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The Ultimate

Salad Recipe

Collection

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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 boilinghot 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 salt1 teaspoon sugar 1 cup cider !inegar1 teaspoon dry #ustard 1 cup oilo#bine celery seeds* sugar* #ustard* salt* and !inegar in saucepan.+ring to a rolling boil. ,dd oil* stirring*and return to rolling boil. aes about two cups.

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Adreana's Greek Pasta Salad

1 pound rotini 1 pound boneless sinless chicen breasts 3 stals 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 chicen in water to co!er with 1 bay leaf. +ring to boil and coofor 3 #in. or until uices run clear. ool and re#o!e sins. $r* youcan coo chicen in frying pan until cooed through. ut into bitesie pieces. oo noodles and drain. ,dd all ingredients and #i well.' use only about half the bottle of dressing and then put the rest onthe table if so#eone wants #ore. Ser!e war# or cold. Ser!es 0

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Aegean Artichoke & Penne Pasta Salad

0 fresh baby artichoes 1/4 cup le#on uice 1/2 pound penne pasta 1/2 cup to#ato uice 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 artichoes. Peel off tough outer lea!es to re!ealyellow-green hearts. ut artichoes into 7uarters. o#bine 1/4 cup

le#on uice with 2 cups water in a #ediu# bowl. ,dd artichoes tole#on water and toss to pre!ent discoloration. Drain. Stea#artichoes until tender* about 2 #inutes. chill.

2. 'n a large pot* bring 2 7uarts water to a rapid boil. ,dd 1teaspoon salt and penne. oo penne until al dente* about 1 #inutes.Drain and rinse with cold water.

3. "o #ae salad dressing8 co#bine to#ato uice* oli!e oil* le#onuice* garlic* parsley* basil* salt and pepper in a food processor orblender and puree for 3 seconds.

4. "oss together artichoes* penne* capers* oli!es and feta cheese ina large bowl salad bowl. Pour dressing o!er and toss well.

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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 )arbano 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 #iture o!erthe#. arinate for 24 hrs in refrigerator* stirring occasionally.al8 313.

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Anti$asto Salad

10 o. pg fresh/froen cheese tortellini 4 ounces chopped sala#i 4 ounces pro!olone cheese* cut into -- 2 1/4< strips 11 o. can corn -- drained = o. pacage froen spinach* thawed -- s7ueeed to drain 0 o. ar #arinated artichoe hearts -- drained/chopped 0 ounce can pitted ripe oli!es -- drained/sliced 1 1/2 cups prepared crea#y 'talian salad dressing 1 teaspoon Dion #ustard 1/2 cup grated Par#esan cheese 2 ounce ar diced pi#iento* drained -- if desired

oo tortellini to desired doneness as directed on pacage> drain* rinsewith cold water. 'n !ery large bowl* co#bine tortellini* sala#i*pro!olone cheese* corn* spinach* artichoe hearts and 1 cup of theoli!es. 'n s#all bowl* co#bine salad dressing* #ustard and 1/4 cup ofthe 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 - 2hours to blend fla!ors. 5ust before ser!ing* garnish with pi#iento

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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 beenliberated. "horoughly wash spinach* re#o!ing fibrous ste#s. Dry andplace in salad bowl. ,dd fennel* apples and onions. "oss with elerySeed Dressing. "ri# with fennel tops. 0 ser!ings.

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A$$le ider Salad

2 pacages 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 cooing oil lettuce lea!es -- for decoration

1. Put 1/2 cup cold water into a s#all bowl. Sprinle twoen!elopes B2 tablespoonsC of unfla!ored gelatin on water. ;et stand ?-1 #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 isco#pletely dissol!ed. Ha!e a 1 7uart #old lightly greased with cooingoil. Do not use oli!e oil. Spoon about 1/2 cup of gelatin #iture into#old and place in refrigerator. 3. hill re#aining #iture until slightly thicer than consistencyof unbeaten egg white. 5ust before large bowl of gelatin is desired

consistency* dice apples and chop walnuts and parsley. ,dd this to thegelatin and place into the #old which already has thin botto# layer ofgelatin. hill until set. 4. n#old onto ser!ing plate which has been decorated with lettucelea!es> curly endi!e is a good choice.

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A$ricot Salad

S"&P 18 2 s#all or 1 large bo of apricot ello 1 large ar apricot baby food BE-1 oC 1 can crushed pineapple -- B10 oC drained Bretain uiceFC S"&P 28 1 pg crea# cheese -- BE oC 1 pg drea#whip B1 en!elopeC S"&P 38 3/4 c sugar 1 "bsp flour BheapingC 1 egg 1 "bsp butter 1 c pineapple uice Badd water to uice retained to #ae a full cupC

Step 18 i ello with only 3 1/2 cups of water. ,dd baby food andpineapple. hill until @'% in an 1114 inch pan.

Step 28 Prepare drea# whip as directed. +eat in crea# cheese. Spreadon ello and chill until @'%.

Step 38 o#bine and coo until thic. ool. Spread on top and chill.AAApineapple in own uice wors the bestF

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Artichoke Salad

4 &ach @resh artichoe hearts 1 "ablespoon Gine !inegar 2 ups ,rtichoe 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 uice

'n a wooden salad bowl* #ash garlic and salt with a strong for. ,ddfresh artichoe hearts* and #ash with the garlic and salt. ,dd oli!eoil* stir* add le#on uice* stir* add wine !inegar* stir* stir* add hotsauce* stir* add ;ea Perrins Gorcestershire sauce* i well.Putcanned artichoe hearts in dressing and let #arinate for 1 hour* theneat as is or ser!e on a bed of greens.

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Autun %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 oneinch chuns. Slice bananas 1/2< thic. Gash grapes and cut in half.o#bine fruits and al#onds in salad bowl. i yogurt with spices andcider. Pour o!er fruit salad and stir to coat fruits e!enly. hill.

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Autun (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 se pecans* walnuts* or a #iture of both.

hop the cranberries* apples and celery into s#all pieces. Drainthe pineapple and sa!e uice. 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. ,ddenough water or fruit uice Bapricot nectar* strawberry nectar etc.C topineapple uice to e7ual 1 cup. ,dd this to the gelatin #iture. hillin refrigerator until slightly thicened. o#bine the cranberry-apple #iture with celery* drained pineapple

and nuts. Stir into gelatin #iture. Pour into lightly greased #old orinto indi!idual ser!ing #olds. hill until fir#. n#old and ser!e on abed of lettuce or garnish with sour crea# or slightly sweetened whippedcrea# and a !ery light sprinling of cinna#on.

Ser!ing 'deas 8 Ser!e with your "hansgi!ing #eal.

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A)ocado with Groundnut #ressing

2 a!ocados -- ripe 1 tablespoon le#on uice 2 tablespoons peanuts -- shelled 1/2 teaspoon papria 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. Sprinle withle#on uice and set aside. )rind the peanuts roughly with a rollingpin or in a grinder for a few seconds. i the peanuts and spiceswell. Sprinle o!er the a!ocados with finely chopped chi!es.

%efrigerate until ready to ser!e.

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!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 uice 1/2 cup white wine 1/4 cup cider !inegar salt blac pepper papria 1/4 teaspoon #ustard powder 2 tablespoons fresh parsley -- chopped 1 tablespoon fresh cilantro -- chopped

+oil potatoes in their sins. Ghile potatoes boil* cube a!ocados andtoss with li#e uice. hop bacon into one inch pieces and fry untilcrisp in a large sillet. %e#o!e bacon to paper towels to drain. 'nbacon fat* saute onions until golden. %e#o!e pan fro# heat and stir inwine* !inegar* #ustard* and salt* pepper* and papria 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 atroo# te#perature or chill one hour or longer.

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!A(A H*+EN PASTA SA"A#

3/4 pound hicen +reast -- A 0 ounces Dried ied @ruit -- AA 1 cup %ing acaroni $r $ro -- %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 chicen breast should be boneless* sinless and weigh about3/4AA :ou should use 1 0-o pacage of diced #ied fruit.

Heat enough salted water to co!er the chicen breast B1/4 tsp salt to 1cup of waterC to boiling in a 4 7uart Dutch o!en. ,dd the chicenbreast. o!er and heat to boiling* reduce the heat and si##er until thechicen is done* about 1? to 2 #inutes. %e#o!e the chicen with a

slotted spoon.

