Apricot Salad

Apricot Salad

STEP 1:
2 small or 1 large box of apricot jello
1 large jar apricot baby food (8-10 oz)
1 can crushed pineapple -- (16 oz) drained
(retain juice!)
STEP 2:
1 pkg cream cheese -- (8 oz)
1 pkg dreamwhip (1 envelope)
STEP 3:
3/4 c sugar
1 Tbsp flour (heaping)
1 egg
1 Tbsp butter
1 c pineapple juice (add water to juice
retained to make a full cup)

Step 1: Mix jello with only 3 1/2 cups of water. Add baby food and
pineapple. Chill until FIRM in an 11x14 inch pan.

Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread on jello and chill until FIRM.

Step 3: Combine and cook until thick. Cool. Spread on top and chill.
***pineapple in own juice works the best!


Artichoke Salad

4 Each Fresh artichoke hearts
1 Tablespoon Wine vinegar
2 Cups Artichoke hearts, quartered
1 Teaspoon Louisiana hot sauce
1 Each Small garlic clove
2 Teaspoons Salt
1 Teaspoon Lea & Perrins
3 Tablespoons Olive oil
1 Tablespoon Lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.Put canned artichoke hearts in dressing and let marinate for 1 hour, then
eat as is or serve on a bed of greens.


Autumn Fruit Salad

2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider

Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.


Autumn Jewels Gelatin Salad

1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup celery -- diced
1/2 cup nuts -- chopped
2 cups boiling water

* Use pecans, walnuts, or a mixture of both.

Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or
into individual serving molds. Chill until firm. Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.

Serving Ideas : Serve with your Thanksgiving meal.


Avocado with Groundnut Dressing

2 avocados -- ripe
1 tablespoon lemon juice
2 tablespoons peanuts -- shelled
1/2 teaspoon paprika
1/2 teaspoon cinnamon
cayenne -- to taste
salt -- to taste
fresh chives -- to garnish

Peel the avocados; cut out the stone and cut into cubes. Sprinkle with
lemon juice and set aside. Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds. Mix the peanuts and spices well. Sprinkle over the avocados with finely chopped chives.

Refrigerate until ready to serve.


Bacon-Avocado Potato Salad

6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
salt
black pepper
paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. While still warm,
pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.


BAJA CHICKEN PASTA SALAD


3/4 pound Chicken Breast -- *
6 ounces Dried Mixed Fruit -- **
1 cup Ring Macaroni Or Orzo -- Raw
1 cup Jicama -- Cubed
2 Green Onions/Tops -- Sliced
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles -- Ground
1/4 teaspoon Salt

* The chicken breast should be boneless, skinless and weigh about 3/4
** You should use 1 6-oz package of diced mixed fruit.

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.

Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.


Balsamic Dressing

3/4 cup Water
1/4 cup Balsamic vinegar
3 teaspoons Capers
2 teaspoons Dijon mustard
1 1/2 teaspoons Dried basil
1 tablespoon Fresh parsley -- chopped (opt)
-----PER TBLSPOON-----
*cals
*mg sodium

Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator. Makes about 1 cup.

Note: If you don't have balsamic vinegar, you may substitute
another kind. But, if this be the case, start with water and vinegar in equal proportions.


Barbecue Cubes

3 ounces Lemon Jell-O -- (1 Pkg.)
3/4 cup -- Boiling Water
8 ounces Tomato Sauce -- (1 can)
1 1/2 teaspoons Vinegar
1/2 teaspoon Salt
Pepper -- Dash Of
1 tablespoon Horseradish

Dissolve Jell-O in boiling water. Mix all other ingredients, and when
Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch
square pan.

Chill until firm. Cut into cubes and serve atop salad to go with your
barbecue.


Basic Potato Salad


2 pounds new potatoes
1/2 pound mushrooms
3 green onions
3 stalks celery
3 tablespoons vinegar
2 hard-boiled eggs
2 tablespoons Dijon mustard
1/4 cup mayonnaise
Salt, pepper

Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl.

Add mustard and mayonnaise, and season to taste with salt and pepper,
mixing everything together gently.


Bavarian Potato Salad

4 cups Potatoes -- *
2 cups Chicken broth -- **
1/2 teaspoon Salt
1/4 cup Vegetable oil
1/3 cup Onion -- chopped
1/2 teaspoon Sugar
2 tablespoons Lemon juice
Pepper -- as desired

*Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial.

