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

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

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.

FRUIT SALAD DRESSING

1/3 cup honey
5 Tbsp. vinegar
1 Tbsp. lemon juice
1 tsp. dry mustard
1/2 tsp. salt
2/3 cup sugar
dash of paprika
celery seed to taste

Combine and boil for 1 minute.  Cool.  Slowly add:

1 cup salad oil
1 Tbsp. orange juice