Recipe of Overnight Layered Salad

   3      cups          Shredded lettuce
   2      cups          Shredded spinach
     1/2  cup           Sliced radishes
   2      cups          Cooked cubed chicken
     1/2  cup           Celery cut diagonally
   1      cup           Shredded chedder cheese
     2/3  cup           Mayonnaise
     1/2  teaspoon      Worcestershore sauce
     1/4  teaspoon      Dry Mustard
   2      tablespoons   Sliced green onions

In salad bowl, layer ingredients in following order; half lettuce, half
spinach, radishes, chicken, celery, remaining lettuce remaining spinach
and cheese.

Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly
over top of salad.  Cover and chill several hours or overnight. Garnish
with sliced green onions. Toss just before serving.

PARMESAN CHEESE DRESSING

     1/4  cup           Milk
     1/2  cup           Mayonnaise
     1/4  cup           Grated Parmesan cheese
   1      teaspoon      White wine vinegar
     1/4  teaspoon      Worcestershire sauce

Gradually blend milk into mayonnaise. Mix in cheese, vinegar and
worcestershire sauce. Chill. Serve on tossed salad greens or on a "meaty" chef salad.  Makes 3/4 cup.

Pasta Salad

   1      pound         Pasta -- spirals
   1      package       Viva Italian dressing
   1      each          Cucumber -- cubed
   1      each          Fresh Broccoli -- cut up
   1      can           Cici beans -- optional
   1      each          Carrots -- cut up
   1      each          Celery -- cut up

Cook pasta as directed on the box.  Drain.  Add a little Italian dressing to prevent sticking together.

Cool.  While pasta is cooling, cut up all fresh vegetables into bite size pieces.  Add any vegetables that you prefer. In a large bowl, add
vegetables to pasta. Add Italian dressing and mix thoroughly.
Chill salad.  Prior to serving, add remaining Italian dressing and mix
again.  Salad is excellent when cold.

The longer you chill it, the better it is.

Pasta Salad #2

  12      Ounces        Colored Rotini Pasta -- cook/drain/cool
   8      Ounces        Feta Cheese -- chunked
   1                    Tomato -- cut up
   1                    Green Pepper -- cut up
   1                    Red Pepper -- cut up
   2      Tablespoons   Green Onion -- chopped
                        -----Dressing-----
     2/3  Cup           Olive Oil
   3      Tablespoons   Red Wine Vinegar
     1/4  Cup           Fresh Basil -- chopped -or-
   2 1/2  Teaspoons     Dried Basil
   1      Teaspoon      Dried Oregano
                        Salt And Pepper -- to taste