Recipe of Lemon Coleslaw Salad

     1/2  cup           Mayonnaise
     1/2  cup           Sour cream
     1/4  cup           Fresh lemon juice
   2      tablespoons   Dijon mustard
   2      tablespoons   Olive oil
   2      tablespoons   Sugar
   1      tablespoon    White wine vinegar
   1      tablespoon    Prepared horseradish
   1      teaspoon      Salt
     1/2  teaspoon      Celery seeds
     1/2  teaspoon      Pepper
   8      cups          Shredded cabbage (about 1 1/
     1/2  each          Red bell pepper (cut into ma
     1/2  each          Green bell pepper (cut into
     1/4  each          Red onion (cut into matchsti
   1      each          Carrot -- shredded
   2      tablespoons   Chopped fresh parsley
   2      teaspoons     Grated lemon peel

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.

Lemon-Cherry Layered Salad

   3      ounces        cherry or raspberry gelatin mix
   1      cup           boiling water
  21      ounces        cherry pie filling
   3      ounces        gelatin -- lemon
   1      cup           boiling water
   3      ounces        cream cheese
     1/3  cup           mayonnaise
   8      ounces        crushed pineapple
   1      cup           marshmallows -- optional
   2      tablespoons   nuts -- chopped
     1/2  cup           heavy whipping cream

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill until thickened partially. Dissolve lemon gelatin in 1 cup boiling water.
 
Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.
    
Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon
mixture and add the marshmallows if desired. Spread this mixture on top of the cherry pie mixture that has been chilling. Sprinkle the chopped nuts over top and let chill until completely set.

LEMONY CHICKEN SALAD

   1      can           Low-sodium chicken broth
                        (13 3/4 oz)
   2      each          Pkg of Jell-O Lemon gelatin
                        (sugar free -- 4 serving size)
   1      cup           Cold water
   1      can           Crushed pineapple  -- undrained
                        (in unsweetened juice)
   2      tablespoons   Lemon juice
     1/2  teaspoon      Dried tarragon leaves
                        (crushed)
                        Dash of white pepper
   1 1/2  cups          Cubed cooked chicken breast
     1/2  cup           Chopped parsley
     1/4  cup           Chopped red pepper

Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened.

Stir in chicken, celery and red pepper. Spoon into 4 individual plastic
containers or serving dishes. Refrigerate until firm, about 2 hours.

Lentil Salad

     1/4  cup           fresh lemon juice
     2/3  cup           olive oil
   1      teaspoon      Italian seasoning
   1      clove         garlic -- mashed
   2      cups          dried lentils
     1/2  cup           diced celery
   2      whole         red ripe tomatoes -- chopped

Whisk together lemon juice and olive oil. Beat in Italian seasoning
and garlic.

Wash lentils and boil in a quart of water until barely tender, about
30 minutes. Drain. While warm, toss with lemon dressing. Cool to room
temperature. Add celery and tomatoes. Serve immediately or chill and serve cold.