Heat the water to boiling and add the fruit and ring #acaroni or orogradually so that the water continues to boil. +oil* unco!ered*stirring occasionally* ust until the ring #acaroni is tender* about 0to E #inutes or 1 #inutes for the oro* then drain. %inse with coldwater and drain again. ut the chicen into 1/2-inch pieces and #iwith the fruit* #acaroni* ica#a and onions. i the re#ainingingredients and toss with the chicen #iture. o!er and refrigerateuntil chilled* at least 2 hours.

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!alsaic #ressing

3/4 cup Gater 1/4 cup +alsa#ic !inegar 3 teaspoons apers 2 teaspoons Dion #ustard 1 1/2 teaspoons Dried basil 1 tablespoon @resh parsley -- chopped BoptC -----P&% "+;SP$$(----- Acals A#g sodiu#

o#bine the ingredients. ,dust !inegar to taste* since it has astrong fla!or. Store in a co!ered container in the refrigerator. aesabout 1 cup.

(ote8 'f you dont ha!e balsa#ic !inegar* you #ay substituteanother ind. +ut* if this be the case* start with water and !inegar ine7ual proportions.

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!ar,ecue u,es

3 ounces ;e#on 5ell-$ -- B1 Pg.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. i all other ingredients* and when5ell-$ is at roo# te#perature* add and #i well. Pour into oiled E-inchs7uare pan.

hill until fir#. ut into cubes and ser!e atop salad to go with yourbarbecue.

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!asic Potato Salad

2 pounds new potatoes 1/2 pound #ushroo#s 3 green onions 3 stals celery 3 tablespoons !inegar 2 hard-boiled eggs 2 tablespoons Dion #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 #iing bowl. Ghen potatoes are tender*drain and hal!e or 7uarter potatoes* depending on sie and add to bowl.Sprinle with !inegar. o!er and refrigerate. Ghen cool* chop eggs andadd to bowl.

,dd #ustard and #ayonnaise* and season to taste with salt and pepper*

#iing e!erything together gently.

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!a)arian Potato Salad

4 cups Potatoes -- A 2 cups hicen broth -- AA 1/2 teaspoon Salt 1/4 cup 9egetable oil 1/3 cup $nion -- chopped 1/2 teaspoon Sugar 2 tablespoons ;e#on uice Pepper -- as desired

APotatoes should be peeled and sliced 1/4-inch thic. AA hicen broth#ay be either ho#e #ade or co##ercial.

+oil potatoes in broth with 1/4 t salt for ? to E #inutes* untiltender. Drain. "oss war# potatoes with !egetable oil and onions.Dissol!e re#aining 1/4 t salt and the sugar in le#on uice.Pour o!er potatoes. arinate salad 1 to 2 hours before ser!ing.Ser!e at roo# te#perature.

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!a)arian Sausage Salad

1/2 pound 6nocwurst -- cooed / cooled 2 each Picles -- 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 Papria 1/4 teaspoon Sugar 1 tablespoon apers 1 tablespoon Parsley -- chopped

A ustard #ust be the strong Don or )ulden "ype.ut the nocwurst into s#all cubes. ince the picles and onion. itogether the !inegar* #ustard and oil. ,dd salt* pepper* papria andsugar. ,dust seasonings if desired. ,dd the capers> #i well. Stir inthe chopped nocwurst* picles* and onions. 5ust before ser!ing*garnish with chopped parsley.

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!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 i together oil* !i!egar* salt and pepper. Pour o!er beansand onion in a shallow bowl. o!er and refrigerate at least 1 hour."ransfer bean #iture to ser!ing platter with slotted spoon. +rea tunainto chuns and arrange on bean #iture.

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!ean Salad

1 cup idney beans -- dry 1 cup li#a beans -- dry 1 cup pinto beans -- dry 1 cup garbano 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 3 clo!es garlic -- #inced 2 teaspoons oregano

Soa all dry beans o!ernight in water to co!er. %inse and place in alarge 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 3#inutes. Drain. i in the onion* parsley* pepper and !inaigrette.

%efrigerate o!ernight.

9inaigrette8 Ghis all ingredients together and pour o!er salad.

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!erried A)ocado Gra$eruit 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 andwatercress. ,rrange a!ocado* grapefruit and raspberries o!erand sprinle with dressing.

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!"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 2 #illiliters )arlic -- inced 2 tablespoons (utraSweet BorC Spoonful Bt#C 1/4 teaspoon Salt 1/4 teaspoon Pepper 1 cup 1? o. )reat (orthern +eans -- %insed andDrained 1 cup 1? o* +lac +eans -- %insed and Drained

Saute $nions in oil until crisp-tender in a #ediu# sillet> %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#iture o!er the#. i well and ser!e.

aes E ser!ings

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!"A+ !EAN & *E SA"A#

2 cups ooed rice -- cooled to roo# te#pe 1 cup ooed 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 uice ;ettuce lea!es

o#bine rice* beans* to#ato* cheese Bif desiredC* and parsley in largebowl. Pour dressing and li#e uice o!er rice #iture> toss. Ser!e onlettuce lea!es.

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!"A+ !EAN AN# *E SA"A#

2 cups ooed or canned blac beans -- - Brinse drained c 2 cups ooed rice 1 1/2 cups @resh cilantro 1/4 cup ;i#e uice 3/4 cup $il 1/2 cup hopped onion 2 )arlic clo!es -- crushed Salt @reshly ground blac pepper

i the beans* rice* and cilantro together in a bowl. Place the li#euice in a s#all bowl and whis in the oil. ,dd the onion and garlicand toss with the rice and beans. ,dd salt and pepper to taste.

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!"A+ !EAN AN# *E SA"A# /0EGAN1

2 cups ooed rice -- cooled 1 cup ooed blac beans 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 uice ;ettuce lea!es

;efto!er blac beans and rice co#bine to #ae a great lowfat* lowcholesterol salad. o#bine rice* beans* to#ato* cheese Bif desiredC*and parsley in large bowl. Pour dressing and li#e uice o!er rice#iture> toss. Ser!e on lettuce lea!es.

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!"A+ !EAN AN# SA"SA SA"A#

1/2 can B1? oC corn -- drained 1/2 can B1? oC +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> #i well. +lend salsaand !inegar. Pour o!er salad and toss well. o!er and chill.Spoon onto lettuce lea!es.

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!"A+ !EAN E"*SH **

2/3 cup +lac beans -- cooed until tender and drained 1/2 bn ilantro -- chopped 1/2 cup orn 1/3 cup %ed bell peppers> seeded -- and diced the sie of the beans 2 tablespoons $li!e oil 1 ;i#e -- uiced 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.

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!lack !ean Salad

2 can 1? o 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 alapeno peppers -- seeded and chopped 1/4 cup cilantro -- finely chopped 1/4 cup sherry !inegar 2 tablespoons oli!e oil 1 teaspoon dion #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.

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!"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 ooed blac beans 1 tablespoon ilantro 2 each $ranges* peeled -- sectioned

o#bine first nine ingredients in order in large bowl. "oss on beans oranges. i to coat. Season to taste with salt pepper.

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!"A+ !EAN .*TH PEPPES & 3*N 0*NA*GETTE

1 1/4 cups Dried blac beans -- soaed 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 2 tablespoons $li!e oil 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. ,ddre#aining ingredients. "oss gently* garnish with fresh cilantro ser!e at roo# te#perature.

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!"A+ENE# H*+EN .*TH AESA SA"A#

-----@$% H'6&(----- 1 +ottle prepared 'talian Dressing BEoC 1/2 cup Dry white wine 4 hicen breasts hal!es Sinned and de-boned 1 tablespoon Dried #arora# lea!es 1 tablespoon Dried oregano lea!es 1 tablespoon Dried thy#e lea!es 1 teaspoon Salt 1 teaspoon +lac pepper -- freshly ground 1/2 teaspoon )round red cayenne pepper 1/2 cup +utter or #argarine -- #elted -----@$% S,;,D----- 1 can 2 o ,ncho!ies 3 tablespoons @resh le#on uice 1 tablespoon Gorcestershire sauce 1 tablespoon @resh parsley -- chopped 1 teaspoon Dion 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 1 cups Salad greens -- #ied

+;,6&(&D H'6&( Stir dressing and wine in shallow dish to blend> addchicen> #arinate 1 hour* turning se!eral ti#es. )rind #arora#*oregano* thy#e* salt* blac pepper and ground red pepper to fine powderin coffee or spice grinder or #ini chop food processor. Spread #itureon plate. Heat 12 inch cast iron sillet o!er high heat until s#oing*? to 1 #inutes.

