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Awesome Spinach Salad (Julie Reynolds)
Bulghur Salad (Gregory Larkin)
Cobb Salad (Jamie Wernitznig)
Cold Beef Salad (Vickie Mccorkendale)
Conch Salad (Charlie Byrne)
Cuban Tofu Salad (Marilyn Walker)
Duck Salad With Asparagus (Jamie Wernitznig)
Green And White Sour Salad (Irwin H. Walkenfeld)
Grilled New York Steak Salad (
Hot Mushroom And Pine Nut Salad (Dirac)
Jalepeno-Pineapple Coleslaw (Stephanie da Silva)
Joshua's Corn Salad (Joshua Levy)
Lettuce Salad (
Mixed Vegetable Salad With Peanut Sauce (Stephen Ceideburg)
Panzanella With Feta Cheese (Dave Devoy)
Pork Salad (Pat Churchill)
Quick Oriental Cucumber Salad (Angeli Wahlstedt)
Rattlesnake Salad (Kate Connally)
Salade Lyonnaise (G. Bonvicini)
Shrimp And Papaya Spinach Salad (Lydia Visco)
Smoked Turkey Salad With Cranberries And Apples (Terri Huggett)
Taco Salad (Kathy M. Miller)
Three Bean Salad (Beth Starkey)
Tuna Salad (Curtis Jackson)
Tuna Salad (
Warm Goat Cheese Salad (Kimberly Lawler)
Zesty Zucchini Chickpea Salad (Janet "Mostly Harmless" Morrissey)


From: (Julie Reynolds)


1 bunch raw spinach
some bean sprouts
bacon bits (fake or real)
parmesan cheese

1 egg
1/2 cup lemon juice (fresh is best)
1/2 cup vegetable oil (or any type of oil)
1-3 cloves of garlic (depends on you)
2 tblsp dijon mustard
5 tblsp parmesan cheese
dashes of salt
dashes of pepper
3 dashes worcestershire sauce (makes it zesty!)

In a tupperware shaker bottle or some other container, put in one egg,
add the lemon juice and the oil. Cut the garlic cloves into tiny pieces
and add them in. Mix in the remaining dressing ingredients and shake!
Refrigerate for at least 1 hour before serving.

Make sure you carefully wash the spinach (the bunches are awful sandy!).
Tear apart into small salad sized pieces. In a small bowl for each
guest or in a large one (your choice) put in spinach with bean sprouts
on top. Sprinkle with parmesan and bacon bits. At serving time pour
dressing over and Voila!!


From: (Gregory Larkin)


4 cup water
2 cup bulghur wheat
1 cup chopped pecans
1 cup dried currants
4 tblsp chopped parsley
zest of one or two oranges
salt + pepper to taste
1 tblsp olive oil

Combine water and bulghur. Boil, then simmer covered for 25-35 minutes
or until water is absorbed. Refrigerate uncovered until cool. Add all
other ingredients. Toss and serve chilled.

Note: This is a cousin of Tabouli. It's a bit sweeter and very tasty!


From: (Jamie Wernitznig)

(Servings 6)

1/2 head iceberg lettuce
1/2 bunch Watercress
1 bunch Curly endive (small bunch)
1/2 head romaine
2 tblsp Minced chives
2 medium Tomatoes, peeled, seeded & diced
1 Whole chicken breast; cooked, boned, skinned & diced
6 slices Bacon; cooked, diced
1 Avocado; peeled and diced
3 Hard-cooked eggs; diced
1/2 cup Crumbled Roquefort cheese

Special French Dressing:
1/4 cup Water
1/4 cup Red wine vinegar
1/4 tsp Sugar
1 1/2 tsp Lemon juice
1/2 tsp Salt
1/2 tsp Black pepper
1/2 tsp Worcestershire sauce
3/4 tsp Dry mustard
1/2 Garlic clove; minced
1/4 cup Olive oil
3/4 cup Vegetable oil

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix
in 1 large wide bowl or 6 individual wide shallow bowls. Add chives.
Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or
wedges across top of greens. Sprinkle with cheese. Chill.

Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice,
salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At
serving time, shake dressing well. At table, pour 1/2 cup dressing over
salad and toss. Pass remaining dressing at table.

Created by: Original Hollywood Brown Derby, Hollywood

(C) 1992 The Los Angeles Times


From: vickiemc@ISI.EDU (Vickie McCorkendale)


1 head red leaf lettuce
1/2 sweet onion (Vidalia or equivalent) or Red Onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesean)
Freshly ground pepper

Clean and tear the lettuce into bite size pieces. Slice the onion very
thinly. Slice the carrot very thinly. Toss all the ingredients
together. Toss with the Blue Cheese dressing, grind pepper over the top
and serve.

Blue Cheese Dressing:
2 cup Mayonaise (best quality available)
1 cup Buttermilk
1 dash worcestershire sauce
2 cloves of garlic crushed
2 oz crumbled blue cheese

Stir some of the buttermilk in with the cheese. Mix until creamy but
still lumpy. Combine all ingredients and stir throuroughly. Keep
refridgerated, mix before using.


From: (Charlie Byrne)


2 cups chopped conch
1 cup chopped sweet yellow pepper (can use green or red if you want)
1 cup chopped onion
1 cup chopped celery
2 cups chopped tomatoes
Several cloves chopped garlic
A few chopped jalepeno or habernero peppers, omit if you're timid.
Juice of 10 lemons - no bottled juice allowed under any circumstances!!!
Few tblsp of olive oil
Some spices such as oregano, parley, thyme, celery seed to taste.
Sometimes I add a little cumin, not too much!

Chop it all up, mix it together, serve on a bed of lettuce. Better
after 2 days in frig, although in the tropics some don't even
refrigerate it.


From: (Marilyn Walker)


1 lb firm tofu
1/3 cup nutritional yeast with salt, pepper, and paprika added to taste
1 lb new potatoes
1 good-sized sweet potato or yam (6-8 inches long)
1 mild tasting apple (Golden Delicious is good), sliced or chopped
4 eggs, hard cooked, sliced
1/2 cup green peas, cooked until still slightly firm
1/2 red onion, finely chopped
1 can asparagus tips
mayonnaise (about 3/4 c.)
about 2 tblsp dill weed
vinegar, mustard, or "Durkee's special sauce"

1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast.
Fry in oil over medium heat until golden brown and slightly chewy.
Drain on paper towels.

2. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender.

3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion.
Add enough mayonnaise to make it creamy or to taste. Add dill weed,
fresh if possible. Add enough vinegar, prepared mustard, or Durkee's
Sauce (basically a mustard-vinegar sauce) to give it a tang.

4. Garnish with additional egg and asparagus spears. Sprinkle with
paprika for beauty.

Variations and substitutions:
Broil the tofu to reduce fat. It won't have a nicy chewy texture,
though. Substitute chicken for the tofu (as in the original recipe).
Substitute plain, non-fat yogurt for some of the mayonnaise to reduce
fat content.



2 whole duck breasts, boned but with skin on (about 1 1/2 lbs)
1/2 cup plus 2 tablespoons raspberry vinegar
1/2 cup extra virgin olive oil
1 clove garlic, minced
2 tblsp fresh parsley, chopped
1/3 cup onion, diced
1/4 cup white wine or champagne jelly
10 thin asparagus spears
2 heads leaf lettuce, washed and drained
8 cherry tomatoes, halved
1/4 tsp Dijon mustard
2 tblsp pecan pieces, toasted
salt and pepper to taste

The night before cooking, rinse duck breasts and pat dry. Using a sharp
knife, cut a small slit in each side of each breast. Place breasts in a
shallow glass aking dish in a single layer. Whisk together 1/4 cup plus
2 tblsp raspberry vinegar, 1/4 cup olive oil, garlic, parsley, and
onion. Season with salt and pepper to taste. Pour over breasts and
turn to coat. Cover with plastic wrap and refrigerate overnight.

Preheat broiler. Blend 2 tblsp wine jelly with 2 tblsp onions, garlic
and parsley strained from the marinade. Stuff into slits of each
breast. Broil breasts 4 inches from the heat for 7 to 10 minutes per
side, basting occasionally with the rest of the jelly. Remove from heat
and cool.

Blanch asparagus for 1 to 2 minutes in boiling water (spears should be
tender but firm). Drain, plunge in ice water then cut into 2-inch
pieces, reserving tips.