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice.
Pour over potatoes. Marinate salad 1 to 2 hours before serving.
Serve at room temperature.


Bavarian Sausage Salad

1/2 pound Knockwurst -- cooked / cooled
2 each Pickles -- small
1 each Onion -- medium
3 tablespoons Vinegar
1 tablespoon Mustard -- prepared *
2 tablespoons Vegetable oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
1/4 teaspoon Sugar
1 tablespoon Capers
1 tablespoon Parsley -- chopped

* Mustard must be the strong Djon or Gulden Type.
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix
together the vinegar, mustard and oil. Add salt, pepper, paprika and
sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in
the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.


Bean and Tuna Salad

3 cups Water
2 cans Cannellini beans
1/3 cup Olive oil
3 teaspoons Red wine vinegar
1 teaspoon Salt
Fresh pepper to taste
1 medium Red onion
12 ounces Tuna -- drained

Directions: Mix together oil, vivegar, salt and pepper. Pour over beans
and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture.


Bean Salad

1 cup kidney beans -- dry
1 cup lima beans -- dry
1 cup pinto beans -- dry
1 cup garbanzo beans -- dry
1 cup green beans
1 red onion -- chopped
3 tablespoons fresh chopped parsley
freshly ground black pepper -- to taste
-VINAGRETTE-
1/3 cup virgin olive oil
3/4 cup red wine vinegar
1 teaspoon dry mustard
3 cloves garlic -- minced
2 teaspoons oregano

Soak all dry beans overnight in water to cover. Rinse and place in a large pot and fill with water to cover. Cook for 1 hour,or until done, then turn heat off and add green beans. let sit in the hot water for 30 minutes. Drain. Mix in the onion, parsley, pepper and vinaigrette. Refrigerate overnight.

Vinaigrette: Whisk all ingredients together and pour over salad.

Endive-Radicchio Salad

Endive-Radicchio Salad

1 head curly endive
1 radicchio
1 head Belgian endive
3 tablespoons sesame seeds
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons white wine vinegar
4 tablespoons honey
1 tablespoon soy sauce
salt -- to taste
black pepper

1. Prepare curly endive; remove stems and tear into small pieces.
Prepare radicchio; shred. Prepare Belgian endive; julienne.
2. Combine in a large bowl all the greens and sesame seeds. Toss well and set aside.
3. In a small bowl combine the remaining ingredients; blend
thoroughly.
4. Pour the dressing over the greens mixture and serve immediately or refrigerate, tightly covered, for a few hours.


ENSALADA GUANAJUATO (FIVE BEAN SALAD GUANAJUATO STYLE)

1 cup Drained OR canned cooked -- pinto beans
1 cup Drained cooked black beans
1 can (8-3/4 oz) garbanzo beans -- drained
1 can (8 oz) cut green beans -- drained
1 cup Drained canned wax beans
1/2 Green pepper -- cut in thin

1/4 Red onion -- thinly sliced
6 tablespoons Vegetable oil
4 tablespoons Vinegar
1/2 teaspoon Salt
1/4 teaspoon Dried leaf oregano -- crushed
1/8 teaspoon Garlic powder
Freshly ground black pepper
1 Tomato, chopped -- drained
3 tablespoons Mayonnaise

If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beans, garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise.

Toss until well blended.


Essig Krautersauce

1 tablespoon Shallots -- chopped
1 tablespoon Capers -- chopped
1 tablespoon Parsley -- chopped
1 tablespoon Chervil -- chopped
1 tablespoon Chives -- chopped
1 cup Olive oil
1/2 cup Tarragon vinegar
1 teaspoon Salt
1/2 teaspoon Pepper

Mix the first five ingredients with the oil and let stand for at least 1 hour. Add the vinegar, salt and pepper. This dressing may be used with meat, fish, vegetables or salad. Rice one hard-cooked egg over the dish if desired, or egg may be added to the dressing. 2 Tb.
green onion, chopped may be substituted for the shallots. Great over fresh chopped tomato! It may be served hot or cold.


Favorite Bean Recipe


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans dark red kidney beans -- drained
3/4 cup diced onions
3/4 cup sliced celery -- OR
1/2 cup sliced tender stalks of Lovage
3/4 cup green pimiento stuffed olives -- chopped
1/2 cup Vlasic's Hot Piccalili relish -- to to taste
ground white pepper
Lowfat mayonnaise -- to moisten

Combine all vegetables and piccalili. Season with pepper. Add mayonnaise to moisten. Mix well. Chill and serve.


FLUFFY FRUIT SALAD

2 cans (20 oz. ea.) crushed -- pineapple
2/3 cup Sugar
2 tablespoons Flour
2 Eggs -- lightly beaten
1/4 cup Orange juice
3 tablespoons Lemon juice
1 tablespoon Vegetable oil
2 cans (17 oz. ea.) fruit cocktail -- drained
2 cans (11 oz. ea.) mandarin -- oranges, drained
2 Bananas -- sliced
1 cup Heavy cream -- whipped


Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil.

Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce.
Chill for several hours.


French Potato Salad with Tarragon Vinaigrette

2 1/2 pounds red potatoes -- small, unpeeled
1 cup fresh parsley -- chopped
1/2 cup red onion -- chopped
Pepper
-----Tarragon Vinaigrette-----
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
Pepper

Scrub potatoes. In a large pot of boiling water, cook potatoes until
fork-tender; drain. Shake pan over medium heat for a minute to dry
potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine
potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm potatoes and toss to mix. Season with pepper to taste. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.


French Style Potato Salad

6 medium potatoes -- about 2 lb.
1 clove garlic -- cut into halves
1/4 teaspoon instant beef bouillon -- or chicken
1/3 cup hot water
1/3 cup dry white wine
3 tablespoons parsley -- snipped
------Tarragon Dressing-----
3 tablespoons olive oil -- or vegetable oil
2 tablespoons tarragon vinegar
2 teaspoons chives -- snipped
1 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/8 teaspoon pepper

To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup
water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and place in bowl. Dissolve bouillon in hot water. Add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice. Drain.

To Prepare Dressing: Shake all ingredients in tightly covered jar and gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges if desired.


Fresh Marinated Vegetables

4 cups mixed vegetables
2/3 cup olive oil
1/3 cup white wine
1/4 cup white wine vinegar
1/2 cup chopped onions
3 garlic cloves -- minced
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
black pepper -- to taste
1 cup fresh parsley -- finely chopped

* You will need a total of 4 cups fresh vegetables cut into bite-sized
pieces. Some good choices are: green beans, broccoli flowerettes,
cauliflower, red and green bell peppers, whole baby carrots, zucchini and hearts of celery.

1. Combine all ingredients except 1/2 cup parsley in a large, heavy pot. Add enough water to cover vegetables. Cover tightly and cook over medium heat until vegetables are just tender but still crisp. This will take 10-12 minutes.
2. Remove from heat, remove cover, and let vegetables cool in the
pot. When cool, transfer to serving dish. Cover; chill to allow flavors to blend. Bring to room temperature to serve; top with remaining parsley.


Fresh Spinach Salad

2 tablespoons Caesar salad dressing
4 tablespoons Cottage cheese
Fresh spinach

Two hours before serving, marinate Caesar salad dressing with cottage
cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve.


Frosty Fruit Salad

2 C sugar
1/8 tsp salt
1 quart buttermilk -- 4 cups
1 tsp vanilla
1 can crushed pineapple -- (20 oz) drained
1 can fruit cocktail -- (17 oz) drained

In large bowl, combine sugar, salt, buttermilk and vanilla until well mixed. Gently stir in drained fruits. Pour into 9" square pan. Freeze until firm.


Frozen Cranberry Salad

2 3 oz.pkgs cream cheese -- softened
2 tbsp sugar
2 tbsp mayonnaise or salad dressing
16 oz can jellied whole cranberry sauce
8 oz can crushed pineapple -- drained
1/2 cup chopped pecans
1 cup whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
lettuce leaves
Fresh mint leaves, fresh cranberries -- to garnish

Combine first 3 ingredients, stirring until smooth. Stir in cranberry
sauce, pineapple and pecans.

Beat whipping cream until foamy; gradually add powdered sugar, beating
until soft peaks form. Stir in 1 tsp. vanilla.

