BERRY AND/OR MANDARIN TOSSED SALAD

DRESSING:
1/4 cup sugar
2 Tbsp. vinegar
2 Tbsp. honey
2 tsp. lemon juice
1/4 tsp. paprika
1/2 tsp. dry mustard
1/2 tsp. grated onion
1/4 tsp. celery seed
Dash of salt
1/3 cup oil

SALAD:
8 cups fresh greens
2 cups sliced strawberries
1-11 oz. can mandarin oranges, drained
1 medium sweet onion, sliced
1/3 cup slivered almonds, toasted
1/4 cup crumbled bacon

SEVEN LAYER SALAD

1 medium head lettuce, shredded (about 6 cups)
1 cup coarsely chopped celery
1 cup coarsely chopped green pepper
1-1/2 cups coarsely chopped onion
1 cup cooked peas
1 to 1-1/2 cups Best Foods Real Mayonnaise
2 Tbsp. sugar
2-1/2 cups shredded cheddar cheese
8 strips bacon, cooked, drained and crumbled

Arrange lettuce in bottom of deep bowl.  In layers add celery, green pepper, onion and peas; do not toss.  Spread real mayonnaise evenly over layer of peas.  Sprinkle with sugar and cheese.  Cover and refrigerate at least 4 hours.  Sprinkle bacon over salad before serving.  Makes 10 to 12 servings.

STRAWBERRY FRUIT SALAD

2 pkg. strawberry-banana jello
3 cup boiling water
1/2 cup orange juice
1/2 cup pineapple juice
1 cup whipped cream
banana
apple
crushed pineapple, (drained)
pecans

BEET SALAD

1/2 cup pickle juice
3 pkg. red jello
4 cups water

Mix together and chill until syrupy.

1-#303 can julienne beets (drained)
1- 20 oz. can crushed pineapple
1/2 cup pickle juice

Makes 3 quarts.

TOP:

1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp. minced green onions
2 Tbsp. celery
1 Tbsp. green pepper

CHINESE COLESLAW

1 head cabbage, shredded
6-8 green onions, sliced
1/2 bell pepper (green & red)
1 pkg. Ramen noodles, broken up finely (no packet)
3/4 cup sliced almonds, toasted
1/2 cup toasted sesame seeds

DRESSING:
1 cup oil
1/3 cup rice vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. Accent
1/4 tsp. pepper

Mix together.  Add nuts and noodles last to keep crisp.

STRAWBERRY SPINACH SALAD

9 cups torn fresh spinach
1 pint fresh strawberries, halved
1/2 cup slivered almonds, toasted

DRESSING:
1/4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp. cider vinegar
1 Tbsp. chopped onion
1 tsp. poppy seeds
1 tsp. sesame seeds
1/4 tsp. paprika
1/8 tsp. Worcestershire sauce

In a large bowl, combine the spinach, strawberries and almonds.  Place dressing ingredients in a blender; cover and process until combined.  Pour over salad and toss to coat.  Serve immediately.

Yield:  6-8 servings

BROCCOLI & CAULIFLOWER SALAD

1 bunch broccoli, chopped
1 head cauliflower, chopped
1 cup shredded cheddar cheese
1/2 lb. bacon, fried crisp and crumbled

Mix all in bowl and add dressing.

DRESSING:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar

HAWAIIAN MACARONI SALAD

1 lb. rosa marina macaroni (also called Orzo)
3/4  cup sugar
2 eggs, lightly beaten
1 1/2 Tbsp. flour
1/2 tsp. salt
2 large cans pineapple chunks or tidbits (not crushed)
2 small cans mandarin oranges
1 large jar maraschino cherries
1 bag miniature marshmallows
1-16 oz frozen whipped topping (thawed)

Separate fruit from the juice; save both.  While cooking the macaroni, prepare the fruit sauce.  Mix sugar, flour, salt, eggs, and fruit juices in a saucepan.  Once the sauce comes to a boil, remove the heat.  The sauce will thicken as it cools.  Mix the sauce and cooked macaroni and allow it to cool in the fridge for 4 hours or overnight.  Then fold in whipped topping, marshmallows, and fruit.  Chill until ready to serve.  Makes about 6 quarts.

GREEN SALAD - BLUE CHEESE DRESSING

2 Tbsp. green onion, chopped
2 Tbsp. vinegar
2 Tbsp. lemon juice
3/4 tsp. fresh ground pepper
1 tsp. sugar
1/2 tsp. salt
2/3 cup oil

Blend together in blender.  Add:

2/3 cup crumbled blue cheese (room temperature)

Greens - Romaine - Boston- watercress - leaf lettuce, etc.  Wash and dry.  Refrigerate overnight if possible.  Should be crisp.  Peeled apple, cut in small chunks.

When serving salad, sprinkle with toasted sliced almonds or pine nuts.

TOSTADO SALAD

1 lb. ground beef
1 onion, chopped
1 15 oz. can kidney beans, drained
1 pkg. taco seasoning mix
1/4 tsp. salt
1 head lettuce, cut in pieces
4 oz. cheddar cheese, shredded
1 cup thousand island, Caesar or whatever dressing
1 pkg. (7 oz.) tortilla chips
1 large avocado, sliced
4 tomatoes, cut in small wedges

Brown beef and add onions in skillet.  Add beans, taco seasoning, and salt.  Cover and simmer 10 minutes.  Combine lettuce, onion and tomato wedges, reserving some chips for garnish.  Add beef mixture and toss lightly.  Serve while meat is still warm.  Serves 8-10