Tear lettuce into small pieces and combine with cherry tomato halves and
asparagus pieces (not tips). Whisk together remaining vinegar, oil and
mustard. Add salt and pepper to taste. When ready to serve, pour this
vinaigrette over the lettuce mixture and toss. Arrange the duck breast
slices and asparagus over the lettuce mixture. Sprinkle pecans and
asparagus tips over all. Serves 4.


From: (Irwin H. Walkenfeld)


6 medium cucumbers
1/3 large daikon radish
1/2 cup coarse salt
3 small white onions, sliced paper thin
3 scallions (including green parts), sliced thin
3 sprigs fresh dill, chopped
6 sprigs watercress, chopped
3 tblsp sugar, or to taste (3)
white vinegar
lemon juice

cress sprouts

In a large glass bowl, peel and slice paper thin (#1) 6 medium cucumbers
and 1/3 large daikon radish.

Mix in 1/2 cup coarse salt or more, if necessary, to coat all slices.
Let stand 10-15 minutes to draw out the water. Drain very well, and
squeeze out as much water as you can (#2).

Add 3 small white onions, sliced paper thin; 3 scallions (including
green parts), sliced thin; 3 sprigs fresh dill, chopped and 6 sprigs
watercress, chopped. Add white vinegar almost to cover. Supplement
with enough lemon juice to cover. Add 3 tblsp sugar, or to taste (#3).

Mix well, and store in a glass jar refrigerated. Keep at least one day
before serving. Garnish with mustard, radish, or cress sprouts.

(#1) Paper thin means as thin as paper. It doesn't mean 1/4 inch thick.
Slices should be almost translucent.

(#2) This is very important. If you don't do this properly, it will be
too watery. What I do is squeeze out as much as I can, and then I give
it one more good squeeze.

(#3) But if you're going to add cups of sugar, you might as well buy
generic cucumber salad at your local deli. This is called a *sour*
salad, after all.

This makes a lot. You can scale the recipe, but while you're going to
the trouble, you might as well make a lot; it keeps well in the

CAVEAT: not for the sodiumally challenged.




10 oz tender New York steak
2 tblsp lime juice
2 tblsp fish sauce or soy sauce
1/4 tblsp chopped garlic
1/4 tblsp chopped lemon grass
Sugar and chili pepper to your taste
2 tblsp sliced onion
2 tblsp chopped Chinese parsley
2 tblsp sliced carrot
2 tblsp shredded green mango
Some fresh lettuce, tomato and cucumber

Grill steak to about medium or medium-rare, then slice it as thick or
thin as you like. Toss the steak with all the ingredients served on a
bed of fresh lettuce and topped with roasted peanuts.

This recipe is from the Honolulu Advertiser food section. Saowalux
Saetung has created a Thai-style dish called Grilled New York Steak
Salad with Shredded Green Mango. Originally from Thailand, Saetung
said, "You can substitute the steak with seafood or even tofu."


From: (Dirac)

(serves 2)

1 head Boston,leaf or bib lettuce
1 red onion thinly sliced
10 - 15 mushrooms
3 tblsp pine nuts
1 clove garlic
pepper to taste
2 tblsp Olive Oil
1 1/2 tsp raspberry vinegar

In a skillet heat the oil, sautee the onion , mushrooms, and pine nuts.
Be careful not to burn. Take off the stove. Spinkle with pepper and
add the vinegar. Toss the cooked ingrediants light with the washed
lettuce. Serve with a nice wine and some warm crusty french bread.


From: (Joshua Levy)



1 16oz can whole kernal corn
1/2 3oz bottle bacon bits
1/2 4oz can chopped black olives

Optional (use one or more):
Sprinkle of sun dried tomatoes
1 4oz can of diced mild chiles
Chopped tomatoes

Drain as much liquid as possible from each ingredient, and combine in a
large serving bowl.

There are two notes on the ingredients: first, use real bacon bits (I
use Hormel), those hard crunchy things found at salad bars don't combine
well with the softer ingredients. Second, I think that the corn
matters, and I use the best I can find (which is usually Trader Joe's).
The olives, mild chiles, and dried tomatoes seem to matter much less.




lettuce (about 1 head)
cauliflower (considerably less than 1 head)
peas (frozen, no need to thaw)
bacon bits
Seven Seas dry Italian dressing in envelope
mayo - (e.g Hellmann's, not salad dressing)

Tear enough lettuce to fill a regular-size salad bowl. Add a layer of
cauliflower (cut into bite-sized pieces) Add a layer of peas and
sprinkle on a few bacon bits. None of this is too exact - just make to
your own liking. Top with an envelope of 7-Seas and frost with mayo.
Once again, some people like more mayo than others. You'll have to
experiment. (If you seal the top with mayo, the lettuce will keep for
days.) Before serving, toss. Once it is tossed it doesn't keep well.