Drain chicen> dip into seasoning #iture to coat both sides* shaingoff ecess. Place in hot sillet> pour 2 " butter o!er each piece.%educe heat to #ediu#> coo chicen 3 to ? #inutes on each side untilcooed through. Ser!e chicen* sliced* on top of caesar salad. ,&S,%S,;,D8 se a for to #ash the ancho!ies into a paste in a s#all bowl>stir in the le#on uice* worcestershire sauce* chopped fresh parsley*dion style #ustard* freshly ground blac pepper and the crushedgarlic. Ghis in the cup oli!e oil* slowly> stir in the freshly gratedpar#esan cheese. Pour the dressing o!er #ied salad greens in a largebowl> toss thoroughly to coat.

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!lue heese Potato Salad

-----i together----- 2 bunches green onions -- washed and chopped ? stals celery -- chopped 1/2 cup fresh dill -- chopped 1 cup #ayonnaise 1 cup sour crea# 2 teaspoons le#on uice Salt and pepper to taste ---,dd about----- 1/2 cup cru#bled blue cheese -- to 3/4* and #i well

;et #iture sit o!ernight B!ery i#portantC* as the blue cheese needs toblend with the dressing. "hen* toss dressing with about ? pounds ofcooed* cut potatoes* #ore salt* and a little !inegar. ' use s#allred potatoes* and then cut the# into 7uarters or siths if they arelarger. ' cut the# first and then coo the#* ust until they aredone* and then rinse the# in cold water to stop cooing. "hen 'usually toss the# with a little !inegar and salt - re#e#ber* potatoesS$,6 up salt.

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!OSTON !EAN SA"A#

1 1? o can na!y beans Drained and rinsed 1 1? o can red beans -- drained ,nd rinsed 1 1? o can blac beans Drained and rinsed 2 Stals celery -- sliced Babout 1 upC 1/2 cup "hinly sliced green onion 1/2 cup 9inegar Ior #oreJ 1/4 cup olasses 1 tablespoon Dion-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 #i well. Pour o!erbean #iture* stir to coat. o!er and chill for 4 to 24 hours Bthelonger the betterFC* stirring occasionally. 5ust before ser!ing* stir

in endi!e.

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!roccoli Sesae Salad

1 head broccoli 2 tablespoons oli!e oil 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#. +lanchentire head in boiling water for one #inute. %inse under cold water.+rea off florets and cut re#aining ste# Bpeeled* if desiredC into 2 drain*chop coarsely and let cool. 'n blender* blend le#on uice* #ustard*garlic* ancho!y* salt* sugar and pepper. Gith blender running*gradually add tofu* cheese and oil. "ransfer to s#all ar andrefrigerate* co!ered* for up to 2 days. aes 1/2 cup.

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a6un oleslaw

? tablespoons ayonnaise -- BheapingC 1 teaspoon ;ouisiana hot sauce 2 tablespoons :ellow #ustard BheapingC 2 tablespoons 6etchup 2 tablespoons $li!e oil 1 tablespoon Gine !inegar 1 teaspoon )arlic salt 1 tablespoon ;ea perrins 1 each 5uice of #ediu#s sie 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#iture* but shaped so that the #iture 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 #iture has returned to the thicnessof original #ayonnaise. ,dd ;ouisiana hot sauce* continuing to beat.

,dd etchup and eep beating. ,dd salt and garlic salt* beating all theti#e. ,dd wine !inegar Bthis will thin the sauce downC. +eat thisthoroughly* adding the le#on uice as you do so.

"aste for salt and pepper. Place shredded cabbage* peppers* and onionsin a large salad bowl. pour sauce o!er and toss well. "his should bedone about an hour before ser!ing. "astes e!en better the net day.

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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 wa beans

Gash and drain idney* green* and wa beans. ,dd chopped pepper andonion. i sugar* oil* !inegar* salt and pepper. Pour o!er salad.hill.

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aliornia !ean S$rout Salad

1 head %o#aine lettuce -- s#all head 1 head leaf lettuce -- s#all head 1 cup ica#a -- cut in 2-inch strips 2 cups bean sprouts -- cooed 1/4 cup cider !inegar 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 seedsand #e#branes* cut into s#all strips.

Gash lettuce* spin or blot dry and place in plastic bag with apaper towel> seal bag and refrigerate.

ut peeled ica#a into strips such as @rench fry-sie andrefrigerate until ser!ing ti#e.

'n saucepan* bring 1 7uart water to a boil. ,dd the bean sproutsand 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 boiledegg 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!ocadocubes. ,dd 1 teaspoon of sesa#e oil if desired and blend this #iturewell.

,dd the !inegar #iture to the bean sprout #iture and toss toco#bine. o!er bowl tightly and refrigerate 1 hour.

"o ser!e* tear lettuce into bite sied pieces and di!ide e7uallya#ong 4-0 salad plates. "op with the sprout #iture* sprinle with thechopped egg* and arrange the ica#a strips on one side of salad. (eedsno further dressing to be a delicious and healthy dish.

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aliornia hicken Salad

2 cups cooed chicen -- chopped 1/2 cup onterey ac 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-paced -- #inced

A , to#atillo is also nown as a eican herry to#ato.AA se a dash of onion uice instead of #inced onions if preferred.

;ightly #i the first 1 ingredients together. oisten with#ayonnaise* using #ore or less as desired. ound in 4 decorati!e

ser!ing dishes* sprinle the #inced green chilies and #inced sun-driedto#atoes on top. hill for 1 hour.

Ser!e with corn chips or crisp-fried tortillas as a light lunch.

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arrot aisin Salad

2 "bsp %aisins 1 "bsp ider 9inegar 1 arrots -- coarsely shredded 1/2 Pineapple huns '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. ,ddcarrot and pineapple tidbits> stir well. o#bine pineapple uice*cinna#on* and nut#eg> pour o!er carrot #iture* and toss well. o!erand chill.

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atish and rawish 3old

1 up hopped parsley 1 up rea# cheese 1/2 up Dry white wine Salt* to taste 1 "ablespoon ;e#on uice 1 Pound atfish #eat* cooed 1 "easpoon ;ouisiana hot sauce 1 Pound rawfish #eat* cooed 1 "ablespoon ;ea Perrins

hop catfish and crawfish in food processor. ,dd wine* parsley* le#onuice* and salt. i real well. ,dd hot sauce and ;ea PerrinsGorcestershire sauce. i well. ,dd crea# cheese. i well.%efrigerate o!ernight in a #old. Ser!e with cracers or on a bed oflettuce. :ou can use shri#p if crawfish arent a!ailable.

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aesar or Two

1 each lo!e garlic -- #inced 1 each Head ro#aine lettuce 1 each "in ,ncho!ies BillionaresC routons 4 each +acon chopped 2 tablespoons $li!e oil 2 tablespoons Ghite !inegar 2 tablespoons Gorcestershire Dash tobasco ;e#on 2 each &gg yols 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 yols in s#all bowl and add to#iing bowl ,dd worcestershire sauce* le#on* tabasco* !inegar and baconbits #i well. ;et stand for ? #inutes. "oss salad and add croutons andcheese.

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aesar Salad

2 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 garlicinto side of large salad bowl. &ase egg into boiling water and boileactly 1 #inute* then crac into bowl* breaing it up with for. ,ddsalt. ,dd le#on uice* oli!e oil and worcestershire. i well. Baesabout 1/2 cup dressing.C ,dd lettuce lea!es* tossing to coatthoroughly. ,dd %o#ono and pepper. "oss again.

,rrange on 2 dinner plates. )arnish with croutons aes 2.

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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 ecept oil and seed>blend until s#ooth. $n low speed* continue blending* slowly addingoil. Stir in seed.

hill to blend fla!ors. aes about 1 cup. Suggested Ser!ing is toser!e with all types of fresh fruit salads.

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herr7 Toato Salad

1 pint cherry to#atoes 0 bacon slices 1/4 cup #ayonnaise 1 tablespoon tarragon !inegar 2 tablespoons oli!e oil 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 !erycrisp> drain thoroughly on paper towels.

i #ayonnaise* !inegar* oli!e oil* salt* and basil. Pour o!erto#atoes* cru#ble bacon o!er all* and stir to coat to#atoes withdressing. Ser!e on lettuce lea!es* sprinled with chi!es.

