency is attained.
Place a portion of salad on bed of spinach and sprin.le reser!ed
peppers on top. ,sse#ble 2ust before ser!ing* as the #ayonnaise 7uic.ly
loses its fresh loo..

&urried &hicken Salad
1/2 cup #ayonnaise
1 teaspoon fresh le#on 2uice
2 tablespoons curry powder
2 cups coo.ed chic.en -- chopped
1/4 cup diced celery
1/2 cup "ho#pson seedless grapes -- hal!ed
1/4 cup al#ond sli!ers
+lend #ayonnaise* le#on 2uice* and curry powder. -i4 into
re#aining ingredients. hill at least one hour before ser!ing.

&urried Or:o And &hicken Salad
1 Ghole +oneless S.inless hic.en +reasts -- coo.ed and
chopped
1 1/2 ups $r3o -- raw
1 "ablespoon Dnsalted +utter
2 "easpoons urry
2 ups hic.en +roth
1/2 up ucu#ber -- peel/seed/dice
1/2 )reen Pepper -- diced
2 Scallions -- sliced
1/3 up %aw Peas
0 $3. 5ar -arinated ,rticho.e Hearts -- undrained
1/4 up -ayonnaise
+rown the or3o in the butter. ,dd the curry powder and the broth and
boil until the pasta is coo.ed. Drain Bif necessaryC and chill. -i4
the !egetables and the pasta together. o#bine the #ayonnaise and the
articho.e li7uid together to #a.e a dressing. "oss the pasta and the
dressing together. ,dd the chic.en and ser!e.

&2*E# SP*NA&H SA"A#
2 hic.en breasts> raw* whole -- cut into thin
strips
2 tablespoons $il
2 tablespoons Soy sauce
-----S,;,D-----
0 cups Spinach -- torn
1 cup ,pple> tart -- chopped
1/4 cup Peanuts
1/4 cup %aisins
-----D%&SS'()-----
2/3 cup $il
1/2 cup -aple-fla!ored syrup
1/2 cup ider !inegar
1 tablespoon 'nstant #inced onion
1 teaspoon urry powder
1 teaspoon Prepared #ustard
1/4 teaspoon Salt
@or Dressing8 o#bine all in blender. +lend 1? seconds. hill 4 hours
or o!ernight. -a.es 1-2/3 cups dressing. 01 calories per tablespoon.
Saute chic.en in oil after #arinating in soy sauce. Drain and chill 4
hours or o!ernight.
@or Salad8 o#bine spinach with 1 cup dressing or less if desired and
toss. Di!ide into 4 plates. Di!ide chic.en* apple* peanuts* raisins
and place on top of spinach. Ser!e i##ediately with additional dressing
if desired.

&24 &H*&+EN .*TH GAPES
E hic.en breast -- hal!es BbonedC
0 cups )rapes -- seedless
less -- !ary a#ount
tasteC
2 cups -ayonnaise
4 teaspoons urry powder
3 teaspoons $li!e oil
1 teaspoon ayenne pepper
1/2 teaspoon +lac. pepper -- ground
1 teaspoon @ruit !inegar
-a.e the sauce by #i4ing together all ingredients e4cept the chic.en
and the grapes. Season to taste Bsa#ple by dipping a grape into the
sauce and then eating itC.
+roil the chic.en breasts B3-? #inutes on each side in a preheated
broilerC* then dice or shred into s#all bite-si3ed pieces.
-i4 chopped chic.en with about 2 cups of whole grapes. o!er with the
sauce. ,dd #ore grapes to taste. -y taste is to add !ast 7uantities of
grapes.

#ate5 Goat &heese and 3esclun Salad
@or !inaigrette
2 tbsp red wine !inegar
1 tbsp. s oy sauce
freshly ground pepper
1/2 cup e4tra !irgin oli!e oil
E cups #esclunB#i4ed bay greens* 3/4 lb.C --
rinsed/spun dry
E dried dates Bpreferably -ed2oolC -- pitted
cut lengthwise into thin stripes
0 o3 soft goat cheese* cut into pieces -- roo# te#p
'n a s#all bowl* whis. together !inegar* soy sauce* pepper and salt to
taste and add oil in a strea#* whis.ing until e#ulsified. -ay be #ade 1
day ahead and chilled* co!ered. +ring to roo# te#p. before ser!ing.
'n bowl* toss #esclun with !inaigrette and di!ide a#ong E salad plates.
"op salads with dates and goat cheese.

#a)id 0ano's &aesar Salad
Start with a #ediu# head of ro#aine lettuce. Holding head fir#ly*
cut 1/2< off botton and then cut entire head in 1< slices. Put in cold
water. ;et sit while preparing dressing. 'n a !ery large wooden bowl
add the following8 3< strip of ancho!ies paste> 1 coddled egg Ba #ustC>
the 2uice of 1/2 le#on> 4 " balsa#ic !inegar > ? " oli!e oil B' do not
use e4tra !irgin because it does not ha!e the taste> the less
e4pensi!e* #ore pressed oli!e oil is #y choiceC> 1-2 clo!es or garlic
pressed> 1/2 t seasoned salt> 1 " ;ea and Perrin> "obasco to taste* 4-
? drops> 2-3 " par#asan cheese fresh grated Bne!er out of a bo4C> your
fa!orite croutons. Start with the garlic and ancho!y paste. -i4 in bowl
with all li7uids> add re#aining ingredients> put in croutons to let sit
in li7uid for a few seconds. "horoughly dry lettuce Buse spinner if you
ha!e oneC and put in bowl. "oss until all lettuce is coated. ,dd fresh
groung pepper B' li.e a lotC and a few #ore croutons. Ser!e
i##ediately. $ffer #ore pepper.
Please note that you cannot #a.e this ahead> it will be no good in 1-2
hours. ,lso* if you do not eat all salad throw out re#aining. %o#ane
lettuce gets !ery bitter and cannot be left o!er.

#iakon and Tuna Salad
3 cups Dai.on -- cut into 1 1/2<
rub in 1/2 tbls -- of salt and drain
1/2 cup $nion> thinly sliced -- soa.
water for 11 #inutes -- drain
11 $.ura -- rub in 1/2 tb salt
coo.* drain -- chopped
1 can "una -- drained B.eep 1 tb o
fro# tuna for -- dressing A
-----D%&SS'()-----
1 1/2 tablespoons %ice !inegar
1 1/2 tablespoons Soy sauce
1 tablespoon 5uice fro# tunaA -- #i4 well
Put well-drained tuna fla.es into a bowl and add dai.on* onion and
o.ura> #i4 well. Pour in dressing to the tuna #i4ture and #i4. "oss and
put into a ser!ing platter and ser!e.

#iane's !ean Salad
1 pound Pinto beans
1/2 pound )rated cheddar cheese
1 each -ed onion
1 each +ottle atalina dressing
1 each S#all p.g. large fritos
1/2 each Head of lettuce
1 each ;arge to#ato
-i4 all together. "op with lettuce and to#ato.

#ieter's Taco Salad
1 pound )round beef -- lean
$nion -- #ediu#
)reen pepper* large -- chopped
E ounces "o#ato sauce -- no-salt
1 tablespoon 9inegar
1 teaspoon -ustard -- dry
1/2 teaspoon Pepper* red -- crushed
1/2 teaspoon +asil* dried -- crushed
1 tablespoon Gater
"ortillas -- E-inch
4 cups ;ettuce -- shredded
"o#atoes* cherry -- hal!ed
arrot* #ediu# -- shredded
1/4 cup Par#esan cheese -- grated
oo. beef* onion* and 1/4 cup of green pepper till beef is brown>
drain. ,dd ne4t K ingredients. +ring to boil> reduce heat. Si##er 1?
#inutes. Gar# foil-wrapped tortillas in a 3?1@ o!en for 11 #inutes.
Spray 4 11-ounce casseroles with nonstic. spray coating> press 1
tortilla into each. +a.e in a 3?1@ o!en for 1? #inutes. di!ide lettuce
a#ong 4 plates. Place a tortilla on each plate. Spoon beef #i4ture into
tortillas. "op with re#aining green pepper* to#atoes* carrot* and
cheese.

#illed &ucu',er Salad
1 cup cucu#ber -- peeled seeded* dice
1 pint sour crea#
1 tablespoon white wine !inegar
1/2 teaspoon salt
1/E teaspoon cayenne
1 tablespoon onion -- grated
3 tablespoons fresh dill -- chopped
-i4 sour crea#* !inegar* salt* cayenne* and grated onion. Stir in
chopped dill and diced cucu#ber. %efrigerate two hours before ser!ing.

#onna's 3arinated !roccoli Salad
2 bo4es fro3en broccoli spears
E ounces 'talian salad dressing
3/4 cup #ayonnaise
1/3 cup sour crea#
2 hard-boiled eggs -- chopped
3/4 tablespoon chi!es -- chopped
oo. broccoli according to directions on pac.age. Drain well.
-arinate the spears in 'talian Dressing at roo# te#perature for 4-K
hours. -eanwhile* #a.e a #i4ture of the #ayo* sour crea#* chopped
eggs and chopped chi!es and refrigerate till spears are thru
#arinating. Drain spears well* and add the #ayo #i4ture* stirring in
gently so as not to brea. spears. Ser!e cold. Ser!es about 4
co#fortably.

#ou,le as$,err7 Salad
1 pac.age %aspberry 5ello
1 cup +oiling water
1 pac.age @ro3en raspberries
1 can Ghole cranberries
Dissol!e 5ello in boiling water. -i4 in raspberries and cranberries.
hill until fir#.

#ressing -or %ruit Salads
1 tablespoon flour
1/3 cup sugar
1 egg -- lightly beaten
1 1/2 tablespoons le#on 2uice
1/4 cup orange 2uice
1/2 cup pineapple 2uice
1/2 cup whipping crea#
-i4 flour and sugar in top of double boiler. Stir in egg. ,dd fruit
2uices and coo. o!er #ediu# heat* stirring* until thic.. H';;. Ghip
crea# and fold into chilled fruit salad* especially those #ade with
fruit 2uice and gelatin.

#2N+EN &H*&+EN SA"A#
4 +oned chic.en breasts -- coo.
1 cup Sherry
1 teaspoon Salt
1/2 teaspoon Sugar
1 Head red leaf lettuce
1/2 cup ilantro -- Blea!esC optional
3 tablespoons Sesa#e seeds -- toasted golden
4 Scallions> w/green -- chopped
ut coo.ed chic.en breasts in half. Put in large bowl with wine* salt
and sugar. "oss* co!er and #arinate for 24 hours in the refrigerator.
(e4t day drain off #arinade. ,rrange lettuce lea!es on ser!ing platter>
place chic.en pieces in the center. Sprin.le with sesa#e seed* cilantro
lea!es* and scallions.

E"EGANT &H*&+EN SA"A#
1/4 cup $li!e oil
2 hic.en breasts
3 cups hic.en broth or water
1/4 cup +alsa#ic !inegar
2 tablespoons $range 2uice
1 tablespoon Di2on #ustard
1/4 cup hi!es
2 tablespoons "arragon -- chopped
Salt and pepper
3 cups %ice Bwild or whiteC
Poach chic.en in broth or water for about 21 #inutes. 'n salad bowl
co#bine !inegar* 2uice* and #ustard. )radually whis. in oil. Stir in
chi!es and tarragon and season with salt and pepper. ut chic.en into
bite si3ed pieces. ,dd chic.en and rice to dressing. "oss well.

Endi)e5 !eet and ed-Onion Salad
1/2 pound %aw +eets -- tri##ed
3 each Heads of +elgian &ndi!es -- #d
1 each %ed onion
1 tablespoon Di2on -ustard
1 tablespoon %ed Gine 9inegar
4 tablespoons @inely hopped Parsley
Place the beets in a saucepan and add water to co!er with salt. +ring
to a boil until the beets are tender* about 31 #inutes* depending on
the si3e or age of the beets. Drain and let cool. %e#o!e the s.ins and
slice the beets. "ri# off the botto# of the endi!es and cut the# into 1
1/2 inch strips. Drop the pieces into cold water. Drain and pat dry.
Peel and slice the onion. o#bine the #ustard* !inegar* salt and pepper
in a salad bowl. ,dd the oil and blend well with a wire whis.. ,dd the
beets* endi!e* onion and parsley. "oss well and ser!e.
Ser!es 4.

Endi)e-adicchio Salad
1 head curly endi!e
1 radicchio
1 head +elgian endi!e
3 tablespoons sesa#e seeds
1 tablespoon sesa#e oil
3 tablespoons peanut oil
2 tablespoons white wine !inegar
4 tablespoons honey
1 tablespoon soy sauce
salt -- to taste
blac. pepper
1. Prepare curly endi!e> re#o!e ste#s and tear into s#all pieces.
Prepare radicchio> shred. Prepare +elgian endi!e> 2ulienne.
2. o#bine in a large bowl all the greens and sesa#e seeds. "oss
well and set aside.
3. 'n a s#all bowl co#bine the re#aining ingredients> blend
thoroughly.
4. Pour the dressing o!er the greens #i4ture and ser!e i##ediately
or refrigerate* tightly co!ered* for a few hours.

ENSA"A#A G2ANA(2ATO /%*0E !EAN SA"A# G2ANA(2ATO
ST4"E1
1 cup Drained $% canned coo.ed -- pinto beans
1 cup Drained coo.ed blac. beans
1 can BE-3/4 o3C garban3o beans -- drained
1 can BE o3C cut green beans -- drained
1 cup Drained canned wa4 beans
1/2 )reen pepper -- cut in thin
1/4 %ed onion -- thinly sliced
3 tablespoons 9inegar I' increased !inegar -- by ?1 percent.
6.+.J
1/2 teaspoon Salt
1/4 teaspoon Dried leaf oregano -- crushed
1/E teaspoon )arlic powder
1 "o#ato* chopped -- drained
3 tablespoons -ayonnaise
'f coo.ing your own pinto and blac. beans* coo. until fir#-tender and
not #ushy. o#bine pinto beans* blac. beans* garban3o beans* green
beans and wa4 beans in a large bowl. ,dd green pepper and red onion.
'n a s#all bowl* #i4 oil* !inegar* salt* oregano* garlic powder and
blac. pepper to taste. Pour o!er salad and toss gently but thoroughly.
o!er and refrigerate o!ernight. 5ust before ser!ing* add to#atoes and
#ayonnaise.
"oss until well blended.

Essig +rautersauce
1 tablespoon Shallots -- chopped
1 tablespoon apers -- chopped
1 tablespoon Parsley -- chopped
1 tablespoon her!il -- chopped
1 tablespoon hi!es -- chopped
1 cup $li!e oil
1/2 cup "arragon !inegar
1 teaspoon Salt
1/2 teaspoon Pepper
-i4 the first fi!e ingredients with the oil and let stand for at least
1 hour. ,dd the !inegar* salt and pepper. "his dressing #ay be used
with #eat* fish* !egetables or salad. %ice one hard-coo.ed egg o!er the
dish if desired* or egg #ay be added to the dressing. 2 "b.
green onion* chopped #ay be substituted for the shallots. )reat o!er
fresh chopped to#atoF 't #ay be ser!ed hot or cold.

%a)orite !ean eci$e
,#ount -easure 'ngredient -- Preparation -ethod
-------- ------------ --------------------------------
2 cans dar. red .idney beans -- drained
3/4 cup diced onions
3/4 cup sliced celery -- $%
1/2 cup sliced tender stal.s of ;o!age
3/4 cup green pi#iento stuffed oli!es -- chopped
1/2 cup 9lasicHs Hot Piccalili relish -- to to taste
ground white pepper
;owfat #ayonnaise -- to #oisten
o#bine all !egetables and piccalili. Season with pepper. ,dd
#ayonnaise to #oisten. -i4 well. hill and ser!e.

%"2%%4 %2*T SA"A#
2 cans B21 o3. ea.C crushed -- pineapple
2/3 cup Sugar
2 tablespoons @lour
2 &ggs -- lightly beaten
1/4 cup $range 2uice
1 tablespoon 9egetable oil
2 cans B1K o3. ea.C fruit coc.tail -- drained
2 cans B11 o3. ea.C #andarin -- oranges* drained
2 +ananas -- sliced
1 cup Hea!y crea# -- whipped
Drain pineapple* reser!ing 1 cup 2uice in a s#all saucepan. Set
pineapple aside. "o saucepan* add sugar* flour* eggs* orange 2uice*
le#on 2uice and oil.
+ring to a boil* stirring constantly. +oil for 1 #inute> re#o!e fro#
the heat and let cool. 'n a salad bowl* co#bine the pineapple* fruit
coc.tail* oranges and bananas. @old in whipped crea# and cooled sauce.
hill for se!eral hours.

%rench Potato Salad with Tarragon 0inaigrette
2 1/2 pounds red potatoes -- s#all* unpeeled
1 cup fresh parsley -- chopped
1/2 cup red onion -- chopped
Pepper
-----"arragon 9inaigrette-----
1/3 cup wine !inegar
1/2 teaspoon dried tarragon
Pepper
Scrub potatoes. 'n a large pot of boiling water* coo. potatoes until
for.-tender> drain. Sha.e pan o!er #ediu# heat for a #inute to dry
potatoes. ut into 1/4-inch B? ##C thic. slices. 'n salad bowl* co#bine
potatoes* parsley and onion. "arragon !inaigrette8 'n a s#all bowl
whis. together !inegar* oil* #utsrad and tarragon> #i4 well. Pour o!er
war# potatoes and toss to #i4. Season with pepper to taste. o!er and
let stand at roo# te#perature for at least 1 hour or refrigerate up to
3 days.

%rench St7le Potato Salad
0 #ediu# potatoes -- about 2 lb.
1 clo!e garlic -- cut into hal!es
1/4 teaspoon instant beef bouillon -- or chic.en
1/3 cup hot water
1/3 cup dry white wine
3 tablespoons parsley -- snipped
------"arragon Dressing-----
3 tablespoons oli!e oil -- or !egetable oil
2 tablespoons tarragon !inegar
2 teaspoons chi!es -- snipped
1 teaspoon salt
1/2 teaspoon dried tarragon
1/E teaspoon pepper
"o Prepare Salad8 Heat 1-inch salted water B1/2 teaspoon salt to 1 cup
waterC to boiling. ,dd potatoes. Heat to boiling. %educe heat. o!er
and coo. until tender* 31 to 3? #inutes. Drain* cool and peel. %ub 2-
7uart bowl with garlic. Discard garlic. ut potatoes into 1/4-inch
slices and place in bowl. Dissol!e bouillon in hot water. ,dd wine.
Pour o!er potatoes. o!er and refrigerate* stirring once or twice.
Drain.
"o Prepare Dressing8 Sha.e all ingredients in tightly co!ered 2ar and
gently toss with potatoes. Sprin.le with parsley. )arnish with to#ato
wedges if desired.

%resh 3arinated 0egeta,les
4 cups #i4ed !egetables
2/3 cup oli!e oil
1/3 cup white wine
1/4 cup white wine !inegar
1/2 cup chopped onions
3 garlic clo!es -- #inced
1/4 teaspoon thy#e
1/E teaspoon cayenne pepper
1 cup fresh parsley -- finely chopped
A :ou will need a total of 4 cups fresh !egetables cut into bite-si3ed
pieces. So#e good choices are8 green beans* broccoli flowerettes*
cauliflower* red and green bell peppers* whole baby carrots* 3ucchini
and hearts of celery.
1. o#bine all ingredients e4cept 1/2 cup parsley in a large*
hea!y pot. ,dd enough water to co!er !egetables. o!er tightly and coo.
o!er #ediu# heat until !egetables are 2ust tender but still crisp. "his
will ta.e 11-12 #inutes.
2. %e#o!e fro# heat* re#o!e co!er* and let !egetables cool in the
pot. Ghen cool* transfer to ser!ing dish. o!er> chill to allow fla!ors
to blend. +ring to roo# te#perature to ser!e> top with re#aining
parsley.

%resh S$inach Salad
2 tablespoons aesar salad dressing
4 tablespoons ottage cheese
@resh spinach
"wo hours before ser!ing* #arinate aesar salad dressing with cottage
cheese. Prepare fresh spinach by washing* cutting out large !ein in
center of lea!es* and tearing into desired si3e pieces. Drain. Pour
dressing o!er spinach* toss* and ser!e.

%rost7 %ruit Salad
2 sugar
1/E tsp salt
1 7uart butter#il. -- 4 cups
1 tsp !anilla
1 can crushed pineapple -- B21 o3C drained
1 can fruit coc.tail -- B1K o3C drained
'n large bowl* co#bine sugar* salt* butter#il. and !anilla until well
#i4ed. )ently stir in drained fruits. Pour into =< s7uare pan. @ree3e
until fir#.

%ro:en &ran,err7 Salad
2 3 o3.p.gs crea# cheese -- softened
2 tbsp sugar
2 tbsp #ayonnaise or salad dressing
10 o3 can 2ellied whole cranberry sauce
E o3 can crushed pineapple -- drained
1/2 cup chopped pecans
1 cup whipping crea#
1/2 cup powdered sugar
1 tsp !anilla e4tract
lettuce lea!es
@resh #int lea!es* fresh cranberries -- to
garnish
o#bine first 3 ingredients* stirring until s#ooth. Stir in cranberry
sauce* pineapple and pecans.
+eat whipping crea# until foa#y> gradually add powdered sugar* beating
until soft pea.s for#. Stir in 1 tsp. !anilla.
@old whipped crea# #i4ture into cranberry #i4ture> spoon into E< s7uare
dish.
o!er and free3e until fir#.
ut into s7uares and ser!e on lettuce lea!es. )arnish with #int and
cranberries.

%ro:en Pinea$$le-Al'ond Salad
1/2 cup blanched al#onds
1 1/2 cups crushed pineapple -- drained
1/2 cup #araschino cherries -- drained
1/2 cup chopped dates
24 #arsh#allows
E ounces crea# cheese -- softened
1/4 cup #ayonnaise
1 cup whipping crea#
A+uy blanched* toasted salted al#onds or blanch your own by dropping
1/2 cup al#onds into boiling water. "urn off heat and let al#onds stay
in water only one #inute. %e#o!e to paper towels to drain thoroughly.
Gith fingers* rub al#onds until peel co#es off.
1. oarsely chop al#onds* set aside.
2. Drain pineapple and reser!e syrup.
3. ut drained cherries into 7uarters and set aside.
4. ut dates Babout 3 ouncesC into sli!ers and set aside.
?. ut #arsh#allows into eighths and set aside.
0. o#bine in bowl 3 tablespoons of pineapple syrup and the
softened crea# cheese. +eat until fluffy* then blend in 1/4 cup
#ayonnaise. )ently fold in pineapple* cherries* dates* al#onds and
#arsh#allows.
K. hill bowl and beaters then whip the crea# until it piles
softly. )ently fold the crea# into the fruit #i4ture.
E. "urn into #old and free3e until fir#* about 3-4 hours.

%ruchtsalat 'it Nussen /%ruit Salad .ith Nuts1
1 each Honeydew -elon -- S#all
2 each $ranges
1 cup +lue )rapes
;ettuce ;ea!es
12 each Galnut Hal!es
-----D%&SS'()-----
E ounces :ogurt -- B1 ontainerC
1 tablespoon $range 5uice
1 tablespoon "o#ato atsup
2 tablespoons &!aporated -il.
Salt -- Dash
Ghite Pepper -- Dash
Scoop out #elon with #elon baller. ut peel fro# oranges* re#o!e white
#e#brane* and slice crosswise.
ut grapes in half and re#o!e seeds. ;ine a glass bowl with lettuce
lea!es> arrange #elon balls* orange slices* grapes* and walnuts in
layers on top of lettuce. -i4 and blend well all ingredients for the
dressing. ,d2ust seasonings. Pour dressing o!er fruit. ;et salad
ingredients #arinate for 31 #inutes.
"oss salad 2ust before ser!ing.

%ruit and Sour &rea' &oleslaw
4 cups shredded cabbage
2 apples -- sliced thinly
1 can pineapple chun.s in 2uice -- drained
1/2 cup green grapes
1/2 cup red grapes
--- Dressing8 -----
1 cup #ayonnaise
1/2 cup sour crea#
4 teaspoons le#on 2uice
1 teaspoon sugar -- to taste
1 dash salt
1 dash pepper
1 dash ground cinna#on -- to taste
1. Shred cabbage !ery fine* place into co!ered bowl or plastic bag
and chill.
2. Dressing8 +lend together the #ayonnaise* sour crea#* sugar*
le#on 2uice* salt* pepper and cinna#on. hill.
3. Drain pineapple !ery well* wash grapes and add to pineapple>
chill. 5ust before ser!ing* wash* core and slice apples into thin
slices* then in half again. -i4 apples along with grapes and pineapple
into cabbage. "oss to blend well.
4. ,dd dressing and toss to coat. DonHt add dressing all at once
in case you donHt need it all. "his is a little different than the
usual coleslaw* but !ery good and easy to prepare. Prepare ingredients
ahead of ti#e* then put salad together whene!er you wish.

%ruit Salad
2 cups fresh seedless grapes -- whole or cut
depending on si3e
4 cups #elon balls
cantaloupe or honeydew
4 cups nectarines -- peeled / sliced
or peaches
2 cups fresh blueberries
2 cups fresh strawberries
1 can sliced peaches -- B10 o3C drained
1 can pineapple spears or chun.s -- B10 o3C drained
2 cans pear hal!es -- B10 o3C drained
--Day before-- o#bine fruit and chill.
--Day of brunch-- arrange in a large bowl lined with ro#aine lettuce.
)arnish with #int sprigs* edible flowers.

%ruit Salad &arousel
10 %ed lettuce lea!es
E Gater#elon slices -- 1/4<thic.
E antaloupe slices -- 1/4<thic.
4 6iwis -- peeled and sliced
3 $ranges> peeled -- sectioned
E ,pples -- center core re#o!ed
E Scoops sherbet B1/3 c eachC
E s#all +unches grapes
E @resh strawberries -- sliced
-----H$(&:-;'-& D%&SS'()-----
E ounces ;ow-fat plain yogurt
2 tablespoons Honey
2 teaspoons ;i#e 2uice
Pinch of ginger
Place red lettuce lea!es on indi!idual salad plates and arrange the
following in a pinwheel pattern> water#elon* cantaloupe* honeydew* diwi.
'n the center of the pinwheel place cored apple.
Place sherbet scoop on apple. Put grapes beside the apple. "op with
Honey-;i#e Dressing Brecipe followsC and garnish with sliced
strawberries.
Honey-;i#e Dressing8 o#bine yogurt with honey* li#e 2uice and ginger.
Ghip and chill. -a.es 1 cup> 1 ser!ing L 2 "ablespoons.

%ruit Salad .ith Nuts
1 each Honeydew #elon -- s#all
2 each $ranges
1 cup +lue grapes
;ettuce lea!es
12 each Galnut hal!es
----------dressing----------
E ounces :ogurt -- B1 containerC
1 tablespoon "o#ato catsup
2 tablespoons &!aporated #il.
Salt -- dash
Ghite pepper -- dash
#e#brane* and slice crosswise.
ut grapes in half and re#o!e seeds. ;ine a glass bowl with lettuce
lea!es> arrange #elon balls* orange slices* grapes* and walnuts in
layers on top of lettuce. -i4 and blend well all ingredients for the
dressing. ,d2ust seasonings. Pour dressing o!er fruit. ;et salad
ingredients #arinate for 31 #inutes.
"oss salad 2ust before ser!ing.

%ruit salad with Nuts 2
1 cup +lue )rapes
1 Honeydew -elon -- S#all
;ettuce ;ea!es
2 $ranges
12 Galnut Hal!es
-----D%&SS'()-----
E ounces :ogurt -- B1 ontainerC
2 tablespoons &!aporated -il.
Salt -- Dash
Ghite Pepper -- Dash
1 tablespoon "o#ato atsup
#e#brane* and slice crosswise. ut grapes in half and re#o!e seeds.
;ine a glass bowl with lettuce lea!es> arrange #elon balls* orange
slices* grapes* and walnuts in layers on top of lettuce. -i4 and blend
well all ingredients for the dressing. ,d2ust seasonings. Pour dressing
o!er fruit. ;et salad ingredients #arinate for 31 #inutes. "oss salad
2ust before ser!ing.

%ruited ice Salad on the Hal-
4 cups brown rice* coo.ed
1/4 cup raisins
1/2 cup dried apricots -- chopped
1/2 cup pecans -- chopped
2 a!ocados
-----9inaigrette-----
1/4 cup safflower oil -- or !eg oil
1 tablespoon le#on 2uice
1 tablespoon red wine !inegar
1 teasoon honey
1/4 teaspoon coriander -- ground
1/4 teaspoon Di2on #ustard
hill rice. Pour boiling water o!er raisins and apricots in s#all
bowl. ;et stand 11 #inutes* drain and cool. Heat o!en to 3?1@.
Place pecans on shallow ba.ing pan> ba.e ? to E #inutes. %e#o!e
fro# o!en* set aside. Prepare 9inaigrette Sha.e all ingredients
together in tightly co!ered containerC. "oss rice* raisins* apricots*
and pecans with 9inaigrette* refrigerate 1 hour.
5ust before ser!ing* hal!e* seed and peel a!ocados. @ill each half with
rice salad and ser!e.

