Recipe of Sweet Potato Salad

   1      pound         Sweet potatoes -- baked
     1/2  cup           Green peas -- cold cooked
     1/2  cup           Crushed unsweetened pineapple
   3      tablespoons   Parsley -- chopped fresh
     1/3  cup           Favorite dressing
   8      each          Lettuce leaves -- (optional)

Peel and slice sweet potatoes and place in a small bowl. Add remaining
ingredients; toss lightly. If desired, serve on lettuce leaves.

Sweet Yogurt Dressing

   1      cup           Plain, nonfat yogurt
     1/4  cup           Raisins -- (golden are nice)
     1/4  cup           Chopped nuts; (walnuts -- pecans, or other)
   1 1/2  tablespoons   Honey
                       

Mix all ingredients, and chill overnight.  Serve cold.
Makes about 1.5 cups. Author's Note: Fresh chopped fruit becomes a special salad or a light dessert with this dressing.

Syrian Salad

   1      head          romaine lettuce
   1                    cucumber -- thinly sliced
   5                    radishes -- thinly sliced
   1                    red bell pepper -- seeded and sliced
   1                    green bell pepper -- seeded and sliced
   2      large         tomatoes -- cut into wedges
   2                    scallions -- chopped
   1      small         red onion -- sliced
   3      ounces        feta cheese -- sliced or crumbled
     1/2  cup           fresh parsley -- stem, coarsley chopped
                        several black olives
   2      tablespoons   capers -- optional
                        -----Dressing-----
     1/4  cup           olive oil
                        juice of one lemon
   1      tablespoon    wine vinegar
   1                    garlic clove -- pressed
                        salt to taste
                        fresh-ground black pepper to taste
                        pinch of dried mint

Rinse the roamaine, tear it into bite-sized pieces, and put in salad bowl. Arrange other vegetables attractively over the romaine,topping with the feta, parsley, olives and capers.  Combine the dressing ingredients and drizzle over the salad.

SZECHUAN PASTA CHICKEN SALAD

   1      pound         Thin noodles
     3/4  cup           Soy sauce
     1/4  cup           Peanut oil
   2      cups          Mayonnaise
   1      tablespoon    Dijon mustard
     1/4  cup           Oriental-style sesame oil
   2                    Whole boneless -- skinless
                        Chicken breasts
   6                    Green onions -- thinly sliced
   2                    Carrots -- peeled & coarsely
                        Chopped
   1                    Red sweet pepper -- chopped
   1                    (8-oz.) can sliced bamboo
                        Shoots -- drained
   1                    (6-oz.) jar mini corn on the
                        Cob -- drained and thinly
                        Sliced
     1/2  cup           Chopped -- fresh cilantro
     1/2  pound         Fresh snow peas, trimmed
                        Cut into julienne -- blanched
                        Then cooled in cold water
                        Drained
                        Lightly toasted sesame seeds
                        Szechuan chili oil

Poach and cool chicken breasts.  Cut into bite-sized pieces and reserve.

Cook noodles.  Drain and toss into a large bowl with 1/2 cup soy sauce,
then peanut oil.  Cool to room temperature, occassionally stirring the
noodles to coat thoroughly.

Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste.  Refrigerate until ready to use.

Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini
corn and chopped cilantro to noodles.  Mix gently.  Add mayonnaise mixture and blend well.  Cover and refrigerate until ready to serve, preferable overnight.

 Just before serving add julienned snow peas, adding a little extra soy
sauce and peanut oil or mayonnaise if noodles seem dry.  Garnish with
sesame seeds.