Ser!e at once or refrigerate until ready to ser!e.

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H*+EN AN# !"A+ !EAN SA"A#

3 ounces +lac beans> drain -- rinse 3 cups hicen> cooed -- 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 uice 1 #illiliters )arlic -- #inced 1/4 teaspoon Salt 1/4 teaspoon Pepper 1/4 cup 9egetable oil

se canned blac beans B1?o B42?#;C per canC 'n large bowl* gentlystir together blac beans* chicen* onions* red and yellow peppers andto#atoes.

Dressing8 in s#all bowl* whis together alapeno pepper* li#e rind anduice* garlic* salt and pepper> gradually whis in oil. Pour o!ersalad> add coriander and toss gently.

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H*+EN AESA SA"A#

4 1 o. slices @rench bread 9egetable cooing spray 1/2 teaspoon )arlic powder 2 pounds +oneless chicen breasts 1/3 cup @resh le#on uice 1/4 cup %ed wine !inegar 1 tablespoon $li!e oil 1 teaspoon ,ncho!y paste 1/4 teaspoon @resh ground pepper ? #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. Placecubes in a single layer on a baing sheet. oat cubes with cooingspray> sprinle with garlic powder> toss well. +ae at 3?@ for 1?#inutes or until lightly browned and set aside.

2. oat a large nonstic sillet with cooing spray> place o!er #ed-

high heat until hot. ,dd chicen hal!es> saute 0 #inutes on each sideor until well done. %e#o!e chicen fro# sillet> let cool. ut chicenacross the grain into thin slices> set aside.

3. o#bine le#on uice and net ? ingredients in container of anelectric blender. o!er and process until s#ooth. ,dd 1/4 cup of thele#on uice #iture to the chicen> toss gently to coat.

4. 'n a large salad bowl* place the lettuce. Drile re#aining le#onuice #iture o!er lettuce and toss well. ,dd the chicen #iture andcheese* and toss gently to coat. Ser!e with croutons.

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H*+EN *E SA"A#

1/2 cup Plain yogurt 3 tablespoons urry powder -- di!ided 1 )arlic clo!e -- #inced 1/2 teaspoon Salt 1/4 teaspoon )round red pepper 4 hicen breasts -- - Bboneless* sinless 3 cups ooed rice -- cooled Bcooed in chicen brothC 1 #ediu# %ed pepper -- ulienned 1/2 #ediu# %ed onion -- sliced 1 cup Snow peas -- ulienned 2 )reen onions -- sliced 1/3 cup %aisins 1/4 cup nsalted peanuts -- chopped 1/4 cup ;ight 'talian dressing

o#bine yogurt* 2 tablespoons curry powder* garlic* salt and ground redpepper in #ediu# bowl> #i well. Place chicen in #iture> stir tocoat.

o!er and #arinate 4 to 0 hours in refrigerator. )rill or broilchicen and cut into strips> refrigerate. o#bine rice* re#aining 1tablespoon curry powder* red pepper* red onion* snow peas* greenonions* raisins and peanuts> #i well. o!er and refrigerate one hour.Pour dressing o!er salad> toss. "o ser!e* place chicen strips o!ersalad.

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hicken Salad

1 each S#all sweet picle 1 each 1-inch piece onion 1 each ooed chicen breast -- cubed 1/3 cup ayonnaise 1/2 teaspoon Sugar 1 dash Salt 1 dash Pepper

Place picle and onion in blender or food processor. Process untilfinely chopped. ,dd chicen and process 3 fast pulses. ,dd re#ainingingredients and process 2 fast pulses. :ield8 1 up

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H*+EN SA"A# AS*AN-ST"E

4 hicen breast hal!es -- cooed* sinned*boneless broen into s#all pieces 1 can Gater chestnuts BE o 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 o canC 1 ediu# head iceberg lettuce -- broen intos#all pieces

'n large bowl* #i together chicen* water chestnuts* green onions*sesa#e seeds* al#onds and poppy seeds. Pour Dressing o!er chicen#iture> toss gently to #i well. %efrigerate salad until chilled*about 2 hours.

,t ser!ing ti#e* #i chicen #iture with noodles and lettuce. aes 0ser!ings.

D%&SS'()8 'n a 1-pint ar* #i together 4 tablespoons sugar* 4tablespoons cider !inegar* 1 teaspoon salt and 1/2 teaspoon pepper.,dd 1/2 cup salad oil> shae to #i well.

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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 1/4 teaspoon blac pepper salt -- to taste ---- Salad8 ----- 3 cups chicen* light #eat -- cubed 1 pint cherry to#atoes %o#aine lettuce lea!es -- chopped

"o prepare dressing* co#bine the dressing ingredients* blend welland refrigerate at least 3 #inutes.

"o asse#ble salad* tear ro#aine lettuce into bite sied pieces andplace on indi!idual ser!ing plates. i cubed cooed chicen with

chilled dressing> di!ide e!enly on the lettuce. ut cherry to#atoes inhalf and place around edges of salad. Ser!e with crisp croutonssprinled on salad if desired.

'f you wish to prepare the salad ahead of ti#e* refrigerate thechicen* lettuce* to#atoes and dressing in separate co!ered containersand asse#ble ust before ser!ing.

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hicken Salad Su$ree

1 cup ayo $r Salad Dressing 1/4 cup ;i#e 5uice 1 teaspoon Salt 1/4 teaspoon )round (ut#eg 4 cups ubed hicen $r "urey 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#euice* salt* and nut#eg. ,dd re#aining ingredients> #i well.hill. Ser!e on ;ettuce lea!es. %efrigerate lefto!ers.

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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# chicen broth 2 tablespoons @inely #inced garlic 2 teaspoons @inely #inced fresh ginger -- L$%L- 1 tablespoon -Powdered ginger 4 hicen 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 3 seconds.'##ediately drain and plunge into ice water to chill. Drain again* dryon a towel* cut lengthwise into thin ulienne strips and set aside. 'na 2-7uart saucepan* co#bine the blac beans with the sherry and coofor 1 #inute o!er high heat. ,dd broth* garlic and ginger and bringal#ost to a boil.

%educe heat to low* add the chicen 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 chicen breasts to a plate and return the pan tothe sto!e. Place o!er #ediu# heat and coo unco!ered for ? #inutes*reducing the li7uid by 1/3. Pour the #iture into a #iing bowl* letcool for 1 #inutes* then transfer the #iture to a blender. %unningthe blender on #ediu#* slowly add both oils.

Ghen its ti#e to put dinner on the table* pour the sauce onto aplatter* and place a pile of snow peas in the center of the plate.Slice the chicen diagonally across the grain into thin strips. @anchicen breasts around the snow peas. ,rrange !egetables around thechicen and sprinle with cilantro.

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H*+EN SA"A# .*TH "E3ON5 A*S*NS AN# OTONS

-----%$"$(S----- 1 1/2 cups @rench bread cubes -- about 1/2-inch cubes $li!e oil spray -- or nonstic cooing

-----S,;,D----- 1 pound hicen breasts -- boneless and sinles 2 Stals 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 uice 1 teaspoon $li!e oil -----D%&SS'()----- 1/2 cup Plain nonfat yogurt 1/3 cup ;ight #ayonnaise 2 tablespoons ;e#on uice 2 teaspoons Dion-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& %$"$(S8 Spray a baing sheet with 3 sprays of theoli!e oil spray or nonstic cooing spray. Spread the bread cubes onthe sheet and spray lightly again 3 ti#es. Place in a preheated 3?-degree @ o!en about 2 #inutes* or until golden. %e#o!e fro# the o!enand cool.

2. "$ P%&P,%& "H& S,;,D8 Place the chicen in a pan and co!er withwater. +ring ust to a boil* co!er and reduce the heat to #ediu#-low.oo 1 #inutes* or until chicen is cooed through. %e#o!e fro# theli7uid and cool. ut into s#all chuns or pull into shreds.

3. o#bine the chicen 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 uice* #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 uice and 1teaspoon oli!e oil. "ear the lettuce into s#all pieces and toss withthe le#on-oil #iture. Di!ide between plates and top with the chicensalad. )arnish with the croutons.

