Mushroom and Swiss Cheese Salad
	2 tablespoons olive or vegetable oil 2 tablespoons tarragon red wine vinegar* 1 teaspoon Dijon mustard 1/4 teaspoon garlic salt 1/4 teaspoon coarse ground black pepper 1 (4.5-oz.) jar Sliced Mushrooms, drained 1 medium head red leaf lettuce, separated into leaves 2 (1-oz.) slices Swiss cheese, cut into narrow strips 1 tablespoon shelled roasted sunflower seeds
In a medium bowl, combine oil, vinegar, mustard, garlic salt and pepper; beat well with wire whisk. Add mushrooms; toss to coat. Arrange lettuce leaves on individual salad plates. Top with half of the cheese strips. Spoon mushroom mixture over cheese; top with remaining cheese. Sprinkle with sunflower seeds.
Texan's Slaw
	4 cups shredded green cabbage 1 cup shredded red cabbage 1/4 cup chopped red onion 2 jalapeno chiles, seeded, finely chopped* 2 tbsp. chopped fresh cilantro 1 (11 oz.) can Whole Kernel Corn, Red and Green Peppers, drained 4 oz. (1 cup) shredded Cheddar cheese Fresh cilantro sprigs ¼ tsp oregano
In large bowl, combine all salad ingredients, mix well. In small bowl, combine all dressing ingredients; blend well. Pour over salad; toss to coat. Serve immediately or refrigerate until serving time. DRESSING : 3/4 cup buttled ranch salad dressing 1 tablespoon fresh lime juice 1 teaspoon cumin
White Corn Salad
	2 tablespoons olive or vegetable oil 2 tablespoons rice vinegar 1 teaspoon brown sugar 1/4 teaspoon salt 1/8 teaspoon pepper 2 (11-oz.) cans white Corn, drained 1 large tomato, chopped 3 to 4 green onions, chopped 1/2 green bell pepper, chopped
In large bowl, combine oil, vinegar, brown sugar, salt and pepper; mix well. Add corn, tomato, onions and bell pepper; toss to combine. Cover; refrigerate until serving time.
Green Vegetables Salad
	1 lettuce head tear up in pieces 3 tomatoes peeled and quartered 2 cups shredded green cabbage, soak in salted water and keep refrigerated 1 cucumber sliced ¼ tsp powder oregano ½ cup french dressing [recipe below]
In salad bowl toss all vegetables together, add dressing cool and serve.French dressing: 6 tbsp olive oil, 2 tbsp vinegar, 1tbsp salt, ½ sugar, ¼ tsp oregano. Mix all the ingredients and add to the vegetables.
Garlic Cucumber Salad
	1¼ lb. cucumber 1 tsp salt 2 tsp sugar 2 garlic cloves chopped 2 tsp soy sauce 2 tsp vinegar
Lightly crush cucumber with broad side of cleaver.Cut into bite-size pieces. Combine chopped cucumber with salt in medium bowl. Let stand 30 minutes Lightly rinse with water and drain well. Add sugar, garlic, soy sauce and vinegar; mix well, cover and refrigerate about 2 hours before serving. Serve cold.
Avocado Salad
	1 Small lettuce head, washed and chilled 1 ripe large avocado ½ cup bottled Italian dressing
Into bowl, tear lettuce into bite-size pieces. Cut avocado lenghwise in half. Remove pit. Peel and slice crosswise into bowl. Pour salad dressing over lettuce mixture and toss.
Fruit Salad
	2 cups diced pineapple 2 apples diced 2 oranges, peeled and sliced 2 bananas, sliced. 1 cup halved seedless grapes (any kind) ½ cup roasted peanuts ½ cup raisins
Sprinkled with lemon juice apples and bananas. Gently toss all ingredients. Chill before serving, Dressing: 1/3 cup of honey, 1 cup plain yogurt. Stir honey and yogurt together. Pour over chilled fruit salad when ready to serve.
Chef's Salad
	½ Cup strips cooked beef or smoked ham ½ Cup strips cooked chicken or turkey ½ Cup strips swiss cheese ½ Cup chopped green onions with tops 1 Medium head lettuce, torn into bite-size pieces 1 Small bunch of romaine, torn into bite-size pieces ½ Cup stalk celery, sliced ½ Salad dressing or mayonnaise ½ Cup french dressing, could be from bottled 2 Hard-cooked eggs, sliced 2 Tomatoes, cut into wedges Pitted ripe olives
Reserve a few strips of meat, chicken and cheese. Toss remaining meat, chicken and cheese, onions lettuce, romaine and celery. Mix mayonnaise and french dressing; pour on lettuce mixture and toss. Top with reserved meat, chicken and cheese strips, eggs, tomatoes and olives.
Ham-Pasta salad
	1 Pkg frozen chopped broccoli, cooked and drained 1 Pkg pasta bows, cooked and drained 1 lb cooked smoked ham, cut into strips ½ Cup green pepper, chopped 2 Tbsp finely chopped onion Toss all ingredients, cover and refrigerate at least 2 hours at serving time, serve with the following dressing: Parmesan Dressing: ¼ Cup parmesan cheese ¼ Cup olive oil 2 Tbsp snipped parsley 2 Tbsp lemon juice 2 Tbsp vinegar 1 Tsp dry mustard 1 Tsp dried basil leaves ¼ Tsp dried oregano leaves ¼ Tsp dried marjoram leaves 1 Large clove garlic, crushed
Shake well all ingredients. Pour over mixture of salad.
Oriental Chicken Sala
	3 Cups chow mein noodles 1 Head lettuce, shredded 3 Cups cooked chicken, diced ½ Cups carrot, shredded ¼ Green onions with tops, sliced 1 Tbsp toasted sesame seed Ginger dressing {below} Ginger dressing: 1/3 Cups vegetable oil ¼ Cup white vinegar 1 Tbsp sugar 2 Tsp soy sauce ½ Tsp salt ½ Tsp pepper ½ Tsp ground ginger
Shake all ingredients in tightly covered container, refrigerate at least 2 hours. At serving time, pour ginger dressing over lettuce, chicken, carrot and onions in large bowl; toss with half of the noodles. spoon salad over remaining noodles; sprinkle with sesame seed.

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