Recipe of Potato Salad With Beer Dressing

   6      each          Potatoes -- medium
   4      each          Bacon -- slices
   1      tablespoon    Onion -- chopped
   1      each          Celery; stalk -- chopped
   1      teaspoon      Salt
   2      tablespoons   Butter
   2      tablespoons   Unbleached flour
     1/2  teaspoon      Mustard -- dry
   1      tablespoon    Sugar
   1      cup           Beer -- any brand
     1/2  teaspoon      Tobasco sauce
   2      tablespoons   Parsley -- chopped fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp.  Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended.  Add mustard and sugar.

Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes.  Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

QUICK CHINESE CHICKEN SALAD

     3/4  pound         Skinless chicken breasts
   2      teaspoons     Salt
                        -----SAUCE-----
   1                    Garlic clove -- peeled
   1      slice         Fresh ginger -- peeled
   2                    Scallions -- with green tops trim
   2      teaspoons     Chili bean sauce
   2      teaspoons     Dark soy sauce
   1      teaspoon      Sugar
   2      teaspoons     White rice vinegar
   2      teaspoons     Sesame paste -- =OR=- peanut butter
     1/2  teaspoon      Salt
     1/2  teaspoon      Freshly ground black pepper
   2      teaspoons     Sesame oil
     1/2  pound         Iceberg lettuce -- finely shredded
                        -----DRESSING-----
   2      tablespoons   White rice vinegar

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside.

Toss the lettuce with the white rice vinegar and place on a platter.
Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.

Quick Spinach Salad With Sprouts

   1      pound         Spinach
     1/2  cup           Alfalfa Sprouts
     1/4  cup           Feta Cheese -- crumbled
   2      tablespoons   Sunflower Seeds
   2      tablespoons   Olive Oil
   2      tablespoons   Lemon Juice
   2      tablespoons   Water
   1      each          Garlic Clove, small -- minced
   1      teaspoon      Dijon Mustard
                        Salt
                        Freshly Ground Black Pepper

 EVERYDAY VINAIGRETTE

* Cubed skim-milk mozzarella cheese can be used instead of crumbled

Feta cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.

Mix well.

Quinoa Super Salad

   5      ups           quinoa, cooked -- (basic recipe)
   1      cup           carrots -- chopped
     3/4  cup           parsley -- minced
   1      cup           sunflower seeds
   4      cloves        garlic, minced -- or to taste
     1/4  cup           olive oil -- or less
     1/4  cup           soy sauce or tamari -- Try braggs aminos
     1/2  cup           lemon juice
                        tomatoes
                        black olives

Cook quinoa. let cool.  Add carrots, parsley sunflower seed and garlic to quinoa.  Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives.