Recipe of Salatsauce Salad

  18      each          Peppercorns -- black
     1/4  teaspoon      Dry mustard
   1      teaspoon      Salt
   3      tablespoons   Olive oil
   1 1/2  tablespoons   Tarragon vinegar
                        Lettuce leaves

In a wooden salad bowl crush the peppercorns into a coarse powder.
Add the salt and mustard.  Stir in the oil and vinegar. Put the lettuce on top of the mixture and chill in the refrigerator. At serving time, stir until all the leaves are coated. Gourmet's Old Vienna Cookbook

Salatsauce #2

   1 1/2  teaspoons     Salt
   1 1/2  teaspoons     Prepared mustard
     1/4  teaspoon      Pepper -- black
   1      each          Garlic clove -- large/crushed
     1/4  cup           Tarragon vinegar
     3/4  cup           Olive oil

Mix the first 4 ingredients together and add the garlic, vinegar and salt. Stir until the salt is dissolved. Gradually add the oil, stirring
constantly.  Or, shake all the ingredients in a bottle until well blended.

SALSA AND THREE BEAN SALAD

                        -----DRESSING-----
   1      cup           Thick and chunck salsa
     1/3  cup           Fresh lime juice -- about 2 limes
     1/3  cup           Vegetable oil
   1      teaspoon      Chili powder
                        -----SALAD-----
   1      can           Light OR dark kidney beans -- drained (15.5oz can)
   1      can           Black beans (15 ounce can) -- drained and rinsed
   1      can           Garbanzo beans (15 oz can) -- drained
   1      cup           Chopped red bell pepper
     1/4  cup           Sliced green onions
   1                    Medium carrot -- thinly sliced

In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine all salad ingredients.  Pour dressing over salad; toss to coat.  Cover; refrigerate several hours to blend flavors.

SAN ANTONIO CHICKEN SALAD

   2      large         Whole chicken breasts -- split, boned and ski
     1/2  cup           Pace Picante Sauce
     1/2  teaspoon      Ground cumin
     1/4  teaspoon      Salt
     1/4  cup           Dairy sour cream
   2      tablespoons   Mayonnaise
   1                    Ripe avacado
   1      cup           Sliced celery
                        Bibb or leaf lettuce leaves
   4                    Crisply cooked bacon slices -- crumbled

Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring
frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce.