Recipe of Macaroni Medley Salad

     3/4  cup           Buttermilk
     3/4  cup           Fat-free mayonnaise
   2      tablespoons   Fresh dill, chopped -- or 1 ts
                        dill
   4      cups          Cooked rotini pasta -- cooled
  15      ounces        Canned kidney beans -- drained
                        rinsed
  10      ounces        Frozen green beans, cooked -- drained and cooled
   8      ounces        Fat-free cheddar cheese -- Healthy Choice, cube

Mix together buttermilk, mayonnaise and dill.  Pour over combined pasta, beans and cheese; mix lightly.
Chill. 16 Servings

MACARONI SALAD FOR 100

   5                    To 6 lbs. fully cooked ham -- cubed
   5                    To 6 lbs. macaroni -- cooked
                        drained
   3      pounds        Shredded cheddar cheese
   2                    Bags (20 oz. ea.) frozen -- peas, thawed
   2      bn            Celery -- chopped (about 12
     
   2      large         Onions -- chopped (2 to 2 1/2
     
   2      cans          (5 3/4 oz. ea.) pitted ripe -- olives,
                        Drained and sliced
                        DRESSING:
   2      quarts        Mayonnaise
   8      ounces        Western or French salad -- dressing
     1/4  cup           Vinegar
     1/4  cup           Sugar
   1      cup           Light cream
   1 1/2  teaspoons     Onion salt
   1 1/2  teaspoons     Garlic salt
   1      teaspoon      Salt
   1      teaspoon      Pepper

SALAD:

 Combine all salad ingredients.  Combine all dressing ingredients; pour
over the salad mixture and toss.

Refrigerate.

       
MAI FUN CHICKEN SALAD WITH HOISIN DRESSING

                        -----HOISIN DRESSING-----
   3      tablespoons   Rice vinegar
     1/4  cup           Salad oil
   1      tablespoon    Hoisin sauce
   2      teaspoons     Sesame seeds
   2      teaspoons     Minced fresh gingerroot
                        -----SALAD-----
                        Napa/Savoy cabbage leaves
   2      cups          Mai fun *
   1      cup           Finely shredded carrots
   2                    Lg cooked chicken breasts*
     1/2  cup           Sugar snap peas **
                        Vegetable garnishes ***

*Note: Mai fun should be prepared according to package directions.
*Chicken breasts should be skinned, boned and cut into thin slices.

**Snap peas should be blanched and chilled.

***Suggested vegetable garnishes: Japanese or regular cucumber slices,
straw mushrooms, carrot flowers.

Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar
with lid. Cover and shake well. Chill. Meanwhile, to make salad, for each serving, line plate with cabbage leaves and over them arrange layer of mai fun. Then arrange shredded carrots, chicken slices, sugar snap peas and vegetable garnishes on plates as desired. Shake dressing again and pass at table.

Mandrin orange and green salad

   1      each          Med bowl of mixed greens
   1      each          Large can of mandrin oranges
     1/2  cup           Chopped pecans
                        -----GARNISH-----
   1      each          Purple onion rings
                        -----DRESSING-----
     1/3  cup           Wine vinegar
     1/2  cup           Sugar
   1      cup           Salad oil
   1      teaspoon      Salt
   1      teaspoon      Dry mustard
   2      tablespoons   Water

For mixed greens use leaf romaine and regular.