STORM's blog: "RECIPES--SALADS"

CRUNCHY VEGETABLE SALAD 1 lb fresh broccoli, chopped 1 small head cauliflower, chopped 2 small zucchini, sliced 2 small onions, sliced in rings 2 carrots, sliced diagonally Combine all vegetables; add dressing. Chill until served. DRESSING: 2/3 cup mayonnaise 1/3 cup red wine vinegar 1 teaspoon salt 1/3 cup vegetable oil 1/4 cup sugar Combine all ingredients until smooth and creamy.

CHINESE CHICKEN SALAD 3 tablespoons hoisin sauce 2 tablespoons peanut butter 2 tablespoons brown sugar 3/4 teaspoon hot chile paste 1 teaspoon grated fresh ginger 3 tablespoons rice wine vinegar 1 tablespoon sesame oil 1 lb boneless chicken breast 16 (3 1/2-inch square) wonton wrappers, shredded 4 cups romaine lettuce, torn, washed and dried 2 cups shredded carrots 1 bunch green onions 1/4 cup chopped cilantro cooking spray Preheat oven to 350 degrees. Whisk together the hoisin sauce, peanut butter, brown sugar, chile paste, ginger, vinegar and sesame oil. Grill or boil chicken until cooked then cool and slice. Spray a large shallow pan with vegetable cooking spray. Arrange shredded won tons in a single layer and bake 20 minutes or until golden brown. Let cool. In a large bowl combine chicken, won tons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

Caesar Salad 1 clove garlic, cut in half 2 medium-sized heads of romane lettuce 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon black pepper 1/2 cup grated parmesan cheese 6 tablespoons olive oil juice of 2 lemons 4 chopped anchovy fillets 2 coddled eggs(cook 1 1/2 minutes in simmering water) Rub sides and bottom of salad bowl with cut clove of garlic, tear lettuce into medium-size pieces, add salt, mustard, pepper, cheese, olive oil, and lemon juice. Then add eggs and anchovy, and toss until all trace of eggs have disappeared.

Broccoli Bloosom Salad 1 bunch broccoli (about 2 lbs) 6 slices bacon, diced 1/4 cup chopped onion 2 tablespoons sugar 2 tablespoons cider vinegar 2 tablespoons water 1/2 teaspoon seasoned salt Dash pepper Cut broccoli flowerettew from stems, saving stems to cook as vegetable for another meal. Wash flowerettes, then cut lenghtwise into very thin slices. (there should be about 4 cups). Place in a large salad bowl. Saute bacon until crisp in a medium-size frying pan; remove and drain on paper towels, then add the bacon to the broccoli in the bowl. Pour drippings into a cup, measure 2 tablespoons of the drippings back into the frying pan. Add onion and saute just until soft. Stir in remaining ingredients; simmer about 3 minutes. Pour over broccoli and bacon; toss to mix well. Serve while warm. Makes 6 servings

BEAN SALAD 2 cups canned cut green beans 2 cups canned cut waxed beans 2 cups canned kidney beans 1 large chopped green pepper 1 small (2 oz) jar chopped pimientos 1/4 cup chopped onion 1/4 cup chopped celery 3/4 cup red wine vinegar 3/4 cup sugar 3 tablespoons vegetable oil 1 teaspoon salt dash pepper Drain vegetables, mix all together, let set overnight.