%ruited S$inach Salad
1/4 cup 9inegar -- white wine
2 tablespoons Honey
3 tablespoons $il -- salad
1 teaspoon Poppy seed
1/2 teaspoon -ustard -- dry
E cups Spinach* fresh -- torn
Papaya -- #ediu# A
1 1/2 cups )rapes* seedless -- hal!ed
A papaya* seeded* peeled* and cubed* or 2 #ediu# pears* cored* peeled
and cubed.
'n a screw top 2ar co#bine !inegar* oil* honey* poppy seed* and dry
#ustard o!er> sha.e well to #i4. o#bine spinach* papaya or pears* and
grapes. Sha.e dressing again and pour o!er salad. "oss to coat.
Ser!e i##ediately.

Garlick7 Pasta &hicken Salad
0 heads garlic
3/4 cup oli!e oil
4 sprigs rose#ary -- optional
1/4 cup fresh basil lea!es
1 tablespoon fresh rose#ary lea!es -- or 1 tsp. dried
E ounces cor.screw pasta -- coo.ed and drained
2 cups chic.en -- coo.ed* cut in strip
1/2 cup green onion -- sliced
1/2 cup par#esan cheese -- freshly grated
2/3 cup walnuts -- chopped* optional
salt and pepper to taste
lettuce lea!es
Separate clo!es of garlic and drop into boiling water for 1 #inute.
Drain and peel. Place peeled clo!es in s#all saucepan with oil and
optional rose#ary sprigs. oo. gently* co!ered* stirring occasionally*
for about 2? #inutes or until garlic is tender. Discard rose#ary
sprigs and puree garlic with 1/2 cup of the oli!e oil* basil* and the
rose#ary lea!es. Place pasta in large bowl and add garlic puree*
chic.en* onion* Par#esan* salt and pepper. -i4 thoroughly. ,dd #ore
oli!e oil if needed to #oisten salad. ;et salad sit for 1 hour a roo#
te#perature Bpro!ided its not a hot roo# that will in!ite bacteria to
go nutsFC or refrigerate* returning #i4ture to roo# te#perature before
ser!ing. "oast walnuts in 3K?-degree o!en for 11 #inutes. Stir into
the salad and ser!e o!er a #i4 of crisp* chilled lettuces.

Ger'an Potato Salad
1 pound bacon
2 teaspoons celery seed
1 cup onion -- chopped
1/2 cup celery -- chopped
4 teaspoons flour
1 cup !inegar
4 teaspoons sugar
1 cup water
3 teaspoons salt
12 cups potatoes -- coo.ed* chopped
pepper
parsley
oo. bacon til crisp> drain Breser!ing 1/2 cup fatC* and cru#ble. oo.
onion and celery in fat til 2ust tender. +lend in flour* sugar* salt*
celery seed* and pepper to taste. ,dd !inegar and water. oo. and stir
until thic.ened and bubbly. ,dd bacon and potatoes> heat thoroughly*
tossing lightly so as not to brea. up the potato slices. )arnish with
parsley. an be ser!ed war# or chilled* but you taste the bacon fat a
bit #ore when itHs chilled.

Ger'an Slaw
1 lg head cabbage -- chopped
1 large bell pepper
3/4 cup oil
1/2 teaspoon #ustard seed
1/2 teaspoon salt
1 lg chopped onion
1/2 cup sugar
1 cup wine !inegar
1/E teaspoon pepper
teaspoon celery seed
1. +ring to boil* !inegar* oil* #ustard seed* celery
seed* salt / pepper
2. ;ayer cabbage* onion* green pepper* then add half
the sugar on top. -a.e another layer and add the
rest of sugar. 3. Pour +$';'() #i4ture o!er the slaw #i4ture.
4. Put in a sealed container in the refrigerator
for at least ? hours. D$ ($" -'NF 5ust before
ser!ing* toss the salad. -a.e the day before.

G*NGEE# &H*&+EN SA"A#
2 cups ubed oo.ed hic.en +reast
1/2 cup Sliced Scallions
1 cup Snow Peas -- 5ulienned
1 cup +ean Sprouts
1 cup "hinly Sliced -ushroo#s
2 tablespoons ;ow Sodiu# Soy Sauce
2 tablespoons @inely -inced )inger
1 tablespoon $il
1/2 teaspoon $riental Sesa#e $il B$ptC
1/3 cup ;e#on 5uice
11 #illiliters )arlic @inely -inced
1 bn Gatercress B)arnishC
Place "he hic.en* Scallions* Peas* +ean Sprouts / -ushroo#s in , ;arge
+owl. o#bine "he Soy Sauce* )inger* $il* Sesa#e $il* ;e#on 5uice /
)arlic ,nd "oss Gith "he hic.en -i4ture. 'f Desired* "ransfer "o ,
+ed $f ;ettuce $n , Ser!ing Platter ,nd ,rrange Gatercress ,round 't.

Gingered %ruit Salad
2 fresh peaches
3 #ediu# plu#s
1 whole cantaloupe
1/2 whole honeydew #elon
1/2 pound green and red grapes
1/2 cup fresh li#e 2uice
1 teaspoon li#e rind -- grated
1/4 cup honey
1/2 cup candied ginger root -- chopped finely
Prepare all fruit by washing* peeling if desired* re#o!ing pits
and slicing into bite-si3e pieces. -elons #ay be scooped out with a
#elon baller* if desired. o#bine all fruit in a large cera#ic bowl.
-i4 li#e 2uice* rind* honey* and ginger together. Pour o!er fruit*
toss* and #arinate for at least si4 hours. Ser!e chilled or at roo#
te#perature.

G"ASS-NOO#"E SA"A# .*TH &H*&+EN
4 ounces -ung bean noodles
0 ounces -ed shri#p -- shelled and de!eined
1 Ghole chic.en breast -- boned* s.inned* chop
Salt
@resh ground blac. pepper
1 %ed fresh serrano chile -- chopped
1 )reen fresh serrano chile -- chopped
3 tablespoons ;i#e 2uice
2 tablespoons (a# pla B"hai fish sauceC
1 teaspoon Sugar
3 Shallots -- peeled and thinly sl
1/4 cup @resh coriander lea!es
;ettuce for garnish
risp fried shallots Bopt.C -- for garnish
$9&% ($$D;&S G'"H G,"&% until soft and pliable* about 1? #inutes.
Drain. ,dd noodles to a large pot of boiling water. %educe to #ediu#
heat and coo. until noodles are plu#p and glass-li.e B2 #inutesC. @or a
crunchy te4ture* 2ust dip the# in boiling water for ? to 11 seconds.
Drain and rinse with cold water. hill. 'n a large pot of water blanch
the shri#p for ? seconds until they curl and turn pin.. %e#o!e and
cool. ,dd oil to a wo. or s.illet. ,dd chic.en> saute until it loses
its pin. color. +rea. into s#all #orsels. Season with salt and pepper
to taste. ool. -i4 together chiles* li#e 2uice* na# pla* sugar*
shallots and coriander. ,dd chic.en* shri#p and chilled noodles> #i4
well. Ser!e o!er a bed of shredded lettuce. )arnish with crisp fried
shallots.

Golden Glow Salad
3 ounces le#on gelatin
3/4 teaspoon salt
1 dash cayenne pepper
1 tablespoon !inegar
1 1/2 cups crushed pineapple -- drained
1 cup carrots -- shredded
1/3 cup pecans -- chopped
lettuce
1. Dissol!e gelatin in 1 cup boiling water. ,dd 1 cup cold water*
salt* cayenne and a scant tablespoon of !inegar. %efrigerate until
partially set.
2. ,dd crushed pineapple which has been well-drained* grated
carrots and chopped pecans. +lend well.
3. %efrigerate at least 3 hours until fir#ly set. ut into s7uares
and ser!e on lettuce lea!es.

Greek Or:o Salad
-----Dressing-----
2 "easpoons Dill
2 lo!es )arlic -- #inced
1/4 up $li!e $il
3 "ablespoons ;e#on 5uice
2 "ablespoons %ed Gine 9inegar
Pepper -- to taste
-----Salad-----
1 up $r3o
4 %o#a "o#atoes -- seeded and diced
1 ucu#ber -- peel/seed/dice
3 )reen $nions -- sliced
E $unces @eta heese -- cru#bled
Ghis. all ingredients together* then chill.
+oil or3o in water until barely done.

Green and Gold !ean Salad
1 can B1lbC cut grn beans -- drained
1 can B1lbC cut wa4 beans -- drained
1 cup Diced celery
1 teaspoon Dillweed
1/2 cup +ottled crea#y onion dressng
1/4 cup Sli!ered al#onds BoptionalC
1/2 cup Salad croutons
-i4 drained beans* celery and dill* and chill. 5ust before ser!ing add
nuts* croutons and dressing.

Green-!ean Salad
1 pound )reen beans -- fresh A
-- boiling salted water
1/4 cup Stoc. -- AA
2 each $nions> #ed. -- thinly sliced
1/2 teaspoon Dried dillseed
1 teaspoon Sugar
A )reen beans should be sliced lengthwise B@rench utC. AA Stoc. is
the water that the green beans were coo.ed in.
oo. beans in boiling salted water until 2ust tender. %eser!e 1/4 cup
of the coo.ing li7uid and drain off the rest.
Prepare sauce by co#bining !inegar* oil* reser!ed !egetable stoc.*
onions* dill* and sugar> stir until blended. Pour #i4ture o!er beans>
#arinate se!eral hours before ser!ing.

G*""E# &H*&+EN !EAST AN# !EAN SA"A#
2 tablespoons Gell-seasoned #ustard -- to 3 tablespoons
4 hic.en breast hal!es -- s.inned and boned
1 pac.age @ro3en blac.-eyed peas -- 11-ounce pac.age
32 ounces anned beans co#bined -- .idney* garban3os* w
1 -ediu#-large red onion -- finely chopped
2 -ediu#-large ripe to#atoes -- coarsely chopped
2 tablespoons @resh thy#e -- chopped
to 3 tablespoons
2 tablespoons @resh oregano -- chopped
to 3 tablespoons
4 Sun-dried to#ato hal!es -- in oil* finely chopp
3 tablespoons &4tra-!irgin oli!e oil
3 tablespoons +alsa#ic !inegar
+lac. pepper to taste -- freshly ground
Heat broiler or prepare outdoor grill. Spread #ustard on one side of
chic.en breasts and broil or grill until they begin to brown.
"urn and spread on additional #ustard. oo. until done* then cut into
narrow strips and place in ser!ing bowl.
oo. peas according to pac.age directions* not #ore than 1? #inutes.
Drain. Drain li7uid fro# canned beans and rinse thoroughly. ,dd to bowl
with blac.-eyed peas* onion* fresh to#atoes* herbs and dried to#atoes.
+eat oil and !inegar and #i4 with salad ingredients. Season with
pepper and ser!e at roo# te#perature. -a.es 0 ser!ings.

Grilled &hicken #i6on Salad
1/4 cup Di2on #ustard
2 teaspoons Dried tarragon lea!es -- crushed
1/4 teaspoon rac.ed blac. pepper
3 tablespoons "arragon !inegar
1 tablespoon Sugar
1/3 cup Gater
E teaspoons $li!e oil
2 Ghole chic.en breasts -- s.inned* boned* and
fat re#o!ed
1/2 pound @resh #ushroo#s -- hal!ed
2 cups +roccoli flowerettes
? cups +oston lettuce
E ounces @at-free -uenster heese -- H..* cubed
1/2 cup %ed onion rings
-i4 together #ustard* tarragon and pepper> stir in !inegar and water.
)radually add oil* beating until well blended. Pour 1/3 c. of dressing
#i4ture o!er chic.en. -arinate #ushroo#s and broccoli in re#aining
dressing. Drain chic.en* reser!ing #arinade. )rill chic.en o!er #ediu#
coals* 4 #inutes on each side or to desired doneness* brushing with
reser!ed #arinade #i4ture. ut chic.en into E strips. o#bine
#ushroo#s* broccoli and #arinade AAA Bsee #y noteC with torn greens and
cheese in ser!ing bowl> toss lightly.
,rrange lettuce #i4ture on large platter> top with chic.en and onion
rings.

G*""E# S;E&H2AN &H*&+EN SA"A#
1 pound hic.en +reast -- boneless* s.inned
1/4 teaspoon Seasoned Pepper -- to taste
1 can Pineapple* sliced -- drained
2uice -- reser!ed
;ettuce lea!es
%ed onion -- sliced
%ed +ell Pepper
-----S,;,D D%&SS'()-----
3 tablespoons $il -- !egetable
2 tablespoons Hot Soy Sauce -- HD( 6'()
2 tablespoons Pineapple 2uice -- fro# reser!
1 tablespoon Ghoite !inegar
1 tablespoon Honey
1/4 teaspoon )inger -- ground
;ightly sprin.le both sides of boneless* s.inned* chic.en breasts with
seasoned pepper. )rill> slice into strips. %eser!e 2 tablespoons
2uice fro# can of pineapple slices. Prepare Salad Dressing Bdirections
followsC. +rush pineapple slices with so#e Salad Dressing* grill 2-3
#inutes. ,rrange chic.en and pineapple o!er lettuce and !egetables.
"op with Salad Dressing.
S,;,D D%&SS'()8 'n a co!ered 2ar* co#bine oil* hot soy sauce* 2 tb
pineapple 2uice* white !inegar* honey and ground ginger. Sha.e well.

Guaca'ole Salad
? each ;arge a!ocados
1 each -ediu# garlic clo!e -- #inced
1 each -ediu# to#ato -- chopped
4 ounces an chopped green chili
2 1/2 tablespoons ;e#on or li#e 2uice
1 teaspoon Salt
Peel and chop a!ocados into a bowl. -ash with garlic and le#on 2uice.
,dd re#aining ingredients* #i4ture will be chun.y. "o prepare
indi!idual salads* spoon #i4ture on shredded or whole lettuce lea!es.
"op with diced to#ato for garnish and ser!e with tortilla chips. 'f
#ade ahead of ti#e* sa!e pit and put in dip until ti#e to ser!e to
pre!ent dar.ening.

Gurkensalat /&ucu',er elish Salad1
2 each ucu#bers -- -ediu#
1 1/2 tablespoons ider 9inegar
1/2 teaspoon Salt
1/E teaspoon Pepper
1/2 cup Sour rea#
1 tablespoon Parsley> @resh -- -inced
Slice cucu#bers paper-thin. Sprin.le slices with sugar* !inegar* salt
and pepper. -arinate for 21 #inutes* drain off li7uid* and toss
lightly with sour crea#. "op with #inced parsley.

HA3 AN# !"A&+ !EAN SA"A#
3 cups oo.ed rice -- cooled to roo# te#perature
2 cups anned blac. beans -- - rinsed and drained
1 #ediu# %ed onion -- chopped
1 cup ubed 2ica#a -- - Bcut into 1/E-inch
1/2 cup Sliced blac. oli!es
1/2 cup Diced red pepper
1/2 cup Diced green pepper
1/4 cup $li!e oil -- di!ided
4 ounces ubed coo.ed ha#
3 tablespoons %ed wine !inegar
1/2 teaspoon )round cu#in
1/2 teaspoon hili powder
1/2 teaspoon Salt
1/2 teaspoon )round blac. pepper
o#bine rice* onion* 2ica#a* oli!es* and peppers in large bowl> set
aside. Heat 1 tablespoon oil in large s.illet o!er #ediu# heat. ,dd
ha#> coo. 2 to 3 #inutes stirring constantly. ,dd to rice #i4ture.
o#bine re#aining oil* !inegar* garlic* cu#in* chili powder* salt and
pepper in s#all 2ar with lid. Sha.e to blend. Dri33le dressing o!er
salad.

Ha' Salad
2 cups #ayonnaise
1 cup sweet pic.le relish
2 teaspoons salt
1/2 teaspoon blac. pepper -- freshly ground
2 pounds ha# -- s#o.ed boneless
- about 0 cups - -- finely diced
1 #ediu# onion -- finely diced
- about 1/2 cup -
1 s#all green bell pepper -- cored seeded
- about 1 cup - -- finely diced
2 stal.s celery -- finely diced
- about 1 cup -
Stir the #ayonnaise* relish* salt* and pepper in a large #i4ing bowl
until blended. ,dd the re#aining ingredients and toss until coated.
Store the salad* co!ered* in the refrigerator.

Har)est Salad with Hone7 #ressing
--- @ruit8 -----
na!el oranges
grapefruit sections
a!ocados -- sliced
green grapes -- seedless
red grapes -- seedless
berries -- A see note
--- Dressing8 -----
3 tablespoons honey
3 tablespoons orange 2uice -- or li#e 2uice
1/2 cup light whipping crea#
A Dse berries of your choice. So#e good ones to use in this salad are
strawberries* raspberries* blac.berries.
1. Prepare fruit by peeling oranges and grapefruits* then slice
into thin slices* re#o!ing all white pith. ,rrange decorati!ely on a
large platter* lea!ing center free for dressing container.
2. Scatter green and red grapes on oranges and grapefruit. Place
berries* a few in each group* around edges of salad. "uc. in slices of
a!ocado here and there. 6iwi fruit can be used here for a colorful and
delicious addition.
D%&SS'()8 hill bowl and beaters* then whip chilled crea# until it
piles softly. +lend honey and orange 2uice or li#e 2uice. +eat the two
#i4tures together* only enough to co#bine well.
Pour dressing into a ser!ing container and set in #iddle of fruit
platter* or ser!e on the side.

HA.A**AN &H*&+EN SA"A#
3 Ghole chic.en breasts -- s.inned and boned
1 1/2 cups Sour crea#
1/2 cup hutney -- finely chopped
1 teaspoon urry powder B#ore to tasteC
1/4 teaspoon )round ginger
1/4 cup "oasted shredded coconut
3 antaloupes -- -L$%L-
honeydew #elons-L$%L- -- ;arge papayas
4 cups Shredded lettuce BoptionalC
Place chic.en on stea#er rac. o!er 1 cup boiling water. o!er and stea#
1? #inutes or until coo.ed through* but still #oist. Dice or shred #eat.
o#bine sour crea#* chutney* curry powder and ginger until #i4ed. -i4
dressing with chic.en and coconut. hill. ut cantaloupes* honeydew
#elons or papayas in hal!es* re#o!e seeds and fill ca!ities with
chic.en salad. $r* spoon chic.en salad on shredded lettuce and garnish
with slices of fruit.

HE! GA#EN &O2S&O2S SA"A#
1 cup ouscous
1 cup +oiling water
2 cups +lac. beans -- coo.ed
1 large elery rib -- diced
1 s#all %ed bell pepper -- diced
2 #ediu# "o#atoes -- diced
1/4 cup )reen oli!es -- chopped
1/2 cup Parsley -- chopped
2 tablespoons Dill -- chopped
2 tablespoons -int -- chopped
2 each Scallions -- finely chopped
Salt / pepper -- to taste
'n a large heatproof container* co#bine the couscous / water. o!er /
let stand for 1? #inutes. Dnco!er / fluff with a for.. ;et cool until
it is 2ust war#. -i4 in the re#aining ingredients. o!er /
refrigerate for 1 hour before ser!ing.
9,%',"'$(8 'n place of dill / #int* try a co#bination of fresh herbs
such as oregano* thy#e / basil.

Heringsalat /Herring Salad1
E $unces Pic.led Herring> Drained
1/2 &ach )reen Pepper> Seed ,nd Dice
1 &ach ,pple> "art* ore ,nd Dice
1 &ach $range> Sectioned ,nd Diced
2 "easpoons $nion> )rated
2 "ablespoons 9egetable $il
1 "ablespoon 9inegar
4 &ach ;ettuce ;ea!es> upped
o#bine ingredients and #arinate in refrigerator for at least 1 hour.
Ser!e on inner tightly cupped lettuce lea!es.

Herring Salad .ith Sour &rea' Sauce
------sour-crea# sauce------
1 cup Sour crea#
1/2 cup :ogurt
;e#on -- 2uice only
1/4 teaspoon Sugar
-----------salad------------
2 each $nions -- s#all
2 each ,pples> #ediu# -- tart
E each Herring fillets -- #arinated
2 teaspoons Dill -- fresh or
1/2 teaspoon Dillweed -- dried
Sauce8 +lend thoroughly sour crea#* yogurt* le#on 2uice and sugar.
Salad8 Peel onions and cut into thin slices. Peel and 7uarter apples*
re#o!e cores and but into thin wedges. +lend onions and apples with
sauce.
'n a dish arrange herring and apple-onion #i4ture in layers. o!er
tightly and #arinate in refrigerator for ? hours. Sprin.le with dill
before ser!ing.

HO"4 G2A&A3O"E<
2 #ediu# ,!ocados
1 #ediu# $nion -- chopped
1 pac.age "aco seasoning
2 )arlic clo!es -- #inced
2 elery stal. -- chopped
1 #ediu# "o#ato -- chopped
2 5alapenos -- seeded / chopped
1/2 teaspoon ayenne pepper
1/2 teaspoon "abasco hot sauce
1 teaspoon Horseradish
Peel and cut a!ocados in half lengthwise. Ouarter one a!ocado half and
place in food processor. oarsely process with re#aining ingredients.
Ouarter and coarsely chop or #ash re#aining a!ocado.
o#bine with processor #i4* stirring only to #i4.
Sprin.le top with le#on 2uice* co!er and chill.

Ho'e'ade &routons
1 tablespoon +utter
? tablespoons ;ight $il
2 each )arlic clo!es #inced
1 teaspoon $regano
1 teaspoon "hy#e
? each Day old bread
-elt butter in s.illet then add oil. -i4 in re#aining ingredients.
ut ? slices of day old bread and re#o!e crusts. ut into 1/2< cubes.
@ry slowly until lightly brown.

Hone7 and Garlic #ressing 2
3 tablespoons ;i7uid honey
2 each )arlic clo!es -- crushed
1 teaspoon "abasco
1 each Salt and pepper to taste
-i4 all the ingredients together with a wire whis. and allow to sit in
the fridge o!ernight. Pour the dressing o!er a salad co#posed of
iceberg lettuce* red and green pepper strips* sliced radishes* cucu#ber
and chopped parsley. :ield 0-E portions

Hone7 garlic dressing
3 each &gg yol.s
4 cups $li!e oil
1 tablespoon Papri.a
1 tablespoon rushed blac. pepper
1 1/2 tablespoons Salt
1 tablespoon @resh purred garlic
1/2 cup Honey
3/4 cup "arragon
'n a large bowl* beat the egg yol.s. Slowly add the oil while whis.ing
to #a.e a basic #ayonnaise. 't will wor. only if you add the oil !ery*
!ery slowly at first. :ou can also use a food processor to #a.e this
dressing* but again* you #ust add the oil e!er so slowly to get the
desired consistency. $nce the #ayonnaise is #ade* add all the
ingredients e4cept the !inegars. -a.e sure the the dressing is well
#i4ed and ingredients are e!enly distributed throughout. Slowly stir in
the tarragon !inegar and then the red wine !inegar* #a.ing sure that
they are e!enly blended.
"his dressing #ust be stored in the fridge or it will spoil. :ield ?
cups

HOT &H*&+EN & APP"E SA"A#
1/4 teaspoon Pepper
4 B4 $3.C +oned -- S.inned
hic.en +reast Hal!es -- ut
'nto +ite Si3e
3 tablespoons Dnsweetened ,pple ider
1 cup Diagonally Sliced arrots
3 cups B1/2 in.C ubes Dnpeeled
)ranny S#ith ,pples B1 ;b.C
1/2 cup B2 $3.C )orgon3ola
heese Di!ided
2 teaspoons -inched Shallots
2 tablespoons Ghite Gine 9inegar
4 cups "orn @resh Spinach
o#bine Papri.a* Pepper / Pinch Salt in , Plastic +ag. ,dd hic.en /
Sha.e "o oat. Set ,side.
Place ider in ,n E 'nch S7uare +a.ing Dish> -icrowa!e ,t High 31-4?
Seconds.
,dd hic.en> o!er Gith Ga4 Paper / -icrowa!e ,t -ediu#-High 0 "o K
-in.* Stirring &!ery 3 -in.
Drain hic.en / Set ,side.
'n %eser!ed ,pple ider -i4ture* ,dd arrots> o!er Gith Plastic / 9ent.
-icrowa!e ,t High 2 -in. Stir in ,pples> -icrowa!e ,t High 1 1/2 "o 2
1/2 -in. $% Dntil ,pples ,re "ender. Drain* %eser!ing 2 ". ,pple ider
-i4ture in +a.ing Dish.
o#bine ,pples* arrots* hic.en / 1/4 . heese in , +owl> "oss/ Set
,side.
,dd 9inegar / Shallots "o %eser!ed ,pple ider -i4ture in +a.ing Dish>
-icrowa!e ,t High 1 -in. Dri33le $!er hic.en -i4ture Gith %e#aining
1/4 . heese / Ser!e Gar#.

HOT POTATO AN# !O&&O"* SA"A#
4 each Potatoes* #ediu# -- peeled
1 each +unch broccoli -- bro.en flore
1/4 cup 9egetable or salad oil
1/4 cup ;e#on 2uice
3/4 teaspoon Salt
1 teaspoon +asil
1/4 teaspoon ;i7uid hot pepper sauce
2 each )reen onions -- sliced
oo. potatoes until tender* then dice> coo. broccoli until tender.
6eep both hot. o#bine re#aining ingredients. +ring to boil* stirring.
Pour o!er the !egetables and toss gently. B-ay be ser!ed hot or cold.C

Hot Potato Salad .ith !acon
0 potatoes -- 2 pounds
1 cup chopped onions
1 teaspoon salt
2/3 cup !inegar
1/3 cup water
1 1/2 teaspoons sugar
1 egg
1/3 cup salad oil
bacon -- coo.ed to crisp
1. Scrub potatoes and coo. with s.in on in enough water to co!er.
o!er pan and coo. until tender* about 2?-31 #inutes. Drain potatoes
and sha.e pan o!er low heat to dry potatoes. Peel and cut into about
1/4-inch pieces.
2. Place in a large bowl and toss with the 1 cup chopped onions*
chopped parsley* salt and blac. pepper.
3. o#bine 2/3 cup !inegar* 1/3 cup water and 1-1/2 teaspoon sugar
in a s#all pan> heat to boiling.
4. Place the egg into a s#all bowl and beat slightly with a wire
whis.. ontinue beating while slowly pouring in the !inegar #i4ture.
Slowly pour in the salad oil* whis.ing constantly.
?. '##ediately pour this #i4ture o!er the war# potatoes and stir
to coat e!enly. Place the potatoes into a large s.illet o!er low heat
until heated throughout. oo. the bacon until crisp> drain* cru#ble and
sprin.le o!er potatoes. Ser!e i##ediately.

Hot S$inach and 3ushroo' Salad
1 1/2 pounds spinach
2 tablespoons corn oil
4 ounces #ushroo#s -- slice thin
1 cup onions -- diced
4 teaspoons le#on 2uice -- fresh
4 teaspoons white !inegar
2 teaspoons sugar
blac. pepper -- fresh ground
2 tablespoons yogurt -- plain* low-fat
Gash fresh spinach and re#o!e all tough ste#s> drain well. 'n hot oil*
saute #ushroo#s and onions until onions are wilted. ,dd le#on 2uice*
!inegar* sugar and pepper> #i4 well. Stir in spinach and coo. only
until spinach begins to wilt. %e#o!e fro# heat and stir in yogurt.
Ser!e i##ediately.

*'$erial 0alle7 Salad !owl
1 head %o#aine lettuce
1/2 cup cheddar cheese* shredded
2 to#atoes
3 green onions
1/2 cup blac. oli!es -- chopped
1/2 cup 2ica#a
1/2 cup alfalfa sprouts
1/2 cup beets -- sliced
1. Gash* dry and tear ro#aine into bite-si3e pieces. Put into a
salad bowl. Sprin.le half the shredded cheese e!enly o!er greens.
2. Prepare !egetables8 chop to#atoes into bite-si3e pieces> slice
green onions* using part of the green tops> cut 2ica#a into thin
strips> drain beets !ery thoroughly and cut into thin strips.
3. ;ayer all the !egetables and then blac. oli!es and alfalfa
sprouts. Sprin.le re#aining cheese o!er top.
$ptional8 1/2 cup drained red .idney beans* chopped hard-boiled egg and
so#e crisp croutons or bro.en corn chips placed on top of salad.

