Recipe of Ham Salad

   2      cups          mayonnaise
   1      cup           sweet pickle relish
   2      teaspoons     salt
     1/2  teaspoon      black pepper -- freshly ground
   2      pounds        ham -- smoked boneless
                        -  about 6 cups  - -- finely diced
   1      medium        onion -- finely diced
                        -  about 1/2 cup  -
   1      small         green bell pepper -- cored seeded
                        -  about 1 cup  - -- finely diced
   2      stalks        celery -- finely diced
                        -  about 1 cup  -

Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until blended.  Add the remaining ingredients and toss until coated.  Store the salad, covered, in the refrigerator.

Harvest Salad with Honey Dressing

                        --- Fruit: -----
                        navel oranges
                        grapefruit sections
                        avocados -- sliced
                        green grapes -- seedless
                        red grapes -- seedless
                        berries -- * see note
                        --- Dressing: -----
   3      tablespoons   honey
   3      tablespoons   orange juice -- or lime juice
     1/2  cup           light whipping cream

* Use berries of your choice. Some good ones to use in this salad are
strawberries, raspberries, blackberries.

     1. Prepare fruit by peeling oranges and grapefruits, then slice into thin slices, removing all white pith. Arrange decoratively on a large platter, leaving center free for dressing container.
     2. Scatter green and red grapes on oranges and grapefruit. Place
berries, a few in each group, around edges of salad. Tuck in slices of
avocado here and there. Kiwi fruit can be used here for a colorful and
delicious addition.

DRESSING: Chill bowl and beaters, then whip chilled cream until it piles softly. Blend honey and orange juice or lime juice. Beat the two mixtures together, only enough to combine well.

Pour dressing into a serving container and set in middle of fruit platter, or serve on the side.

HAWAIIAN CHICKEN SALAD

   3                    Whole chicken breasts -- skinned and boned
   1 1/2  cups          Sour cream
     1/2  cup           Chutney -- finely chopped
   1      teaspoon      Curry powder (more to taste)
     1/4  teaspoon      Ground ginger
     1/4  cup           Toasted shredded coconut
   3                    Cantaloupes -- -=OR=-
                        honeydew melons-=OR=- -- Large papayas
   4      cups          Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed. Mix
dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.

HERB GARDEN COUSCOUS SALAD

   1      cup           Couscous
   1      cup           Boiling water
   2      cups          Black beans -- cooked
   1      large         Celery rib -- diced
   1      small         Red bell pepper -- diced
   2      medium        Tomatoes -- diced
     1/4  cup           Green olives -- chopped
     1/2  cup           Parsley -- chopped
   2      tablespoons   Dill -- chopped
   2      tablespoons   Mint -- chopped
   2      each          Scallions -- finely chopped
   2      tablespoons   Lemon juice
   2      tablespoons   Olive oil
                        Salt & pepper -- to taste

In a large heatproof container, combine the couscous & water.  Cover & let stand for 15 minutes.  Uncover & fluff with a fork.  Let cool until it is just warm.  Mix in the remaining ingredients.  Cover & refrigerate for 1 hour before serving.

VARIATION: In place of dill & mint, try a combination of fresh herbs such as oregano, thyme & basil.