From: Stephen Ceideburg



1 pkg firm (Chinese-style) tofu
1 tsp kecap manis
oil, for deep frying
6 cups vegetables (a variety of the following): cabbage, in 1-inch
squares; bean sprouts; carrots, sliced or julienned; green
beans, in 2-inch pieces; potatoes or sweet potatoes in large
dice; sliced cucumbers; watercress sprigs; tomato wedges

Hard-cooked eggs
Fried Onion Flakes [I fry dehydrated onion flakes in a little oil till
they're golden brown with excellent results. S.C.]

Gado-Gado Sauce:
1 tblsp minced garlic
2 tblsp minced shallot
1 tblsp minced fresh galangal or 1 teaspoon ground
1 tsp dried shrimp paste
1/2 tsp ground dried chile or 1/4 teaspoon sambal ulek
1 cup oil
1/2 cup raw peanuts
1 tsp brown or palm sugar
1 cup thin coconut milk [The thin stuff from the bottom of a can of
coconut milk. S.C.]
Salt to taste
Juice of 1/2 lime, to taste

1. Remove tofu from package and drain. Place on a plate lined with
cloth or paper towels, top with another layer of towel and an inverted
plate, and place a weight of a pound or more on top. Let stand 30
minutes, unwrap, and discard liquid. Cut tofu into bite-sized squares
or triangles and sprinkle with kecap manis. Fry in 350 degree F. oil
until golden brown and puffy; transfer to paper towels to drain.
Reserve oil to cook peanuts.

2. One at a time, blanch vegetables in lightly salted water, rinsing
them in cold water to stop cooking as soon as they reach the desired
degree of doneness. Cabbage and bean sprouts require only a few
seconds; carrots, green beans, and potatoes may take several minutes
depending on size and tenderness. Do not blanch cucumbers, watercress,
and tomatoes. use them raw.

3. Place Gado-Gado Sauce in a small bowl in the center of a large
platter. Arrange vegetables on platter around sauce. Garnish with
wedges or slices of hard-cooked egg and fried onion flakes. To serve,
spoon some sauce onto each plate and dip vegetables into sauce.

Serves 4 to 6 with other dishes.

To prepare Gado-Gado Sauce:
1. To prepare sauce in a mortar: Pound garlic, shallot, galangal,
shrimp paste, and chile to a paste. To prepare sauce in a blender: Chop
together in a 1-cup jar.

2. In a wok or deep skillet, heat oil over medium-high heat until a
peanut sizzles on contact. Fry peanuts until lightly browned; transfer
to paper towels to drain. When peanuts have cooled, grind in a mortar
or food processor to a coarse, grainy paste, adding a little oil if
necessary to facilitate blending. (May be made up to a week ahead and
stored covered in refrigerator.)

3. Remove all but 2 tablespoons oil from pan and reserve for another
use. Return pan to medium-low heat and add pounded mixture. Cook until
quite fragrant, but do not burn. Add peanuts, sugar, and coconut milk
and bring to a boil, stirring. Simmer until thick and season to taste
with salt and lime juice. Allow to coot to room temperature before


From: (Dave Devoy)

(serves 8?? -- as a side dish, perhaps)

6 medium tomatoes (cut in mid sized chunks)
4 each thick ( 1/2"-3/4") slices of good chewy bread--
(e.g. Italian wheat or sourdough) toasted and
cut into 1/2"-3/4" chunks.
1/2 cup olive oil
1/4 cup finely chopped sweet onion (red, purple, Vidalia...)
1/4 cup finely chopped fresh basil
1 tblsp chopped parsley
2 each cloves garlic; mashed, minced or both.
1 tsp finely chopped fresh tarragon
2 tblsp fresh squeezed lemon juice
2 tblsp Vinegar: Wine, balsamic or otherwise flavored
to taste Salt and pepper
to taste Feta cheese (tomato/basil Feta is good :) for garnish

Combine all ingredients except the bread and cheese in a large salad
bowl. Let the mixture marinate in the refrigerator for at least two
hours, stirring gently from time if you can.

