Recipe of Lime-Cilantro Salad Dressing

     1/2  cup           olive oil
                        juice of 1 lime
   4                    garlic cloves
                        -peeled, ends removed
     1/2  cup           cilantro -- wash, dry
                        fresh ground black pepper
     1/4  teaspoon      sugar -- to taste
     1/8  teaspoon      salt -- to taste

In a food processor fitted with a metal blade, combine the olive oil, lime juice, garlic, cilantro leaves, and black pepper. Process until smooth. Add sugar and salt to taste. Makes 1/2 cup.

Liza Minnelli's Salade de Provence

   2      cups          Frozen corn
   1      medium        Pink grapefruit
   1      cup           Hearts of palm
     1/2  pound         Fresh mushrooms
   1      teaspoon      Dijon mustard
     1/2  teaspoon      Salt
     1/4  teaspoon      Fresh ground black pepper
   2      tablespoons   Red wine vinegar
     1/3  cup           Safflower oil

Thaw corn to room temperature. Over moderate heat, cook corn until tender. Drain and set aside. Peel and remove white pith from the grapefruit. Separate sections; cut each section in half and pat dry with paper towels. Cut the hearts of palm into thin slices.
Wipe the mushrooms clean. Trim the ends and slcie very thinly. In large
salad bowl, combine mustard, salt, pepper and vinegar; stir until
everything has dissolved. Slowly pour in the oil, whisking constantly
until smooth. Attractively arrange the grapefruit and veggies in the bowl. Bring to table and toss just before serving.

Louise's Potato Salad

9 new red potatoes,in bite sized pieces.  Wash well but leave unpeeled.  Take out little black dirt spots.

2 medium sized white onions chopped small. (Buy flat onions, sweeter)

8 slices cooked and crumbled bacon

1 whole package chopped fresh chives (1/2 cup chopped)

1 whole package fresh dill (about 1/2 cup chopped)

DRESSING [ make separately 3/4 cup good mayonnaise
3/4 cup sour cream (low fat is okay)
3 eggs hardboiled
8 dashes of Worcestershire sauce
1 level teaspoon Allspice
1/4 teaspoon chili powder
1/2 teaspoon dried dill
1 tablespoon dried chives
Sweet hungarian paprika to sprinkle over top

1. Prepare and cook the potatoes until just tender, drain & set aside
    to cool.

2. Place the cooled potatoes in a large mixing bowl and add the crumbled bacon, onions, fresh chives and fresh dill.

3. Mix the mayo and sour cream in food processor or blender. Add the   Worcestershire, allspice and chili powder dried dill and dried chives.   Add the hardboiled eggs and whip together at high speed for a fluffy   dressing.   Add freshly ground pepper and salt to taste.

4. Fold into the potatoes. Put into a serving dish and sprinkle with paprika.  I serve lots of thinly sliced radishes around the side of the dish.

Low-Calorie Buttermilk Dressing

   2      cups          Lowfat cottage cheese
   1      cup           Buttermilk
   1      tablespoon    Red wine vinegar
   2      tablespoons   Parsley -- chopped
  10      milliliters   Garlic -- chopped
     1/4  teaspoon      Salt

In blender or food processor, mix cottage cheese until smooth. Add
remaining ingredients and blend.

Makes about 3 cups dressing for green salads. Will keep in refrigerator
for 2 weeks.