Recipe of Spring Salad

     1/2  pound         Snow peas
     1/2  pound         Mixed green and yellow beans
   6      each          New red skinned potatoes
     1/2  pound         Carrots
   1      cup           Frozen sweet corn
   1      cup           Fresh or frozen peas
   2      each          Tomatoes
   4      each          Hard cooked eggs
                        ----------dressing----------
   3      each          Large egg yolks
   1      teaspoon      Dijon mustard
   1      each          Salt
   1      each          Pepper
   1 1/2  cups          Saflower oil
   1      tablespoon    Lemon juice
   1      each          Shallots -- finely chopped
   1      teaspoon      Honey
   1      tablespoon    Finely chopped fresh mint
   1      tablespoon    Finely chopped fresh parsley

Top and tail beans.  Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp.  Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender.  Drain. Place peeled corrots in a saucepan with enough cold water to cover.  Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING:  Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well.  Thin with a 1/2 teaspoon lemon juice.  Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness)  Stir in shallots, honey, mint add parsley.  Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges.  Thin mayonnaise with boiling water and lightly coat salad.

Springtime Chicken Salad

   3      ounces        cream cheese
     3/4  cup           heavy cream
     1/4  cup           orange juice
   1 1/2  teaspoons     curry powder
                        salt and pepper -- to taste
   2      tablespoons   chutney
   2      cups          cooked chicken -- cubed
                        flaked coconut
                        mandarin oranges

Place first 6 ingredients in blender and blend until smooth.
Toss with cooked cubed chicken, flaked coconut, and 1 to 2 cans (drained) Mandarin oranges. Chill. Serve on a bed of lettuce, sprinkle with slivered almonds and paprika. This salad tastes wonderful served in a melon.

SPRINGTIME CHICKEN SALAD

                        Chicken breast halves
   1      pound         Fresh asparagus
                        Head iceberg lettuce
                        Lemon slices for garnish
                        -----LEMON-HERB DRESSING-----
     1/2  cup           Lemon juice
   2      tablespoons   Lemon juice
                        Sm clove garlic -- pressed
   1      teaspoon      Oregano
   1      teaspoon      Basil
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  cup           Slivered toasted almonds

VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon juice and water or broth to cover in a 9-in skillet. Place over med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min.
Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and
shred. PREPARATION: Place chicken in a saucepan. Cover with water. Simmer for 20 min. until done. Remove. Cool. Wash asparagus.
Snap off stalks at the point of tenderness. Partially fill a large skillet with water. Bring to boil. Add asparagus. Cover and heat until water comes back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool. With a knife, shred half of the lettuce. Place in a large salad bowl. combine the dressing ingredients. Shake until blended. Drizzle half of the dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing. Garnish with lemon slices. Serve, sprinkled with almonds, if desired.

Stir-Fried Beef Salad

   1      pound         Beef round steak -- boneless
   2      tablespoons   Oil -- cooking
                        Garlic clove -- minced
   8      ounces        Mushrooms, fresh -- sliced
                        Cucumber -- chopped
                        Green pepper -- strips
                        Onion -- sliced      *
   1      teaspoon      Italian seasoning
   1      teaspoon      Salt -- seasoned
     1/8  teaspoon      Pepper, red -- ground
                        Tomato -- large   **
   8      ounces        Spinach leaves -- fresh

* Separated into rings ** cut into wedges

Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and
garlic; remove from pan. Add mushrooms, cucumber, green pepper strips,
onions rings, Italian seasoning, salt, and red pepper to wok.

Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to
wok; add tomato.  Cook 1 to 2 minutes or till heated through.
Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach
leaves to wok; cover and cook for 1 minute or till slightly wilted.
To serve, arrange spinach on four bowls or plates; spoon meat mixture
atop.