Salads

Combine all ingedients well. Serve immediately

Sprinkle sliced apples with lemon juice.

Mix yogurt, orange juice concentrate and salt to blend.

In a large bowl, combine all salad ingredients. Set aside.

Roast all peppers and chiles over an open flame until the skin blisters.

In large bowl, mix together chicken, corn, black beans, red and green pepper, scallions, jalapeno pepper and pine nuts; toss gently to mix well.

Blend the sour cream and mayonnaise together in a bowl.

Remove heads and tails from radishes; wash.

Dip each slice of bread into a large bowl of cold water, then transfer to a colander set inside the sink; let drain for 15 minutes.

Prepare by combining lemon juice, soy sauce, ginger and garlic.

Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well.

Arrange greens on four salad plates.

Bring milk and 2 quarts water to boil in a soup kettle.

Place potato slices in a 9-inch square microwave-safe baking dish.

Mix all vegetables together in a large bowl.

Heat oven to 375 degrees.

In a 2-quart pan, bring water, butter, and salt to a boil.

Mix yogurt, mayonnaise, dill weed, mustard and salt in large glass or plastic bowl.

For the vinaigrette, mince the scallion.

In medium bowl, combine shredded sweet potatoes with apple and nuts.

Prepare noodles according to package directions.

Heat oil in medium skillet. Add onion and garlic and cook 3 minutes.

Blend dressing, garlic and tarragon.

Combine vinegar and next 6 ingredients in a small bowl, stirring well.

Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour cream in blender container.

Peel and cube avocados; dip in lemon juice to prevent browning.

Sprinkle with Parmesan cheese. Spread mayonnaise and sugar mixed well on top of salad.

Cut avocado in halves. In a big bowl. Place sliced tomatoes, red onions, and lettuce.

Beat all ingredients together with rotary beater or shake well in tightly covered jar.

Stir ingredients together.

In a blender combine fresh basil, green onions and buttermilk.

Chop cabbage very fine. Mix all ingredients well.

Mix together.

Mix all dressing ingredients in food processor.

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.

Combine first 6 ingredients. Slowly add oil, beating constantly until thickened.

Shake all ingredients in tightly covered container.

Combine all ingredients in a bowl; mix well.

Mix all ingredients.

Cut cabbage, pepper and onions.

In large bowl, combine ingredients; chill 2 to 3 hours to blend flavors.

In small bowl, combine all ingredients. Chill to blend flavors.

In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne pepper.

Mix well.

Mix well and refrigerate.

Shake all ingredients in tightly covered container; refrigerate.

Heat oven to 375 degrees.

Shake all ingredients in tightly covered container; refrigerate.

Shred large cabbage head with knife.

Cut off and discard the tips of the beans.