*ndian Salad
-----9inaigrette Dressing-----
1/4 up $li!e $il
2 "ablespoons Ghite Gine 9inegar
2 "ablespoons hi!es -- #inced
1 "easpoon Dry -ustard
Pepper
-----Salad-----
1 Pound ;ean Por. -- coo.ed Bin shredsC
1 ucu#bers -- A see note
1 "easpoon Salt
1 up -acaroni -- uncoo.ed
1/4 up -ayonnaise -- BPlus 2 "bsp.C
1 1/4 "easpoons urry Powder
A peeled* cut lengthwise* seeded* and 2ulienned.
-i4 the dressing ingredients and #arinate the por. in the# for 1 hour.
oo. #acaroni al dente* drain and cool.
o#bine cucu#ber with salt and set aside for 31 #inutes. %inse* drain
and pat dry* then co#bine with the por.* #acaroni* #ayonnaise* and curry
powder.

*ndian .ells "odge Salad #ressing
1/2 pound blue cheese -- cru#bled
1/2 teaspoon salt
1 7uart Gesson oil
1 tablespoon papri.a -- heaping
1 1/2 teaspoons !inegar
2 tablespoons whole oregano
Stir well and ser!e at roo# te#perature. -a.es one 7uart.

*TA"*AN ASPAAG2S *&E SA"A#
1/4 cup Par#esan cheese
1/4 cup 'talian-style breadcru#bs
4 hic.en breast hal!es -- - Bboneless* s.inless
0 cups "orn spinach lea!es -- - ste#s re#o!ed
Bcoo.ed in chic.en brothC
1 pound ,sparagus -- blanched
and cut into 1< pieces
2 Plu# to#atoes -- sliced
1/2 cup Sliced red onion
1/3 cup Galnuts -- toasted
2 tablespoons hopped fresh basil
2/3 cup 9inaigrette salad dressing
o#bine cheese and breadcru#bs in a #ediu# bowl. oat each chic.en
breast with breadcru#b #i4ture. Heat oli!e oil in s.illet o!er #ediu#-
high heat until hot. ,dd chic.en> coo. and stir about ? #inutes until
brown. %e#o!e chic.en> place in large bowl. ,dd spinach* rice*
asparagus* to#atoes* onion* walnuts* and basil> toss well. 5ust before
ser!ing pour dressing o!er salad> toss to coat.

*talian !ean-And-To'ato Salad
1 1/2 cups ro#aine lettuce -- shredded
1/2 cup to#ato -- seeded* coarsely
-- chopped* unpeeled
1/2 cup great northern beans* canned -- drained
1/4 teaspoon dried rose#ary -- crushed
1/4 teaspoon pepper -- fresh-ground
2 tablespoons low sodiu# chic.en broth
1 teaspoon oli!e oil
o#bine first 3 ingredients in a bowl> toss gently. o#bine
rose#ary and ne4t 4 ingredients> stir well. Pour o!er lettuce #i4ture*
and toss gently.

(a',ala7a Salad
3/4 up Salad dressing* 'talian
1/2 up elery -- sliced
1/2 up )reen pepper -- chopped
1/4 up $nion -- chopped
1 "easpoon "hy#e
1/4 "easpoon Pepper* red -- ground
1/4 "easpoon Salt
1 &ach )arlic clo!e -- #inced
2 ups %ice -- coo.ed
1/2 up Ha# -- cubed
0 $unces Shri#p* tiny -- coo.ed
1 up "o#ato -- chopped
0 &ach +acon slices -- cru#bled
o#bine first eight ingredients. ,dd re#aining ingredients e4cept bacon.
hill and add bacon 2ust before ser!ing.

(anet's %rench Salad #ressing
1/2 cup !inegar
3/4 cup salad oil
1/2 cup sugar -- #ore or less
1 can to#ato soup
1/2 teaspoon salt
2 garlic clo!es
-#inced or #ashed
parsley -- optional
Ghis. together until thic.F

(a7ne's Sesa'e &ucu',er Salad
1 tablespoon toasted sesa#e seeds -- 3?1P-? #inutes
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon cornstarch
2 tablespoons water
1/2 cup rice wine !inegar
2 #ediu# cucu#bers -- sliced thin or diced
1/2 cup finely chopped celery
+lend li7uids and coo. until #i4ture co#es to a boil* coo. one #inute
#ore.
,dd sesa#e seeds and cool. Sprin.le dressing o!er cucu#bers and celery*
chill well.

(eanette's Straw,err7 (ello 3old
Soften 1 en!elope plain gelatine in 1/4 cup
water. Dissol!e it and 2 pac.ages B3 o3C
strawberry 2ello in 2 cups boiling water.
,DD8
1 large or 2 s#all pac.ages fro3en strawberries
1 s#all can crushed strawberries
1-2 diced bananas
1 cup fine chopped nuts Boptional-daughter
disli.ed the# so ' left the# out.C
@';;'()8
1 cup sour crea#Bwill use ;ando;a.es nofatC
1 pac.age Drea# Ghip #ade up
o#bine well.
-&"H$D8
Pour half of 2ello #i4 into #old and chill to
allow to beco#e fairly fir#. Spread filling o!er 2ello and pour o!er
that the rest of the 2ello. ,llow to beco#e !ery fir# before un#olding-
li.e o!ernight.

(e--'s Potato Salad .ith !eer #ressing
0 potatoes
1 teaspoon #ustard -- or brown
1 bacon slices
1 tablespoon chopped onions
1 celery stal.s -- chopped
2 teaspoons salt
1 tablespoon #argarine
2 teaspoons flour
1 tablespoon sugar
1 cup beer
1/2 teaspoon "abasco sauce
+oil potatoes until 2ust tender. Peel and slice.
@ry bacon until crisp. +rea. into s#all pieces and #i4 with onion*
celery and salt> set aside. Stir #elted butter and flour in a s#all
saucepan until blended. ,dd #ustard and sugar. Slowly stir in beer and
"abasco sauce. +ring to a boil* stirring constantly. Pour o!er
potatoes. Sprin.le with parsley. "oss lightly and let stand 1 hour. ,dd
bacon #i4ture> toss gently and ser!e.

(ustin's Tuna Salad
3 each &ggs* hard-boiled -- chopped
2 tablespoons Dill relish BheapingC
2 teaspoons Poupon #ustard
1 each 0 1/2 o3 can tuna -- drained
o#bine eggs and dill relish. ,dd the rest of the ingredients* e4cept
tuna* and #i4 really well. "hen add tuna. 'f the #i4ture is dry* add
so#e #ore #ayonnaise. "his is fine for a sandwich. <Snea. a little on
crac.ers before dinner.

+alter +arto--elsalat /&old Potato Salad1
0 each Potatoes -- ;arge A
-- +oiling Gater
1/2 teaspoon Salt
1 each $nion> -ediu# -- -inced
1/2 teaspoon -ustard -- Prepared
1 teaspoon Sugar
2 teaspoons Dillseed
A Potatoes should be peeled and 7uartered.
'n #ediu# saucepan coo. potatoes in boiling salted water until tender.
Drain* reser!ing 3/4 cup of potato water. Dice potatoes. ,dd oil and
#inced onion> toss gently. 'n s#all saucepan bring the 3/4 cup potato
water to a boil> pour o!er potatoes and onion. 6eep at roo# te#perature
for 2 to 3 hours.
Stir in !inegar* #ustard* sugar* and dillseed.
Potato salad will be crea#y. Ser!e at roo# te#perature.

+%& &O"ES"A.
1 abbage -- shredded
1/4 cup Sugar
1 cup arrots -- shredded
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup -il.
1 cup -ayonnaise
1/2 cup +utter#il.
1/2 teaspoon elery seed
2 drops "abasco -- or to taste
3 tablespoons $nions -- dry #inced
Slice cabbage paper thin* and toss lightly with sugar* shredded
carrots.
Sprin.le with salt and pepper and drench it all with #il.. o!er and
refrigerate for about 1? #inutes. -eanwhile* co#bine #ayonnaise Bnot
salad dressingC* butter#il.* celery seed* "abasco and #inced onion.
-i4 well with cabbage #i4ture.
%efrigerate again at least an hour before ser!ing.
Drain so#e of the dressing first and ser!e it separately at the table.
't .eeps for 24 hours onlyFF

"E3ON &H*&+EN ASPAAG2S
4 +oneless chic.en breasts
1 tablespoon @resh le#on 2uice
1 teaspoon Salt -- optional
1/2 teaspoon Pepper -- fresh ground
1/2 teaspoon )rated le#on 3est
3/4 pound @resh asparagus -- tri##ed
2 teaspoons Seasoned dry bread cru#bs
4 Slices low-fat tur.ey ha#
E ;e#on slices -- for garnish
'n #ed. bowl* co#bine chic.en* le#on 2uice* 1/2 of the salt* pepper and
le#on 3est. "oss to #i4. $n a large flat plate* coat the chic.en with
the seasoned bread cru#bs. Spray Pa# on a non-stic. s.illet and heat
o!er #ediu#-high heat. ,dd the chic.en and coo.* turning once* until
golden brown outside and white throughout Bbut still 2uicy--about ?-K
#inutesC.
Place chic.en on a ser!ing platter. -eanwhile* stea# the fresh
asparagus for appro4. ?-K #inutes. Ghen done* season the asparagus with
the re#aining le#on 3est and salt and pepper. Di!ide asparagus into 4
bundles. Grap each asparagus bundle with a slice of the tur.ey <ha#<
and place on top of chic.en. )arnish with le#on slices.

-

"e'on &oleslaw
1/2 cup -ayonnaise
1/2 cup Sour crea#
2 tablespoons Di2on #ustard
2 tablespoons Sugar
1 tablespoon Ghite wine !inegar
1 tablespoon Prepared horseradish
1 teaspoon Salt
1/2 teaspoon elery seeds
1/2 teaspoon Pepper
E cups Shredded cabbage Babout 1 1/
1/2 each %ed bell pepper Bcut into #a
1/2 each )reen bell pepper Bcut into
1/4 each %ed onion Bcut into #atchsti
1 each arrot -- shredded
2 tablespoons hopped fresh parsley
2 teaspoons )rated le#on peel
o#bine first 11 ingredients in bowl> wis. to blend. %efrigerate
dressing until cold. Ban be prepared 1 day aheadC. o#bine cabbage*
bell peppers* onion* carrot* parsley and le#on peel in large bowl.
"oss with enough dressing to season to taste and ser!e.

"e'on-&herr7 "a7ered Salad
3 ounces cherry or raspberry gelatin #i4
1 cup boiling water
21 ounces cherry pie filling
3 ounces gelatin -- le#on
1 cup boiling water
3 ounces crea# cheese
1/3 cup #ayonnaise
E ounces crushed pineapple
1 cup #arsh#allows -- optional
2 tablespoons nuts -- chopped
1/2 cup hea!y whipping crea#
Dissol!e raspberry or cherry gelatin in 1 cup boiling water. Stir in
the cherry pie filling. Pour into a 11-inch deep-dish pie plate. hill
until thic.ened partially. Dissol!e le#on gelatin in 1 cup boiling
water.

+eat the crea# cheese and #ayonnaise together and stir in the unchilled
le#on gelatin #i4ture to this. +lend in the undrained pineapple.

Ghip 1/2 cup whipping crea# until soft pea.s for#. @old into le#on
#i4ture and add the #arsh#allows if desired. Spread this #i4ture on top
of the cherry pie #i4ture that has been chilling. Sprin.le the chopped
nuts o!er top and let chill until co#pletely set.

"E3ON4 &H*&+EN SA"A#
1 can ;ow-sodiu# chic.en broth
B13 3/4 o3C
2 each P.g of 5ell-$ ;e#on gelatin
Bsugar free -- 4 ser!ing si3eC
1 cup old water
1 can rushed pineapple -- undrained
Bin unsweetened 2uiceC
1/2 teaspoon Dried tarragon lea!es
BcrushedC
Dash of white pepper
1 1/2 cups ubed coo.ed chic.en breast
1/2 cup hopped parsley
1/4 cup hopped red pepper
+ring chic.en broth to a boil in s#all saucepan. o#pletely dissol!e
gelatin in boiling broth. ,dd water* pineapple* le#on 2uice* tarragon
and white pepper. %efrigerate until slightly thic.ened.
Stir in chic.en* celery and red pepper. Spoon into 4 indi!idual plastic
containers or ser!ing dishes. %efrigerate until fir#* about 2 hours.

"entil Salad
1/4 cup fresh le#on 2uice
2/3 cup oli!e oil
1 teaspoon 'talian seasoning
1 clo!e garlic -- #ashed
2 cups dried lentils
1/2 cup diced celery
2 whole red ripe to#atoes -- chopped
Ghis. together le#on 2uice and oli!e oil. +eat in 'talian seasoning
and garlic.
Gash lentils and boil in a 7uart of water until barely tender* about
31 #inutes. Drain. Ghile war#* toss with le#on dressing. ool to roo#
te#perature. ,dd celery and to#atoes. Ser!e i##ediately or chill and
ser!e cold.

;eslieHs ranberry Salad
1 bag fresh cranberries -- chopped
2 cups sugar
2 en!elopes plain gelatin
1 large container ool Ghip
1 can crushed pineapple -- drained
hop berries in food processor* but do not pul!eri3e the#. -i4 berries
with sugar* 1 1/2 en!elopes gelatin and drained pineapple. o#bine
well and let stand at least an hour to allow for the 2uices to #ellow*
sugar to dissol!e and gelatin to thic.en. @old in ool Ghip gently but
thoroughly. 'f fruit settles to botto# of the bowl* add re#aining
gelatin. 5udge the a#ount of sugar by the tartness of the berries.

"ettuce .edge .ith Po$$7 Seed #ressing
1/3 cup 9inegar -- Ghite
1 1/2 tablespoons $nion 5uice
1/2 cup Sugar
1 teaspoon -ustard -- Dry
1 teaspoon Salt
1 cup 9egetable $il
2 tablespoons Poppy Seeds
'ceberg ;ettuce -- Head $f
'n a s#all #i4ing bowl* co#bine !inegar* onion 2uice* sugar* #ustard*
and salt. Stir !igorously by hand or with electric #i4er set on low.
Ghis.ing constantly* pour in oil in a slow thin strea#* and continue to
beat until dressing is s#ooth and thic.. Stir in poppy seeds. ut
lettuce into 0 wedges and lay each on a chilled salad plate. ;adle on 2
or 3 " of the dressing or to taste.

"*GHTE &H*&+EN .A"#O% SA"A#
3/4 pound %oasted chic.en breast B2
+oneless -- s.inless hal!esC
1 #ediu# )ranny S#ith apples -- cored
,nd diced in 1/2-inch pieces
1 %ib celery -- finely #inced
1 %ipe #ango -- peeled and diced
2 tablespoons -inced -- candied ginger A
1/3 cup ;ight #ayonnaise
1/3 cup (onfat sour crea#
2 tablespoons -ango chutney
1 teaspoon )rainy #ustard
3 tablespoons oarsely chopped walnuts
2 tablespoons -inced fresh #int
1. Dice the coo.ed chic.en. o#bine with the apple* celery* #ango and
candied ginger.
2. 'n a #ediu# bowl* co#bine the #ayonnaise* sour crea#* li#e 2uice*
chutney and #ustard> #i4 well. ,dd to the salad* #i4ing well. o!er
and refrigerate until ready to ser!e.
3. 5ust before ser!ing* stir in the chopped walnuts and #int.

"i'e 0el)et Salad
1 pac.age ;i#e 5ello
1 cup +oiling water
3 ounces P.g crea# cheese
2/3 cup rushed pineapple -- w/2uice
1/4 cup hopped nuts
1/2 cup Hea!y crea# -- whipped
herries Boptional garnishC
Dissol!e gelatin in boiling water. ,dd chun.s of crea# cheese. Dsing
#i4er* beat at #ediu# speed until well blended. hill until slightly
congealed. ,dd pineapple* celery and nuts. @old in whipped crea#.
Pour in 3 cup #old and let set. "urn out on lettuce leaf and garnish
with cherries if desired.
"i'e-&ilantro #ressing
1/2 cup oli!e oil
2uice of 1 li#e
4 garlic clo!es
-peeled* ends re#o!ed
1/2 cup cilantro -- wash* dry
fresh ground blac. pepper
1/4 teaspoon sugar -- to taste
1/E teaspoon salt -- to taste
'n a food processor fitted with a #etal blade* co#bine the oli!e oil*
li#e 2uice* garlic* cilantro lea!es* and blac. pepper. Process until
s#ooth. ,dd sugar and salt to taste. -a.es 1/2 cup.

"i:a 3innelli's Salade de Pro)ence
2 cups @ro3en corn
1 #ediu# Pin. grapefruit
1 cup Hearts of pal#
1/2 pound @resh #ushroo#s
1/2 teaspoon Salt
1/4 teaspoon @resh ground blac. pepper
1/3 cup Safflower oil
"haw corn to roo# te#perature. $!er #oderate heat* coo. corn until
tender. Drain and set aside. Peel and re#o!e white pith fro# the
grapefruit. Separate sections> cut each section in half and pat dry
with paper towels. ut the hearts of pal# into thin slices.
Gipe the #ushroo#s clean. "ri# the ends and slcie !ery thinly. 'n large
salad bowl* co#bine #ustard* salt* pepper and !inegar> stir until
e!erything has dissol!ed. Slowly pour in the oil* whis.ing constantly
until s#ooth. ,ttracti!ely arrange the grapefruit and !eggies in the
bowl. +ring to table and toss 2ust before ser!ing.

"ouise's Potato Salad
= new red potatoes*in bite si3ed pieces. Gash well but lea!e unpeeled.
"a.e out little blac. dirt spots.
2 #ediu# si3ed white onions chopped s#all. B+uy flat onions* sweeterC
E slices coo.ed and cru#bled bacon
1 whole pac.age chopped fresh chi!es B1/2 cup choppedC
1 whole pac.age fresh dill Babout 1/2 cup choppedC
D%&SS'() I #a.e separately 3/4 cup good #ayonnaise
3/4 cup sour crea# Blow fat is o.ayC
3 eggs hardboiled
E dashes of Gorcestershire sauce
1 le!el teaspoon ,llspice
1/2 teaspoon dried dill
1 tablespoon dried chi!es
Sweet hungarian papri.a to sprin.le o!er top
1. Prepare and coo. the potatoes until 2ust tender* drain / set aside
to cool.
2. Place the cooled potatoes in a large #i4ing bowl and add the
cru#bled bacon* onions* fresh chi!es and fresh dill.
3. -i4 the #ayo and sour crea# in food processor or blender. ,dd the
Gorcestershire* allspice and chili powder dried dill and dried chi!es.
,dd the hardboiled eggs and whip together at high speed for a fluffy
dressing. ,dd freshly ground pepper and salt to taste.
4. @old into the potatoes. Put into a ser!ing dish and sprin.le with
papri.a. ' ser!e lots of thinly sliced radishes around the side of the
dish.

"ow-&alorie !utter'ilk #ressing
2 cups ;owfat cottage cheese
1 cup +utter#il.
2 tablespoons Parsley -- chopped
11 #illiliters )arlic -- chopped
1/4 teaspoon Salt
'n blender or food processor* #i4 cottage cheese until s#ooth. ,dd
re#aining ingredients and blend.
-a.es about 3 cups dressing for green salads. Gill .eep in refrigerator
for 2 wee.s.

3acaroni 3edle7 Salad
3/4 cup +utter#il.
3/4 cup @at-free #ayonnaise
2 tablespoons @resh dill* chopped -- or 1 ts
dill
4 cups oo.ed rotini pasta -- cooled
1? ounces anned .idney beans -- drained
rinsed
11 ounces @ro3en green beans* coo.ed -- drained and cooled
E ounces @at-free cheddar cheese -- Healthy hoice* cube
-i4 together butter#il.* #ayonnaise and dill. Pour o!er co#bined
pasta* beans and cheese> #i4 lightly.
hill. 10 Ser!ings

3A&AON* SA"A# %O =>>
? "o 0 lbs. fully coo.ed ha# -- cubed
? "o 0 lbs. #acaroni -- coo.ed
drained
3 pounds Shredded cheddar cheese
2 +ags B21 o3. ea.C fro3en -- peas* thawed
2 bn elery -- chopped Babout 12
2 large $nions -- chopped B2 to 2 1/2
2 cans B? 3/4 o3. ea.C pitted ripe -- oli!es*
Drained and sliced
D%&SS'()8
2 7uarts -ayonnaise
E ounces Gestern or @rench salad -- dressing
1/4 cup 9inegar
1/4 cup Sugar
1 cup ;ight crea#
1 1/2 teaspoons $nion salt
1 1/2 teaspoons )arlic salt
1 teaspoon Salt
1 teaspoon Pepper
S,;,D8
o#bine all salad ingredients. o#bine all dressing ingredients> pour
o!er the salad #i4ture and toss.
%efrigerate.

3A* %2N &H*&+EN SA"A# .*TH HO*S*N #ESS*NG
-----H$'S'( D%&SS'()-----
3 tablespoons %ice !inegar
1/4 cup Salad oil
1 tablespoon Hoisin sauce
2 teaspoons Sesa#e seeds
2 teaspoons -inced fresh gingerroot
-----S,;,D-----
(apa/Sa!oy cabbage lea!es
2 cups -ai fun A
1 cup @inely shredded carrots
2 ;g coo.ed chic.en breastsA
1/2 cup Sugar snap peas AA
9egetable garnishes AAA
A(ote8 -ai fun should be prepared according to pac.age directions.
Ahic.en breasts should be s.inned* boned and cut into thin slices.
AASnap peas should be blanched and chilled.
AAASuggested !egetable garnishes8 5apanese or regular cucu#ber slices*
straw #ushroo#s* carrot flowers.
o#bine !inegar* oil* hoisin sauce* sesa#e seeds and gingerroot in 2ar
with lid. o!er and sha.e well. hill. -eanwhile* to #a.e salad* for
each ser!ing* line plate with cabbage lea!es and o!er the# arrange
layer of #ai fun. "hen arrange shredded carrots* chic.en slices* sugar
snap peas and !egetable garnishes on plates as desired. Sha.e dressing
again and pass at table.

3andrin orange and green salad
1 each -ed bowl of #i4ed greens
1 each ;arge can of #andrin oranges
1/2 cup hopped pecans
-----),%('SH-----
1 each Purple onion rings
-----D%&SS'()-----
1/3 cup Gine !inegar
1/2 cup Sugar
1 cup Salad oil
1 teaspoon Salt
1 teaspoon Dry #ustard
2 tablespoons Gater
@or #i4ed greens use leaf ro#aine and regular.

3a$le "ea- #ressing
3/4 cup !inegar
1 1/2 cups oil
2 tablespoons worcestershire sauce
1 teaspoon salt
1 1/2 teaspoons pepper -- crushed
1 tablespoon dry #ustard
1/2 cup sugar
1 can to#ato soup
1 piece garlic -- diced
-i4 together and let stand for 1 day before using

3arinated Three-!ean Salad
1 pound green beans -- +lanched
1 pound wa4 beans -- +lanched
2/3 cup salad oil
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon rose#ary
1/4 teaspoon pepper -- grated
2 cans red .idney beans -- 1? o3 cans
blanch beans* in bowl whis. oil* !inegar and spices. add beans and
co!er* refrigerate for at least 0 hours.

3arinated 0eggies
1 can @rench Style )reen +eans -- drained
1 can Shoepeg orn-drained
1 can +aby Peas -- drained
1 cup chopped celery
1 cup diced onion
1 cup diced bell peppers
1 s#all 2ar pi#entos
-,%'(,D&
2/3 cup sugar or artificial -- sweetener
2/3 cup white !inegar
1/3 cup lite oil -- Byour choiceC
1 tsp salt
1 tsp celery seed
-i4 #arinade and add !eggies* let set at least four hours* o!ernight is
best.

3arket Salad .ith &a$ers
1 S# "o#ato -- diced
1 &ar orn
2 -ed %ed Potatoes -- coo.ed
2 "sp apers -- drained
1/4 "sp Papri.a
2 "bsp $li!e $il
1/2 "bsp %ed Gine 9inegar
Salt ,nd Pepper -- to taste
Peel potatoes if desired. Dice. oo. corn and re#o!e fro# cob.
o#bine to#ato* corn* potatoes* and capers in salad bowl. Stir together
papri.a* oil* !inegar* salt* and pepper in s#all bowl. Pour o!er
!egetables and toss well. ;et stand ? #inutes for fla!ors to blend.

3A"!OO &O2NT4 G2A&A3O"E
1 each ;arge ripe a!ocado Babout E
1/4 cup @inely chopped onion
1 tablespoon Seeded and finely chopped pi
1/4 teaspoon Salt
Peel* pit and #ash a!ocado> add re#aining ingredients and #i4
thoroughly. -a.es about a cup.

3a7-air #ressing
3 to 4 clo!es garlic
1/2 #ediu# onion
1 stal. celery
2 cups oil
1/4 cup prepared #ustard
1/2 whole blac. peppercorns -- or #ore
3 eggs
1 ounce ancho!ies -- or 2 o3
1 tablespoon ,ccent seasoning #i4
+lend in +lender #a.es 4 &!ery St. ;ouis coo. has this recipe.
'tHs the bestF

3E#*TEANEAN G*""E# &H*&+EN SA"A#
2/3 pound B2 #ediu#C potatoes -- - cut into 3/4-inch
4 ounces -ushroo#s -- hal!ed
4 ounces )reen beans> hal!ed -- stea#ed until crisp-
-----9'(,')%&""&-----
1/4 cup $li!e oil
2 tablespoons Ghite wine !inegar
2 teaspoons -inced fresh tarragon -- $%..
3/4 teaspoon Dried tarragon
2 teaspoons Di2on-style #ustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/E teaspoon Pepper
2 hic.en breast hal!es -- - Bboned and s.inned
Babout 0 ounces eachC
1/4 cup hopped red onion
Hal!ed cherry to#atoes -- - for garnish
'n 1-7uart saucepan o!er #ediu# heat coo. potatoes* co!ered* in 2
inches boiling water until tender* about 1? #inutes> drain.
-eanwhile* #a.e !inaigrette8 'n bowl whis. together all !inaigrette
ingredients. Place potatoes* #ushroo#s and beans in separate piles in
large shallow dish> dri33le with 1/3 cup of the !inaigrette to coat.
o!er> let stand 1? #inutes. Heat broiler. -eanwhile* in bowl add
chic.en to the re#aining !inaigrette> co!er and let stand 1? #inutes.
%e#o!e chic.en fro# !inaigrette Bdiscard !inaigretteC> broil 4 to ?
inches fro# heat source about E #inutes until 2uices run clear when
chic.en is pierced* turning once. "o ser!e* slice chic.en breasts and
arrange on 4 plates with potatoes* #ushroo#s and beans* di!iding
e7ually. Sprin.le with onion and garnish with cherry to#atoes.

3E?*&AN !EE% SA"A#
3/4 pound +eef top round stea.
1/2 teaspoon Dnseasoned #eat tenderi3er -- instant
1/2 teaspoon Salt
1/4 teaspoon Dried oregano -- crushed
1/E teaspoon )arlic powder
1/E teaspoon )round red pepper
1 can :ellow ho#iny -- drained
10 ounce can
1 S#all onion -- sliced
separated into rings
1 )reen pepper -- sliced into rings
1/3 cup Sliced pitted ripe oli!es
4 cups "orn lettuce
1/2 cup Hal!ed cherry to#atoes
;ettuce lea!es
1/2 cup -onterey 5ac. cheese B2 o3C -- finely grated
Partially free3e #eat. Slice #eat across the grain into bite-si3e
strips.
Sprin.le #eat tenderi3er o!er #eat. 'n a 1 1/2-7uart #icrowa!e-safe
casserole* co#bine beef and 1 tablespoon oil. o!er with wa4ed paper.
oo. on high B111 percentC power 3 to ? #inutes or until #eat is done*
stirring e!ery 2 #inutes. %e#o!e #eat* reser!ing drippings in dish.
,dd re#aining 2 tablespoons oil to drippings. Stir in !inegar* salt*
cu#in* oregano* garlic powder and red pepper. oo.* unco!ered* on high
power about 31 seconds or until bubbly. ,dd #eat* ho#iny* onions*
green pepper and oli!es. "oss gently to coat.
'n a large #i4ing bowl* co#bine #eat #i4ture* torn lettuce and
to#atoes. "oss gently to coat. Spoon #i4ture onto lettuce-lined plates.
Sprin.le with cheese. -a.es 4 to 0 ser!ings.

3e@ican Green !ean Salad
1 pound green beans
1/2 cup oli!e oil
2 2alapeno peppers -- seeded and chopped
1 tablespoon !inegar
2 tablespoons le#on 2uice
1 tablespoon onion -- #inced
1 tablespoon parsley -- #inced
1 tablespoon fresh cilantro -- #inced
Stea# green beans until tender-crisp* about 1? #inutes. Drain.
Ghis.
together other ingredients and pour o!er war# green beans. ,llow to
#arinate at least 1/2 hour. Ser!e at roo# te#perature or chilled.