(ote8 'f radicchio is una!ailable or too epensi!e* substitute red leaf

lettuce.

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hicken-Pasta Salad .ith !lue,erries

= $. Pcg @roen @rench ut )reen +eans -- thawed 3 ups hicen +reast -- cooed shredded 3 ups @usilli Pasta -- cooed 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 s7ueee until barely #oist.o#bine green beans and net 0 ingredients in a large bowl. o#bineyogurt and net 4 ingredients in a bowl> stir well. Pour o!erchicen #iture* toss gently. o!er and chill 2 hours. Ser!e on alettuce-lined ser!ing plate.

:ield8 0 ser!ings

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hicken-Pasta Salad .ith !lue,erries 82

= $. Pcg @roen @rench ut )reen +eans -- thawed 3 ups hicen +reast -- cooed shredded 3 ups @usilli Pasta -- cooed 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 s7ueee until barely #oist.o#bine green beans and net 0 ingredients in a large bowl. o#bineyogurt and net 4 ingredients in a bowl> stir well. Pour o!er chicen#iture* toss gently. o!er and chill 2 hours. Ser!e on a lettuce-lined ser!ing plate.

:ield8 0 ser!ings

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hili-S$iced !ee And ice Salad

1 ;b +oneless +eef "op Sirloin Stea 2 "sp Spicy Seasoning i -- 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 pacage directions* adding 1 tsp Spicy Seasoningi to the water. Should yield about 2 cups.

Heat 1-inch nonstic frying pan o!er #ediu# heat ? #inutes. eanwhilerub 1 tsp seasoning into both sides of stea. Pan broil stea 12 - 14#inutes for rare to #ediu#* turning once. Season with salt ifdesired. eanwhile co#bine rice* fruit* onions* and walnuts. ar!estea into 1/4 inch thic slices. ,rrange beef and rice #iture onindi!idual plates or ser!ing platter.

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H*NESE H*+EN SA"A# *N .N TN !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 hicen breasts or thighs -- - cooed andshredded 0 ounces Gun tun wrappers Babout 3C 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> #iwell. Pour o!er chicen* #arinate for at least 2 #inutes or longer.Heat oil to 3K? @. Place one wun tun wrapper in baset ladle* fitanother ladle on top wrapper to hold in place. Deep fry in hot oiluntil golden brown> drain. %epeat until all wrappers are #ade into#ini basets. Place basets on a platter lined with lettuce. @ill

each baset with lettuce* chicen* green onion and al#onds. Ser!ei##ediately. aes 1 ser!ings.

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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 paced in its own uice AA drained

o#bine cabbage* pineapple* water chestnuts* parsley* and onion. o!erand chill. @or dressing* co#bine #ayonnaise* #ustard* and gingerroot.o!er and chill.

Spoon dressing o!er the cabbage #iture> toss to coat.

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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. i re#aining ingredients and pouro!er cucu#bers. Stir carefully. hill.

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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 L2 "he &ggplant "he 9egetable )arnish 1 pound 5apanese eggplant 1 tablespoon ginger root -- 1 1/2 o. 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# sie* cut in -- ullienne ilantro lea!es -- for garnish

+egin by #aing the #arinade. o#bine all the ingredients Becept thenoodlesC in a bowl* stir the# together until the sugar is dissol!ed.(et* bring a large pot of water to a boil for the noodles. Ghile it isheating* gently pull apart the strands of noodles with your fingers*loosening and fluffing the# as you do so. ,dd the noodles to theboiling water without any salt* and gi!e the# a 7uic stir with a foror a pair of chopstics. oo briefly until they are done but noto!erly soft* a few #inutes at #ost. '##ediately pour the# into acolander and rinse the# in cold water to stop the cooing. Shae thecolander !igorously to get rid of as #uch water as possible* and putthe noodles into a bowl. Stir the #arinade again> then pour half of ito!er the noodles and toss the# with your hands to distribute the#arinade. Set the re#aining #arinade aside. 'f the noodles arent to beused for a while* co!er the# with plastic and refrigerate the#. "hefla!ors* as well as the heat in the red pepper oil* will de!elop as thenoodles sit.

Preheat the o!en to 4L+@. Pierce the eggplants in se!eral places andbae the# until they are soft and their sins ha!e shri!eled* about 2#inutes* depending on their sie. "urn the# o!er after 1 #inutes sothey will bae e!enly. Ghen the eggplants are done* re#o!e the# to acutting board and slice the# in half lengthwise. Ghen they are coolenough to handle* peel the sin away fro# the flesh. Dont worry aboutany s#all pieces of sin that are difficult to re#o!e - the flecs of

dar purple - brown are pretty. Shred the eggplants* gently tearingthe# 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#esto #ae 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 thesnow peas until they are bright green> then re#o!e the# with a strainerand rinse the# in cool water. ut the# into long* narrow strips and setthe# aside.

(et* put the sprouts in the water and coo the# for about 3 seconds.

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Pour the# into a colander* rinse the# with cold water* and lay the# ona clean itchen towel to dry. %oast the sesa#e seeds in a pan untilthey 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 thesesa#e seeds. ound the# on a platter* distribute the carrots* snow

peas* and #ung bean sprouts o!er the noodles* and garnish with there#aining sesa#e seeds and the leafy branches of cilantro.

Present the salad lie this* layered and laced with the colorfulgarnishes* either on a single large platter or on indi!idual plates.$nce ser!ed* guests can toss the noodles and !egetables together tothoroughly #ingle the different colors* tetures* and tastes.

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hinese $asta salad

1 1/2 cups Snow peas2? gra#s %ice !er#icelli %ed pepper sliced thin 1/2 each &nglish cucu#ber sliced thin 0 ounces ooed shri#p13 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 1 1/2 teaspoons Salt 2 tablespoons ;e#on uice 3 teaspoons 9egetable oil 1 teaspoon %ed wine !inegar

Gash and tri# snow peas. Place the# in a bowl and pour in enoughboiling water to co!er the#. ;et stand 1 #inutes> drain and setaside. 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 uice and !inegar. Pour this dressing o!er theother ingredients and #i thoroughly. hill before ser!ing.

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hinese Pasta Salad with rea7 Ginger #ressing

1 pound Precooed 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 cooing wine ----------dressing---------- 3 tablespoons @resh ginger -- grated 1 each S#all garlic clo!e -- crushed 1 each &gg yol 1 teaspoon &gg white 2 teaspoons ;e#on uice 2/3 cup 9egetable oil Bnot oli!eC 1 1/2 teaspoons Soy sauce

2 1/2 tablespoons Sesa#e oil 1 tablespoon rea#

i the #arinade ingredients in a s#all bowl and add shri#p. +lanchthe noodles* rinse under cool water and sprinle with sesa#e seed oil*toss* and set aside. B:ou #ay want to tri# noodles with scissors toabout 4 inches in length* to #ae ser!ing easier.C +lanch whole snowpeas 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 blenderor food processor* #i ginger* garlic* egg yol* egg white* and le#on.Slowly drile in oil. i in soy and crea#. Set aside."oss noodles* shri#ps* and snow peas. i in dressing to taste.)arnish with scallions and coriander. Ser!e at roo# te#perature.

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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

i cabbage* onion* and cilantro. Peel and seed cucu#ber> cut into3-inch-long stics. B,t this point* you #ay co!er and refrigeratecabbage #iture and cucu#ber separately for up to 1 day.C

Dressing8 Ghis together 1/2 cup salad oil* 1/3 cup li#e uice* and 2clo!es of #inced or pressed garlic. 'f #ade ahead* co!er andrefrigerate for up to 2 days> stir to reblend before using. Stirdressing into cabbage #iture> pile into a bowl or onto a platter.

)arnish with cucu#ber> season to taste with salt and pepper.

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;,SS' ,,%$(' S,;,D

1 %ecipe $ld-@ashioned &ggK ounces &lbow #acaroni -- cooed and

1/2 cup hopped green pepper 1/2 cup ayonnaise

2 ounces 5ar chopped pi#ientos -- drained

;ettuce lea!es Papria* optional

'n a bowl* co#bine egg salad* #acaroni* green pepper* #ayonnaise andpi#ientos. o!er and chill. @or each ser!ing* spoon about 3/4 cuponto a lettuce leaf.

Sprinle with papria* if desired.

