2/3 cup tomato paste
1 cup salad oil
3/4 cup cider vinegar
1/2 cup water
3 tablespoons sugar
2 teaspoons salt
1 teaspoon crushed dried basil leaves
1 teaspoon crushed dried tarragon
2 tablespoons grated Parmesan cheese

Preparation:

Place all ingredients in a quarter jar. Cover and shake until well mixed. Chill and mix well before serving with your favorite salad greens. Makes about 3 cups of French Dressing.

Half Head of Salad
2 cups of Romano Lettuce
1 finely diced Tomato
1 finely Diced Cucumber
1 grated carrot
1/4 cup of fine chopped parsley
2 spoons of mayo
1/2 spoon black pepper
1 box of Macaroni / Noodles(Screw)
1 spoon salt to taste
1 tsp. vinegar
Italian Dressing 3 spoons
1 spoon of Olive Oil
3 Spoons of Lemon Juice

Preparation:

Boil Noodles until Cooked. Add rest ingredients a large salad bowl. After Noodles are cooked rinse them in cold water to cool down. Add mayo Then Add the Noodles into the Bowl Mixture.

2 whole boneless, skinless chicken breasts, halved
2/3 cup fresh lime juice
2/3 cup garlic flavored olive oil
1/3 cup chopped cilantro
1/2 cup chopped shallots
1/2 teaspoon salt
1 cup crushed salsa flavored tortilla chips
2 cups shredded napa cabbage
2 cups shredded spinach
1 can (l5 oz.) corn with peppers
1 red bell pepper, julienned
2 plum tomatoes, chopped
1 avocado, peeled and diced
1/2 cup crumbled feta cheese

Preparation:

Cut chicken crosswise into 1/2-inch pieces and place in bowl. In medium bowl, whisk together lime juice, olive oil, cilantro, shallots and salt. Reserve 1/2 of mixture for dressing and pour remainder over chicken, tossing to coat. On piece of wax paper, place tortilla chips. Roll chicken pieces in chips, coating well. Place chicken in single layer on greased baking sheet. Bake in 400°F. oven for about 20 minutes, or until brown and fork can be inserted in chicken with ease. In large bowl, mix together cabbage, spinach, corn, red pepper, tomatoes, avocado and feta cheese. Pour reserved dressing over mixture and toss gently. Place cabbage mixture on platter or in large shallow salad bowl and arrange chicken on top. Makes 4 servings.

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

Preparation:

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Preparation:

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

6 peaches, peeled, pitted, and chopped
1 pound strawberries, rinsed, hulled, and sliced
1/2 pound seedless green grapes
1/2 pound seedless red grapes
3 bananas, peeled and sliced
1/2 cup granulated sugar, or less, to taste

Dressing:

J juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger

Preparation:

Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.

1/2 lb. fuccilli or small pasta shells
1 C. cooked ham, cut into strips
1 jar marinated artichoke hearts, drained
4 oz. mozzarella cheese, cut into small cubes
1 jar roasted red peppers, washed, patted dry and cut into strips
1 can black olives, drained and halved

Dressing:

2 tsp. Dijon mustard
1/2 C. real mayonnaise

Preparation:

Simmer pasta in boiling water until just tender. Drain, rinse and place in bowl. Add all remaining ingredients except dressing and toss. In a small bowl, stir mayonnaise and mustard and add to salad. Toss. Serve chilled with garlic bread.

8 eggs
1 tsp of crushed black peppercorn
A bunch (approx.100 gms) of lettuce leaves
6 tbsp of vinegar
Salt to taste
1 tsp mustard powder
1 tsp white pepper powder
2 tbsp salad oil

Preparation:

Boil eggs in water for twelve minutes. Cool them, peel and place in cold water. Wash the lettuce leaves in running water and keep in chilled water.

Cut eggs into pieces. Tear lettuce leaves with hand and gently mix eggs with them. Make a dressing by mixing salt, white pepper powder, crushed black peppercorns, vinegar, mustard powder and salad oil. Mix this gently with the prepared lettuce and eggs.

2 potatoes
1 carrot
60 gms. peas, shelled
1 red pepper, chopped
1 tbsp chopped parsley
1/2 teaspoon salt
75 ml mayonnaise
1 tsp vinegar

Preparation:

Cook the whole, unpeeled potatoes with the carrot, peeled and cut in pieces, in water to cover until they are just tender. Cook the pears until tender.

Peel the potatoes and cut into small dice. Add the diced carrot, peas, chopped pepper, parsley and salt. Stir the vinegar into the mayonnaise and blend into the potato mixture. This is generally used to fill tomatoes with.

For that you cut off the top of large tomatoes and scoop out the seeds and pulp. Drain the shells and fill them with the potato mixture. Place on lettuce leaves to serve.

1 cup purple seedless grapes
1 can pineapple chunks
1 apple, diced
4 kiwi, diced
2 bananas, sliced
Small container strawberry yogurt
Small container Cool Whip
Chopped walnut or pecans
Shredded coconut

Preparation:

Mix Fruit together and stir in the yogurt. Top with a layer of Cool Whip,
then sprinkle with nuts and coconut.

Notes: You may use strawberries, blueberries, or any other fruit combinations.

Number of servings: 6-8