Toast the bread and cut into chunks just before serving. Stir the toast
chunks into the salad and serve at room temperature with crumbled Feta
cheese on top.


From: (Pat Churchill)


1 1/4 lb minced lean pork (or minced chicken)
2 tblsp water
2 tblsp Thai fish sauce
2 tblsp lemon juice
1 tblsp sugar
1/2 tblsp or more of chilli sauce
2 spring onions or scallions or shallots, finely chopped
fresh corinader (cilantro)
fresh basil
shredded lettuce
sliced tomatoes
roasted peanuts

Place the pork in a large pan with the water and simmer until tender.
Remove from the heat and add the fish sauce, lemon juice, sugar, chili
sauce and onion. Set aside to cool.

Shred the lettuce and place it in a nice salad bowl (I used a plain
white oval dish. Mix in some of the coriander and chopped basil. When
the meat is still a little warm, tip it onto the lettuce, along with the
juices. Decorate the edges of the dish with tomato slices. Sprinkle
some roasted peanuts over the top, garnish with more chopped basil and

Best served at room temperature. The mix of textures and
sweet/sour/salty/hot flavours make this a very pleasant dish to eat.
Nice as part of a buffet meal, too.


From: wahlsted@CS.ColoState.EDU (Angeli Wahlstedt)

(serves 1 or 2)

1/2 cucumber, sliced thinly (you also can peel and seed it if
you like)
1/2 cup rice vinegar
1/2 tblsp brown sugar
1/2 tblsp water
1 tsp soy sauce
1 tsp sesame seeds
few drops of sesame oil

Put all of the above (except the cucumber) in a medium glass jar, close
it with a lid and shake. If you don't plan on eating the salad right
away, you can put the dressing in the fridge for a tastes
better when it's been chilled for an hour or so.

When you're ready to serve, put the cucumbers in dishes or small bowls,
and pour the dressing over them. Fake crabmeat tastes good in this
dressing, too.

You need rice vinegar -- it won't taste right with any other kind of
vinegar. Also because I rarely use measuring cups, the proportions in
the recipe may be a little may have to taste the dressing
eacho time you add something. The end result should taste sweet and
somewhat vinegar-like, with a tint of sesame.


From: (Kate Connally)


1 medium rattlesnake, cut up
2 bay leaves
2 cloves garlic
1 tblsp salt (? Could this be a copying error? Proceed cautiously)
1 tsp poultry seasoning
2 tblsp sherry
1/2 stalk celery, finely diced
4 boiled eggs, diced
1/2 onion, finely diced
1/2 cup chopped sweet pickles
1 cup mayonnaise

Combine first 5 ingredients and boil until tender. Chop meat finely and
mix well with remaining ingredients. Serve on sandwiches or over
quartered tomatoes and lettuce.


From: (G. Bonvicini)


1.5 cups some old bread, diced into croutons
liver(s), diced
1 cup onion or garlic
a little wine
1 head lettuce (red-green, not radicchio)

Mustard de Dijon:
2 tsp mustard
3 tblsp veg oil

1) Take some old bread, sourdough or other dense texture, dice into
croutons, put in the oven to brown (1.5 cups)

2) Take the liver(s) you have, likewise dice, sautee with a little onion
or garlic (1 cup before cooking) (you could also let it cook one minute
in a little wine if you have an open bottle)

3) Take a lettuce head, the red-green variety (not radicchio, which is
bitter), with soft leaves, cut leaves into 1 inch slices

4) Prepare mustard de Dijon by whipping 2tsp mustard and 3tbsp veg. oil
with a fork or spoon. Will make a mousse. Add more oil if you think it
can be absorbed in the mousse.

Combine all ingredients in bowl, toss and serve with red wine. If liver
and bread settle at the bottom of bowl, you may have used a lettuce with
too stiff leaves or have sliced them too big.

I don't usually post here, but for chicken livers I will make an
exception. It is really very silly to throw them away, as they contain
most of the Vit.B complex, 50% of the iron, and in particular most of
the Vit.B-12 in the animal (and these are the nutrients we dominantly
intake from meat). Ie, nutritionally speaking, the liver is worth more
than the whole chicken.