3E?*&AN PASTA SA"A#
4 B3 $3.C +oneless S.inned
hic.en +reasts
1 teaspoon )round u#in
1 teaspoon 9egetable $il
1/2 cup Gater
1/4 tablespoon hili Powder
1/2 teaspoon hic.en +ouillon )ranules
1 s#all %ipe ,!ocado hopped
1 cup @resh ilantro
1/4 cup )reen $nions
1 large 5alapeno Pepper hopped
11 #illiliters )arlic
0 ounces Dncoo.ed @ettucine
1/2 cup Shredded Qucchini
1/4 cup Sliced +lac. $li!es
2 tablespoons hopped "o#atoes
@resh ilantro ;ea!es
B$ptionalC
Sprin.le hic.en Gith u#in / hili Powder. Heat $il in , -ediu#
S.illet> ,dd hic.en / oo. $!er -ediu# Heat 3 "o 4 -in. $n &ach Side.
,dd Gater / +ouillon )ranules> %educe Heat / Si##er 1? -in. $% Dntil
hic.en 's Done.
%e#o!e hic.en @ro# +roth* %eser!ing +roth in S.illet. o!er / hill
hic.en.
+ring +roth "o , +oil / oo. Dntil %educed "o 1/4 . %e#o!e @ro# Heat /
ool. Strain +roth "hrough , Sie!e / Pour 'nto Processor. ,dd ,!ocado*
ilantro* ;i#e 5uice* )reen $nions* Pepper / )arlic. Process Dntil
S#ooth.
oo. @ettuccine ,ccording "o Pac.age Directions. Drain. %inse Dnder
old Gater / Drain ,gain. o#bine @ettuccine / Half $f ,!ocado
-i4ture> "oss Gell. Place in enter $f , Ser!ing Platter. ,rrange
Qucchini ,round @ettuccine-,!ocado -i4ture. ut hilled hic.en 'nto
1/4 in. Strips / ,rrange $!er @ettuccine> Sprin.le Gith $li!es. Spoon
%e#aining ,!ocado -i4ture 'nto enter $f hic.en> Sprin.le Gith hopped
ilantro. )arnish Gith @resh ilantro ;ea!es 'f Desired.

3inted &ucu',er Salad
3 large cucu#bers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine !inegar
1/E teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh #int -- chopped
Peel* seed* and chop cucu#bers. Sprin.le with salt and allow to drain
for half an hour.
;ine a sie!e with a coffee filter. Pour yogurt in and allow to drain
for half an hour. 'n a glass or pottery ser!ing bowl* co#bine yogurt
with re#aining ingredients. Stir in cucu#ber. o!er and refrigerate if
not ser!ed at once.

3inted 3elon 3old
1 1/2 cups +oiling Gater
3 ounces B1 p.C ;e#on @la!or )elatin
3 ounces B1 p.C ;i#e @la!or )elatin
3/4 cup ;i#e 5uice
1/2 cup old Gater
1/E teaspoon Pepper#int &4tract
2 cups -elon +alls A
;ettuce ;ea!es
oconut rea# Dressing
)arnishes AA
A -elon balls can include things li.e antaloupe* or Honeydews*
etc.
AA )arnishes can be #int lea!es and #ore #elon balls.
'n #ediu# bowl* pour boiling water o!er gelatins> stir
until dissol!ed. ,dd li#e 2uice* cold water* and e4tract> chill until
partially set. @old in #elon. Pour into lightly oiled ?-cup ring #old.
hill until set* about 3 hours or o!ernight.
Dn#old onto lettuce. Ser!e with oconut rea# Dressing> garinsh with
#int lea!es and/or #elon balls* if desired.

3inted Pasta Salad
2 cups pasta -- s#all8or3o*shells*3i
Salt
1/3 cup oli!e oil -- light
2 tablespoons red wine !inegar
1/2 cup fresh #int lea!es -- chopped
1 teaspoon fresh oregano -- chopped
@reshly ground pepper to taste
1. oo. pasta in boiling salted water according to pac.age directions
until al dente> drain well.
2. -i4 oil* !inegar* herbs* garlic* salt and pepper in a ser!ing bowl.
,dd pasta and toss gently. Ser!e war# or at roo# te#perature.

3i@ed Green Salad
12 ,ssorted Salad )reens -- to 14 * +oston* red
-- leaf* ro#aine* etc.
2 (ectarines -- slic in wedges
1/3 Galnuts -- toasted* A
+alsa#ic 9inaigrette8
2/3 $li!e $il
2 "bsp +alsa#ic 9inegar
1/4 $range 5uice
1 "bsp Di2on -ustard
1 lo!e )arlic -- #ashed
1/4 "sp Salt
+lac. Pepper -- to taste
, colorful array of greenery tossed with a sa!ory balsa#ic !inaigrette.
Ghene!er nectarines are a!ailable* especially during the su##er season*
' slice up 2 of the succulent fruits and add the# to the salad. "hey
lend a delightfully refreshing touch. "his recipe won 1st pri3e in a
salad contest run by a +oston area newspaper.
1. hoose at least three of the !aried salad greens - ' usually select
+oston and red leaf as #y base and add two other types for their
color and fla!or.
2. Gash the greens* pat dry* and pile the# into a large salad bowl.
,dorn the greenery with the fruit and toasted walnuts.
3. +eat together the oil* !inegar* orange 2uice* #ustard* garlic* salt*
and pepper in a bowl.
4. Pour the dressing o!er the greenery and toss well to coat e!enly.
Present at once.
0 portions

3ock Hard-&ooked Eggs
E $3 &gg +eaters. ==R &gg Substitute -- or substitute
'n an E< s.illet* pour &gg +eaters* or substitute. o!er tightly> coo.
o!er low heat 11 #in or until 2ust set. %e#o!e fro# heat> let stand*
co!ered for 11 #in. %e#o!e fro# s.illet and cool co#pletely. hop and
use in your fa!orite egg salad recipe or sprin.le o!er salads or
casseroles.
($"&S 8 -,6&S8 1 up chopped #oc. eggs

3os' Nill7 Guaca'ole
1 each ;arge a!ocado
2 teaspoons ;ea / Perrins
1 each lo!e garlic
1 tablespoon Salt
4 ounces @eta cheese
1 tablespoon Poupon or creole #ustard
2 tablespoons Gine !inegar
3/4 cup hopped parsley or cilantro
2 teaspoons ;ouisiana hot sauce
1 cup hopped to#atoes
;ettuce -- as bed for ser!ing
-ash garlic with salt to #a.e a gritty paste* ,dd a!ocado and #ash so#e
#ore. Pour le#on 2uice o!er a!ocado so that it will .eep its color.
Stir well.
,dd oli!e oil* add ;ouisiana hot sauce* stir* add ;ea / Perrins
Gorcestershire sauce* stir* and add wine !inegar. Stir. ,dd -ustard.
Stir. ru#ble a good 7uantity of feta cheese in the dressing. ,dd
chopped to#atoes and parsley. Stir well and ser!e o!er lettuce. "his
is also good for dipping. -a.es about 3 cups.

3rA %ood's !ritish Pe$$er Salad
4 green bell peppers -- cored/in E chun.s
4 red bell peppers -- cored/in E chun.s
1/E cup Gorcestershire sauce
1 1/4 cups .etchup
1 can B0o3C blac. oli!es -- BpittedC* drained
1 clo!e garlic -- crushed
@ill a 2-7uart saucepan three 7uarters full with water> bring to a boil
then reduce the heat to #ediu#. ,dd the peppers and stir gently once.
,fter 2-3 #inutes* when the peppers are still 7uite fir# and 2ust
beginning to soften* re#o!e the# fro# the saucepan* draining any e4cess
water. 'n a #ediu#-si3ed bowl* co#bine the re#aining ingredients. ,dd
the peppers and toss to coat. o!er and chill for 1 hour or until
ready to ser!e.

3rA %ood's Taco Salad
1 pound ground beef
1 pac.age taco seasoning #i4 -- B1 1/4 o3.C
1 #ediu# iceberg lettuce -- chopped Babout E .C
2 cups shredded cheddar cheese -- BE o3.C
1 canB10o3C .idney beans -- rinsed and drained
2 large to#atoes -- diced Babout 2 .C
2 cans sliced blac. oli!es -- B2.2?o3 eaC>drained
1 bagB14.?o3C tortilla chips -- BranchC> crushed
1 bottleB10o3C french salad dressing -- Bsweet/spicyC
'n a #ediu#-si3ed s.illet* brown the ground beef with the taco seasoning
#i4* stirring to brea. up the #eat> drain and cool. 'n an e4tra-large
salad bowl* layer half of the lettuce* then half of the cheese* beans*
ground beef* to#atoes* and oli!es. %epeat the layers once #ore* then
top with crushed tortilla chips. +efore ser!ing* add the dressing and
toss well to coat. :ield8 12 ser!ings

32STA# POTATO SA"A#
2 cups Diced peeled potatoes Babout -- 1 lb.C
1 %ecipe $ld-@ashioned &gg -- Salad Bsee pre!ious
%ecipeC
1/4 cup -ayonnaise
1 teaspoon Prepared #ustard
1/2 teaspoon Dried #inced onion
1/4 teaspoon Salt
;ettuce lea!es
Sliced radishes -- optional
'n a saucepan* co!er potatoes with water and coo. until tender but
fir#. Drain and cool. 'n a bowl* co#bine egg salad* #ayonnaise*
#ustard* onion and salt. Stir in cooled potatoes. o!er and chill.
Ser!e on lettuce lea!es> garnish with radishes* if desired.

37 %a)orite &oleslaw
1 cabbage head
1 onion -- #inced
2 tablespoons salad !inegar
1/4 cup sour crea#
1/4 cup #ayonnaise -- A see note
1 tablespoon sugar
1/2 teaspoon salt
papri.a -- optional
green bell peppers* sli!ered -- optional
red bell peppers* sli!ered -- optional
1/2 teaspoon dry #ustard -- optional
1/4 teaspoon celery seed -- optional
A Dse only real #ayonnaise* not salad dressing. "his coleslaw #ust be
allowed to blend fla!ors in refrigerator for 2 hours or #ore Bo!ernight
is bestC for best taste.
Shred cabbage in 9&%: thin strands. Sprin.le e!enly with !inegar*
#inced onion* fresh ground blac. pepper and sugar. Put into airtight
bowl or plastic bag and refrigerator for 1 hour or #ore.
-i4 sour crea#* #ayonnaise* dry #ustard Bif desiredC and salt. 'f
using green and red sweet peppers* sli!er the# before adding to sour
crea# #i4ture. ,dd celery seeds at this ti#e also if you are using
the#. ,dd this #i4ture to chilled cabbage and sha.e in plastic bags or
stir gently to #i4 thoroughly. Place bac. in refrigerator for 2 hours
or #ore.

New England St7le Potato Salad
3 pounds potatoes -- coo.ed
1 cup celery -- diced
? tablespoons !inegar
2 teaspoons salt
4 eggs -- hard-coo.ed* sie!ed
1 pint sour crea#
1 teaspoon pepper
1 1/2 tablespoons #ustard
1/2 clo!e garlic -- crushed
1 n -- chopped
1/2 cup oli!es -- sliced
Peel potatoes* cut into 1/2 inch cubes and chill. ,dd celery* 3 tbs.
!inegar and salt. @old eggs into sour crea#* add re#aining !inegar*
pepper* #ustard* garlic and onion. Place potato #i4ture in salad bowl*
add dressing and toss well. )arnish with oli!es.

New Potato Salad
2 pounds Potatoes -- new Bappro4i#atelyC
1 each Dill crea# dressing recipe
? each )reen onions -- finely chopped
Salt / pepper to taste
, local restaurant ser!es a si#ple* but elegant* potato salad as part
of their Sunday +runch #enu.
"his is #y own atte#pt at duplicating it. Stir the chopped green onions
into the Dill rea# Dressing.
,dd salt and pepper to taste. :ou #ay also want to add #ore le#on
2uice or Di2on #ustard at this point* as this produces a fairly bland
dressing. Slice potatoes Blea!e s.ins onC about 1/4 inch thic.. Place
in a large bowl and fold in the dressing. Ser!e chilled. +est #ade the
day before so the fla!ors ha!e a chance to #ingle.

No-%at *talian #ressing
1/4 cup ;e#on 2uice
1/4 cup ider !inegar
1/4 cup ,pple 2uice -- unsweetened
1/2 teaspoon $regano
1/2 teaspoon Dry #ustard
1/2 teaspoon $nion powder
11 #illiliters )arlic -- cut in half
1/4 teaspoon +asil
1/E teaspoon "hy#e
1/E teaspoon %ose#ary
-----P&% 2 "+;SP$$(S-----
Acals
A#g sodiu#
o#bine all ingredients. hill for an hour or two at least to allow
herbs to blend. %e#o!e garlic clo!e pieces before ser!ing. -a.es 12
tablespoons.

No-Na'e-4et Salad
1 each 10 o3 can peeled to#atoes
1/2 cup hopped onion
1/2 teaspoon elery seed
4 each &ggs -- hard boiled
2 tablespoons 5uice fro# peeled to#atoes
1 each 0 1/2 o3 can tuna -- #ashed
2 tablespoons Dill relish
2 tablespoons -ayonnaise BheapingC
1 tablespoon ;ea / Perrins
2 teaspoons Poupon or creole #ustard
Salt -- to taste
2 teaspoons Gine !inegar
hop to#atoes* -i4 the 1/2 cup onion* 1/2 tsp celery seed* 4 chopped
hard boiled eggs* 2 "bs 2uice fro# drained to#atoes* and 2 "bs dill
relish. ,dd sauce Bdirections followC. 'f it is too soupy* add so#e
crushed saltine crac.ers. S,D&8 +eat #ayonnaise and #ustard really
well* adding oli!e oil. &!ery ti#e you add so#ething* beat. ,dd all
ingredients* beat the hell out of the#. ,dd to salad.

Noodles in Sesa'e Sauce
11 ounces @resh chinese noodles
$il
-----spicy sesa#e sauce-----
1 1/2 tablespoons 9egetable oil
3 each )reen onions white #inced
3 each lo!es of garlic -- #inced
Piece of giner -- #inced
2 each S#all asian chilli peppers
3 1/2 teaspoons %ice !inegar
2 tablespoons Soya sauce
2 tablespoons Sugar
1 1/2 tablespoons hinese sesa#e paste
1/2 cup hic.en stoc. or broth
1 teaspoon Sesa#e oil
----------garnish-----------
1 tablespoon %oasted sesa#e seeds
@resh coriander lea!es chop
1/2 cup 5ulienned carrots/cucu#bers
oo. noodles* fresh or fried* until al dente. Drain and rinse in cool*
then cold* water. Drain well.
Sprin.le with !egetable* peanut or sesa#e oil.
Bold* oiled coo.ed noodles can be stored in the fridge for se!eral
daysC.
S,D&8 'n a s#all s.illet* heat !egetable oil and saute onions*
garlic* ginger and chili peppers until garlic is soft but not brown.
"urn off heat and add !inegar* soy sauce* sugar* sesa#e paste and
chic.en stoc.. Heat and si##er sauce* stirring for 2 #inutes. Stir in
sesa#e oil. ool to roo# te#perature. Pour sauce o!er chilled noodles
and #i4 well. Heap noodles on s platter and garnish with sesa#e seeds*
coriander and 2ulienned !egetables.

O+ &orral Salad
4 cups oo.ed Pasta wheels
%aw arrot A
-ed onion -- chopped
%ib elery -- sliced thin
)reen pepper -- chopped
%adishes -- sliced thin
0 1/2 ounces an drained "una -- water pac.
3/4 cup Dressing Bsee recipeC
A Scrubbed and sliced into thin #atchstic.s.
"his pasta salad gets its na#e fro# the shape of the pasta* but you
could 2ust as easily use shells and rena#e it Seashell Salad* etc.
"oss all the ingredients in a large salad bowl and chill. "he salad can
be #ade the night before and refrigerated. 'f you want to ta.e it easy*
2ust slice all the !eggies with a food processor.
+,S' D%&SS'() 1 c e4tra-!irgin oli!e oil 2t Honey 2/3 c brown rice
!inegar freshly ground blac. or 1t Salt 1 garlic clo!e* #ashed
o#bine all ingredients and sha.e well or blend. %efrigerate. 6eeps for
up to a wee.. -a.es a little less than 2 cups.

O"#-%ASH*ONE# EGG SA"A#
1/4 cup -ayonnaise
1 teaspoon Dried #inced onion
1/4 teaspoon Salt
1/4 teaspoon Pepper
0 Hard-coo.ed eggs -- chopped
1/2 cup @inely chopped celery
;ettuce lea!es or bread
'n a bowl* co#bine #ayonnaise* le#on 2uice* onion* salt and pepper.
Stir in eggs and celery. o!er and chill. @or each ser!ing* spoon
about 1/2 cup onto a lettuce leaf or spread on bread.

Oli)e Garden Salad #ressing
1 1/2 c +ottled italian dressing
2 tb Par#esan -- grated
2 tb Sugar or e7ui!alent in -- e7ua
1 lg %aw egg -- or egg beaters
1 egg -- or
2 tb -ayonnaise
+lend in blender on high speed 1/2 #inute or until s#ooth. Pour this
#i4ture into the top of a double boiler and add 1/4 c oil. Stir
gently with a whis. o!er gently boiling water until it begins to
thic.en and egg is co#pletely coo.ed. hill se!eral hours or
o!ernight before using. 'f the dressing is too thic.* add #ore
'talian dressing as needed. -i4 together e7ual a#ounts of fresh
spinach* iceberg and ro#aine lettuce. ,llow 2 for each salad.
-oisten lea!es in dressing* do not saturate> let stand ? #inutes. ,dd
onion rings* radish* etc.

O$rah's &hicken Salad with #ressing
1 1/2 cups hic.en breast -- s.inless
boneless
1/4 cup Peas
1 tablespoon )olden raisins
1/4 cup arrots -- shredded
1 cup %ed cabbage -- shredded
1/4 cup ,pples -- diced
1/4 cup Scallions -- sliced
1/4 cup elery -- diced
-----D%&SS'()-----
1/E teaspoon elery seed
1 cup (onfat yogurt
1 tablespoon (onfat #ayonnaise
3 teaspoons urry powder -- optional
2 tablespoons Shallots -- diced
+lac. pepper
"oss salad ingredients. Put dressing ingredients in blender and blend.
Ser!e o!er salad.

O$rah's 3ock &aesar Salad
1/4 cup ;e#on 2uice
1/4 cup ;ow-sodiu# soy sauce
@resh crac.ed blac. pepper
3 cups %o#aine lettuce -- torn
3 cups &ndi!e -- torn
1 large "o#ato -- chun.ed
1 tb Par#esan
-i4 garlic* le#on 2uice* soy sauce and pepper for the dressing. "oss
with lettuces and to#atoes.

Orange and Onion Salad
1 each Head ro#aine lettuce
K ounces -andarin oranges -- drained
1 each "oasted sliced al#onds
----------dressing----------
2 tablespoons Sugar
1/2 tablespoon Salt
1 teaspoon "arragon
1/4 teaspoon Pepper
2 each Dashes tabasco sauce
1/3 cup 9inegar
1 each &gg yol.
1/2 teaspoon Di2on #ustard
Place sugar* salt* tarragon* pepper* tabasco* #ustard in blender.
Slowly add !inegar and blend well. ,dd egg yol.* and with blender
running* slowly add oil.
+lend until desired consistency. ;et dressing sit in a 2ar for 1 hour
before using* to blend fla!ours. Sha.e well before using.

Orange (ello Salad
1 pac.age $range 5ello -- large
1 pac.age S#all curd cott cheese -- large
1 pac.age ool whip -- large
'n a ser!ing dish BcasseroleC* #i4 a large bo4 of dry 5ello #i4 with a
;arge container of S-,;; curd cottage cheese. -i4 thoroughly until
2ello is dissol!ed.
@old in large container of ool Ghip. +lend thoroughly. hill
thoroughly. )arnish with #int lea!es or #andarine orange slices. "his
recipe is also great with P&,H 2ello. , co#bination of peach and
orange is also another alternati!e Ba s#all bo4 of eachC. 'f you #a.e
the peach salad* you can add a can of crushed pineapple BD%,'(&DC for a
fruity salad.

Orange (ica'a Salad
2 ro#aine lettuce
-or butter lettuce heads
-tear into long shreds
1/4 large 2ica#a -- 2ulienned
4 na!el oranges
-peeled and sectioned
1 #ediu# red onion -- chopped
E radishes -- sliced
-or cut into flowers
2 tablespoons fresh orange 2uice
1 teaspoon white !inegar
1/4 teaspoon salt
fresh ground pepper -- to taste
$n E indi!idual salad plates* arrange a bed of shredded lettuce.
Sprin.le the 2ica#a on top. ,rrange about ? orange
sections in a flower pattern on top of each. Sprin.le with the chopped
red onion. Put a radish in the center of each salad. 'n a s#all*
tightly lidded 2ar* co#bine the oil* orange 2uice* chili powder*
!inegar* salt and pepper. Sha.e to blend well. Sprin.le about 1
tablespoon o!er each salad 2ust before ser!ing.

Orange Po$$7seed #ressing
2/3 cup Safflower or corn oil
1/4 cup ;i#e 2uice
2 tablespoons $range rind -- grated
2 tablespoons Honey
2 tablespoons $nion -- #inced
1 tablespoon Poppy seeds
AA ' used peanut oil and #inced green onions when ' #ade this. ' ser!ed
it on a salad of +oston lettuce with #elon and chopped prosciutto.
Slightly toast the poppy seeds B#ethod belowC. Place all ingredients in
a screw-top 2ar. Sha.e !igorously. hill until ser!ing. "his dressing
co#ple#ents any green salad* but the addition of so#e s#all chun.s of
cantelope* honeydew* or star fruit to your greens will enhance the
orange-honey fla!or of the dressing. $r try it o!er slices of cold
roast por. with nectarine wedges on watercress. Poppy Seeds8 Did you
.now that it ta.es al#ost a #illion seeds to #a.e a poundS "hese tiny
bluish-blac. ge#s co#e fro# the opiu# poppy plant. +ut e!en if you eat
a #illion* you wonHt e4perience any narcotic effect. onnoisseurs say
those i#ported fro# Holland taste best. @or e!en better fla!or* seeds
should be slightly toasted in a 3?1 degree o!en for about ? #inutes.

Orange-(ica'a Salad
+utter lettuce lea!es
1 tablespoon @resh orange 2uice
1 each ;arge orange -- peeled/sliced
1 teaspoon Ghite wine !inegar
1 cup 5ulienne of peeled 2ica#a
Salt / freshly ground pepper
1 tablespoon -inced fresh cilantro
;ine plates with lettuce. "ob with orange slices.
-ound with 2ica#a. Sprin.le with chopped red onion. +lend 2uice*
!inegar* salt / pepper in s#all bowl.
Ghis. in oil in thin strea#. Spoon o!er salads.
garnish with #inced cilantro.

O*ENTA" &A!!AGE SA"A#
3 ounces %a#en w/ chic.en fla!or
4 cups abbage -- shredded
4 each )reen onions -- sliced B1/4 c
2 tablespoons Sesa#e seed
2 tablespoons Sugar
2 tablespoons Salad oil
1/2 teaspoon )round white pepper
1/4 teaspoon Salt
1/2 cup ,l#onds -- toasted sli!ered
"his is fro# +etter Ho#es / )ardens for so#eone that had as.ed for this
type of salad. rush noodles slightly> Pour boiling water o!er noodles
in a colander to soften slightly* drain well* co#bine noodles* cabbage*
onions and sesa#e seed. Dressing8 in a screw-top 2ar co#bine seasoning
pac.et fro# noodles* !inegar* sugar* oil* pepper and salt> sha.e to #i4
well. Pour o!er cabbage #i4ture and toss.
o!er and chill se!eral hours or o!ernight. +efore ser!ing* stir in
al#onds.

Oriental %la)ored &ucu',er Salad
1 each &nglish cucu#ber
1 tablespoon %ice !inegar
1 tablespoon Soy sauce
1/2 teaspoon $riental sesa#e oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Hot chinese chili paste
1 each S#all clo!e garlic -- #inced
"ri# ends off cucu#ber and cut into 1 inch chun.s.
o#bine rice !inegar with soya sauce* !egetable oil* sesa#e oil* salt*
sugar* hot chili paste and garlic.
-i4 dressing with cucu#bers and ser!e at roo# te#perature.

Oriental Green Salad
1 cup ;eaf lettuce -- torn
1 cup hinese cabbage -- torn
1 cup -ung bean sprouts
1/2 cup +a#boo shoots> sliced -- cannd
1/4 cup arrots -- thinly sliced
1/4 cup elery -- thinly sliced
1/4 cup +roccoli -- chopped
3 tablespoons ;ow-sodiu# soy sauce
3 tablespoons %ice !inegar
2 tablespoons -- water
1/4 teaspoon @resh garlic -- #inced
1/4 teaspoon @resh ginger root -- #inced
Acals
Ag# protein
Ag# fat
Ag# carbo
A#g sodiu#
Ag# fiber
Salad8 o#bine all !egetables in a large bowl. "oss to #i4. Set
aside. Dressing8 o#bine all dressing ingredients in a blender or
s#all 2ar. Process briefly or sha.e well to co#bine ingredients. Pour
o!er salad and toss to coat. Ser!e at once. Ser!es 4.

Oriental S$inach Salad
1 each +unch of spinach
1 can Gater crestnutsBslicedC
1 can +ean sproutsBdrainedC
2 each Hard boiled eggs
1/4 pound +acon Bfried and cru#bledC
-----D%&SS'()-----
1/2 cup $il
1/E cup Ghite !inegar
1/2 cup -ed. onion
1/4 cup Sugar
1 teaspoon Salt
3 teaspoons 6etchup
+lend dressing one day in ad!ance.

Or:o and Artichoke Salad with Prosciutto
3/4 cup or3o
1/4 cup chic.en broth -- canned or fresh
1/2 pac.age fro3en articho.e hearts B= o3. p.g.C -- thawed
1 tablespoon white wine !inegar
1 tablespoon fresh le#on 2uice
2 tablespoons fresh basil -- #inced
2 each green onions -- finely chopped
1/3 cup prosciutto -- sliced* chopped
1/3 cup fresh par#esan Babout 1 o3.C -- grated
oo. or3o in large saucepan of boiling salted water until aldente.
Drain. %inse under cold water and drain again. "ransfer or3o to large
bowl. ,dd 1 tablespoon oli!e oil and toss to co#bine.
+ring chic.en broth to si##er in hea!y #ediu# saucepan. ,dd articho.es
and si##er 3 #inutes. Drain. -i4 articho.es into or3o.
Ghis. !inegar* le#on 2uice and #ustard in s#all bowl. Ghis. in
re#aining 2 tablespoons oil. Stir in basil. Pour dressing o!er or3o.
,dd all re#aining ingredients and toss well. Season to taste with salt
and pepper. o!er and refrigerate. Ban be prepared 1 day ahead.C
Ser!e chilled.

O)ernight "a7ered Salad
3 cups Shredded lettuce
2 cups Shredded spinach
1/2 cup Sliced radishes
2 cups oo.ed cubed chic.en
1/2 cup elery cut diagonally
1 cup Shredded chedder cheese
2/3 cup -ayonnaise
1/2 teaspoon Gorcestershore sauce
1/4 teaspoon Dry -ustard
2 tablespoons Sliced green onions
'n salad bowl* layer ingredients in following order> half lettuce* half
spinach* radishes* chic.en* celery* re#aining lettuce re#aining spinach
and cheese.
o#bine #ayonnaise* worcestershire sauce and dry #ustard. Spread e!enly
o!er top of salad. o!er and chill se!eral hours or o!ernight. )arnish
with sliced green onions. "oss 2ust before ser!ing.

PA3ESAN &HEESE #ESS*NG
1/4 cup -il.
1/2 cup -ayonnaise
1/4 cup )rated Par#esan cheese
1 teaspoon Ghite wine !inegar
)radually blend #il. into #ayonnaise. -i4 in cheese* !inegar and
worcestershire sauce. hill. Ser!e on tossed salad greens or on a
<#eaty< chef salad. -a.es 3/4 cup.

Pasta Salad
1 pound Pasta -- spirals
1 pac.age 9i!a 'talian dressing
1 each ucu#ber -- cubed
1 each @resh +roccoli -- cut up
1 can ici beans -- optional
1 each arrots -- cut up
1 each elery -- cut up
oo. pasta as directed on the bo4. Drain. ,dd a little 'talian
dressing to pre!ent stic.ing together.
ool. Ghile pasta is cooling* cut up all fresh !egetables into bite
si3e pieces. ,dd any !egetables that you prefer. 'n a large bowl* add
!egetables to pasta. ,dd 'talian dressing and #i4 thoroughly.
hill salad. Prior to ser!ing* add re#aining 'talian dressing and #i4
again. Salad is e4cellent when cold.
"he longer you chill it* the better it is.