Fold whipped cream mixture into cranberry mixture; spoon into 8" square
dish.

Cover and freeze until firm.

Cut into squares and serve on lettuce leaves. Garnish with mint and
cranberries.


Frozen Pineapple-Almond Salad

1/2 cup blanched almonds
1 1/2 cups crushed pineapple -- drained
1/2 cup maraschino cherries -- drained
1/2 cup chopped dates
24 marshmallows
8 ounces cream cheese -- softened
1/4 cup mayonnaise
1 cup whipping cream

*Buy blanched, toasted salted almonds or blanch your own by dropping 1/2 cup almonds into boiling water. Turn off heat and let almonds stay in water only one minute. Remove to paper towels to drain thoroughly. With fingers, rub almonds until peel comes off.

1. Coarsely chop almonds, set aside.
2. Drain pineapple and reserve syrup.
3. Cut drained cherries into quarters and set aside.
4. Cut dates (about 3 ounces) into slivers and set aside.
5. Cut marshmallows into eighths and set aside.
6. Combine in bowl 3 tablespoons of pineapple syrup and the softened cream cheese. Beat until fluffy, then blend in 1/4 cup mayonnaise. Gently fold in pineapple, cherries, dates, almonds and marshmallows.
7. Chill bowl and beaters then whip the cream until it piles softly. Gently fold the cream into the fruit mixture.
8. Turn into mold and freeze until firm, about 3-4 hours.


Fruchtsalat mit Nussen (Fruit Salad With Nuts)

1 each Honeydew Melon -- Small
2 each Oranges
1 cup Blue Grapes
Lettuce Leaves
12 each Walnut Halves
-----DRESSING-----
8 ounces Yogurt -- (1 Container)
1 tablespoon Lemon Juice
1 tablespoon Orange Juice
1 tablespoon Tomato Catsup
2 tablespoons Evaporated Milk
Salt -- Dash
White Pepper -- Dash

Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise.

Cut grapes in half and remove seeds. Line a glass bowl with lettuce
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes.

Toss salad just before serving.


Fruit and Sour Cream Coleslaw

4 cups shredded cabbage
2 apples -- sliced thinly
1 can pineapple chunks in juice -- drained
1/2 cup green grapes
1/2 cup red grapes
--- Dressing: -----
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar -- to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon -- to taste

1. Shred cabbage very fine, place into covered bowl or plastic bag
and chill.
2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon juice, salt, pepper and cinnamon. Chill.
3. Drain pineapple very well, wash grapes and add to pineapple;
chill. Just before serving, wash, core and slice apples into thin slices, then in half again. Mix apples along with grapes and pineapple into cabbage. Toss to blend well.
4. Add dressing and toss to coat. Don't add dressing all at once in case you don't need it all. This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.


Fruit Salad

2 cups fresh seedless grapes -- whole or cut
depending on size
4 cups melon balls
cantaloupe or honeydew
4 cups nectarines -- peeled & sliced
or peaches
2 cups fresh blueberries
2 cups fresh strawberries
1 can sliced peaches -- (16 oz) drained
1 can pineapple spears or chunks -- (16 oz) drained
2 cans pear halves -- (16 oz) drained

--Day before-- Combine fruit and chill.
--Day of brunch-- arrange in a large bowl lined with romaine lettuce.
Garnish with mint sprigs, edible flowers.

Stir-Fried Beef Salad

Stir-Fried Beef Salad

1 pound Beef round steak -- boneless
2 tablespoons Oil -- cooking
Garlic clove -- minced
8 ounces Mushrooms, fresh -- sliced
Cucumber -- chopped
Green pepper -- strips
Onion -- sliced *
1 teaspoon Italian seasoning
1 teaspoon Salt -- seasoned
1/8 teaspoon Pepper, red -- ground
Tomato -- large **
8 ounces Spinach leaves -- fresh

* Separated into rings ** cut into wedges

Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and
garlic; remove from pan. Add mushrooms, cucumber, green pepper strips,
onions rings, Italian seasoning, salt, and red pepper to wok.

Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to
wok; add tomato. Cook 1 to 2 minutes or till heated through.
Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach
leaves to wok; cover and cook for 1 minute or till slightly wilted.
To serve, arrange spinach on four bowls or plates; spoon meat mixture
atop.