This is a delicious, quick salad where the liver characteristic flavor
(a minus for many) becomes actually a plus when combined with the rest.


(Yield: Serves 2)


1 large bunch fresh spinach - washed, drained, de-stemmed and cut
into 1" x 2" [bite-size] pieces
1 papaya - skinned, seeded and diced into 1" X 2" [bite-size]
1 cup mandarin oranges [canned] - drained
1/2 red onion - peeled and sliced into paper thin rings, soaked in
iced water for 30 minutes
1/2 cup slivered almonds - toasted
1/2 lb Bay shrimp meat [very small shrimp]
1 cup red cabbage - cored, sliced paper thin and rinsed in water
2 tblsp carrots - peeled and finely diced 1/8" [0.5 cm]
2 tblsp red bell pepper - cored and finely diced 1/8" [0.5 cm]

Lime Poppyseed Vinaigrette:
1/4 cup lime marmalade
2 tblsp fresh lime juice
3/4 tsp sugar - granulated
3/4 tsp orange juice concentrate - undiluted
1 tblsp cider vinegar
1/4 tsp Kosher salt
pinch cayenne pepper
1/2 tsp Dijon mustard
1/8 tsp ground coriander
3/4 tsp poppy seeds
1/4 cup canola oil
1 tblsp olive oil

Combine and whisk together all the vinaigrette ingredients except canola
and olive oils. Slowly add and whisk in the oils until vinaigrette is
well blended. Reserve chilled. Place spinach, papaya, mandarin oranges
and red onion into a large salad bowl. Add half the vinaigrette and
toss to evenly dress spinach greens.

Top salad with shredded red cabbage, shrimp meat and diced carrots and
red bell peppers. Drizzle remaining vinaigrette over the shrimp and
salad ingredients. Sprinkle top of salad with toasted almonds and serve
with fresh lime wedges.


From: (Terri Huggett)

(Serves 4-6)

1/2 12 oz. bag frozen fresh cranberries (if fresh unavailable, use
canned, whole cranberries. Eliminate the sugar and reduce oil
and vinegars slightly.)
1/3 cup sugar
1/4 cup raspberry vinegar
2 tblsp framboise/raspberry brandy (optional)
1/4 cup rice wine vinegar
1/2 cup olive oil
1 1/2 lb smoked turkey, cut into cubes
1 head Romaine lettuce, coarsely chopped
4 apples, such as Granny Smith and Gala, chopped
4 stalks celery, chopped

Place frozen cranberries in food processor with sugar and raspberry
vinegar and process to chop cranberries into coarse chunks. If using
canned cranberries, leave them whole. Place cranberry mixture or canned
cranberries in a large bowl. Add raspberry vinegar to canned
cranberries. Add brandy, if using, rice wine vinegar and olive oil.
Mix. Add turkey and mix thoroughly. If you wish, let marinate for
several hours or overnight.

Before serving, toss lettuce, apples and celery with turkey/cranberry


From: (Kathy M. Miller)


1 head lettuce, broken into bite-size pieces
4 medium tomatoes, diced
1-1/2 lb. hamburger
3/4 cup water
1 (8 oz) bottle Thousand Island dressing
1/2 cup sugar
1 onion, diced
8 oz. cheddar cheese, shredded
1 pkg taco seasoning mix
1 pkg taco flavored corn chips

Brown the burger. Reserve 1 tablespoon taco seasoning mix. Add the
rest to the meat with about 3/4 cup water. Simmer for a few minutes
then remove from heat. Let cool. Layer lettuce, tomatoes, onion, meat,
and cheese. Repeat layers until all is used. Refrigerate.

Sauce: Mix 1/2 cup sugar, 8 ounces Thousand Island dressing, and 1
tablespoon taco seasoning mix. Just before serving, add sauce and
broken taco chips to vegetables and toss. Enjoy!


From: (Beth Starkey)


1/2 cup vinegar
1/2 cup salad oil
1/2 cup sugar
1 tsp salt
1/2 tsp pepper
1/2 large onion, chunked

Blend above ingredients. Pour over drained (1 can each) wax, green,
kidney, and garbanzo beans. Chill overnight.


