Recipe of Hot Potato Salad With Bacon

   6                    potatoes -- 2 pounds
   1      cup           chopped onions
   3      tablespoons   fresh parsley -- chopped
   1      teaspoon      salt
     1/4  teaspoon      black pepper
     2/3  cup           vinegar
     1/3  cup           water
   1 1/2  teaspoons     sugar
   1                    egg
     1/3  cup           salad oil
                        bacon -- cooked to crisp

     1. Scrub potatoes and cook with skin on in enough water to cover.
Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and shake pan over low heat to dry potatoes. Peel and cut into about 1/4-inch pieces.

     2. Place in a large bowl and toss with the 1 cup chopped onions,
chopped parsley, salt and black pepper.

     3. Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoon sugar in a small pan; heat to boiling.

     4. Place the egg into a small bowl and beat slightly with a wire
whisk. Continue beating while slowly pouring in the vinegar mixture.
Slowly pour in the salad oil, whisking constantly.

     5. Immediately pour this mixture over the warm potatoes and stir to coat evenly. Place the potatoes into a large skillet over low heat until heated throughout. Cook the bacon until crisp; drain, crumble and sprinkle over potatoes. Serve immediately.

Hot Spinach and Mushroom Salad

   1 1/2  pounds        spinach
   2      tablespoons   corn oil
   4      ounces        mushrooms -- slice thin
   1      cup           onions -- diced
   4      teaspoons     lemon juice -- fresh
   4      teaspoons     white vinegar
   2      teaspoons     sugar
                        black pepper -- fresh ground
   2      tablespoons   yogurt -- plain, low-fat

Wash fresh spinach and remove all tough stems; drain well. In hot oil,
saute mushrooms and onions until onions are wilted.  Add lemon juice,
vinegar, sugar and pepper; mix well. Stir in spinach and cook only until spinach begins to wilt.  Remove from heat and stir in yogurt.  Serve immediately.

Imperial Valley Salad Bowl

   1      head          Romaine lettuce
     1/2  cup           cheddar cheese, shredded
   2                    tomatoes
   3                    green onions
     1/2  cup           black olives -- chopped
     1/2  cup           jicama
     1/2  cup           alfalfa sprouts
     1/2  cup           beets -- sliced

     1. Wash, dry and tear romaine into bite-size pieces. Put into a salad bowl. Sprinkle half the shredded cheese evenly over greens.

     2. Prepare vegetables: chop tomatoes into bite-size pieces; slice
green onions, using part of the green tops; cut jicama into thin strips; drain beets very thoroughly and cut into thin strips.

     3. Layer all the vegetables and then black olives and alfalfa
sprouts. Sprinkle remaining cheese over top.

Optional: 1/2 cup drained red kidney beans, chopped hard-boiled egg and
some crisp croutons or broken corn chips placed on top of salad.

Indian Salad

                        -----Vinaigrette Dressing-----
     1/4  Cup           Olive Oil
   2      Tablespoons   White Wine Vinegar
   2      Tablespoons   Chives -- minced
   1      Teaspoon      Dry Mustard
                        Pepper
                        -----Salad-----
   1      Pound         Lean Pork -- cooked (in shreds)
   1                    Cucumbers -- * see note
   1      Teaspoon      Salt
   1      Cup           Macaroni -- uncooked
     1/4  Cup           Mayonnaise -- (Plus 2 Tbsp.)
   1 1/4  Teaspoons     Curry Powder

* peeled, cut lengthwise, seeded, and julienned.

Mix the dressing ingredients and marinate the pork in them for 1 hour.

Cook macaroni al dente, drain and cool.

Combine cucumber with salt and set aside for 30 minutes.  Rinse, drain
and pat dry, then combine with the pork, macaroni, mayonnaise, and curry
powder.