Strawberry Jello Salad

1 package Strawberry Jello
2 cups Boiling water
3 each Bananas -- mashed
1 can (lg) crushed pineapple
30 ounces Frozen strawberries -- undrain
1 package Sour cream -- large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
pineapple, and undrained frozen strawberries. Put half the mixture into
13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares.


Summertime Rice Salad

2 cups cooked rice
--- Vinaigrette -----
2 tablespoons fresh lemon juice
1 red bell pepper -- finely diced
3 scallions -- chopped
1 carrot -- chopped
3 tablespoons fresh parsley -- * chopped (see note)
1 cucumber -- peeled and diced
1 tomato -- peeled and chopped
1 celery stalks -- peeled and diced

* Substitute dill or basil for the parsley if preferred.

1. Put rice in a serving bowl and pour 2 tablespoons lemon juice and 4 tablespoons Vinaigrette over. Add freshly ground black pepper to taste. Toss well with fork.
2. Prepare all the remaining ingredients, except tomatoes and
cucumbers, and blend. Mix well and let cool.
3. Add onions and cucumbers just before serving to maintain best
texture and taste for those two vegetables.


Sunshine Orange, Onion and Avocado Salad

1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped
--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced

For salad base, wash, dry and tear into bite-sized pieces the romaine
and arugula or watercress. Place a portion on each of 4 serving plates and place in refrigerator while preparing dressing.

Peel the oranges and remove as much of the white pith as possible.
Slice into thin slices, then into half. Place orange slices into bowl.
Slice onions very thin then place in bowl with oranges.

Add the parsley and gently toss to combine. Slice the avocado but do
not toss with onions and oranges.

Arrange the oranges, onions and sliced avocado on plates in a
decorative design.

DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and black pepper to taste. Whisk well. Pour dressing over salad and serve immediately.


SWEET & SOUR PASTA SALAD

1 package EDEN Kamut Spirals
15 ounces Can EDEN Kidney Beans -- - drained
15 ounces Can EDEN Black Beans -- - drained
1 Red pepper -- diced
2 bn Green onions -- diced
3 tablespoons Dried basil
-----DRESSING-----
1/3 cup EDEN Brown Rice Vinegar OR EDEN Red Wine Vinegar
1/3 cup EDEN Extra Virgin Olive Oil
1/4 cup EDEN Barley Malt Syrup
1/3 cup EDEN Shoyu

Cook Spirals as package directs. Rinse and drain. Add drained beans, diced red pepper, green onions and basil. Prepare dressing. Mix into salad and serve.


SWEET POTATO SALAD

1 pound Sweet potatoes -- baked
1/2 cup Green peas -- cold cooked
1/2 cup Crushed unsweetened pineapple
3 tablespoons Parsley -- chopped fresh
1/3 cup Favorite dressing
8 each Lettuce leaves -- (optional)

Peel and slice sweet potatoes and place in a small bowl. Add remaining
ingredients; toss lightly. If desired, serve on lettuce leaves.


Sweet Yogurt Dressing

1 cup Plain, nonfat yogurt
1/4 cup Raisins -- (golden are nice)
1/4 cup Chopped nuts; (walnuts -- pecans, or other)
1 1/2 tablespoons Honey


Mix all ingredients, and chill overnight. Serve cold.
Makes about 1.5 cups. Author's Note: Fresh chopped fruit becomes a special salad or a light dessert with this dressing.


Syrian Salad

1 head romaine lettuce
1 cucumber -- thinly sliced
5 radishes -- thinly sliced
1 red bell pepper -- seeded and sliced
1 green bell pepper -- seeded and sliced
2 large tomatoes -- cut into wedges
2 scallions -- chopped
1 small red onion -- sliced
3 ounces feta cheese -- sliced or crumbled
1/2 cup fresh parsley -- stem, coarsley chopped
several black olives
2 tablespoons capers -- optional
-----Dressing-----
1/4 cup olive oil
juice of one lemon
1 tablespoon wine vinegar
1 garlic clove -- pressed
salt to taste
fresh-ground black pepper to taste
pinch of dried mint

Rinse the roamaine, tear it into bite-sized pieces, and put in salad bowl. Arrange other vegetables attractively over the romaine,topping with the feta, parsley, olives and capers. Combine the dressing ingredients and drizzle over the salad.