From: (Curtis Jackson)


albacore tuna, chopped very fine and drained
lots of sweet pickle relish (optional)
lots of finely minced red/purple onion,
A decent amount of garlic powder (to taste)
cayenne pepper (to taste)
A touch of cumin
eggs (optional)

Use white albacore tuna, chopped very fine and drained extremely well
(squeeze it if you have to). If you don't drain it nearly dry, it will
hide its moisture until you refrigerate it (either before you serve it
or the leftovers after) and then become a watery mess.

Add mayo (Best [or Hellman's, as it is marketed on that other coast] is
my choice) and [optionally] lots of sweet pickle relish. I like the
sweetness to offset the saltiness of the tuna.

Mix this to the desired texture/moisture level, a bit on what you think
is the dry side. Then add:

Lots of finely minced red/purple onion,
A decent amount of garlic powder (to taste, don't hide the tuna taste)
Enough cayenne to give it an appropriate light afterburn, no more
A touch of cumin

Mix it extremely well. You will now find that the garlic powder and
cayenne have soaked up a tiny bit of moisture, and it may seem too dry.
IT ISN'T! If you are setting this out at a party, be sure to wander by
every now and then and mix it up well -- that'll keep the moisture from
settling to the bottom.

You can also vary/enhance the taste by replacing some of the mayo with
sour cream.

Some folks add egg -- I don't.

Serve aboard good high-quality non-crumbly "stoned" wheat crackers;
the stronger the cracker's wheat flavor, the better.




1 can tuna (in spring water)
1/2 cucumber
1 can sliced water chesnuts
1/2 cup sliced black olives

Combine all ingredients. Also can add hard boiled eggs.


From: (Kimberly Lawler)


1 head Boston Lettuce
1 head Red Leaf Lettuce
1.5 oz goat cheese per person (this is an estimate)
3 tblsp chopped hazelnuts
2 tblsp bread crumbs
walnut oil

2 tblsp lemon juice
2 tblsp Red Wine Vinegar
3 tblsp Olive Oil
3 tblsp Walnut Oil

For the dressing, just mix the lemon juice and vinegar and add the oils
while whisking.

Combine the hazelnuts and bread crumbs in a small bowl. Cut the goat
cheese into 1.5 oz slices. Coat the slices with Walnut oil and roll
them in the hazelnut mixture. Add any extra hazelnut mixture to the
dressing. Break the lettuce into bite size pieces and dress.

Place the goat cheese slices on a oiled (again with walnut oil) sheet
and bake at 350 degrees until they begin melting. Then toast the goat
cheese until the tops are brown. Serve in indiviual dishes with one
goat cheese slice per bowl.


From: (Janet "Mostly Harmless" Morrissey)


3 medium zucchini (about 6 oz. each)
1/2 tsp salt
5 tblsp white vinegar
1 clove garlic, minced (or more if you like garlic)
1/4 tsp dried thyme leaves, crumbled (or 1/2 tsp fresh thyme, minced)
1/2 cup olive oil
1 cup drained canned chickpeas
1/2 cup sliced pitted ripe olives
3 green onions, minced
1 canned chipotle chili pepper in adobo sauce, drained, seeded,
1 ripe avacado
1/3 cup crumbled feta or 3 tblsp grated Romano cheese
1 head Boston lettuce, cored, separated into leaves
sliced tomatoes and cilantro sprigs for garnish

Cut Zucchini lengthwise into halves; cut halves crosswise into
1/4-inch-thich slices. Place slices in medium bowl; sprinkle with salt.
Toss to mix. Spread on several layers of paper towels. Let stand at
room temperature for 30 minutes to drain.

Combine vinegar, garlic, and thyme in large bowl. Gradually add oil in
thin, steady stream, whisking continuously until dressing is thoroughly

Pat zucchini dry; add to dressing. Ad chickpeas, olives, and onions;
toss lightly to coat. Cover; refrigerate at least 30 minutes or up to 4
hours, stiring occasionally.

Add chili to salad just before serving. Stir gently to mix. Peel, pit,
and cut avacado into 1/2-inch cubes. Add avacado and cheese to salad;
toss lightly to mix.

Serve salad in shallow lettuce-lines bowl or plate. Garnish with slices
of tomato and springs of cilantro if desired.



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