Pasta Salad 82
12 $unces olored %otini Pasta -- coo./drain/cool
E $unces @eta heese -- chun.ed
1 "o#ato -- cut up
1 )reen Pepper -- cut up
1 %ed Pepper -- cut up
2 "ablespoons )reen $nion -- chopped
-----Dressing-----
2/3 up $li!e $il
3 "ablespoons %ed Gine 9inegar
1/4 up @resh +asil -- chopped -or-
2 1/2 "easpoons Dried +asil
1 "easpoon Dried $regano
Salt ,nd Pepper -- to taste

Pasta Salad /Good %or Picnics1
-----Salad -a.ings-----
1 P.g heese "ortellini
1 an ,rticho.e Hearts
1 arrot "hinly Sliced
+roccoli @lorets -- Bor asparagusC
1 %ed -- sliced into strips
3 )reen $nions -- sliced thinly
Par#esan heese
-----Dressing-----
1 lo!e )arlic
Salt ,nd Pepper
1 "sp -ustard
1/3 +alsa#ic 9inegar
2/3 $li!e $il
+asil
oo. the tortellini according to pac.age directions. Drain and rinse
the articho.e hearts and cut the# into 7uarters. ,dd the re#aining
salad #a.ings Be4cept the par#esanC and toss with the dressing. )i!e
it a generous sprin.ling of par#esan and refrigerate. :ou #ight want
to be a little easy on the salt in the dressing because of the par#esan
and the cheese in the tortellini.

Pasta Salad Pri'a)era
2 cups +roccoli flowerettes -- blanch
1/2 cup %ed pepper -- thinly sliced /
1/2 cup arrot -- sha!ed
1 "o#ato* peeled -- seeded and
1/2 teaspoon +asil
1/2 pound or.screw pasta -- coo. / drain
1/4 cup $li!e oil
Salt and pepper
Spray large s.illet with !egetable coo.ing spray* according to
directions. Saute garlic. ,dd broccoli* red pepper* carrot* to#ato and
basil>stir to heat through. ,dd sauteed !egetables to coo.ed #acaroni
and toss well. Pour on oli!e oil and !inegar. Season with salt and
pepper> toss well. Ser!e war# or cold.

Pasta Salad with &hicken and Artichokes
1 pound Pasta shells
2 tablespoons $il
3 tablespoons hopped parsley
1 teaspoon Dried parsley
3 cups Diced coo.ed chic.en
0 ounces 5ar articho.es chopped and
1 each Dash of tabasco
1 each "oasted al#onds
oo. pasta in large pot of boiling* salted water until tender* but
fir#* E to 12 #inutes* stirring often.
Drain well and rinse with cold water. Sha.e out e4cess water and toss
pasta with oil. o#bine #ayonnaise* le#on 2uice* parsley and basil.
Place pasta in large bowl. ,dd #ayonnaise #i4ture* chic.en* articho.es
and tabasco. "oss well. )arnish with al#onds. @or a decorati!e
presentation* ser!e in a!acado hal!es* in to#ato cups or on lettuce
lea!es. :ields 0-E ser!ings.
-

Pasta with As$aragus Salad
1 lb asparagus* blanched / cut in 1< pcs.
1 clo!e garlic* #inced
1 lb pasta Blinguini or fettuciniC
1 cup tuna chun.s
1/2 cup ha#* sliced in thin strips
E to 11 blac. oli!es* sliced
2 tablespoons le#on 2uice Bor wine !inegarC
salt and pepper
Heat oli!e oil and coo. garlic 1 #in. oo. pasta until al dente and
drain.
o#bine pasta with oil and garlic in large bowl. ,dd re#aining
ingredients and toss well. Ser!e at roo# te#p. or refrigerate until
cold if desired.

Patriots Salad
2 pac.ages raspberry gelatin powder
2 cups water -- boiling
1 pac.et gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
E ounces crea# cheese
1 teaspoon !anilla e4tract
1/2 cup #i4ed nuts -- chopped
1 1/2 cups blueberries
1. Dissol!e 1 pac.age raspberry gelatin in boiling water. Pour
into = 4 13 4 2-inch pan. hill until fir#.
2. o#bine pac.et of unfla!ored gelatin with cold water> set aside.
3. -i4 half and half in saucepan> bring to a boil. %e#o!e fro#
heat. ,dd softened crea# cheese and beat until !ery s#ooth. ,dd !anilla
e4tract* nuts and unfla!ored gelatin #i4ture. Stir until gelatin is
dissol!ed. ool* then pour o!er the chilled layer. hill until fir#.
4. Drain blueberries Bif using cannedC> add enough water to
blueberry 2uice to #a.e 2 cups li7uid. +ring this to a boil. ,dd
re#aining raspberry gelatin pac.age> stir until dissol!ed. ool this
#i4ture then stir in blueberries.
?. Pour this #i4ture o!er cheese layer and chill until fir#.
Decorate with sliced strawberries and a few reser!ed blueberries if
desired.

Peach Salad
0 each Peaches sliced 1/3 seg#ents
? each 6iwi fruit peeled sliced
3 each 5uice of 3 oranges
1 each 5uice of 1 le#on
4 each @resh #int lea!es
Place peach and .iwi slices in a #ediu# bowl. ,dd citrus 2uices and
sugar to taste. Stir !ery gently to blend. Place #int lea!es on top of
fruit and chill se!eral hours.

PEA&HTEE STEET &H*&+EN SA"A#
hic.en breasts
1/2 cup Pecans
-ed peaches -- ripe
2 tablespoons Sour crea#
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon +rown sugar
Place chic.en in a saucepan* breast side down* in 1-1/2 in of water.
o!er. Si##er for 21 #ins until chic.en is for.-tender. ool. ut into
bite-si3e pieces. During this ti#e* toast pecans at 3?1 for 11 #ins.
%e#o!e. oarsely brea. up. Pare peaches* if desired. ut into 3/4in
pieces. 'n a s#all bowl* co#bine the #ayonnaise* sour crea#* le#on
2uice* salt* pepper and brown sugar. "oss gently with the chic.en*
pecans and peaches. Ser!e on a green leaf lettuce.

Peanut !utter Noodles
E ounces Pasta -- linguine B1 pac.ageC
3 teaspoons Peanut butter
1/2 teaspoon -Salt
1 tablespoon Sesa#e oil Bcan substitute o
1 teaspoon Sugar
1/2 teaspoon 9inegar -- white wine
2 )arlic clo!es -- #inced
1 teaspoon $nion -- grated or #inced
oo. linguine according to pac.age instructions in boiling water> drain.
'n large bowl* #i4 all the re#aining ingredients together. ,dd linguine
to sauce and toss to coat well. %efrigerate.

PEPPE&ON SA2&E
4 each %ib eye stea.s -- 1<
1 cup Hea!y crea#
2 tablespoons +utter
1 tablespoon Peppercorns -- A
1/2 cup Sherry
ADrained canned and #ashed "he following green peppercorn sauce can be
#ade #any good cuts of stea. but ' prefer a rib eye or (ew :or. cut8
Pat stea.s dry and season with salt and pepper. 'n a hea!y s.illet*
heat the butter o!er #oderately high heat until it is hot.
Saute the stea.s for 3 #inutes on each each side for #ediu# rare.
"ransfer the stea.s to a war# platter and .eep war#* co!ered loosely in
the o!en. ,dd sherry to the s.illet* and degla3e it* scraping up the
brown bits and boil the sherry* stirring* until it is reduced by half.
,dd crea# and peppercorns and boil the sauce* stirring* until it is
thic.ened slightly. ,dd the stea.s* si##er the #i4ture* turning the
stea.s to coat the# with the sauce for 1 #inute. "ransfer the stea.s to
a heated platter.

Per-ection Salad
2 each &n!elopes Dnfla!ored )elatin
1/3 cup ;e#on 5uice
2 3/4 cups Gater
1/2 cup Sugar
1/4 cup ider 9inegar
1/2 teaspoon Salt
2 cups @inely Shredded abbage
1 cup hopped elery
1/2 cup hopped )reen Pepper
2 ounces B1 2arC Slice Pi#ientos A
A Drain and chop the 2ar of pi#ientos.
'n #ediu# saucepan* soften gelatine in le#on 2uice> to stand 1 #inute.
$!er low heat* coo. until gelatine dissol!es. ,dd water* sugar* !inegar
and salt> stir until sugar disssol!es.
hill until partially set. @old in re#aining ingredients> pour into
lightly oiled 0-cup #old.
hill until set* about 3 hours or o!ernight.
%efrigerate lefto!ers.

Picnic Potato Salad
11 pounds Potatoes
1 cup elery -- finely chopped
E each &ggs -- hard-boiled
1 cup @resh parsley -- finely chopped
2 cups Dill relish
1 1/2 pints -ayonnaise
1 cup Sweet relish
1/2 cup :ellow #ustard
2 cups Salad oli!es -- chopped
Salt -- to taste
2 cups $nions -- finely chopped
;ouisiana hot sauce
+oil potatoes in their 2ac.ets. ;et cool* then peel and chop into
large chun.s. -i4 #ayonnaise* yellow #ustard* ;ouisiana hot sauce* and
salt together. ,dd potatoes* along with the rest of the ingredients*
and #i4 well. :ou can #a.e this the day before and refrigerate it
o!ernight. :ou #ay need to put a little #ore dressing on it if it is a
little dry.

Pinea$$le &oleslaw
1 can chun. pineapple -- reser!e 2uice
1/4 pound green cabbage -- shredded
1/2 pound carrots -- shredded
1/4 pound red cabbage -- shredded
1/2 cup sunflower seeds -- lightly toasted
2 tablespoons fro3en orange 2uice concentrate -- undiluted
1/4 teaspoon salt
Drain pineapple* sa!ing 2 tablespoons 2uice. 'n a bowl* co#bine
pineapple cabbage* carrots* and sunflower seeds.
'n separate bowl #i4 fat-free #ayonnaise* orange 2uice* pineapple 2uice
and salt. Pour o!er salad #i4ture* toss* and chill.

Pistachio Salad
1 lg. p.g pistachio pudding #i4 -- dry
1 lg. cont ool Ghip -- thawed
1 large can fruit coc.tail
1 cup nuts
1 cup chopped cherries
cherries hal!es
pecan hal!es
-i4 pistachio* cool whip* and fruit coc.tail * and nuts and cherries.
Put in a = 41342 inch ba.ing dish . hill . ut into desired si3e . Put
a cherry half or a pecan half on e!ery other .

Pi::a salad
1 pound #acaroni* whole-wheat -- Spirals
1 can blac. oli!es -- drained
1 large green pepper -- diced
1 large to#ato -- diced
1 large onion -- diced
1 s#all pepperoni slices
1 pac.age heddar cheese -- rac.er +arrel
10 ounces 'talian salad dressing* low calorie -- )ood
Seasons
-i4 all ingredients together.
&at.

Pi::alinni Greek Salad #ressing
1/2 teaspoon Dry -ustard
1/2 teaspoon Salt
1 each ;arge &gg
1 1/4 cups Salad $il
1 tablespoon Ghite 9inegar
0 each lo!es )arlic -- finely #inced
1 teaspoon Dried $regano
1 dash Pepper Bto tasteC
'n a s#all but deep bowl* #i4 #ustard* salt* egg and !inegar. ,dd oil
one drop at a ti#e* beating constantly* until about one-third of the
oil ha!e been added. B$nce the #i4ture begins to thic.en* oil can be
added se!eral drops at a ti#eC. Slowly beat in re#aining oil and le#on
2uice. Stir in #inced garlic* oregano* worcestershire sauce.
,dd pepper. %efrigerate #i4ture. -a.es about 1 1/4 cups.

Potato Salad
2 1/2 pounds #aine potatoes
2 tablespoons sweet pic.le relish
E ounces -ayonnaise -- Hell#annHs +rand
1 stal. celery -- finely chopped
1 #ediu# onion -- finely chopped
1 green bell pepper -- cored* seeded* chop
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon +lac. pepper -- freshly ground
pinch cayenne pepper
- ;arge pinch* plus #ore for granish
1C Gash the potatoes but donHt peel the#. Place the potatoes in a
large pot with enough water to co!er the#. Heat to boiling* then
reduce the heat to a si##er. oo. the potatoes until they are tender
but not #ushy* about 31 #inutes. Drain the# and cool.
2C Peel the potatoes - a butter .nife wor.s well. @inely chop the
potatoes and place the# in a large bowl. ,dd the re#aining ingredients
and beat well until blended. "he potato salad should be the
consistency of a chun.y puree. "aste it and add #ore cayenne* salt* or
pepper if necessary. "ransfer to a ser!ing bowl and sprin.le lightly
with cayenne pepper.

Potato Salad .ith !eer #ressing
0 each Potatoes -- #ediu#
4 each +acon -- slices
1 tablespoon $nion -- chopped
1 each elery> stal. -- chopped
1 teaspoon Salt
2 tablespoons +utter
2 tablespoons Dnbleached flour
1/2 teaspoon -ustard -- dry
1 tablespoon Sugar
1 cup +eer -- any brand
1/2 teaspoon "obasco sauce
2 tablespoons Parsley -- chopped fresh
+oil potatoes in #ediu#-si3e saucepan until 2ust tender. Peel and
slice. @ry bacon until crisp. +rea. into s#all pieces and #i4 with
onion* celery and salt> set aside. Stir #elted butter and flour in a
s#all saucepan until blended. ,dd #ustard and sugar.
Slowly stir in beer and "abasco sauce. +ring to boil* stirring
constantly. Pour o!er potatoes. Sprin.le with parsley. "oss lightly
and let stand 1 hour. ,dd bacon #i4ture> toss gently and ser!e.

B2*&+ &H*NESE &H*&+EN SA"A#
3/4 pound S.inless chic.en breasts
2 teaspoons Salt
-----S,D&-----
1 )arlic clo!e -- peeled
1 slice @resh ginger -- peeled
2 Scallions -- with green tops tri#
2 teaspoons hili bean sauce
2 teaspoons Dar. soy sauce
1 teaspoon Sugar
2 teaspoons Ghite rice !inegar
2 teaspoons Sesa#e paste -- L$%L- peanut butter
1/2 teaspoon Salt
1/2 teaspoon @reshly ground blac. pepper
2 teaspoons Sesa#e oil
1/2 pound 'ceberg lettuce -- finely shredded
-----D%&SS'()-----
2 tablespoons Ghite rice !inegar
%&-$9& "H& S6'( @%$- "H& H'6&( +%&,S"S and place breasts in a pot.
Put in enough cold water to co!er the chic.en* add the salt. +ring the
#i4ture to a si##er* coo. for ? #inutes. "urn off the heat and co!er
tightly. ;et the chic.en sit in the hot water for 11 #inutes. Ghile the
chic.en is sitting* co#bine the sauce #i4ture ingredients together in a
blender and set aside.
"oss the lettuce with the white rice !inegar and place on a platter.
%e#o!e the chic.en and allow to cool. Pull off the #eat* finely shred
and toss with the sauce. Place the chic.en with sauce on top of the
lettuce and ser!e at once.

Buick S$inach Salad .ith S$routs
1 pound Spinach
1/2 cup ,lfalfa Sprouts
1/4 cup @eta heese -- cru#bled
2 tablespoons Sunflower Seeds
2 tablespoons $li!e $il
2 tablespoons Gater
1 each )arlic lo!e* s#all -- #inced
1 teaspoon Di2on -ustard
Salt
@reshly )round +lac. Pepper
&9&%:D,: 9'(,')%&""&
A ubed s.i#-#il. #o33arella cheese can be used instead of cru#bled
@eta cheese. %ice !inegar* cider !inegar or balsa#ic !inegar can be
used instead of le#on 2uice. "ri#* wash and dry spinach. "ear into
bite-si3ed pieces to #a.e about 11 cups* lightly pac.ed. Place in salad
bowl. ,dd alfalfa sprouts* cheese and sunflower seeds. 'n s#all
#easuring cup* bowl or 2ar with screw top* co#bine oil* le#on 2uice*
water* garlic* #ustard* salt and pepper.
-i4 well.

Buinoa Su$er Salad
? ups 7uinoa* coo.ed -- Bbasic recipeC
1 cup carrots -- chopped
3/4 cup parsley -- #inced
1 cup sunflower seeds
4 clo!es garlic* #inced -- or to taste
1/4 cup oli!e oil -- or less
1/4 cup soy sauce or ta#ari -- "ry braggs a#inos
1/2 cup le#on 2uice
to#atoes
blac. oli!es
oo. 7uinoa. let cool. ,dd carrots* parsley sunflower seed and garlic
to 7uinoa. -i4 thoroughly. o#bine li7uids* pour o!er 7uinoa and toss
well. )arnish with to#ato wedges and oli!es.

a'en Salad
1/2 head green cabbage -- chopped
Bas for slaw --
or buy a bag of pre-shredded
slaw !eggiesC
1/2 carrot -- shredded
4 green onions -- chopped
1 pac.age ra#en noodles B$riental fla!orC
2 "ablespoons sli!ered al#onds -- sunflower seeds*
and sesa#e seeds
Dressing -- whis. or sha.e
together8
1/2 cup salad oil
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
@la!or pac.et fro# ra#en noodles
"oast the nuts / seeds in a war# o!en for 0-E #inutes* watching
carefully to pre!ent o!er-toasting. ool.
o#bine !eggies. +rea. up noodles and add to !eggies. Shortly before
ser!ing* add nuts / seeds / dressing* and toss well BdonHt dress too
far ahead* because you want the nuts* seeds / noodles to stay crunchyC.

ed and .hite Salad
--- @irst ;ayer8 -----
1/4 cup cold water
1 tablespoon gelatin
4 cups cranberry sauce -- 2 cans
1 cup crushed pineapple
1/2 cup blac. walnuts -- chopped
--- Second ;ayer8 -----
2 cups coo.ed chic.en -- cubed
1 cup celery -- finely chopped
1/4 cup fresh parsley -- chopped
1/4 cup cold water
1 tablespoon gelatin
1 cup #ayonnaise
1/2 cup e!aporated #il.
1/2 teaspoon salt
1/E teaspoon blac. pepper -- or white
ranberry layer8
1. Put into a s#all bowl the 1/4 cup cold water and sprin.le in 1
en!elope gelatin. ;et soften for ? #inutes.
2. +lend in large bowl 4 cups whole cranberry sauce Btwo 10-ounce
cansC* drained crushed pineapple and the walnuts.
3. Dissol!e gelatin thoroughly by placing bowl in !ery hot water.
Ghen gelatin is dissol!ed* stir it and then blend into the cranberry
#i4ture. Put #i4ture into a #old. :ou will need a 3-7uart #old that has
been lightly oiled for this recipe. Do not use oli!e oil. hill #i4ture
until slightly set.
hic.en layer8
4. %epeat for gelatin as in first layer. +lend together the
#ayonnaise* e!aporated #il.* salt and pepper. Stir in the dissol!ed
gelatin. @old in the chic.en* celery and parsley.
?. Ghen first layer is slightly set Bthe consistency of unbeaten
egg whitesC turn the chic.en #i4ture onto the cranberry layer.
0. %efrigerate until fir#. Dn#old onto chilled ser!ing platter*
decorated with curly lettuce if you prefer. Ser!e with additional
#ayonnaise.

ed &a,,age and A$$le Salad
1 head red cabbage
2 carrots -- peel* grate
2 celery ribs -- peel* dice
2 )ranny S#ith apples -- core* dice
0 tablespoons peanut oil
0 tablespoons cider !inegar
2 tablespoons sugar
2 teaspoons caraway seed
salt -- to taste
1. ore cabbage and cut in half fro# top downward through ste#
end. Shred or slice in !ery thin slices. Place the cabbage in a large
bowl and toss with grated carrot* diced celery and apple.
2. 'n another bowl* #i4 oil* !inegar* sugar and caraway seeds.
Season liberally with salt and pepper.
3. "oss cabbage #i4ture and dressing then ser!e i##ediately or
refrigerate Bco!ered tightlyC up to 24 hours.

ed &a,,age Salad
? &ach +acon> Slices
1 "easpoon Sugar
2 "ablespoons 9inegar
1/4 up Gine> %ed or Ghite
1/2 &ach %ed abbage -- shredded
2 "ablespoons 9egetable $il
1/2 "easpoon Salt
1/4 "easpoon Pepper
1 "ablespoon araway Seeds
@ry bacon in #ediu#-si3e fry pan until crisp. %e#o!e and reser!e
bacon. ,dd sugar* !inegar* and wine to bacon fat> stir and coo. until
sugar is dissol!ed. Pour this hot #i4ture o!er the cabbage. "oss with
!egetable oil* salt* pepper* and caraway seeds. Sprin.le cru#bled
bacon o!er #i4ture. Ser!e at roo# te#perature.

ed +idne7 !ean Salad
%ecipe +y 8
Ser!ing Si3e 8 4 Preparation "i#e 81811
ategories 8 Salads Side Dish
,#ount -easure 'ngredient -- Preparation -ethod
-------- ------------ --------------------------------
2 cups .idney beans* canned
1/4 teaspoon $regano
1/4 teaspoon Salt
2 dashes Pepper
4 tablespoons elery -- diced
2 tablespoons $nion -- chopped
Drain .idney beans* co#bine beans with a #i4ture of wine !inegar* oli!e
oil* oregano* salt and pepper. +lend in celery and onion.
hill in refrigerator* ser!e in crisp lettuce cups.

ed-,eet Salad
2 &ach %ed +eets> +unches
-----------,%'(,D&----------
2 "ablespoons Gater
1/4 up 9inegar
2 "ablespoons araway Seeds
1 "easpoon Sugar
2 "ablespoons $nion> -inced
1 "easpoon Horseradish
1/4 "easpoon lo!es> )round
1/2 "easpoon Salt
1/4 "easpoon Pepper
? "ablespoons 9egetable $il
Gash beets* tri# off greens* place in #ediu# saucepan* and coo.*
without peeling* in salted water to co!er* until beets are tender.
Peel and slice. Prepare #arinade dressing by co#bining re#aining
ingredients. Pour o!er beets and let stand for se!eral hours before
ser!ing. Stir beets occasionally.

ice Salad 3old
1 cup long-grain rice
salt
blac. pepper
1/4 cup oli!e oil
2 cups #i4ed !egetables -- coo.ed
1/2 green bell pepper -- finely diced
1 cucu#ber -- peeled and diced
1. Place rice* salt and pepper in s#all hea!y pan with tight
fitting lid. ,dd 2 cups water> bring to a boil* co!er* then si##er for
21 #inutes without lifting lid.
2. Put coo.ed rice in #i4ing bowl* add oil* !inegar and #ustard.
"oss with a for. to #i4 well.
3. )ently fold in coo.ed !egetables. :ou will need 2 cups total so
use your choice of green peas* carrots* corn* green beans* etc. ,dd the
diced green pepper and cucu#ber.
4. ;ightly oil a decorati!e #old> do not use oli!e oil for this.
Pac. rice #i4ture into #old and refrigerate until thoroughly chilled.
Dn#old 2ust before ser!ing.

ich and &harles Salad
1 head ro#aine lettuce* washed/torn -- bite-si3e pieces
1 head iceberg lettuce* washed/torn -- bite-si3e pieces
1 2ar articho.es -- B11 o3C drained/cut
1 2ar heart of pal# -- B11 o3C drained
1 2ar diced pi#ento -- B4 o3C
1 large red onion -- cut into rings
3/4 cup grated Par#esan cheese
1/2 cup oli!e oil
1/3 cup !inegar
o#bine 1st 0 ingredients in large bowl. Sprin.le with Par#esan
cheese. -i4 oli!e oil and !inegar in s#all bowl and pour o!er salad*
tossing to coat. Ser!e i##ediately.

*O GAN#E B2*NOA SA"A#
3 tablespoons ilantro -- #inced
Sea salt
1 cup @resh or fro3en corn
1/2 cup Ouinoa -- rinsed well
1/2 teaspoon u#in seeds -- toasted
1 #ediu# "o#ato -- diced
3 tablespoons %ed onion -- #inced
Ghis. together le#on 2uice* oli!e oil* cilantro* and salt and pepper to
taste> set aside.
'n a s#all saucepan* bring 1-1/2 cups water to a boil and add corn.
%educe heat and let corn si##er until tender. Drain corn* reser!ing 1
cup of coo.ing li7uid.
+ring coo.ing li7uid to a boil and add 7uinoa and cu#in. o!er*
reducing heat* and let si##er until li7uid is absorbed Babout 11
#inutesC. %e#o!e pan fro# heat and lea!e undisturbed for ? #inutes.
@luff 7uinoa with a for. and allow to cool slightly.
'n a bowl* co#bine cooled 7uinoa* corn* blac. beans* to#ato and onion.
Pour dressing o!er and toss gently to #i4. %efrigerate salad until
ready to ser!e.

OASTE# PEPPE AN# !"A&+ !EAN SA"A#
1 1/4 cups Dry blac. beans or
3 cups +lac. beans -- coo.ed
2 %ed bell peppers
2 :ellow bell peppers
-----D%&SS'()-----
2 tablespoons @resh le#on 2uice
1 teaspoon Sugar
1 large )arlic clo!e -- #inced
1/3 cup $li!e oil
Salt and pepper -- to taste
1/3 cup @resh basil -- chopped
4 Scallions -- chopped BgarnishC
Half the bell peppers lengthwise* re#o!ing seeds and ste#s.
'f using dry beans* rinse well* drain* and add water to co!er by 3<.
;et soa. o!ernight. Drain and rinse soa.ed beans* discarding water.
,dd fresh water to co!er by 3<. +ring to boil* then loosely co!er pot
and si##er for about one hour* until tender but not #ushy> season to
taste with salt.
Preheat o!en to 4?1 @. Place cut peppers on broiling pan* 3< fro#
heat. "urn fre7uently until s.ins are blac.ened. ool. %e#o!e s.ins*
and cut into 1< s7uares. o#bine in ser!ing bowl with beans.
o#bine dressing ingredients thoroughly> toss with beans and peppers.
)arnish with scallions.

oasted ed Pe$$er and &hi)e #ressing
1 each Sweet red pepper -- #ediu#-si3e
1/2 cup Prepared roasted red peppers
1 each )arlic clo!e -- #ediu# #inced
1 cup $li!e oil
1/3 cup @inely chopped fresh chi!es
Salt
Ghite pepper -- freshly ground
Hold red pepper o!er a fla#e* turning it until e!enly charred. $r cut
it in half* rub with oil* and place under the broiler until blac.ened.
Grap in a plastic bag and set aside to cool. Scrape off the burned s.in
and re#o!e seeds and ste#. 'n bowl of blender or food processor fitted
with a steel blade* place red pepper* !inegar* and garlic. Process
until pepper is pureed.
Gith #achine running* slowly dri33le in oli!e oil until fully co#bined.
Stir in chi!es and season with salt and pepper to taste.

ohkostsalat-&a,,age %ruit Salad .ith Sour-crea'
#ressing
2 cups abbage> %aw -- Shredded
1/4 cup Pineapple 5uice
1/4 teaspoon Salt
1/2 cup Sour rea#
1 each ,pple> -ed.* Diced -- Dnpeeled
1/2 cup %aisins
1 1/2 teaspoons ;e#on 5uice
1 tablespoon Sugar
Prepare cabbage and apple. Dse 1 " le#on 2uice to wet diced apple to
pre!ent dar.ening. "oss cabbage* raisins* and apple. -i4 fruit
2uices* salt* and sugar. ,dd sour crea#* stir until s#ooth> add to
salad and chill.

oCue-ort5 Pear and .atercress Salad
2 tbsp strong brewed tea -- pref.&arl )rey
1 tbsp white-wine !inegar or ha#pagne !inegar
1 tbsp walnut oil
1 tbsp #inced shallots
1 tsp Di2on #ustard
salt and freshly ground blac. pepper
3 cups washed* dried and torn red leaf lettuce
3 cups washed / dried watercress lettuce
1 ripe pear* pref. red -- cored/thinly sliced
1 o3 %o7uefort cheese -- cru#bled
1 tbsp chopped toasted walnuts
'n s#all bowl* whis. together tea* !inegar* oil* shallots* #ustard*
salt and pepper. Bcan be prepared 2 days ahead* and stored in fridge.C
'n large bowl*toss lettuce and watercress together with the dressing.
Di!ide a#ong 4 salad plates* decorati!ely arranging pear slices o!er
lettuce #i4ture. Sprin.le cheese and walnuts on top and garnish with a
grinding of blac. pepper.

ote u,ensalat /ed-,eet Salad1
2 each %ed +eets -- +unches
------,%'(,D&-----
2 tablespoons -- Gater
1/4 cup 9inegar
2 tablespoons araway Seeds
1 teaspoon Sugar
2 tablespoons $nion -- -inced
1 teaspoon Horseradish
1/4 teaspoon lo!es -- )round
1/2 teaspoon Salt
1/4 teaspoon Pepper
? tablespoons 9egetable $il
Gash beets* tri# off greens* place in #ediu# saucepan* and coo.*
without peeling* in salted water to co!er* until beets are tender.
Peel and slice. Prepare #arinade dressing by co#bining re#aining
ingredients. Pour o!er beets and let stand for se!eral hours before
ser!ing. Stir beets occasionally.

otkrautsalat /ed &a,,age Salad1
? each +acon -- Slices
1 teaspoon Sugar
1/4 cup Gine -- %ed or Ghite
1/2 each %ed abbage> Head -- Shredded
2 tablespoons 9egetable $il
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon araway Seeds
@ry bacon in #ediu#-si3e fry pan until crisp. %e#o!e and reser!e
bacon. ,dd sugar* !inegar* and wine to bacon fat> stir and coo. until
sugar is dissol!ed.
Pour this hot #i4ture o!er the cabbage. "oss with !egetable oil* salt*
pepper* and caraway seeds.
Sprin.le cru#bled bacon o!er #i4ture. Ser!e at roo# te#perature.

