In a seperate bowl, mix the dressing ingredients. To assemble: make layers of lettuce, onions, eggs and dressing. Repeat and end with dressing. Cover and chill for at least 3 hours. This is great with steak and potatoes!

Whisk together lemon juice, mustard and olive oil. Blend in garlic and parsley. Pour dressing over grated carrots and toss to coat well. Serve over arugula.

Put all of the ingredients into a blender container and blend until the green pepper is chopped. Chill before serving. Makes 1 3/4 cups.

Recipe Summary: Preparation Time: 1 hour, 20 minutes Number of Servings: 8 Cups of Fruits and Vegetables Per Person: 1.00 Ingredients: 2 cups lightly cooked green beans, cut into bite-sized pieces with ends trimmed 2 cups cooked and shelled edamame 1/4 cup diced green onion 1/2 cup chopped red bell pepper 1/2 cup diced celery […]

Wash and dry lettuce. Save hearts and tear reamining leaves into pcs. Cut half the potatoes into small cubes; cut the rest into round slices. Slice 2 of the eggs; crumble the yolk of the third egg. Mix lettuce, potato cubes, scallions, and the dill or anise seed together; blend the oil and vinegar and […]

Dissolve gelatin in boiling water. Stir in apricot nectar, put into a 1-1/2 quart mold. Let chill in refrigerator until syrupy. Add oranges, bananas, marshmallows and whipped topping. Chill until firm.

Combine cabbage, onion and carrot in large insulated ice bucket. Separately stir together vinegar, mustard and oil. Mix with vegetable mixture. Add apple juice concentrate. Keep tightly closed until serving. Stir well and season to taste before serving. Makes 6 to 8 servings.

-FOR SECOND DAY- 1 cn Tomato aspic with dill Crumble cream cheese and add to soup. Heat slowly to bubbly stage. Remove from heat and add all remaining ingredients except tomato aspic. Combine well and pour into greased mold. Chill. On second day; Slowly heat can of tomato aspic with dill and gently pour over […]

Cook the pasta al dente and rinse with cool water. Drain the pasta well and put it in a mixing bowl. Add the remaining ingredients and mix thoroughly. Serve at room temperature or chilled.

Mix together all the ingredients & let sit for a while to allow the flavours to marry. Then use. * Or replace with wine vinegar ** I use Hungarian paprika, its sweeter than Spanish *** I use cayenne. You need the hot to contrast with the sweet.