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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 sinless chicen breasts -- cooed*diced 0 bacon slices -- cooed* 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 cup red wine !inegar 1/4 teaspoon sugar 1 1/2 teaspoons le#on uice

1/2 teaspoon salt 1/2 teaspoon blac pepper 1/2 teaspoon Gorcestershire sauce 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. iin 1 large wide bowl or 0 indi!idual wide shallow bowls. ,dd chi!es.,rrange to#atoes* chicen* bacon* a!ocado and eggs in narrow strips orwedges across top of greens. Sprinle with cheese. hill. eanwhile*to #ae dressing* co#bine water* !inegar* sugar* le#on uice* salt*pepper* Gorcestershire* #ustard* garlic and oils. hill. ,t ser!ingti#e* shae dressing well. ,t table* pour 1/2 cup dressing o!er saladand toss. Pass re#aining dressing at table.

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oconut rea #ressing

1/2 cup Sour rea# 3 tablespoons @laed oconut 1 tablespoon Honey 1 tablespoon ;i#e 5uice

'n s#all bowl* co#bine all ingredients* #i well.hill before ser!ing. %efrigerate lefto!ers. aes about 1/2 cupDressing

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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

i tahini* garlic* le#on uice* salt* pepper* and water. +lend untils#ooth. )radually add the oli!e oil* while whising until s#ooth and#ediu# thic. +oil the !er#icelli and drain. ool under water and tosswith sauce. ,dd fresh !egetables if desired.

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ole Slaw

? tablespoons ayonnaise -- BheapingC 1 teaspoon ;ouisiana hot sauce 2 tablespoons :ellow #ustard BheapingC 2 tablespoons 6etchup 2 tablespoons $li!e oil 1 tablespoon Gine !inegar 1 teaspoon )arlic salt 1 tablespoon ;ea Perrins 1 each 5uice of #ediu#s sie 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#iture* but shaped so that the #iture 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 #iture has returned to the thicnessof original #ayonnaise. ,dd ;ouisiana hot sauce* continuing to beat.

,dd etchup and eep beating. ,dd salt and garlic salt* beating all theti#e. ,dd wine !inegar Bthis will thin the sauce downC. +eat thisthoroughly* adding the le#on uice as you do so.

"aste for salt and pepper. Place shredded cabbage* peppers* and onionsin a large salad bowl. pour sauce o!er and toss well. "his should bedone about an hour before ser!ing. "astes e!en better the net day.

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oleslaw 2

2 1/2 pounds cabbage -- green 2 large carrots -- B3/4 PoundC 1 cup ayonnaise -- Hell#anns 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 into7uarters and cut away the core fro# the cabbage pieces. finely shredthe 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 largebowl until blended. ,dd the cabbage* carrots* and raisins and toss tocoat with the dressing. ;et stand* tossing occasionally* about 1?#inutes. Store* co!ered* in the refrigerator for at least a few hoursand toss well before ser!ing.

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onetti hicken Salad

1/4 cup fresh li#e uice 3 tablespoons oli!e oil 1 clo!e garlic -- crushed 1 teaspoon chili powder 1/4 teaspoon salt 2 cups chicen -- cooed and cubed 1 red bell pepper -- cut into thin strips 1/3 cup green onions -- sliced 2 tablespoons fresh cilantro -- or parsley* chopped 2 alapeno peppers -- ste##ed* seeded* #in 3 cups cooed rice -- cooled 2 a!ocados -- seed*peel*cut in chu

+lend li#e uice* oil* garlic* chili powder and salt in large bowl.,dd chicen* red pepper* onions* cilantro and hot peppers. o!er andrefrigerate 2 to 3 hours. ,dd rice and a!ocado chuns> tosslightly* and ser!e.

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onetti 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 se freshly cooed corn-on-the cob> scrape ernels fro# cob to#easure 3 cups.

Place the corn in ser!ing bowl> add rest of ingredients and #i well.

:ield8 about 3-1/2 cups.

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o$$er Pennies

2 pounds carrots -- sliced crosswise 1 s#all onion -- chopped 3 celery stals -- chopped 1 sweet pepper -- chopped 1 can to#ato soup* condensed 3/4 cup sugar 1/4 cup oil 1 teaspoon dry #ustard 1 tablespoon Gorcestershire sauce

oo carrots in salted water until tender. Drain. ,dd onion* pepper*and celery to drained carrots. i re#aining ingredients in a saucepanand bring to a boil. Pour o!er carrots. %efrigerate o!ernight.

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O*AN#E H*+EN SA"A#

1 cup oriander -- chopped 3 Scallions Bincluding topsC -- #inced 2 hicen breasts -- boneless sinless 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 tablespoon ;e#on uice 1/4 teaspoon hinese ?-spice powder

ut chicen into strips Boptional8 soa in soy sauce for one hourC.

@ry chicen in butter and garlic until brown. %educe heat and si##eruntil done. ool in the refrigerator. "oss cooled chicen withcoriander* sesa#e seeds and scallions. "oss in sesa#e dressing BseebelowC. Ser!e o!er a bed of shredded lettuce.

D%&SS'()8 ae a paste of #ustard and water. +lend in otheringredients until ho#ogeneous. $ptional8 let dressing sit at roo#te#perature o!er night to get well-blended #iture Bbut it tastes finefreshly #ade* tooC

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ON5 !"A+5 !EAN AN# E# PEPPE SA"A#

2 cups orn 6ernels -- cooed 10 ounces +lac +eans >an* rinsed -- drained 1 %ed pepper -- diced 4 tablespoons $li!e oil 2 tablespoons Gine !inegar 1/2 teaspoon u#in Salt Pepper 2 tablespoons oriander -- sprinle chopped

o#bine 2 cups cooed corn ernels* 10 ounce can rinsed and drainedblac beans* 1 diced red pepper* 4 teaspoons oli!e oil* 2 tablespoonswine !inegar* 1/2 teaspoon cu#in and salt and pepper to taste. iwell* sprinle with 2 tablespoons chopped coriander.

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ottage heese Salad

1 pacage cherry ello -- large 1 c crushed pineapple 1 carton cool whip 1 container cottage cheese 12 slliced cherries

i dry ello with drained pineapple,dd cottage cheese and cherries@old in cool whiphill and ser!e.

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ountereit Tuna Salad

2 cups arrots -- finely shredded 1/2 s#all $nion -- grated B1 tbC 1/2 cup elery -- chopped fine 2 tablespoons Sweet picle relish 1 tablespoon ;e#on uice 1/4 cup ayonnaise Salt Pepper

'n a #ediu# bowl* co#bine carrots* onion* celery and relish. 'n a s#allbowl* co#bine re#aining ingredients. ,dd to carrot #iture* #iingwell.

hill se!eral hours or o!ernight to blend fla!ors.

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rawish and Egg Salad

3 &ach &ggs* hard boiled 1 "ablespoon Durees fa#ous sauce 1 Pound hopped crawfish or shri#p 2 "ablespoons ayonnaise Salt* if needed 2 "ablespoons Dill picles* 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 tspsalt 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. hophard-boiled eggs.

hop crawfish and #i with eggs. ,dd picles. i #ustard* Durees*and #ayonnaise and add to egg #iture. 'f needed* add #ore pepper andsalt.

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EA3 H*+EN SA"A# .*TH 3ANGO #ESS*NG

3 hicen breast -- whole boneless 1 cup hicen 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 chicen stoc in pan* add chicen> co!er and bring to a boil*reduce heat and si##er 1 #inutes or until chicen is tender> drain andcool. ,dd rice gradually to a large pan of boiling water. +oil rapidly*unco!ered* for 1 #inutes or until rice is tender> drain and cool. ut#ango into thin strips. ut chicen into slices. ae dressing by

co#bining all ingredients in a blender. o#bine rice* onions and @renchdressing in a bowl. Place on plates> top with chicen and #angodressing.

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rea7 %ruit Salad

1 cup Strawberries -- 7uartered 1 cup antaloupe -- chuned 0 each Strawberries -- whole 1 each ,pple -- cored and chopped 2 each )rapes -- seedless green 1/2 cup Pineapple -- chuned 1/2 cup andarin orange sectionsA 1 1/2 cups "oppingA 2 tablespoons oconut -- shredded toasted

'n 2 7uart bowl co#bine fruits ecept whole berries> co!er with plasticwrap and refrigerate until well chilled* at least 2 hours. "o ser!e8into each of 0 parfait or sundae glasses spoon 2 " whipped toppingAthawed froen non-dairyC and top each portion with 1/4 c.fruit #iture. "op each portion of fruit with 1 " whipped topping* thenan e7ual a#ount of re#aining fruit #iture. Spoon 1 " whipped toppingonto each portion of fruit* sprinle with 1 t coconut* and granish with1 berry.