S&. &H*&+EN %A(*TA SA"A#
4 +oneless -- s.inless
hic.en breast hal!es
1 can B1?-o3.C S/G Pin7utos or
+lac. beans -- undrained
1 can B14-1/2 o3.C S/G %eady ut
"o#atoes -- drained well
4 cups Shredded salad greens
1/2 cup Diced bell pepper
1/4 cup &ach chopped green onion
%ed onion -- cilantro
S/G -es7uite oo.ing Sauce
/ -arinade
S/G 9intage ;ites %ed Gine
9inegar Dressing
)arnish BoptionalC8
)uaca#ole / sour crea#
+rush chic.en with -es7uite oo.ing Sauce. +roil or ++O 3-? #in. per
side or until done* basting with #ore oo.ing Sauce> slice into thin
strips.
o#bine re#aining ingredients with chic.en strips and toss with 1
tablespoon oo.ing Sauce / 2 tablespoons 9intage lites dressing.
)arnish with guaca#ole and sour crea#* if desired.

Sadie's Shri'$ Salad
2 pounds -acaroni -- coo.ed
4 pounds Shri#p -- boiled and peeled
24 each &ggs* hard boiled -- chopped
2 cups $nion -- finely chopped
1 cup elery -- finely chopped
2 cups +lac. oli!es -- finely chopped
2 cups Dill pic.les -- chopped
See SadieHs Shri#p Salad Dressing BbelowC for directions

Sadie's Shri'$ Salad #ressing
1 7uart -ayonnaise
1/2 cup $li!e oil
2 tablespoons ;ouisiana hot sauce
1 tablespoon ;ea / Perrins Gorcestershire
1 tablespoon -ustard
oo. #acaroni* drain* and cool. 'n a large bowl* #i4 #acaroni* shri#p*
eggs* onions* celery* oli!es* and pic.les and toss well. -a.e dressing
out of #ayonnaise* oli!e oil* hot sauce* le#on 2uice Gorcestershire
sauce* and #ustard* and .etchup. Pour o!er other ingredients and #i4
well. %efrigerate 1 hour before ser!ing. :ou #ay ha!e to #a.e #ore
dressing if the salad ta.es it up.

Salad #ionne .arwick
1 pound Qiti
1 pound +roccoli
1/2 teaspoon Salt
1/4 teaspoon @resh ground blac. pepper
1/3 cup $li!e oil
1/4 cup Par#esan cheese -- fresh gratd
2 #ediu# "o#aotes -- garnish
'n a large pot of boiling salted water* coo. the 3iti according to
pac.age directions. Drain and rinse under cold water. Drain again and
set aside. +ring a large pot of slated water to boiling. Separate the
broccoli into s#all flowerets* discarding the ste#s. ,dd the broccoli
to the pot* bring bac. to a boil and coo. rapidly for 2-3 #inutes.
Drain and refresh under cold running water. Drain again and spread out
on paper towles to dry. 'n large bowl* stir the #ustard* salt* pepper
and !inegar until e!erything is dissol!ed.
Slowly add the oil* whis.ing until s#ooth. ,dd the pasta* broccoli* and
cheese* but do not toss. o!er and refrigerate. 5ust before ser!ing*
gently toss until the all are coated with the sauce. ore the to#atoes>
cut into wedges and use to garnish the salad.

Salad -ro' the Orient
1 pound por. tenderloin
--- -arinade8 -----
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce* low sodiu#
2 tablespoons sherry
1 tablespoon Hoisin sauce
--- Dressing8 -----
2 tablespoons oil -- Asee note
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root -- grated
1 dash "abasco sauce -- optional
---Salad8 -----
0 ounces !er#icelli
1 cup carrots -- 2ulienned
1 cup pea pods
4 green onions
1 tablespoon sesa#e seeds
A Dse oli!e oil or a #i4ture of oli!e and peanut oil.
1. ut the por. into !ery thin slices* suitable for stir-frying.
-i4 brown sugar* 1-1/2 teaspoons soy sauce* sherry BoptionalC and
Hoisin sauce. Pour o!er the por. strips in hea!y plastic bag. "ie bag
and put #i4ture into refrigerator to #arinate up to 1 hour* turning bag
occasionally.
2. "o prepare the dressing* co#bine oil* sugar* 2 tablespoons soy
sauce* ginger root and "abasco or other hot sauce. +lend and put into
refrigerator to chill.
3. oo. !er#icelli to desired doneness. ,dd the pea pods and
carrots during last 2 #inutes of coo.ing. Drain and i##ediately rinse
with cold water. Put into large bowl. Pour the dressing o!er !er#icelli
#i4ture* add the green onions Bslice into thin rounds* tops includedC.
Set aside while preparing por..
4. %e#o!e the por. fro# refrigerator and put into a wo. or large
hea!y s.illet. 'nclude so#e of the #arinade. Stir por. strips until
browned and coo.ed through* about ?-K #inutes. Drain and add to the
salad #i4ture. -i4 the salad well. o!er and refrigerate 1 hour to
allow the fla!ors to blend. 'f desired* sprin.le with toasted sesa#e
seeds 2ust before ser!ing.

SA"A# O% &H*&+EN & 3E"ON
3 hic.en breasts> whole -- boneless
1 antaloupe
1/2 pound +lac. grapes
1/2 pound ,sparagus
1 cup hic.en broth
3 tablespoons apers
3 tablespoons Par#esan cheese -- coarsely
grated
-----D%&SS'()-----
1/4 cup ;e#on 2uice
1/4 cup $il
ut cantaloupe into chun.s. Hal!e and seed grapes. "ri# asparagus*
boil* stea# or #icrowa!e until 2ust tender. ut asparagus into 2 inch
lengths. o#bine broth* wine and garlic in a pan* add chic.en> bring to
a boil* reduce heat and si##er for ? #inutes on each side* or until
tender. Drain chic.en* cool* and shred finely. o#bine chic.en* #elon*
grapes* asparagus and capers with dressing. Ser!e with par#esan cheese.
Dressing8 o#bine all ingredients in a 2ar* sha.e well.

SA"A# .*TH ;EST4 0*NA*GETTE #ESS*NG
1/4 cup Ghite wine !inegar
1 teaspoon Salt
1/2 teaspoon Sugar
3 "o 4 drops hot pepper sauce
<"he dressing really gi!es the lettuce and !egetables nice 3ip.< -
Salad greens +ell peppers* #ushroo#s* to#atoes* and/or other !egetables
of your choice 'n a 2ar with a tight-fitting lid* co#bine the first
se!en ingredients and sha.e well. "oss salad greens and !egetables in
a large bowl or arrange on indi!idual salad plates. Ser!e with dressing.

Salad-in-a-!oat
2/3 cup Gater
? tablespoons +utter or #argarine
1/4 teaspoon Salt
2/3 cup ,ll-purpose flour
3 each &ggs
3/4 cup Shredded Swiss cheese
1 1/2 cups S#all spinach lea!es
E each herry to#atoes
-----&))-9&)&",+;& S,;,D-----
1/2 cup -ayonnaise
1 cup %aw cauliflower -- sliced
1/4 pound %aw #ushroo#s -- thinly sliced
1 cup @ro3en peas BthawedC
1 cup elery -- thinly sliced
2 each )reen onions / tops -- sliced
0 each Hard-coo.ed eggs
'n a 2-7uart pan* bring water* butter* and salt to a boil. Ghen butter
#elts* re#o!e pan fro# heat and add flour all at once. +eat until well
blended.
%eturn pan to #ediu# heat and stir rapidly for 1 #inute or until a ball
for#s in #iddle of pan and a fil# for#s on botto# of pan. %e#o!e pan
fro# heat and beat in eggs* one at a ti#e* until #i4ture is s#ooth and
glossy. ,dd cheese and beat until well #i4ed.
Spoon into a greased =-inch round pan with re#o!able botto# or
spring-release sides. Spread e!enly o!er botto# and up sides of pan.
+a.e crust in a 411 degree o!en for 41 #inutes or until puffed and
brown> turn off o!en. Gith a wooden pic.* pric. crust in 11 to 12
places> lea!e in closed o!en for about 11 #inutes to dry. %e#o!e pan
fro# o!en and cool co#pletely. %e#o!e crust fro# pan. Prepare egg-
!egetable salad. 'n a bowl* stir all ingredients e4cept eggs together
as listed. oarsely chop the 0 hard-coo.ed eggs> gently fold into
!egetable #i4ture.
;ine botto# and sides of boat with spinach lea!es.
ut each to#ato in half. Pile egg salad o!er spinach and garnish with
cherry to#atoes. ut boat in thic. wedges.

Salat'arinade
1 teaspoon Sugar
1 teaspoon Papri.a
1/2 teaspoon Salt
1/2 teaspoon elery seed -- crushed
1/4 teaspoon Pepper
3/4 cup $li!e oil
Stir all of the ingredients together e4cept the oil.
)radually add the oil* stirring constantly. $r* you can sha.e all the
ingredients in a bottle until well blended. -a.es about 1 1/4 cups.

Salatsauce 8=
1E each Peppercorns -- blac.
1 teaspoon Salt
1 1/2 tablespoons "arragon !inegar
;ettuce lea!es
'n a wooden salad bowl crush the peppercorns into a coarse powder.
,dd the salt and #ustard. Stir in the oil and !inegar. Put the lettuce
on top of the #i4ture and chill in the refrigerator. ,t ser!ing ti#e*
stir until all the lea!es are coated. )our#etHs $ld 9ienna oo.boo.

Salatsauce 82
1 1/2 teaspoons Prepared #ustard
1/4 teaspoon Pepper -- blac.
1 each )arlic clo!e -- large/crushed
3/4 cup $li!e oil
-i4 the first 4 ingredients together and add the garlic* !inegar and
salt. Stir until the salt is dissol!ed. )radually add the oil* stirring
constantly. $r* sha.e all the ingredients in a bottle until well
blended.

SA"SA AN# THEE !EAN SA"A#
-----D%&SS'()-----
1 cup "hic. and chunc. salsa
1/3 cup @resh li#e 2uice -- about 2 li#es
1 teaspoon hili powder
-----S,;,D-----
1 can ;ight $% dar. .idney beans -- drained B1?.?o3
canC
1 can +lac. beans B1? ounce canC -- drained and rinsed
1 can )arban3o beans B1? o3 canC -- drained
1 cup hopped red bell pepper
1/4 cup Sliced green onions
1 -ediu# carrot -- thinly sliced
'n s#all bowl* co#bine all dressing ingredients> blend well.
'n large bowl* co#bine all salad ingredients. Pour dressing o!er
salad> toss to coat. o!er> refrigerate se!eral hours to blend fla!ors.

SAN ANTON*O &H*&+EN SA"A#
2 large Ghole chic.en breasts -- split* boned and s.i
1/2 cup Pace Picante Sauce
1/4 teaspoon Salt
1/4 cup Dairy sour crea#
1 %ipe a!acado
1 cup Sliced celery
+ibb or leaf lettuce lea!es
4 risply coo.ed bacon slices -- cru#bled
ut chic.en into 1/2< cubes. o#bine Pace Picante sauce* cu#in and salt
in 11< sli..et. oo. chic.en in Pace Picante Sauce #i4ture* stirring
fre7uently* until coo.ed through - about 4 #inutes. "ransfer contents
of s.illet to #i4ing bowl> co!er and chill thoroughly. "o ser!e*
co#bine chic.en #i4ture* sour crea# and #ayonnaise> #i4 well. Peel*
seed and coarsely chop a!acado. ,dd a!acado and celery to chic.en
#i4ture> #i4 lightly. Spoon onto lettuce-lined salad plates> sprin.le
with bacon. Ser!e with additional Pace Picante Sauce.

SAN ANTON*O SP*NA&H SA"A#
4 cups Pac.ed torn spinach lea!es
1 an B1? o3C blac. beans
%insed and drained
1 %ed bell pepper into stirps
1/2 cup "hin sliced red onion -- rings
1 cup Sliced #ushroo#s
1/4 cup anadian bacon -- strips
1/4 cup +ottled 'talian dressing
Hard-coo.ed eggs -- cut into
Gedges or sliced BoptionalC
o#bine !egetables* beans and bacon in large bowl. o#bine Pace
Picante Sauce* dressing and cu#in in s#all bowl> #i4 well. Pour Pace
Picante Sauce #i4ture o!er !egetables> toss lightly to coat with
dressing. hill. "oss again and garnish with eggs* if desired.
Ser!e with additional Pace Picante Sauce. -a.es about K 1/2 cups of
salad.

Sauerkraut Salad .ith 4ogurt #ressing
1 pound Sauer.raut -- B1 lb canC
1/2 pound +lue grapes
0 ounces Ha# -- coo.ed
----------dressing----------
1/2 cup :ogurt
1/4 teaspoon Salt
1/4 teaspoon Pepper -- white
1 teaspoon Honey
%inse and drain sauer.raut> chop coarsely. Gash grapes and cut in
half> re#o!e seeds if desired. ut ha# in 2ulienne strips. )ently #i4
these 3 ingredients. +lend dressing ingredients and stir into
sauer.raut #i4ture. -arinate for 11 #inutes> ad2ust seasoning before
ser!ing* if necessary.

Sa)or7 atatouille
0 to#atoes
1/4 cup oli!e oil
1 #ediu# onion fla.es -- sliced
2 garlic clo!es -- #inced
1 tablespoon fresh parsley -- chopped
1 eggplant -- 1-inch slices
2 3ucchini -- sliced
1 red bell pepper
3 tablespoons wine !inegar
blac. pepper
A 'nstead of parsley for garnish* use basil or oregano BfreshC if you
prefer. Prepare !egetables before beginning recipe.
Slice onion* cut garlic into sli!ers or #ince* chop parsley* cut
eggplant into 1-inch rounds* cut 3ucchini into 1/4-inch rounds* seed
and chop red pepper.
+lanch to#atoes by placing in boiling water for 11 seconds. Drain*
and when cool enough to handle* peel* seed and chop. %eser!e 2uice fro#
to#atoes.
1. Heat oil in a deep* hea!y saucepan. ,dd onion* garlic and 1
tablespoon parsley. Saute about 3 #inutes or until onion is soft. ,dd
eggplant* 3ucchini and red sweet pepper and #i4 well.
2. o!er pan and si##er o!er low heat until the !egetables are
tender> about 31-3? #inutes. ,dd to#atoes with the 2uice* stir well*
co!er again and si##er 11 #inute #ore.
3. %e#o!e fro# heat and let stand* co!ered* for 11 #inutes.
4. ,dd wine !inegar and blac. pepper to taste. Stir well.
Place into ser!ing dish and garnish with fresh parsley* basil or
oregano. Ser!e war# or at roo# te#perature.

Sa)o7 &oleslaw
1/2 pound bacon
1 head sa!oy cabbage
1 carrot -- peeled* grated
1 red bell pepper -- roasted
1 celery stal. -- diced
3 tablespoons sugar
3 tablespoons sour crea#
salt -- to taste
1. Prepare !egetables.
a. abbage8 "ri# off outer lea!es and re#o!e the ste#. ut into
half fro# top to botto# Bthrough the ste# endC and cut each half into
paper-thin slices.
b. elery8 Peel and dice finely.
c. %ed pepper8 roast* re#o!e seeds and ste# then dice.
d. arrot8 Peel and grate.
2. oo. bacon until crisp. Drain well and reser!e the grease. Set
aside to cool.
3. Place the cabbage in a large bowl and toss with the carrot*
bell pepper and celery. ru#ble the bacon slices and add to the
#i4ture. Set aside.
4. Dressing8 o#bine 1/4 cup of the bacon fat* sugar* !inegar and
sour crea#. Season with pepper and salt. Dse a wire whis. to #i4 until
s#ooth.
?. "oss dressing with cabbage #i4ture. Ser!e i##ediately or
refrigerate up to 24 hours. ;et stand 31 #inutes before ser!ing if it
has been refrigerated.

Schnitt,ohnensalat /Green-!ean Salad1
1 pound )reen +eans -- @resh A
-- +oiling Salted Gater
1/4 cup Stoc. -- AA
3 tablespoons 9egetable $il
2 each $nions> -ed. -- "hinly Sliced
1/2 teaspoon Dried Dillseed
1 teaspoon Sugar
A )reen beans should be sliced lengthwise B@rench utC. AA Stoc. is
the water that the green beans were coo.ed in. B(ot regular
oo. beans in boiling salted water until 2ust tender. %eser!e 1/4 cup
of the coo.ing li7uid and drain off the rest.
Prepare sauce by co#bining !inegar* oil* reser!ed !egetable stoc.*
onions* dill* and sugar> stir until blended. Pour #i4ture o!er beans>
#arinate se!eral hours before ser!ing.

SESA3E &H*&+EN SA"A#
3 cups oo.ed rice
2 cups oo.ed chic.en breast -- - Bsli!eredC
1/4 pound @resh snow peas -- tri##ed
cut into 2ulienne strips
1 #ediu# ucu#ber> peeled* seeded -- - and cut into
1-1/2 4 1/4-inch strips
1 #ediu# %ed pepper -- cut into
1-1/2 4 1/4-inch strips
1/2 cup Sliced green onion -- - Bincluding topsC
2 tablespoons Sesa#e seeds BoptionalC -- - toasted
-----S&S,-& D%&SS'()-----
1/4 cup hic.en broth
1 tablespoon Peanut oil
3 tablespoons %ice or white wine !inegar
1 teaspoon Sesa#e oil
Salad8 o#bine all ingredients> stir well. Ser!e at roo# te#perature
or slightly chilled.
Sesa#e Dressing8 o#bine all ingredients in 2ar> co!er tightly and
sha.e !igorously. -a.es about 3/4 cup.

SHE##E# &H*&+EN SA"A# .*TH &*"ANTO
3 pounds Ghole chic.en breasts
Salt
1/4 cup ;ight !egetable oil
2 cups hopped 9idalia onions
3/4 cup Galnuts -- lightly toasted
1/4 cup @inely chopped scallions
3/4 cup @inely chopped cilantro
1 1/3 cups Ho#e#ade #ayonnaise
:ou #ay use co##ercial #ayo
@resh ground blac. peppe
Place the chic.en breasts in a saucepan with enough water to co!er.
+ring to a boil* add 1/2 teaspoon salt* reduce the heat* and si##er
until the chic.en is coo.ed through* about 1? #inutes. Drain the
chic.en and allow to cool.
%e#o!e and discard the s.in. %e#o!e the chic.en fro# the bones and tear
the #eat into shreds. Place in a salad bowl and set aside.
Heat the oil in a #ediu#-si3e s.illet o!er #ediu#-high heat. Saute the
onions* stirring* until deep golden brown* about 21 #inutes. Drain the
onions and add the# to the chic.en. ool to roo# te#perature.
,dd the walnuts* scallions* and cilantro to the chic.en. "oss with the
#ayonnaise and season with salt and pepper. Ser!e the salad at roo#
te#perature.

S*&*"*AN PASTA SA"A# P*&&ATA
2 cups %otini #acaroni -- uncoo.ed
1 pound hic.en breasts -- boneless
s.inned
1/2 cup Gater
1/3 cup $li!e oil or !egetable oil
2 tablespoons Ghite wine !inegar
2 lo!es garlic -- #inced
1/2 teaspoon Salt
1/4 teaspoon oarsely ground blac. pepper
1 1/2 cups "hinly sliced sweet red -- pepper* cut in 2-inc
1/2 cup hopped fresh parsley
1/2 cup Sliced green onion
2 tablespoons apers
oo. pasta according to pac.age directions> drain. %inse with cold
water to cool 7uic.ly> drain well. 'n a s#all saucepan* place chic.en
breasts> co!er with wine and water. Si##er* unco!ered* about 21
#inutes or until done> discard li7uid. Set chic.en aside to cool. ut
chic.en into strips.
'n a s#all bowl* whis. together oil* !inegar* le#on 2uice* garlic* salt
and pepper. 'n a large bowl* co#bine pasta* chic.en and oil #i4ture.
,dd red pepper* parsley* onion and capers> #i4 thoroughly. o!er>
refrigerate.

Si'$le *ranian Salad
1 cucu#ber -- peeled and chopped
1 #ediu# to#ato -- chopped
1 s#all onion -- chopped
1 tablespoon parsley -- #inced
1 tablespoon oli!e oil
2uice of one li#e
salt and pepper to taste
-i4 together. hill before ser!ing.

S*3P"E 0*NA*GETTE
3 tablespoons %ed wine or tarragon !inegar
Salt and pepper -- to taste
12 tablespoons Safflower or anola oil -- L$%L-
= tablespoons -Safflower or anola ,(D
3 tablespoons -$li!e oilC
-'N "H& 9'(&),% G'"H "H& -DS",%D* salt and pepper. ,dd the oil
gradually* #i4ing !igorously by hand or electric blender.

S*"O*N &*T2S SA"A#
1 pound "op sirloin stea. -- 1< thic.
boneless
4 cups %o#aine -- torn in bite-si3e
pieces
2 $ranges> peeled -- separated
into seg#ents
1/4 cup Galnuts -- toasted
Strawberries> optional -- sliced
-----'"%DS 9'(,')%&""&-----
2 teaspoons Honey
1 1/4 teaspoons Di2on #ustard
Preparation ti#e8 24 #inutes Prepare the itrus 9inaigrette by
thoroughly co#bining all ingredients.
-a.es about 1/3 cup.
Prepare the salad8 ut the beef into 1/E< strips> cut each strip in
half. Heat oil in a large nonstic. s.illet o!er #ediu# high heat.
Stir fry beef B1/2 at a ti#eC 1 to 2 #inutes. %e#o!e with a slotted
spoon> season with salt* if desired. "oss lettuce* beef and oranges in
a large bowl. Sprin.le with walnuts and dri33le with the itrus
9inaigrette. )arnish with strawberries* if desired. Ser!e i##ediately.
Ser!ing suggestions8 Sesa#e bread stic.s.

Sliced &ucu',ers in 4ogurt
ucu#bers
1/2 teaspoon Salt
1/4 cup ;ow-fat plain yogurt
1/2 teaspoon Sugar
1/2 teaspoon ;e#on 2uice
1/E teaspoon elery seeds
1/E teaspoon )round cu#in
1/E teaspoon Pepper
Pare and thinly slice cucu#bers. Place in s#all bowl.
Sprin.le with salt> stir. ;et stand 11 #inutes. Stir together yogurt*
sugar* le#on 2uice* celery seeds* cu#in and pepper in s#all bowl to #i4
well. "ransfer cucu#bers to colander> rinse with cold water. S7uee3e
with hands to e4tract as #uch li7uid as possible.
%eturn to bowl. Stir in yogurt #i4ture. %efrigerate co!ered until
ser!ing. -a.es 4 ser!ings.

SO2PE SA"A#
40 ounces "o#ato 2uice -- canned
1 s#all %ed onion -- finely chopped
1/4 cup -- water
1/2 cup orn .ernels -- fresh or fro3en
1? ounces +lac. beans -- rinsed / drained
ucu#ber -- seeded and finely
%ed bell pepper -- seeded /
chopped
)reen bell pepper -- seeded /
chopped
Qucchini -- finely chopped
elery stal. -- finely chopped
Scallions -- finely chopped
4 ounces Diced green chilies -- canned
1 cup 5ica#a -- finely chopped
1/4 cup @resh cilantro -- or parsley
4 Hot pepper sauce> to taste 1 ts Prepared horseradish> 4 Pepper>
blac. to taste 10 4 -elba rounds> for garnish

Sour &rea' #ressing
2 each &ggs -- hard boiled
1/2 pint Sour crea#
2 each Spring onions
3 tablespoons 9inegar B4S... to tasteC
1/2 teaspoon Salt
1 tablespoon Sugar
%ed pepper or papri.a
-ash egg yol.* add salt and #ustard* sugar and papri.a or red pepper.
,dd sour crea# and enough !inegar to #a.e it thic. and soupy. hop and
add egg whites and chopped spring onions. &specially good o!er Spring
leaf lettuce.

SO2 &EA3 POTATO SA"A#
11 -ediu# red potatoes -- coo.ed
2ac.ets
1/3 cup lear -- bottled 'talian
1 1/2 cups Sliced celery
1 cup Sliced green onions
4 Hard boiled eggs
1/2 cup Sour crea#
1 cup -ayonnaise
1 1/2 teaspoons Horseradish sauce
1 teaspoon :ellow #ustard
1 1/4 teaspoons elery seed
1/3 cup Diced cucu#ber
Ghile potatoes are war#* pour on the dressing. hill 2 hours. ,dd
celery and onion. ,dd the egg whites* chopped. Sie!e egg yol.s*
co#bine with #ayonnaise* sour crea#* horseradish* #ustard* and celery
seed.
hill 2 hours and add diced cucu#ber.

Southwest &hicken5 !ean and ice Salad
1 pint water
1 1/4 cups chic.en broth
1 1/2 cups long-grain rice
0 chic.en breasts -- boned* s.inned
1 1/2 tablespoons oli!e oil
2 teaspoons ground cu#in
2 1? o3 cans blac. beans -- rinsed and drained
1 bell pepper -- chopped
1/2 red onion -- chopped
1/4 cup cilantro -- lightly pac.ed
3 tablespoons li#e 2uice -- fresh
2 large garlic clo!es
+ring 2 cups of water and 1 cup of chic.en broth to boil in a hea!y
#ediu# sauce pan. ,dd rice. Season with salt and pepper> reduce heat to
low. o!er and si##er until rice is tender and li7uid is absorbed* about
21 #inutes. "ranfer rice to large bowl and cool.
Preheat broiler. Place chic.en on hea!y broilerproof pan. +rush chic.en
with 1/2 tbs of oli!e oil. Season with salt and pepper sprin.le with 1
tsp. cu#in. +roil chic.en until coo.ed through* about 11 #inutes. ool
and cut into 1 inch pieces.
,dd chic.en* blac. beans* corn* bell pepper* red onion and cilantro to
rice in boil. o#bine re#aining 1/4 cup chic.en broth* re#aining
tablespoon oli!e oil* re#aining teaspoon cu#in* li#e 2uice and garlic in
blender. Process until garlic is finely #inced. Season to taste with
salt and pepper. Pour dressing o!er salad in bowl and toss well.

Southwestern Three-!ean Salad
1? $unces +lac. +eans* anned -- rinsed and drained
1? $unces Pinto +eans* anned -- rinsed and drained
1? $unces hic.peas* anned -- rinsed and drained
3 hipotle Pepper 'n ,dobo Sauce -- finely chopped
3 "bsp ider 9inegar
2 "bsp anola $il
1/4 ilantro -- chopped
1/2 head 'ceberg ;ettuce -- shredded
1/2 9idalia $nion -- thinly sliced
'n a large bowl* co#bine blac. beans* pinto beans or blac.-eyed peas*
chic.peas* chipotles* !inegar* oil and cilantro. "oss until well #i4ed.
Season with salt and pepper. ,rrange lettuce on a ser!ing platter*
#ound the bean #i4ture o!er top and garnish with sliced onions. Ser!es
0 as a side dish.

S$aghetti Salad
1 1/2 pounds thin spaghetti
1 onion -- chopped
1 cucu#ber -- chopped
1 green or red bell pepper -- chopped
2 #ediu# to#atoes -- chopped
1 12 o3. bottl 'talian salad dressing or @at @ree -- BGish
+oneC
1 2ar Salad seasoning -- B-cor#ici.HsC
1 p.g 'talian salad dressing #i4* dry -- B)ood
SeasonsC
oo.* drain and rinse spaghetti. hop all !egetables 7uite fine. -i4
together bottled salad dressing* salad seasonings and dry salad
dressing #i4. Sha.e to #i4 well. Pour o!er spaghetti. ;et chill
o!ernight in refrigerator.

