Spinach Salad with Chutney Dressing
by Marsha Henkes

7 Layer Salad
by Wanda Reynolds          Serves 6

1 lb. Fresh spinach (2 bunches)
Mushrooms, sliced
1 Can water chestnuts, sliced
1/2 lb. cooked sliced bacon
Bean sprouts
1/2 Cup shredded Swiss (Gruyere) cheese
1/4 Cup thinly sliced red onion
Dressing:  (Blend in blender or processor and make a day ahead.)
1/4 Cup wine vinegar
2-3 Tbs. Major Grey's chutney
1-2 Crushed garlic cloves
2 Tbs. Grey Poupon Mustard
2 Tbs. Sugar
1/3-1/2 Cup vegetable oil.

Slowly pour in vegetable oil.  Remove from refrigerator 1/3 hour before serving.
 

1 Cup chopped celery
1 Cup chopped onions
1 Cup chopped green peppers
1 Head lettuce (shredded)
1 Can baby green peas
3 or 4 Chopped hard boiled eggs
1 Cup grated medium cheddar cheese

Layer all ingredients, starting with the lettuce on the bottom.

Dressing:
8 oz. Sour cream
1/2 Cup Miracle Whip
1/4 Cup sugar
Mix well and pour over salad.

You can add cooked chicken or tuna.

Pineapple Cheese Ball
by Cathy Kalina            Serves 10

Annapolis Salad
by Linda Turner       Serves 15-20

2 8-oz. pkg. Cream Cheese, softened (I use fat-free)
2 Tbs. Finely chopped bell pepper
2 Tbs. Finely chopped onion
1/4 Cup drained, crushed pineapple
2 tsp. Seasoned salt
2 Cups chopped pecans, divided
Fresh strawberries, or raspberries, mint or pineapple
    chunks for garnish

In a medium size bowl, beat cream cheese until smooth.  Add bell pepper, onion, pineapple, seasoned salt and 1 cup of the pecans.  Mix well.
Shape into 2 small or 1 large ball and roll in remainder of pecans.
Chill before serving and decorate with fresh fruit.
Serve with decorative crackers.

1 Can (no. 2-2/2) Pineapple
1-1/2 Tbs. Plain gelatin
1-1/2 Cups diced celery
1-1/2 Cups chopped pecans
1-1/2 Cups diced green peppers
1/8 tsp. Salt
1 Pint cottage cheese
3/4 Cup mayonnaise
1 Pint cream, whipped with
1/4 Cup powdered sugar

Drain pineapple and reserve juice.  Dissolve gelatin in 1/4 cup pineapple juice.  Bring remaining juice to boil and pour over gelatin.  Put aside to cool.  Mix pineapple (cut in small pieces), nuts, celery, green pepper and salt with cottage cheese and mayonnaise.  Add cooled gelatin mixture.  Fold in whipped cream.  Pour into ring mold rinsed with cold water.  Chill until firm.
 

Broccoli Salad
by Eileen Pauly

New York Liberty Salad
by Janet Taylor          Serves 6

Tops of 5 stalks of very fresh broccoli, chopped fine
2 Large fresh tomatoes, chopped
1 Red onion, diced
3 Cups sharp cheddar cheese, grated
1 Can (15-oz.) kidney beans, rinsed and drained
1 Envelope Good Seasons Italian, as per directions

Toss all ingredients together and marinate at least 8 hours, overnight is even better.

1 Medium red cabbage
2 Avocados, peeled, seeded, and cut into chunks
1 Cup toasted walnuts
4-6 oz. Blue cheese, coarsely crumbled
3/4 Cup raspberry salad dressing

Slice cabbage as thin as possible and cut into quarters.  Put sliced cabbage in a shallow salad bowl.  Sprinkle avocado, blue cheese and walnuts over the top.  Pour on salad dressing and toss gently.  Serve immediately.  Add more dressing to taste.