Grilled chicken (ranch dressing mix)
lettuce
cheddar cheese
raisins
croutons
fine chinese noodles
sunflower seeds

Iceberg lettuce
onions
cucumber
tomatoes
green onions
banana pepper rings

Dressing:
oil (little)
wine vinegar
lemon juice
water (little)
fresh garlic
salt and pepper

Dressing:
1 lemon (1/2 t zest + 2 T juice)
2 T white wine vinegar
1 T vegetable oil
1 t poppy seeds
1/3 c sugar

Salad:
6 oz baby spinach
1/2 medium cucumber, sliced and halved
1/4 red onion, thinly sliced
8 oz strawberries
almond slivers, browned in pan

Spinach
bacon
hard-boiled egg
dressing

Dressing (mix in blender):
1 c salad oil
1/3 c ketchup
1/4 c vinegar
1 t Worcestershire sauce
1 medium onion, chopped.

Cook together:
2 T oil
2 tsp crushed red pepper
3 cloves garlic
28 oz. can whole tomatoes, cooked

pasta
parsley

2 1/4 c water
1/2 t salt
1 10-oz pk quick cooking couscous

Boil water and salt, remove from heat, stir in couscous. Cover and let stand 5 minutes. Fluff with fork.

Combine 1/3 cup olive oil and 3 T lemon juice. Add mixture to couscous. Stir to coat and let stand until completely cooled.

Stir in 4 cups torn fresh spinach, 1/4 cup sliced green onions, and 3 T snipped fresh dill. Refrigerate 2 to 12 hours or until throughly chilled.

Sprinkle with 1/3 c crumbled feta, lemon wedges, and fresh dill sprigs. 8-10 servings.

Tomatoes
Onion
Green pepper
Fresh parsley
Garlic Salt
Oregano
Salt
Olive Oil

1 head nappa cabbage
5 green onions
1-2 packs of raman noodles
1/2 c sunflower seeds
3/4 c slivered almonds

Dressing (mix well):
1 c sugar
3 T soy sauce
1 c sunflower oil
1/2 c vinegar

2 cans black beans
1 can crispy corn
diced red onion
diced green pepper
fresh cilantro
cumin
1 lime, juiced
2 T red wine vinegar
1 T olive oil
drops of hot sauce
red pepper
black pepper
garlic powder

serve chilled