S$aghetti SCuash and A)ocado Salad
1 #ediu# spaghetti s7uash
0 #ushroo#s -- sliced
1/2 red bell pepper -- 2ulienned
1/2 green bell pepper -- 2ulienned
4 ounces sliced blac. oli!es -- drained
2 a!ocados -- seed*peel*slice
-----,!ocado $il 9inaigrette-----
3/4 cup a!ocado oil -- or light !egetable o
3 clo!es garlic -- crushed
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rose#ary
1 teaspoon Gorcestershire sauce
Prepare ,!ocado $il 9inaigrette at least 24 hours before ser!ing
ti#e. Sha.e all ingredients together in tightly co!ered container.
;et 9inaigrette stand at least 24 hours.
Hal!e s7uash lengthwise* scoop out seeds. Place hal!es
cut side down in large saucepan> add water to a depth of two inches>
co!er and bring to a boil. %educe heat> si##er s7uash 21 #inutes.
Drain off water> cool s7uash and shred into strands. -i4 s7uash*
#ushroo#s* peppers* oli!es and a!ocados in ser!ing bowl. Pour
9inaigrette o!er* toss gently and ser!e.

S$arkling Salad
1 pac.age li#e gelatin powder
1 cup water
K ounces le#on-li#e soda
1 cup applesauce
--- )arnish8 ---
grapes -- frosted* A see note
#int sprigs
A "o #a.e frosted grapes for decorations8 +eat an egg white until
frothy. Dip the grapes into egg white then i##ediately roll in sugar*
preferably superfine* and then lay on wa4ed paper until dry. Dse tinted
sugar for #ore color !ariety.
S,;,D8
1. Place li#e-fla!ored gelatin into bowl> add 1 cup !ery hot water
and stir until gelatin is co#pletely dissol!ed. +lend in a K-ounce
bottle of le#on-li#e carbonated soft drin.. hill this #i4ture until
consistency of unbeaten egg whites.
2. ;ightly oil a decorati!e 1-7uart #old with !egetable oil> do
not use oli!e oil. 'n!ert #old to drain off any e4cess oil.
3. Ghen gelatin is so#ewhat thic.ened* add 1 cup thic. applesauce.
+lend 7uic.ly. Pour #i4ture into #old and chill until fir#.
4. Dn#old onto ser!ing plate and surround #old with frosted grapes
and sprigs of #int.

SP*&4 !"A&+ !EAN & "ENT*" SA"A#
2 cups oo.ed blac. beans
2 cups oo.ed red lentils
3 tablespoons -inced garlic
1 tablespoon @resh parsley -- #inced
1/2 cup %ice !inegar
5uice fro# 1 le#on
1 teaspoon Salt
1 teaspoon rushed red peppers
1 s#all +utterhead lettuce -- torn
2 large %ed bell peppers -- sliced
2 large %ed potatoes* coo.ed -- sliced
1/2 cup )rated carrots
Put legu#es in separate bowls. Ghis. together #ustard* garlic*
parsley* !inegar* le#on 2uice* salt* oil / red pepper. Di!ide #i4ture
e!enly between legu#es. -arinate co!ered in the fridge for 1 hour.
;ine salad plates with lettuce* top with peppers. ,rrange s#all piles
of potatoes* carrots / legu#es on each plate. Dri33le #arinade o!er
the #eal.

SP*&4 &ON AN# !"A&+ !EAN SA"A#
AAAAAAS,;,DAAAAAA
2 cans -e4icorn -- Bcorn and red and
peppersC* 11o3 -- drained
1? ounces +lac. beans> drained -- rinsed
4 1/2 ounces Sliced -ushroo#s -- drained
1/2 cup )reen $nions -- sliced
1/2 cup ucu#bers> peeled -- slice
2 tablespoons @resh 5alapeno Pepper -- finely chopped
AAAAAAD%&SS'()AAAAAA
1/3 cup $il
1/4 cup %ice Gine 9inegar or Ghite -- 9inegar
1/4 cup $range 5uice
1 teaspoon )arlic -- #inced
1/2 teaspoon Salt
AAAAA+&@$%& S&%9'()AAAAA
1/4 cup @resh ilantro -- chopped
1 tablespoon $range Peel -- grated
2 teaspoons u#in seed Bor 1 tsC
;ettuce ;ea!es
'n large bowl* co#bine all salad ingredients> blend well. 'n s#all
bowl using wire whis.* blend oil* !inegar* orange 2uice* garlic and
salt. Pour o!er salad> toss gently. o!er> refrigerate 1 to 2 hours to
blend fla!ors.
5ust before ser!ing* drain salad. Stir in cilantro* orange peel and
cu#in seed. Ser!e in lettuce-lined bowl or on lettuce-lined plates.
Store in refrigerator.

S$inach and A$$le Salad w9 !acon #ressing
11 ounces fresh spinach -- torn in bite si3ed pieces
4 bacon slices
1 tablespoon !egetable oil
1 s#all onion -- diced
1 teaspoon brown #ustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/E teaspoon pepper
1 apple -- cored and thinly sliced
Place spinach in large bowl. oo. bacon in large s.illet o!er #ediu#
high heat until crisp. %e#o!e to paper toweling to drain. Discard all
but 3 "ablespoons drippings fro# s.illet. ,dd oil to drippings in
s.illet and heat. ,dd onion> coo. until tender* about 3 #inutes. Stir
in !inegar* #ustard* sugar* salt and pepper. +ring to boiling. %e#o!e
fro# heat. ,dd apple to spinach. Pour hot dressing o!er spinach and
apple> toss well to coat. ru#ble bacon and sprin.le o!er salad.
Ser!e i##ediately.

S$inach and Gra$e-ruit Salad
2 tsp poppy seeds
1/2 red onion -- thinly sliced
3 grapefruit -- pin. or red
0 clo!es garlic -- peeled
2 tbsp white wine !inegar
2 tbsp oli!e oil -- e4tra-!irgin
1 tbsp coarse-grain #ustard -- pref. Po##ery
1/2 tsp honey
salt and freshly ground pepper
3/4 lb fresh spinach* washed and torn -- B10 cupsC
1/2 s#all 2ica#a* peeled / cut -- in #atchstic.s
Heat a s#all s.illet o!er #ediu# heat. ,dd poppy seeds and toast*
stirring constantly* until aro#atic* 1-2 #inutes> set aside
Place onion slices in s#all bowl> add cold water to co!er and soa. for
11 #inutes. Drain.
-eanwhile* with a sharp .nife* re#o!e s.in and white pith fro#
grapefruit and discard. Gor.ing o!er a s#all bowl to catch the 2uice*
cut the grapefruit seg#ents fro# their surrounding #e#branes> reser!e
the seg#ents in a s#all bowl. -easure 1/3 cup of the 2uice and set
aside.
+ring garlic clo!es in a s#all saucepan and add water to co!er. +ring
to a si##er o!er #ediu# heat> coo. until tender* about 3 #inutes. Drain.
'n a blender* co#bine !inegar* oil* #ustard* honey* coo.ed garlic and
reser!ed grapefruit 2uice. +lend until crea#y. Season with salt and
pepper.
'n a salad bowl* co#bine spinach* 2ica#a* and reser!ed onions and
grapefruit sections. Dri33le with the dressing and toss. ,rrange on
salad plates and garnish with the toasted poppy seeds.

S$inach And 3andarin Oranges
12 $3 @resh Spinach -- wash* re#o!e thic.
-- ste#s
1/2 Scallions -- thin sliced
11 $3 -andarin $ranges -- drained
1/2 Sli!ered ,l#onds -- toasted* A
Honey--ustard 9inaigrette8
1 "sp Dry -ustard
Salt -- to taste
1/E tsp +lac. Pepper
1 tbsp Honey
2 tbsp ider 9inegar
1/2 9egetable $il
@resh greenery is dotted with !i!id orange seg#ents and toasted al#onds
before being coated with a honey-#ustard dressing.
1. Heap the spinach lea!es in a large bowl.
2. ,dorn the greenery with the scallions* fruit* and nuts.
3. 'n a s#all bowl* whis. together the dressing ingredients.
4. Pour the !inaigrette o!er the salad* toss well* and ser!e.
How to toast nuts8
Spread nuts out on a coo.ie sheet and ba.e in a 3?1o o!en for ? to 11
#inutes until golden. Different si3es and types of nuts toast at !arying
ti#es> the s#aller the nut* the faster it browns* so you ha!e to .eep a
watchful eye on the o!en.

S$inach and 3ushroo' Salad
11 ounces fresh spinach -- washed / chopped
11 whole fresh #ushroo#s -- sliced
4 hard-boiled eggs -- chopped
0 slices bacon -- coo.ed / cru#bled
1 cup oli!e oil
1/4 cup sour crea#
1/2 teaspoon dry #ustard
1 tablespoon sugar
1/2 tablespoon salt
"oss spinach* #ushroo#s* chopped egg* and cru#bled bacon. Ghis.
re#aining ingredients together. "oss with !egetables to coat spinach.

S$inach Salad
2 pounds @resh spinach
2 each Hard boiled eggs
1/4 cup hopped pitted blac. oli!es
1/2 each %ed onion sliced
1/2 cup ru#ble feta cheese
,dd !inegar and oil dressing

S$inach Salad Par'esan
? cups @resh spinach lea!es -- washed well / tri##e
+er#uda onion -- thinly sliced
1 pint herry to#atoes
4 ounces @resh #ushroo#s -- sliced
1/2 cup %adishes -- thinly sliced
1 tablespoon )rated Par#esan cheese

"oss together all ingredients. Ser!e with your fa!orite no- or low-fat
dressing. -a.es about 0 cups.

S$inach Salad with Pears and &ran,erries
1 tsp finely shredded orange peel
1/2 cup seasoned rice !inegar
1/3 cup dried cranberries
2 fir#-ripe pears -- B3/4 lb. totalC
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach lea!es* rinsed* crisped -- in
bite-si3ed pieces
o#bine orange peel* orange 2uice* seasoned rice !inegar* and dried
cranberries. ore and thinly slice pears> add pears and onion to
dressing.
5ust before ser!ing* pour o!er spinach> gently #i4.

S$ring Salad
1/2 pound Snow peas
1/2 pound -i4ed green and yellow beans
0 each (ew red s.inned potatoes
1/2 pound arrots
1 cup @ro3en sweet corn
1 cup @resh or fro3en peas
2 each "o#atoes
4 each Hard coo.ed eggs
----------dressing----------
3 each ;arge egg yol.s
1 each Salt
1 each Pepper
1 1/2 cups Saflower oil
1 each Shallots -- finely chopped
1 teaspoon Honey
1 tablespoon @inely chopped fresh #int
1 tablespoon @inely chopped fresh parsley
"op and tail beans. oo. in lightly salted boiling water for 3 to ?
#inutes or until tender crisp. Drain and refresh under cold running
water. ,dd potatoes to boiling salted water* oo. gently for 1? #inutes
or until tender. Drain. Place peeled corrots in a saucepan with enough
cold water to co!er. Salt lightly* bring to a boil* then reduce heat
and si##er until tender. Drain. ,dd corn and peas to s#all a#ounts of
lightly salted boiling water coo. for 3 to ? #inutes. Drain. Place
beans* corn and peas on tea towel to drain while preparing dressing.
Peel and seed to#atoes and cut into s#all dice. D%&SS'()8 Ghis.
together egg yol.s* Di2on #ustard* salt and freshly ground pepper. Ghen
#i4ture begins to thic.en* add 2 tablespoons of oil drop by drop*
beating well. "hin with a 1/2 teaspoon le#on 2uice. ,dd re#aining oil
in a slow* steady strea#. ,s #ayonnaise thic.ens* thin by adding up to
2 tablespoons of le#on 2uice. Stop adding oil when #ayonnaise is
desired thic.nessC Stir in shallots* honey* #int add parsley. ,d2ust
seasoning. ,rrange !egetables on one large plater or indi!idual plates*
and garnish with egg wedges. "hin #ayonnaise with boiling water and
lightly coat salad.

S$ringti'e &hicken Salad
3 ounces crea# cheese
3/4 cup hea!y crea#
1 1/2 teaspoons curry powder
salt and pepper -- to taste
2 tablespoons chutney
2 cups coo.ed chic.en -- cubed
fla.ed coconut
#andarin oranges
Place first 0 ingredients in blender and blend until s#ooth.
"oss with coo.ed cubed chic.en* fla.ed coconut* and 1 to 2 cans
BdrainedC -andarin oranges. hill. Ser!e on a bed of lettuce* sprin.le
with sli!ered al#onds and papri.a. "his salad tastes wonderful ser!ed
in a #elon.

SP*NGT*3E &H*&+EN SA"A#
hic.en breast hal!es
1 pound @resh asparagus
Head iceberg lettuce
;e#on slices for garnish
-----;&-$(-H&%+ D%&SS'()-----
1/2 cup ;e#on 2uice
S# clo!e garlic -- pressed
1 teaspoon $regano
1 teaspoon +asil
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Sli!ered toasted al#onds
9,%',"'$(8 1lb of boneless chic.en breasts can be poached with 1/4 c
le#on 2uice and water or broth to co!er in a =-in s.illet. Place o!er
#ed heat. +ring to a boil slowly. %educe heat. Si##er for 1 #in.
%e#o!e fro# heat. o!er. ;et stand 21 #ins. %e#o!e chic.en* pat dry and
shred. P%&P,%,"'$(8 Place chic.en in a saucepan. o!er with water.
Si##er for 21 #in. until done. %e#o!e. ool. Gash asparagus.
Snap off stal.s at the point of tenderness. Partially fill a large
s.illet with water. +ring to boil. ,dd asparagus. o!er and heat until
water co#es bac. to a boil. Dnco!er. +oil slowly for 4-? #ins until
spears bend a little when lifted. Drain. ool. Gith a .nife* shred half
of the lettuce. Place in a large salad bowl. co#bine the dressing
ingredients. Sha.e until blended. Dri33le half of the dressing o!er the
lettuce. Shred the chic.en. Slice the asparagus into 2-in diagonal
pieces. o#bine with the lettuce. Dri33le with re#aining dressing.
)arnish with le#on slices. Ser!e* sprin.led with al#onds* if desired.

Stir-%ried !ee- Salad
1 pound +eef round stea. -- boneless
2 tablespoons $il -- coo.ing
)arlic clo!e -- #inced
E ounces -ushroo#s* fresh -- sliced
ucu#ber -- chopped
)reen pepper -- strips
$nion -- sliced A
1 teaspoon 'talian seasoning
1 teaspoon Salt -- seasoned
1/E teaspoon Pepper* red -- ground
"o#ato -- large AA
E ounces Spinach lea!es -- fresh
A Separated into rings AA cut into wedges
Partially free3e beef> slice thinly across the grain into bite-si3e
strips. 'n wo. or large s.illet coo. half the beef in hot oil till
browned on all sides. %e#o!e fro# pan. %epeat with re#aining beef and
garlic> re#o!e fro# pan. ,dd #ushroo#s* cucu#ber* green pepper strips*
onions rings* 'talian seasoning* salt* and red pepper to wo..
Stir-fry 3 #inutes or till !egetables are crisp-tender. %eturn beef to
wo.> add to#ato. oo. 1 to 2 #inutes or till heated through.
%e#o!e #eat-!egetable #i4ture to ser!ing bowl> .eep war#. ,dd spinach
lea!es to wo.> co!er and coo. for 1 #inute or till slightly wilted.
"o ser!e* arrange spinach on four bowls or plates> spoon #eat #i4ture
atop.

Straw,err7 (ello Salad
1 pac.age Strawberry 5ello
2 cups +oiling water
3 each +ananas -- #ashed
1 can BlgC crushed pineapple
31 ounces @ro3en strawberries -- undrain
1 pac.age Sour crea# -- large
-i4 5ello and 2 cups boiling water and let cool. ,dd #ashed bananas*
pineapple* and undrained fro3en strawberries. Put half the #i4ture into
13< N =< N 2< pan and chill 31-4? #inutes. Spread sour crea# on top.
,dd re#aining fruit / 5ello #i4ture* chill* and cut into s7uares.

Su''erti'e ice Salad
2 cups coo.ed rice
--- 9inaigrette -----
2 tablespoons fresh le#on 2uice
1 red bell pepper -- finely diced
3 scallions -- chopped
1 carrot -- chopped
3 tablespoons fresh parsley -- A chopped Bsee noteC
1 cucu#ber -- peeled and diced
1 to#ato -- peeled and chopped
1 celery stal.s -- peeled and diced
A Substitute dill or basil for the parsley if preferred.
1. Put rice in a ser!ing bowl and pour 2 tablespoons le#on 2uice
and 4 tablespoons 9inaigrette o!er. ,dd freshly ground blac. pepper to
taste. "oss well with for..
2. Prepare all the re#aining ingredients* e4cept to#atoes and
cucu#bers* and blend. -i4 well and let cool.
3. ,dd onions and cucu#bers 2ust before ser!ing to #aintain best
te4ture and taste for those two !egetables.

Sunshine Orange5 Onion and A)ocado Salad
1 head %o#aine lettuce -- chopped
2 cups arugula
3 na!el oranges
1 9idalia onion
fresh parsley -- chopped
--- Dressing8 -----
1 1/2 tablespoons red wine !inegar
1 tablespoon fresh orange 2uice
blac. pepper
1 a!ocados -- sliced
@or salad base* wash* dry and tear into bite-si3ed pieces the ro#aine
and arugula or watercress. Place a portion on each of 4 ser!ing plates
and place in refrigerator while preparing dressing.
Peel the oranges and re#o!e as #uch of the white pith as possible.
Slice into thin slices* then into half. Place orange slices into bowl.
Slice onions !ery thin then place in bowl with oranges.
,dd the parsley and gently toss to co#bine. Slice the a!ocado but do
not toss with onions and oranges.
,rrange the oranges* onions and sliced a!ocado on plates in a
decorati!e design.
D%&SS'()8 'n s#all bowl* co#bine the oli!e oil* !inegar* orange 2uice
and blac. pepper to taste. Ghis. well. Pour dressing o!er salad and
ser!e i##ediately.

S.EET & SO2 PASTA SA"A#
1 pac.age &D&( 6a#ut Spirals
1? ounces an &D&( 6idney +eans -- - drained
1? ounces an &D&( +lac. +eans -- - drained
1 %ed pepper -- diced
2 bn )reen onions -- diced
3 tablespoons Dried basil
-----D%&SS'()-----
1/3 cup &D&( +rown %ice 9inegar $% &D&( %ed Gine 9inegar
1/3 cup &D&( &4tra 9irgin $li!e $il
1/4 cup &D&( +arley -alt Syrup
1/3 cup &D&( Shoyu
oo. Spirals as pac.age directs. %inse and drain. ,dd drained beans*
diced red pepper* green onions and basil. Prepare dressing. -i4 into
salad and ser!e.

S.EET POTATO SA"A#
1 pound Sweet potatoes -- ba.ed
1/2 cup )reen peas -- cold coo.ed
1/2 cup rushed unsweetened pineapple
3 tablespoons Parsley -- chopped fresh
1/3 cup @a!orite dressing
E each ;ettuce lea!es -- BoptionalC
Peel and slice sweet potatoes and place in a s#all bowl. ,dd re#aining
ingredients> toss lightly. 'f desired* ser!e on lettuce lea!es.

Sweet 4ogurt #ressing
1 cup Plain* nonfat yogurt
1/4 cup %aisins -- Bgolden are niceC
1/4 cup hopped nuts> Bwalnuts -- pecans* or otherC
1 1/2 tablespoons Honey

-i4 all ingredients* and chill o!ernight. Ser!e cold.
-a.es about 1.? cups. ,uthorHs (ote8 @resh chopped fruit beco#es a
special salad or a light dessert with this dressing.

S7rian Salad
1 head ro#aine lettuce
1 cucu#ber -- thinly sliced
? radishes -- thinly sliced
1 red bell pepper -- seeded and sliced
1 green bell pepper -- seeded and sliced
2 large to#atoes -- cut into wedges
2 scallions -- chopped
1 s#all red onion -- sliced
3 ounces feta cheese -- sliced or cru#bled
1/2 cup fresh parsley -- ste#* coarsley chopped
se!eral blac. oli!es
2 tablespoons capers -- optional
-----Dressing-----
1/4 cup oli!e oil
2uice of one le#on
1 tablespoon wine !inegar
1 garlic clo!e -- pressed
salt to taste
fresh-ground blac. pepper to taste
pinch of dried #int
%inse the roa#aine* tear it into bite-si3ed pieces* and put in salad
bowl. ,rrange other !egetables attracti!ely o!er the ro#aine*topping
with the feta* parsley* oli!es and capers. o#bine the dressing
ingredients and dri33le o!er the salad.

S;E&H2AN PASTA &H*&+EN SA"A#
1 pound "hin noodles
3/4 cup Soy sauce
1/4 cup Peanut oil
2 cups -ayonnaise
1/4 cup $riental-style sesa#e oil
2 Ghole boneless -- s.inless
hic.en breasts
0 )reen onions -- thinly sliced
2 arrots -- peeled / coarsely
hopped
1 %ed sweet pepper -- chopped
1 BE-o3.C can sliced ba#boo
Shoots -- drained
1 B0-o3.C 2ar #ini corn on the
ob -- drained and thinly
Sliced
1/2 cup hopped -- fresh cilantro
1/2 pound @resh snow peas* tri##ed
ut into 2ulienne -- blanched
"hen cooled in cold water
Drained
;ightly toasted sesa#e seeds
S3echuan chili oil
Poach and cool chic.en breasts. ut into bite-si3ed pieces and reser!e.
oo. noodles. Drain and toss into a large bowl with 1/2 cup soy sauce*
then peanut oil. ool to roo# te#perature* occassionally stirring the
noodles to coat thoroughly.
o#bine #ayonnaise with #ustard* sesa#e oil and the re#aining 1/4 cup
soy sauce and chili oil to taste. %efrigerate until ready to use.
,dd chic.en* green onions* carrots* sweet pepper* ba#boo shoots* #ini
corn and chopped cilantro to noodles. -i4 gently. ,dd #ayonnaise
#i4ture and blend well. o!er and refrigerate until ready to ser!e*
preferable o!ernight.
5ust before ser!ing add 2ulienned snow peas* adding a little e4tra soy
sauce and peanut oil or #ayonnaise if noodles see# dry. )arnish with
sesa#e seeds.

Ta,,ouleh /!ulgur and Her, Salad1
1 cup bulgur -- fine
1 #ediu# onion -- finely chopped
1 1/2 cups parsley -- finely chopped
1/4 cup fresh #int -- chopped
1/4 cup oli!e oil
1/4 cup le#on 2uice
salt
E ro#aine lettuce lea!es
2 #ediu# to#atoes -- cut in wedges
Soa. bulgur in cold water 21 #inutes.
Drain the bulgur and s7uee3e out as #uch #oisture as possible
with your hands. o#bine the bulgur* onion Bor scallionsC*
parsley and #int in a bowl. Sprin.le with oil* le#on 2uice and a little
salt* and #i4 thoroughly. "aste and ad2ust the seasoning.
o!er and chill in the refrigerator.
"o ser!e* #ound the salad in the center of a plate. Decorate with
the lettuce lea!es and to#ato wedges. "he lettuce lea!es #ay be used
to scoop up the salad.

Ta,,ouleh with aisins
1 cup bulgur
2/3 cup scallions -- sliced
1/2 cup fresh parsley -- lightly pac.ed
2 2/3 tablespoons fresh le#on 2uice
3/E cup seedless raisins
1 1/3 tablespoons corn oil
1 1/3 tablespoons sesa#e oil
1. 'n a large #i4ing bowl* pour boiling water o!er bulgur 2ust
enough to co!er. ;et set for 21 #inutes until water is absorbed and
bulgur is tender.
2. Drain e4cess water fro# bulgur and s7uee3e out any re#aining
water* using your hands.
3. ,dd sliced scallions* chopped parsley and fresh le#on 2uice to
bulgur. -i4 well* then add re#aining ingredients and blend.

Ta,,ouli Salad
1 cup +ulgur wheat -- uncoo.ed
2 cups +oiling water
1/3 cup ;e#on 2uice
2 teaspoons Salt
1 teaspoon Pepper
1/2 cup Parsley -- chopped
3 tablespoons -int* fresh chopped or
2 teaspoons -int -- dry cru#bled
0 each )reen onions / tops -- #inced
2 each "o#atoes -- chopped
Pour boiling water o!er wheat in a bowl. ;et stand one hour. Drain
well and return to bowl. ,dd re#aining ingredients and blend well.
hill at least two hours. Ser!e on a bed of lettuce.

Ta,ouli
1 pound coo.ed bulgur
1/4 cup fresh le#on 2uice
1/2 cup oli!e oil
2 clo!es garlic -- finely #inced
1/2 cup fresh #int lea!es -- #inced
1 cup fresh parsley -- chopped
1 cup scallions -- chopped
salt
blac. pepper
2 #ediu# fresh to#atoes -- chopped
1 s#all cucu#ber -- peeled*seeded*chopped
Prepare bulgur according to pac.age directions. Ghis. together oli!e
oil and le#on 2uice. ,dd garlic* scallions* #int* and parsley. Season
with salt and pepper to taste. -i4 dressing with bulgur and chill
o!ernight. Stir in chopped to#atoes and cucu#ber i##ediately before
ser!ing.

Tang7 &oleslaw with &ooked #ressing
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon celery seed
1 dash pepper -- fresh-ground
1/4 cup water
1 teaspoon yellow #ustard
1 tablespoon grated onions
3 egg yol.s -- beaten
1/4 cup #argarine
1 cup sour crea#
1 cabbage head -- shredded
1/2 cup shredded carrots
1/4 cup green peppers -- #inced
2ica#a
A 5ica#a is a -e4ican !egetable root* the te4ture of a turnip or potato
but with its own uni7ue taste. Peel 2ica#a and cut into strips about
1/2 by 3 inches long to ser!e with the coleslaw after it is prepared
and chilled.
o#bine flour* sugar* salt* celery seed and pepper in pan. Stir in
!inegar gradually. ,dd water* #ustard and onion. oo. o!er #ediu# heat*
stir constantly. oo. until #i4ture thic.ens BdonHt undercoo. or it
will ha!e a starchy tasteC.
Stir s#all a#ount into beaten egg yol.s> stir egg yol. #i4ture into
the hot #i4ture. oo.* stirring constantly for 1 to 1-1/2 #inutes #ore.
,dd #argarine and stir until thoroughly incorporated. hill thoroughly.

@old in sour crea#. o#bine cabbage* carrots and green peppers Bred
peppers if you wishC. "oss lightly to blend.

TAAGON &H*&+EN SA"A# "OA%
2 pounds hic.en breasts A
1 pound ,sparagus AA
1/2 cup Gater
1 cup -ayonnaise
1 1/2 teaspoons "arragon -- dried crushd
1/4 teaspoon Salt
1/E teaspoon Pepper
1 arrot -- shredded
1 %ed pepper -- chopped
3 )reen onions -- #inced
1 pound &gg +read -- o!al loaf unslice
A +oned* s.inned and split AA ut diagnally in 1/2 inch pieces
1. 'n 13 4 = 4 2-inch #icrowa!e-safe ba.ing dish* arrange chic.en
breasts with thic.er portions toward outside. o!er with plastic wrap>
turn bac. one corner to !ent. oo. on H')H 11 #inutes* turning chic.en
o!er after ? #inutes. ;et cool in dish.
2. 'n #ediu# glass bowl* co#bine asparagus and water. o!er> !ent. oo.
on H')H 3 #inutes> drain. %ince with cold water> drain. Set aside.
3. 'n bowl* whis. #ayonnaise with le#on 2uice* tarragon* salt and
pepper until blended. Stir in asparagus* carrot* red pepper and onions.
ut chic.en into 1-inch pieces. Stir into #ayonnaise #i4ture.
4. Gith serrated .nife* cut off a thin slice fro# top of bread>
re#o!e inside Breser!e for other useC* lea!ing a 1/2-inch shell. Spoon
salad into bread shell* #ounding slightly. 'f desired* garnish with
fresh tarragon. "o ser!e* cut into wedges. -a.es E to 11 ser!ings.

TE?-3E? PASTA SA"A#
4 "o#atoes -- chopped
1 )reen pepper -- cubed
1 :ellow pepper -- cubed
1/2 Hot pepper -- chopped
1 lo!e garlic -- #inced
2 tablespoons hopped parsley
1 tablespoon hili powder
2 cups oo.ed pasta
1/2 cup 5ac. cheese -- cubed
2 tablespoons Sunflower seeds
o#bine !egetables in large bowl. o#bine oil* !inegar* garlic*
parsley* chili powder* salt / pepper to taste. Pour o!er !egetable
#i4ture. Stir in coo.ed pasta* sprin.le with cheese and sunflower
seeds* toss. hill.

TE?-3E? SA"A#
1 $nion -- chopped
4 "o#atoes -- chopped
1 Head lettuce -- chopped
1 1/4 cups heddar cheese -- grated
3/4 cup 'talian dressing
1 pound )round #eat* beef* tur.ey -- or chic.en
1? ounces 6idney beans -- drained
1/4 teaspoon 9egetable seasoning
1 +ag tortilla chips -- crushed
1 large ,!ocado -- sliced
K 1/2 ounces $li!es
"oss onion* to#atoes* lettuce and cheese with 'talian dressing> set
aside. +rown #eat> add drained beans and !egetable seasoning> si##er 11
#inutes. -i4 with cold salad. "oss in crushed tortilla chips and
a!ocado slices. )arnish with oli!es* if desired.

