Recipe of Roquefort Pear and Watercress Salad

   2      tbsp          strong brewed tea -- pref.Earl Grey
   1      tbsp          white-wine vinegar or Champagne vinegar
   1      tbsp          walnut oil
   1      tbsp          minced shallots
   1      tsp           Dijon mustard
                        salt and freshly ground black pepper
   3      cups          washed, dried and torn red leaf lettuce
   3      cups          washed & dried watercress lettuce
   1                    ripe pear, pref. red -- cored/thinly sliced
   1      oz            Roquefort cheese -- crumbled
   1      tbsp          chopped toasted walnuts

In small bowl, whisk together tea, vinegar, oil, shallots, mustard, salt and pepper. (can be prepared 2 days ahead, and stored in fridge.)
In large bowl,toss lettuce and watercress together with the dressing.
Divide among 4 salad plates, decoratively arranging pear slices over lettuce mixture. Sprinkle cheese and walnuts on top and garnish with a grinding of black pepper.

Rote Rubensalat (Red-beet Salad)

   2      each          Red Beets -- Bunches
                        -----MARINADE-----
   2      tablespoons    -- Water
     1/4  cup           Vinegar
   2      tablespoons   Caraway Seeds
   1      teaspoon      Sugar
   2      tablespoons   Onion -- Minced
   1      teaspoon      Horseradish
     1/4  teaspoon      Cloves -- Ground
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   5      tablespoons   Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.

 Rotkrautsalat (Red Cabbage Salad)

   5      each          Bacon -- Slices
   1      teaspoon      Sugar
   2      tablespoons   Vinegar
     1/4  cup           Wine -- Red or White
     1/2  each          Red Cabbage; Head -- Shredded
   2      tablespoons   Vegetable Oil
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      tablespoon    Caraway Seeds

Fry bacon in medium-size fry pan until crisp.  Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.

Pour this hot mixture over the cabbage.  Toss with vegetable oil, salt,
pepper, and caraway seeds.

Sprinkle crumbled bacon over mixture.  Serve at room temperature.

S&W CHICKEN FAJITA SALAD

   4                    Boneless -- skinless
                        Chicken breast halves
   1      can           (15-oz.) S&W Pinqutos or
                        Black beans -- undrained
   1      can           (14-1/2 oz.) S&W Ready Cut
                        Tomatoes -- drained well
   4      cups          Shredded salad greens
     1/2  cup           Diced bell pepper
     1/4  cup           Each chopped green onion
                        Red onion -- cilantro
                        S&W Mesquite Cooking Sauce
                        & Marinade
                        S&W Vintage Lites Red Wine
                        Vinegar Dressing
                        Garnish (optional):
                        Guacamole & sour cream

Brush chicken with Mesquite Cooking Sauce.  Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips.

Combine remaining ingredients with chicken strips and toss with 1
tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish with guacamole and sour cream, if desired.