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rea7 +idne7 !ean Salad

2 cans ;ight %ed 6idney +eans 1/4 cup $nion -- chopped fine 1/4 cup elery -- 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 forfi!e #in. or until desired doneness. Place chopped !egetables in a#icrowa!e safe dish and nue for two #in. Drain beans* reser!ingli7uid.

;et beans and !eggies cool to roo# te#perature.o#bine #ayo* salad dressing* !inegar* #ustard* and 0 ". reser!edli7uid* and #i well.

o#bine beans* chopped !egetables* relish and sauce and #i. hillbefore ser!ing.

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runch7 erigerator oleslaw

1 cabbage head -- shredded 1 cup green peppers -- ulienned 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 1/4 teaspoon blac pepper 1 teaspoon dry #ustard 1 teaspoon cilantro -- #inced 1 teaspoon fresh parsley 1/4 teaspoon ground basil 3/4 cup !egetable oil 1 cup cider !inegar

A ,dd ulienned or chopped ica#a ust before ser!ing.

1. Shred the cabbage !ery thin. o#bine with pepper* #inced onion*and carrots. Sprinle with sugar* being sure to stir and sprinle sosugar reaches all the cabbage.

2. 'n a saucepan* co#bine all the dressing ingredients. +ring to aboil> re#o!e fro# heat. Ghile still hot* pour this o!er the cabbage#iture* blending well.

3. o!er and refrigerate E hours or o!ernight. ,dd ica#a and stiragain before ser!ing.

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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 pepperand li#e uice. Sprinle with onion and red pepper slices.arrange lettuce on 0 ser!ing plates. Pile cucu#ber #iture in center ofeach plate. ,dd a!ocado slices and parsley. 0 ser!ings.

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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

i together and chill before ser!ing.

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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

Sprinle the cucu#ber with salt. ;et stand 3 #inutes. Drainthoroughly. 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.

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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. Sprinle slices with sugar* !inegar* saltand pepper. arinate for 2 #inutes* drain off li7uid* and tosslightly with sour crea#. "op with #inced parsley.

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ucu,er Salad

1 pacage ;i#e gelatin B3 o.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 togelatin. @old in sour crea#* cottage cheese* and #ayonnaise. Pour into0 cup #old and refrigerate at least four hours before ser!ing.

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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 ingredientsin bowl and #i. Ser!e at roo# te#perature. Ser!es 4.

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ucu,ers .ith ogurt #ressing

1 1/2 cups lowfat yogurt 0 tablespoons scallions -- chopped 1/2 teaspoon salt 1/2 teaspoon blac pepper 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 #i well to coat withdressing. ;ay about 2 or 3 dill sprigs on top but do not #i in. o!ertightly and refrigerate for one hour.

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3*N STE# 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 $. C hicen +reasts +oned ,nd Sinned 1 tablespoon %ed Gine 9inegar herry "o#atoes B$ptionalC @resh +asil B$ptionalC

o#bine "o#ato* ucu#ber* )reen Pepper* Purple $nion 5alapeno Pepperin , S#all +owl Set ,side. o#bine u#in Pepper. %ub ,ll Sides $fhicen +reasts Gith "his. Place , ;arge ast 'ron Sillet $!er ediu#High Heat ntil Hot. ,dd hicen oo 0 in. $n &ach Side $% ntil"ender. %e#o!e @ro# Sillet* %eser!ing Drippings in Sillet. Sethicen ,side.

,dd 9inegar "o Pan Drippings oo 2 in* Stirring onstantly. Pour$!er %eser!ed 9egetable iture* "ossing Gell. "hinly Slice &achhicen +reast Diagonally ,cross )rain ,rrangeon 'ndi!idual Ser!ingPlates. Ser!e Gith %eser!ed 9egetable iture. )arnish &ach Ser!ingGith herry "o#atoes +asil.

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*E# H*+EN & 3ANGO SA"A#

2 7uarts Gater 4 B4 $.C +oneless -- Sinned hicen +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 hicen. %educe Heat Si##er 1? in. $% ntil hicen 's "ender. %e#o!e hicen ;etool. ut 'nto 1/2 in. Pieces Set ,side.

o#bine :ogurt* ;i#e 5uice* Honey* urry Powder* Salt Pepper in ,ediu# +owl. i Gell. ,dd ango %eser!ed hicen. "oss Gell.

Spoon Salad $nto ;ettuce ;ined 'ndi!idual Ser!ing Plates.

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urried hicken and !ow Tie Pasta Salad

3 pounds hicen ----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 -- cooed 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 chicen by placing in a large pot with enough cold water tobarely co!er. ,dd peppercorns* bay leaf* parsley* thy#e and one each8onion* carrot and celery cut into 7uarters. +ring to a bare boil withlid on> reduce heat to low and si##er for ? #inutes.

ool in poaching li7uid* then drain* sin and shred. "o #ae curryfla!oring* soften diced onion in hot oil* then add curry powder andcoo 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 allingredients until s#ooth. Place peppers in a large bowl Breser!ing alittle for garnishC* with chicen* pasta* salt* pepper and curry#ayonnaise.

i gently until well- coated. 'f #ayonnaise #iture is too thic* addwar# water gradually until a s#ooth consistency is attained.Place a portion of salad on bed of spinach and sprinle reser!edpeppers on top. ,sse#ble ust before ser!ing* as the #ayonnaise 7uiclyloses its fresh loo.

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urried hicken Salad

1/2 cup #ayonnaise 1 teaspoon fresh le#on uice 2 tablespoons curry powder 2 cups cooed chicen -- 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 uice* and curry powder. i intore#aining ingredients. hill at least one hour before ser!ing.

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urried Or:o And hicken Salad

1 Ghole +oneless Sinless hicen +reasts -- cooed andchopped 1 1/2 ups $ro -- raw 1 "ablespoon nsalted +utter 2 "easpoons urry 2 ups hicen +roth 1/2 up ucu#ber -- peel/seed/dice 1/2 )reen Pepper -- diced 2 Scallions -- sliced 1/3 up %aw Peas 0 $. 5ar arinated ,rtichoe Hearts -- undrained 1/4 up ayonnaise

+rown the oro in the butter. ,dd the curry powder and the broth andboil until the pasta is cooed. Drain Bif necessaryC and chill. ithe !egetables and the pasta together. o#bine the #ayonnaise and theartichoe li7uid together to #ae a dressing. "oss the pasta and thedressing together. ,dd the chicen and ser!e.

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*E# SP*NAH SA"A#

2 hicen breasts> raw* whole -- cut into thinstrips 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. aes 1-2/3 cups dressing. 0 calories per tablespoon.Saute chicen in oil after #arinating in soy sauce. Drain and chill 4hours or o!ernight.

@or Salad8 o#bine spinach with 1 cup dressing or less if desired andtoss. Di!ide into 4 plates. Di!ide chicen* apple* peanuts* raisinsand place on top of spinach. Ser!e i##ediately with additional dressingif desired.

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H*+EN .*TH GAPES

E hicen 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

ae the sauce by #iing together all ingredients ecept the chicenand the grapes. Season to taste Bsa#ple by dipping a grape into thesauce and then eating itC.

+roil the chicen breasts B3-? #inutes on each side in a preheatedbroilerC* then dice or shred into s#all bite-sied pieces.

i chopped chicen with about 2 cups of whole grapes. o!er with the

sauce. ,dd #ore grapes to taste. y taste is to add !ast 7uantities ofgrapes.

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#ate5 Goat heese and 3esclun Salad

@or !inaigrette 2 tbsp red wine !inegar 1 tbsp. s oy sauce freshly ground pepper 1/2 cup etra !irgin oli!e oil E cups #esclunB#ied bay greens* 3/4 lb.C --rinsed/spun dry E dried dates Bpreferably edoolC -- pitted cut lengthwise into thin stripes 0 o soft goat cheese* cut into pieces -- roo# te#p

'n a s#all bowl* whis together !inegar* soy sauce* pepper and salt totaste and add oil in a strea#* whising until e#ulsified. ay be #ade 1day 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.