Te@-3e@ Tuna Salad
2 cans Solid white tuna in water -- drained and fla.ed
B
1/2 cup Sliced ripe oli!es
1/2 cup Sliced green onions w/tops
1/2 cup "hinly sliced celery
1/2 cup Dairy sour crea#
1 teaspoon )round cu#in
;ettuce lea!es -- $%
Shredded lettuce
12 "aco shells -- $%
3 cups "ortilla chips
o#bine tuna* oli!es* green onions and celery in #ediu# bowl. o#bine
Pace Picante Sauce* sour crea# and cu#in> #i4 well. Pour o!er tuna
#i4ture> toss lightly. "o ser!e* line taco shells with lettuce lea!es>
spoon tuna #i4ture into shells. $r* line indi!idual ser!ing plates with
shredded lettuce> top with tuna #i4ture and surround with tortilla
chips.
Dri33le with additional Pace Picante Sauce> top with additional sour
crea#* if desired.

THA* PO3E"O-AN#-&H*&+EN SA"A#
1 Po#elo -- -L$%L-
1 -)rapefruit Bsweet ruby redC
1 Ghole coo.ed chic.en breast -- hand-shredded
1 teaspoon hopped red chili -- Bor to tasteC
1 tablespoon @ish sauce Bna# plaC
1 teaspoon Sugar
1 s#all ;i#e -- 2uiced
1 Head of leaf lettuce -- Bfor garnishC
1 tablespoon hopped fresh coriander
2 tablespoons risp @ried Shallot @la.es -- B'nstructions
follow
1/4 cup hopped roasted peanuts
-----%'SP @%'&D SH,;;$" @;,6&S-----
0 Shallots -- thinly sliced
1 cup 9egetable oil
Po#elo loo.s li.e a thic.-s.inned* o!ersi3ed grapefruit* and it is
sweeter than the nor#al grapefruit.
P&&; ,(D S&P,%,"& po#elo seg#ents. %e#o!e and discard #e#branes. )ently
fla.e the flesh. 'f using grapefruit* drain e4cess 2uice. hill. 'n
large bowl* co#bine po#elo and shredded chic.en. -i4 together the
chopped red chili with fish sauce* sugar and li#e 2uice> toss with
chic.en #i4ture.
,rrange on a bed of lettuce* garnish with coriander lea!es* peanuts*
and 2 teaspoons of the risp @ried Shallot @la.es.
%'SP @%'&D SH,;;$" @;,6&S8 Slice shallots into thin slices. +e sure
they are all the sa#e thinness to ensure e!en coo.ing. Heat a pan with
the !egetable oil o!er #ediu# heat. ,dd shallots and fry slowly until
browned and crisp* about ? to 11 #inutes. "he #oisture in the shallots
should be co#pletely coo.ed out. Drain on paper towel. Stored in an
air-tight container* the shallots will .eep se!eral wee.s.

THA* 4A3 4A* S*A3ESE P*N&ESS SA"A#
------&," '()%&D'&("S-----
1/4 pound hic.en breasts -- boneless
1/4 pound Por. -- diced lean
1/4 pound Shri#p* s#all -- peeled
de!eined / -- rinsed in cold water
2 Sausages* hinese -- coo.ed
-----S,;,D D%&SS'()-----
4 ;i#es -- peeled
1 cup 9inegar -- white
4 tablespoons (a# Pla Bfish sauceC
1 teaspoon Salt
4 tablespoons Sugar -- brown
1/2 bn ilantro
3 hilies -- Serrano
3 )arlic -- "hai pic.led
1 teaspoon $il -- $li!e BoptionalC
'n a large pot add all of the #eat ingredients and bring it to a boil.
+oil for about 21 #inutes or until the por. is thoroughly coo.ed. Drain
the water and set the #eats aside.
Place all of the salad dressing ingredients into a food processor or
blender. +lend until ingredients beco#e li7uid. Dsing your choice of
salad greens* place the coo.ed #eats on top of the greens and top with
the salad dressing.

The *slands ice-%ruit Salad
1 cup glutinous rice
1 pac.age le#on gelatin powder -- 3.? ounces
1 cup crushed pineapple
1 cup whipped crea#
1 cup confectionerHs sugar
1/2 cup chopped nuts -- A see note
1/2 cup #iniature #arsh#allows
1 tablespoon orange #ar#alade
strawberries -- for garnish
#int lea!es -- for garnish
le#on slices -- garnish
A Dse your choice of chopped nuts. Galnuts and pecans are good choices.
1. oo. the 1 cup raw rice according to pac.age directions.
2. -i4 2 cups boiling water with gelatin. ;ightly grease a large
gelatin #old or appropriately si3ed dish. Pour in the dissol!ed gelatin
and chill until partially set.
3. ,dd coo.ed cooled rice* drained pineapple* whipped crea#*
sugar* walnuts or pecans and #arsh#allows. -i4 well and chill until
fir#.
4. "urn gelatin onto large ser!ing plate and #a.e a decorati!e
pattern with a few whole strawberries* #int lea!es and le#on slices
#ade into a le#on twist shape.

The 2lti'ate Salad #ressing
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Sugar
1 teaspoon Dried $regano
2 tablespoons Parsley
2 tablespoons -inced onions
1 tablespoon -inced )arlic clo!es
1 tablespoon -inced Sweet %ed peppers
4 teaspoons Ghite wine !inegar
1/2 cup ;ight $il
'n s#all bowl* whis. together all ingredients e4cept oil. Ghis. #i4ture
while slowly dri33ling in oil.
;et stand for 31 #inutes to blend fla!ors. Ghis. again before using.
Dressing can also be #ade in food processor. Buse pulseC

To'atensalat /To'ato Salad1
? each "o#atoes> -ed. -- hopped
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon +asil -- Dried
1/4 teaspoon "hy#e -- Dried
1/4 teaspoon Pepper -- @reshly )round
1/2 cup 9egetable $il
1 tablespoon Gorcestershire Sauce
1 each $nion> ;arge -- Diced
+lend all ingredients together and chill for 1 hour before ser!ing.
Ser!e on lettuce lea!es.

To'ato As$ic
1 7uart to#ato 2uice -- A see note
1/3 cup celery lea!es -- chopped
1/3 cup chopped onions
2 1/2 tablespoons sugar
1 teaspoon salt
1 bay leaf
1/E ounce peppercorns
1/2 cup cold water
2 pac.ets gelatin powder -- 1 tbsp each
2 1/2 tablespoons !inegar
Gorcestershire sauce -- optional
A @or spicier aspic use 3 cups to#ato 2uice and 1 cup Spicy 9-E 2uice.
,dd Gorcestershire sauce for a uni7ue taste* but be careful not to add
too #uch -- try 1/2 teaspoon at first.
1. 'n a saucepan place the 2uice* celery lea!es* onion* sugar*
salt* bay leaf and peppercorns. Heat and si##er* unco!ered* for 11
#inutes.
2. Place the gelatin into 1/2 cup cold water and let stand to
soften* about ? #inutes.
3. %e#o!e 2uice #i4ture fro# heat and strain li7uid into large
bowl* discarding other ingredients.
4. '##ediately add the gelatin #i4ture into the 2uice and stir
until gelatin is co#pletely dissol!ed. ,dd the !inegar and stir to
co#bine.
?. Place the #i4ture into a #old and chill until fir#. :ou #ay
want to lightly grease the #old for ease in re#o!ing. Dn#old onto a bed
of lettuce and ser!e i##ediately.

Tortellini and Artichoke Pasta Salad
11 ounces tortellini* cheese-filled -- or chic.en
4 #arinated articho.e hearts
2 tablespoons red bell pepper -- roasted or pi#ento*
4 tablespoons #ayonnaise
1 tablespoon par#esean cheese -- grated
2 tablespoons basil -- chopped
2 tablespoons parsley -- chopped
salt and pepper
oo. tortellini* rinse and drain well. "oss with 1 tbs. of the
#arinated articho.e li7uid to .eep fro# stic.ing together. -ore #ay be
added for fla!oring of desired. Drain articho.es. ut into chun.s.
o#bine re#aining ingredients and toss gently in a large bowl to
co#bine. %efrigerate if not ser!ed i##ediately.

Tortellini Pesto Salad
1 cup parsley sprigs -- lightly pac.ed* ste#
1/4 cup fresh basil
1 clo!e garlic
1/3 cup Par#esan cheese -- grated
1/4 cup oli!e oil
E ounces broccoli
14 ounces cheese tortellini
2 1/4 ounces blac. oli!es -- slice* drained
0 ounces pro!olone cheese -- cubed
2 #ediu# to#atoes -- seeded and chopped
1/3 cup pine nuts -- toasted
@or pesto8 in food processor bowl or blender container co#bine parsley*
basil and garlic. o!er and process or blend till finely chopped. ,dd
par#esan cheese. o!er and process or blend until co#bined. Gith lid
a2ar* add oil a little at a ti#e* processing or blending after each
addition till well co#bined> set aside. %e#o!e the outer lea!es and
tough parts of stal.s fro# broccoli. ut stal.s crosswise into 1/4
inch thic. slices and brea. floweretts into s#aller pieces> set aside.
'n a large co!ered saucepan coo. tortellini according to pac.age
directions> add broccoli during the last ? #inutes of coo.ing. Drain.
'n a large salad bowl co#bine pesto* broccoli* tortellini and oli!es.
"oss lightly. o!er> chill for 4 hours or o!ernight. "o ser!e* add
pro!olone cheese* to#atoes* and nuts to tortellini #i4ture* toss
lightly.

Tortellini Salad
2 pounds tortellini* spinach-filled
1/2 pound Prosciutto -- thinly sliced
3/4 pound peas* fro3en
1/3 cup basil* fresh -- washed / torn
1/E cup parsley -- fresh* chopped
1/E cup Par#esan cheese
D%&SS'()
1/2 cup le#on 2uice
3 each garlic clo!es -- peeled / pressed
1 cup oli!e oil
1/2 teaspoon Pepper
+oil pasta until al dente* and rinse with cold water. "ri# fat fro#
prosciutto and cut into s#all s7uares. Stea# peas until 2ust tender and
cool rapidly with cold water.
'n a s#all bowl blend all of the dressing ingredients &N&P" oli!e
oil. -i4 well with wire whis.. Ghile still whis.ing* add oli!e oil
until dressing is well blended.
o#bine tortellini* prosciutto* and peas in a large bowl. ,dd half of
the dressing. "oss gently. ,dd basil and toss until well #i4ed. hill.
5ust before ser!ing #oisten with re#aining !inagrette and put in
ser!ing dish. Sprin.le with parsley and par#esan cheese.

Tro$ical &hicken Salad
2 cups hic.en* white #eat -- A
,pples -- peeled and diced
1 cup Pineapple hun.s
1/3 cup hopped al#onds
1/2 cup Shredded oconut
1/4 cup Ghite %aisins Bopt.C
3 tablespoons hopped hutney
2 teaspoons urry Powder
3/4 cup -ayonnaise
A oo.ed and cubed
'n a bowl* co#bine chutney* curry* and #ayonnaise.
o#bine all other ingredients in a separate bowl. Stir curry* chutney*
and #ayonaisse #i4ture into the chic.en #i4ture. Ser!e on watercress or
lettuce lea!es* with slices of a!ocado.

Tro$ical &o'$ote with Hone7 "i'e #ressing
2 a!ocados -- seed* peel* cube
2 .iwi fruit -- peel* slice
1 banana -- peel* slice
1 papaya -- peel* slice
1/2 cup coconut fla.es -- sweetened
-----Honey ;i#e Dressing-----
3/4 cup plain yogurt
2 tablespoons li#e 2uice
1/4 cup honey
1/4 teaspoon li#e peel -- grated
Prepare Honey ;i#e Dressing by #i4ing all those ingredients together.
-i4 fruit together in ser!ing bowl> pour Honey ;i#e Dressing o!er top.
Sprin.le with coconut and ser!e.

Tuna and A)ocado Salad
2 each ;arge hard-boiled eggs
1 cup ,!ocado -- #ashed
1/2 cup $nion -- chopped
1 each 0 1/2 o3 can tuna Bin waterC
2 tablespoons -ayonnaise B#aybe 3 "bsC
2 tablespoons Dill relish
@resh le#on 2uice
Salt to taste
Peel eggs and #ash real well with a regular dinner for. B#ore or less
#ince the#C. Peel a!ocado and s7uee3e 1/2 le#on on it to .eep fro#
discoloring.
"hen #ash real well with for.. -i4 these two ingredients real well.
Drain water fro# tuna and #i4 with onions* eggs* a!ocado* dill pic.les
or relish* salt* ;ouisiana hot sauce* and #ayonnaise. Ser!e o!er
lettuce.

Tuna *taliano *nsalata
-----D%&SS'()-----
1 large lo!e garlic -- #inced
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Sugar
@reshly ground pepper
4 teaspoons $li!e oil
-----S,;,D-----
2 cups oo.ed* drained -- bow tie or
Spiral pasta
1/2 cup Drained* fla.ed -- water-pac.d
"una
2 ounces ;ow-fat 2ac. or cheddar
heese -- diced in 1/4 inch
ubes
1 cup Hal!ed cherry to#atoes
1/4 cup "hinly sliced red onion
1/4 cup "hinly sliced celery
3/4 cup Stea#ed broccoli flowerettes
1/2 cup Sliced* canned or thawed
@ro3en articho.e hearts
1/4 cup hopped parsley
+elgian endi!e
1. "o #a.e dressing8 'n s#all container with tightly fitting lid*
co#bine dressing ingredients.
2. o!er tightly and sha.e thoroughly to #i4.
3. "o #a.e salad8 'n large bowl co#bine salad ingredients* e4cept
endi!e.
4. Pour dressing o!er all and toss to #i4.
?. hill at least 1 hour.
0. "o ser!e* arrange salad in ser!ing bowl lined with endi!e spears.

Tuna Part7 Salad
2 &n!elopes of gelatin
1/2 cup old water
1 cup hili sauce
1 cup -ayonnaise
1 cup Ghipping crea# -- whipped
1 cup %ipe oli!es -- 7uartered
1 cup elery -- finely diced
2 cans "una -- drained
Soften gelatin. Heat sauce to boiling. %e#o!e fro# heat and add
softened gelatin and stir until dissol!ed. ,dd le#on 2uice. hill
until partly congealed. @old in #ayonnaise* crea#* oli!es* celery and
tuna. Pour into a two 7uart casserole.
%efrigerate until fir#.

Tuna Ta7lor Salad
1 0-1/2 o3 can "una
Drained / fla.ed
1/2 cup Swiss cheese -- shredded
1/2 cup elery -- chopped
2 tablespoons $nion -- finely chopped
1/4 cup -ayonnaise
1/4 cup Sour crea#
Pepper
10 slices %ye bread
'n a bowl co#bine the tuna* cheese* celery* onion* #ayonnaise* sour
crea#* and pepper Bto tasteC. Spread on the bread and ser!e at once.
-a.es E sandwiches.

Tuna-3acaroni Su$$er Salad
E ounces &lbow #acaroni
1 cup -ayonnaise
1/2 cup 'talian-style dressing
1 tablespoon Prepared #ustard
2 cups "hin -- pared cucu#ber slice
1 1/2 cups Diced to#ato
1/2 cup Diced green pepper
1/4 cup oarsely chopped green onion
1 teaspoon Salt
1/E teaspoon Pepper
14 ounces Solid-pac. tuna B2 cansC -- drained/bro.en into
1 Hard-coo.ed egg -- chopped
hopped parsley
oo. #acaroni as label directs. Drain> rinse with cold water. 'n large
bowl co#bine #ayonnaise* 'talian dressing and #ustard> #i4 well. ,dd
cucu#ber* to#ato* green pepper* green onion* salt* pepper* tuna* and
#acaroni> toss to #i4 well. %efrigerate* co!ered* until well chilled -
about 4 hours. 5ust before ser!ing garnish with hard-coo.ed egg and
parsley.

2PTO.N S2PPE SA"A#
1 pound B3 #ediu#C potatoes -- - cut into 3/4-inch
1 pound hic.en breasts -- - Bboneless and s.in
cut into 1/3-inch strips
3/4 cup %ed wine !inaigrette -- dressing BpreparedC
reduced calorie
1 1/2 cups Hal!ed cherry to#atoes
1 can Sliced ripe oli!es -- drained
B2 1/4 ounce canC
4 %o#aine lettuce lea!es
1/3 cup ru#bled blue cheese
'n 3-7uart saucepan o!er #ediu# heat coo. potatoes* co!ered* in 2
inches boiling water ? #inutes. ,dd chic.en> bring to boil* reduce
heat* co!er and coo. about 11 #inutes until potatoes are tender and
2uices run clear when chic.en is pierced. Drain thoroughly. ,dd
re#aining ingredients to potatoes and chic.en e4cept lettuce and
cheese. "oss gently o!er low heat 2ust until war#. ;ine platter with
lettuce> spoon #i4ture onto lettuce. "op with cheese. BSalad also can
be ser!ed chilled.C

0er'icelli Salad
12 ounces !er#icelli
1/2 cup sweet pic.le 2uice
0 ounces @rench salad dressing
2 garlic clo!es -- #ashed
1 tablespoon poppy seeds
1 teaspoon caraway seed
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 pound diced celery
1 bunch green onions -- chopped
1/4 cup fresh parsley -- chopped
+rea. !er#icelli into 1< pieces* and coo. according to pac.age
directions. -i4 pic.le 2uice* @rench dressing* garlic* and seasonings
and pour o!er war# !er#icelli. hill. $ne hour before ser!ing* add
celery* green onions and parsley.

0idalia Onion and &arrot Salad
3/4 pound carrots -- grated
1/2 cup 9idalia onions -- finely chopped
--- Dressing8 -----
1/2 cup oli!e oil
1 tablespoon fresh le#on 2uice
1 tablespoon wine !inegar
1 tablespoon fresh #int
1/2 teaspoon cu#in seed
A Dse 9idalia onions or other sweet onions such as Galla Galla* -aui*
'#perial Sweet or "e4as 111?.
1. )rate carrots coarsely> place in ser!ing bowl along with
chopped onions.
2. 'n a s#all bowl co#bine oli!e oil* le#on 2uice* wine !inegar
and blac. pepper to taste. -i4 with wire whis. until blended. ,dd
chopped fresh #int and #i4 well.
3. Pour dressing o!er carrots and onions and toss well.

0idalia Onion5 To'ato5 and !asil Salad
1 9idalia onion -- large
2 to#atoes -- large
1/2 pound #o33arella cheese* part s.i# #il. -- sliced
2 tablespoons wine !inegar
1/4 cup fresh basil lea!es -- chopped
blac. pepper
1/2 teaspoon garlic -- finely #inced
A )arlic is optional.
Slice the to#atoes and cheese into thic. slices. Slice the 9idalia
onion into thin slices> chill for best fla!or. 'f 9idalias are not
a!ailable substitute Galla Galla* -aui Sweet or "e4as 111?.
$n salad plates* arrange the to#atoes* onion and cheese in
o!erlapping design.
'n a large #easuring cup co#bine the oil* !inegar* garlic and blac.
pepper. Dse a whis. to blend well. Ghile still stirring* pour o!er the
!egetables. )arnish with chopped basil. Ser!e i##ediately.

0*NA*GETTE PASTA SA"A# .*TH &H*&+EN
1 cup $li!e oil
1/4 cup @resh Pesto sauce
1/2 teaspoon Seasoned salt
1 pound hic.en breasts*s.inned -- bone
1 each Sliced blanched 3ucchini
1 each &gg yol.
1/2 teaspoon Ghite pepper
= ounces @resh ,ngelHs Hair pasta
1/2 cup Pine nuts
'n a #ediu# bowl*place oil*le#on 2uice*pesto sauce*egg yol.*seasoned
salt and pepper. Ghis. together until well blended. %eser!e 1/4 cup
#i4ture. +roil chic.en breast hal!es on both sides until tender. Slice
chic.en*crosswise*unto 1< wide strips. "oss re#aining oil #i4ture with
hot coo.ed*drained pasta and 3ucchini. ,rrange on a ser!ing platter.
Place chic.en slices o!er pasta>sprin.le with pine nuts. Pour reser!ed
oil #i4ture o!er salad. Ser!e i##ediately or chill.

.ar' !ean and To'ato Salad with !asil
1/2 pound )reen +eans -- ends re#o!ed
3 tablespoons $li!e $il
2 each ;arge Dry Shallots -- chopped
1 tablespoon +alsa#ic or %ed Gine 9inegar
1 cup hic.peas -- drained 1=o3
2 each "o#atoes* seeded -- chopped
2 tablespoons @resh +asil -- chopped
1 tablespoon ;e#on 5uice -- fresh
Salt
@reshly )round +lac. Pepper
A :ou can use 1 teaspoon of dried basil instead of the fresh stuff.
%e#o!e the ends fro# the beans and cut into 1 12 inch lengths. oo. in
boiling water until 2ust tender* about ? - K #inutes. Drain well.
-eanwhile heat one tablespoon of oil in a large frypan o!er #ediu#
heat> coo. the shallots until softened* about 2 #inutes. ,dd balsa#ic
!inegar and coo. until li7uid is reduced. Drain chic.peas and stir in
chic.peas and green beans> coo. until heated through* about 2 #inutes.
'n a ser!ing bowl* co#bine the bean #i4ture with to#atoes* oli!es and
basil. Ghis. together the re#aining oil with le#on 2uice and pour o!er
salad> season with salt and pepper to taste. Ser!e war# or at roo#
te#perature. Ser!es 2 as #ain course* 4 as side dish.

.ar' Goat &heese Salad
1 head +oston lettuce
1 head red leaf lettuce
1 1/2 ounces goat cheese -- per person
3 tablespoons pine nuts -- chopped
2 tablespoons bread cru#bs
oli!e oil
-----Dressing-----
2 tablespoons le#on 2uice
@or the dressing* 2ust #i4 the le#on 2uice and !inegar and add the oils
while whis.ing. o#bine the pinenuts and bread cru#bs in a s#all bowl.
ut the goat cheese into 1.? o3 slices. oat the slices with oli!e oil
and roll the# in the pinenut #i4ture. ,dd any e4tra ha3elnut #i4ture
to the dressing. +rea. the lettuce into bite si3e pieces and dress.
Place the goat cheese slices on a oiled sheet and ba.e at 3?1 degrees
until they begin #elting. "hen toast the goat cheese until the tops are
brown. Ser!e in indi!idual dishes with one goat cheese slice per bowl.

.ar' ed &a,,age Salad
1 s#all red cabbage -- about 1E o3
1 red apple -- crisp
1 clo!e garlic -- finely chopped
2 1/2 tablespoons oli!e oil
1 red onion -- 7uartered and thinly
4 ounces goat cheese -- bro.en into large pi
1 tablespoon parsley -- chopped
1/2 teaspoon fresh #ar2ora# -- finely chop*or 1/E t
salt* pepper
Ouarter and core the cabbage. ut the wedges into thin pieces* 2 to 3
inches long and set aside. ut apple lengthwise into si4ths* cut out
the core* then slice the pieces thinly* crosswise. Put the garlic*
!inegar* and oil in a wide saute pan o!er a #ediu#-high fla#e. ,s soon
as they are hot* add the onion and saute for 31 seconds. ,dd the
cabbage* and coo. for about 2 #inutes. Season with salt* freshly
ground blac. pepper* and #ore !inegar* if necessary. ,dd the goat
cheese* apple* and herbs. "oss briefly and carefully before ser!ing.

.ar'er +arto--elsalat /Hot Potato Salad1
3 each Potatoes>-ed -- +oiled 'n S.ins
3 each +acon -- Slices
1/4 cup $nion -- hopped
1 tablespoon Dnbleached @lour
2 teaspoons Sugar
3/4 teaspoon Salt
1/4 teaspoon elery Seeds
1/4 teaspoon Pepper
3/E cup -- Gater
2 1/2 tablespoons 9inegar
Peel potatoes and slice paper thin. Saute bacon slowly in a frypan*
then drain on paper towels. Saute onion in bacon fat until golden
brown. +lend in flour* sugar* salt* celery seeds* and pepper. oo. o!er
low heat* stirring until s#ooth and bubbly. %e#o!e fro# heat.
Stir in water and !inegar. Heat to boiling* stirring constantly.
+oil for 1 #inute. arefully stir in the potatoes and cru#bled bacon
bits. %e#o!e fro# heat* co!er and let stand until ready to ser!e.

4A3 SO3-O /THA* PO3E"O-&H*&+EN SA"A#1
1 Po#elo or ruby red -- grapefruit
1 s#all Ghole coo.ed chic.en breast
1 cup oo.ed shri#p
1 teaspoon hopped red chile
1 1/2 tablespoons "hai fish sauce
1 1/2 teaspoons Sugar
5uice fro# 1 large li#e
1 1/2 tablespoons hopped fresh coriander
1 s#all Head red leaf lettuce -- for
1/4 cup %oasted peanuts -- chopped
@resh red chile -- 2ulienned
garnish
-----%'SP: @%'&D SH,;;$" @;,6&S-----
0 Shallots -- thinly sliced
1 cup 9egetable oil
Peel and separate po#elo or grapefruit into seg#ents. %e#o!e the
#e#branes. Seed. )ently fla.e the flesh apart into a bowl. hill.
Hand shred the chic.en. ,dd chic.en and shri#p to po#elo.
'n a s#all bowl #i4 together the chopped red chile with fish sauce*
sugar* li#e 2uice and coriander> toss with po#elo chic.en #i4ture.
,rrange the lettuce on a ser!ing platter. Put the fruit #i4ture o!er
the lettuce. "op with peanuts and 2 tablespoons of risp @ried Shallot
@la.es* and garnish with red chile sli!ers.
%'SP @%'&D SH,;;$" @;,6&S8 Slice shallots into thin slices. +e sure
they are all of the sa#e thinness to ensure e!en coo.ing. Heat a pan
with the !egetable oil o!er #ediu# heat. ,dd shallots and fry slowly
until browned and crisp* ? to 11 #inutes. "he #oisture in the shallots
should be co#pletely coo.ed out. Drain on paper towel. Store in an air-
tight container. Gill .eep se!eral wee.s.

;ucchini and 3ushroo' Salad
1 pound button #ushroo#s
E s#all 3ucchini
1/4 cup wine !inegar
1 teaspoon salt
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white wine
lean the #ushroo#s. ut the 3ucchini into 1 inch lengths. Place all
ingredients in a pot. Si##er until the 3ucchini is 2ust tender. "urn
off heat. Place lid on pot and lea!e for 1? #inutes. Place the drained
!egetables in a bowl* reser!ing the coo.ing li7uid. Place this li7uid
bac. in the pot and coo. until reduced to about 1/3 cup. Discard the
tarragon. Pour o!er the !egetables and lightly chill BdonHt o!er-chill
or it will .ill the fla!orC. "hrow on a little finely chopped parsley
before ser!ing.

;2&&H*N* AN# TO3ATO SA"A#
Qucchini
"o#atoes
1/4 cup 'talian dressing
ube 3ucchini and wedge to#atoes. ,dd 'talian dressing to lightly
co!er !egetables. @or a 3estier taste* add 'talian seasonings and
garlic powder.

Qucchini @iesta Salad
1/2 pound S#all 3ucchiniA
1/2 pound S#all croo.nec. s7uashA
1/4 cup Salad oil
1/2 teaspoon Salt
Dash of pepper -- ground cu#in
1 each )reen onion -- thinly sliced
1/3 cup Diced green chilies
1/3 cup Pi#ento-stuffed oli!esAA
1 pac.age B3 o3.C crea# cheeseAAA
1 each S#all a!ocado
;ettuce lea!es
@resh coriander BcilantroC
A ut crosswise in 1/4 inch-thic. slices. AA ut in half crosswise.
AAA ut in 3/4-inch cubes.
Stea# 3ucchini and croo.nec. s7uash o!er boiling water until crisp-
tender Babout 3 #inutesC. Plunge into ice water to cool> drain well.
'n a large bowl* co#bine le#on 2uice* oil* salt pepper* and cu#in. ,dd
drained s7uash and stir lightly> chill for 31 #inutes. ,dd onion*
chilies* oli!es* and cheese.
Peel and pit a!ocado> cut into s#all cubes. ,dd to salad and #i4
lightly. "o ser!e* arrange lettuce lea!es on 4 salad plates. -ound
e7ual portions of salad on each plate. )arnish each salad with a sprig
of coriander.

;ucchini Salad
2 #ediu# 3ucchini -- shredded
2 teaspoons salt
1 cup sour crea#
1 tablespoon fresh li#e 2uice
1 teaspoon cu#in seed
blac. pepper
papri.a
2 tablespoons onion -- grated
'n a colander* sprin.le 3ucchini with salt and allow to stand 1?
#inutes. S7uee3e as #uch #oisture as possible fro# 3ucchini. o#bine
re#aining ingredients in cera#ic bowl. Stir in 3ucchini. hill at least
one hour.

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