SALADS Lettuce, Bean, Pasta, Potato salads Veggie, Bean & Lettuce Salad I have to give credit to Lonnie, my husband, for this salad. 1 small head of bibb lettuce or hydroponically grown lettuce 1/4 stalk broccoli 1/4 stalk cauliflower 2 carrots sliced 1 cup alfalfa sprouts 1 large ripe tomato 1 can dark red kidney beans (rinsed and drained) 1/2 cup cottage cheese (optional) 1/2 cup tangy french dressing (Ott's brand is great on this salad) or your favorite type of dressing. Wash and drain lettuce; wrap in paper towel and put into refrigerator until ready to use. Rinse all the vegetables. Steam or microwave the broccoli, cauliflower and carrots until crisp tender. Tear lettuce equaly between two plates. Divide all ingredients between the two plates. Top the lettuce with the washed and drained alfalfa sprouts and quartered tomato. Top the lettuce with the steamed vegetables. Heat the beans til heated through. Drain and sprinkle the beans on top of the lettuce, alfalfa sprouts and vegetables. Top with cottage cheese or any other cheese of choice, and serve with a tangy french dressing. Pasta Salad Quickie Cathy D. 1 pkg. Vermicelli noodles 1 lg. cucumber, diced 1 med. red onion, diced 1 jar McCormick Salad Seasoning 1 lg. bottle Wishbone Italian Dressing Add diced tomatoes and/or radishes for color and flavor Cook noodles and cool. Mix cucumber and onion with noodles. Mix in seasoning and half of salad dressing. Refrigerate. Mix in the rest of the dressing and the remaining ingredients when ready to serve. Pasta House Salad Cathy D. 1 head each of: Iceberg & Romaine lettuce 1 red onion 1 jar marinated artichoke hearts 1 small jar pimentos 1 container parmesan cheese (8 ozs.) Best if you grate your own parmesan! Layer 1/2 of each of the lettuce, red onion, artichokes, pimentos. Top with a layer of 1/2 of the cheese. Layer remaining 1/2 of the ingredients and other 1/2 of cheese. Toss with a small bottle of Italian Dressing. Tangy Citrus Salad This is for 1 serving: 2 cups spinach leaves or your favorite lettuce 1 orange, sectioned 2 Tablespoons sliced red onion 3 walnut or pecan halves, chopped Dressing: Mix 1 Tablespoon rice wine vinegar 1/4 teaspoon Dijon mustard or regular mustard if you don't have dijon 1/2 teaspoon sugar 1/2 teaspoon olive oil salt and pepper to taste Toss salad with dressing. Three-Bean Salad This is a different bean salad than the average three-bean salad: Makes 1 serving: 1/2 cup steamed fresh green beans cut into 1/2 to 1-inch pieces or canned, drained 1/4 cup chickpeas, drained 1/4 cup pinto beans, drained 1/2 cup diced celery 2 Tablespoons chopped red onion 1/4 cup chopped red bell pepper Toss the above with 1 1/2 teaspoons red wine vinegar 1/2 Tablespoon lemon juice 1 teaspoon olive oil Serve on 2 lettuce leaves. Very tasty, and very lo-cal. Original Three-Bean Salad 1 can green beans, drained 1 can yellow beans, drained 1 can red beans, drained 1 small onion finely chopped 1/2 cup finely chopped celery 1 finely chopped green pepper Vinegar mixture: 3/4 cup sugar 1/2 cup vinegar 1/3 cup oil 1/2 teaspoon salt Mix all the vegetables together and toss with the vinegar mixture. Let stand overnight in refrigerator. Light Side Potato Salad 3 medium size potatoes 3 Tablespoons vinegar 1 medium onion 2 ribs of celery 5 eggs cooked but dispose of 3 egg yolks salt & pepper to taste 1/4 cup pimento 1 teaspoon sugar 1/2 cup relish or chopped sweet pickles 1/2 Tablespoon mustard light miracle whip-add enough for the desired consistency Boil potatoes until tender. Drain, cool, peel and cut into 1/2 to 3/4-inch squares. Add all other ingredients. Then add enough light miracle whip salad dressing to give it the desired consistency. Hint: Adjust any of the ingredients to your taste. Carrot Salad 5-6 cups sliced cooked carrots 1 medium onion, cubed 1 small green pepper chopped 1 can tomato soup 1/2 cup salad oil 3/4 cup sugar 1/4 cup vinegar 1 teaspoon prepared mustard 1 teaspoon pepper 1 teaspoon celery seed 1/2 teaspoon basil leaves 1 teaspoon salt 1 teaspoon worcestershire sauce Mix all the ingredients together and chill.