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#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 coldwater. ;et sit while preparing dressing. 'n a !ery large wooden bowladd the following8 3< strip of ancho!ies paste> 1 coddled egg Ba #ustC>

the uice of 1/2 le#on> 4 " balsa#ic !inegar > ? " oli!e oil B' do notuse etra !irgin because it does not ha!e the taste> the lessepensi!e* #ore pressed oli!e oil is #y choiceC> 1-2 clo!es or garlicpressed> 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 boC> yourfa!orite croutons. Start with the garlic and ancho!y paste. i in bowlwith all li7uids> add re#aining ingredients> put in croutons to let sitin li7uid for a few seconds. "horoughly dry lettuce Buse spinner if youha!e oneC and put in bowl. "oss until all lettuce is coated. ,dd freshgroung pepper B' lie a lotC and a few #ore croutons. Ser!ei##ediately. $ffer #ore pepper.

Please note that you cannot #ae this ahead> it will be no good in 1-2hours. ,lso* if you do not eat all salad throw out re#aining. %o#anelettuce gets !ery bitter and cannot be left o!er.

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#iakon and Tuna Salad

3 cups Daion -- cut into 1 1/2< rub in 1/2 tbls -- of salt and drain 1/2 cup $nion> thinly sliced -- soa water for 1 #inutes -- drain 1 $ura -- rub in 1/2 tb salt coo* drain -- chopped 1 can "una -- drained Beep 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 -- #i well

Put well-drained tuna flaes into a bowl and add daion* onion andoura> #i well. Pour in dressing to the tuna #iture and #i. "oss andput into a ser!ing platter and ser!e.

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#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 pg. large fritos 1/2 each Head of lettuce 1 each ;arge to#ato

i all together. "op with lettuce and to#ato.

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#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

i sour crea#* !inegar* salt* cayenne* and grated onion. Stir inchopped dill and diced cucu#ber. %efrigerate two hours before ser!ing.

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#onna's 3arinated !roccoli Salad

2 boes froen 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 pacage. Drain well.arinate the spears in 'talian Dressing at roo# te#perature for 4-Khours. eanwhile* #ae a #iture of the #ayo* sour crea#* choppedeggs and chopped chi!es and refrigerate till spears are thru#arinating. Drain spears well* and add the #ayo #iture* stirring ingently so as not to brea spears. Ser!e cold. Ser!es about 4co#fortably.

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#ou,le as$,err7 Salad

1 pacage %aspberry 5ello 1 cup +oiling water 1 pacage @roen raspberries 1 can Ghole cranberries

Dissol!e 5ello in boiling water. i in raspberries and cranberries.hill until fir#.

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#ressing or %ruit Salads

1 tablespoon flour 1/3 cup sugar 1 egg -- lightly beaten 1 1/2 tablespoons le#on uice 1/4 cup orange uice 1/2 cup pineapple uice 1/2 cup whipping crea#

i flour and sugar in top of double boiler. Stir in egg. ,dd fruituices and coo o!er #ediu# heat* stirring* until thic. H';;. Ghipcrea# and fold into chilled fruit salad* especially those #ade withfruit uice and gelatin.

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#N+EN H*+EN SA"A#

4 +oned chicen 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 cooed chicen breasts in half. Put in large bowl with wine* saltand sugar. "oss* co!er and #arinate for 24 hours in the refrigerator.(et day drain off #arinade. ,rrange lettuce lea!es on ser!ing platter>place chicen pieces in the center. Sprinle with sesa#e seed* cilantrolea!es* and scallions.

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E"EGANT H*+EN SA"A#

1/4 cup $li!e oil 2 hicen breasts 3 cups hicen broth or water 1/4 cup +alsa#ic !inegar 2 tablespoons $range uice 1 tablespoon Dion #ustard 1/4 cup hi!es 2 tablespoons "arragon -- chopped Salt and pepper 3 cups %ice Bwild or whiteC

Poach chicen in broth or water for about 2 #inutes. 'n salad bowlco#bine !inegar* uice* and #ustard. )radually whis in oil. Stir inchi!es and tarragon and season with salt and pepper. ut chicen intobite sied pieces. ,dd chicen and rice to dressing. "oss well.

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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 Dion ustard 1 tablespoon %ed Gine 9inegar 3 tablespoons 9egetable oil 4 tablespoons @inely hopped Parsley

Place the beets in a saucepan and add water to co!er with salt. +ringto a boil until the beets are tender* about 3 #inutes* depending onthe sie or age of the beets. Drain and let cool. %e#o!e the sins andslice the beets. "ri# off the botto# of the endi!es and cut the# into 11/2 inch strips. Drop the pieces into cold water. Drain and pat dry.Peel and slice the onion. o#bine the #ustard* !inegar* salt and pepperin a salad bowl. ,dd the oil and blend well with a wire whis. ,dd thebeets* endi!e* onion and parsley. "oss well and ser!e.

Ser!es 4.

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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> ulienne. 2. o#bine in a large bowl all the greens and sesa#e seeds. "osswell and set aside. 3. 'n a s#all bowl co#bine the re#aining ingredients> blendthoroughly. 4. Pour the dressing o!er the greens #iture and ser!e i##ediately

or refrigerate* tightly co!ered* for a few hours.

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ENSA"A#A GANA(ATO /%*0E !EAN SA"A# GANA(ATO

ST"E1

1 cup Drained $% canned cooed -- pinto beans 1 cup Drained cooed blac beans 1 can BE-3/4 oC garbano beans -- drained

1 can BE oC cut green beans -- drained 1 cup Drained canned wa beans 1/2 )reen pepper -- cut in thin

1/4 %ed onion -- thinly sliced 0 tablespoons 9egetable oil 3 tablespoons 9inegar I' increased !inegar -- by ? percent.6.+.J 1/2 teaspoon Salt 1/4 teaspoon Dried leaf oregano -- crushed 1/E teaspoon )arlic powder @reshly ground blac pepper 1 "o#ato* chopped -- drained 3 tablespoons ayonnaise

'f cooing your own pinto and blac beans* coo until fir#-tender andnot #ushy. o#bine pinto beans* blac beans* garbano beans* greenbeans and wa beans in a large bowl. ,dd green pepper and red onion.'n a s#all bowl* #i oil* !inegar* salt* oregano* garlic powder andblac 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.

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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

i the first fi!e ingredients with the oil and let stand for at least1 hour. ,dd the !inegar* salt and pepper. "his dressing #ay be usedwith #eat* fish* !egetables or salad. %ice one hard-cooed egg o!er thedish if desired* or egg #ay be added to the dressing. 2 "b.green onion* chopped #ay be substituted for the shallots. )reat o!erfresh chopped to#atoF 't #ay be ser!ed hot or cold.

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%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 stals of ;o!age 3/4 cup green pi#iento stuffed oli!es -- chopped 1/2 cup 9lasics 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. i well. hill and ser!e.

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%"%% %*T SA"A#

2 cans B2 o. ea.C crushed -- pineapple 2/3 cup Sugar 2 tablespoons @lour 2 &ggs -- lightly beaten 1/4 cup $range uice 3 tablespoons ;e#on uice 1 tablespoon 9egetable oil 2 cans B1K o. ea.C fruit coctail -- drained 2 cans B11 o. ea.C #andarin -- oranges* drained 2 +ananas -- sliced 1 cup Hea!y crea# -- whipped

Drain pineapple* reser!ing 1 cup uice in a s#all saucepan. Setpineapple aside. "o saucepan* add sugar* flour* eggs* orange uice*le#on uice 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

coctail* oranges and bananas. @old in whipped crea# and cooled sauce.hill for se!eral hours.

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%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 2 tablespoons oli!e oil 1 tablespoon Dion #ustard 1/2 teaspoon dried tarragon Pepper

Scrub potatoes. 'n a large pot of boiling water* coo potatoes untilfor-tender> drain. Shae pan o!er #ediu# heat for a #inute to drypotatoes. ut into 1/4-inch B? ##C thic slices. 'n salad bowl* co#binepotatoes* parsley and onion. "arragon !inaigrette8 'n a s#all bowlwhis together !inegar* oil* #utsrad and tarragon> #i well. Pour o!erwar# potatoes and toss to #i. Season with pepper to taste. o!er andlet stand at roo# te#perature for at least 1 hour or refrigerate up to3 days.

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