Recipe of Indian Wells Lodge Salad Dressing

     1/2  pound         blue cheese -- crumbled
     1/2  teaspoon      salt
   1      quart         Wesson oil
   1      tablespoon    paprika -- heaping
   1 1/2  teaspoons     vinegar
   2      tablespoons   whole oregano

  Stir well and serve at room temperature. Makes one quart.

ITALIAN ASPARAGUS RICE SALAD

     1/4  cup           Parmesan cheese
     1/4  cup           Italian-style breadcrumbs
   4                    Chicken breast halves -- - (boneless, skinless
   1      tablespoon    Olive oil
   6      cups          Torn spinach leaves -- - stems removed
   3      cups          Cooked rice -- cooled
                        (cooked in chicken broth)
   1      pound         Asparagus -- blanched
                        and cut into 1" pieces
   2                    Plum tomatoes -- sliced
     1/2  cup           Sliced red onion
     1/3  cup           Walnuts -- toasted
   2      tablespoons   Chopped fresh basil
     2/3  cup           Vinaigrette salad dressing

Combine cheese and breadcrumbs in a medium bowl.  Coat each chicken breast with breadcrumb mixture.  Heat olive oil in skillet over medium-high heat until hot.  Add chicken; cook and stir about 5 minutes until brown. Remove chicken; place in large bowl.  Add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well.  Just before serving pour dressing over salad; toss to coat.

Italian Bean-And-Tomato Salad

   1 1/2  cups          romaine lettuce -- shredded
     1/2  cup           tomato -- seeded, coarsely
                         -- chopped, unpeeled
     1/2  cup           great northern beans, canned -- drained
     1/4  teaspoon      dried rosemary -- crushed
     1/4  teaspoon      pepper -- fresh-ground
   2      tablespoons   low sodium chicken broth
   2      tablespoons   balsamic vinegar
   1      teaspoon      olive oil

     Combine first 3 ingredients in a bowl; toss gently.  Combine rosemary and next 4 ingredients; stir well.  Pour over lettuce mixture, and toss gently.

Jambalaya Salad

     3/4  Cup           Salad dressing, Italian
     1/2  Cup           Celery -- sliced
     1/2  Cup           Green pepper -- chopped
     1/4  Cup           Onion -- chopped
   1      Teaspoon      Thyme
     1/4  Teaspoon      Pepper, red -- ground
     1/4  Teaspoon      Salt
   1      Each          Garlic clove -- minced
   2      Cups          Rice -- cooked
     1/2  Cup           Ham -- cubed
   6      Ounces        Shrimp, tiny -- cooked
   1      Cup           Tomato -- chopped
   6      Each          Bacon slices -- crumbled

Combine first eight ingredients. Add remaining ingredients except bacon.
Chill and add bacon just before serving.