Ingredients

• 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
• 1 package (8 oz.) sliced mushrooms
• 1 can (19 oz.) Progresso chick peas, drained and rinsed
• 1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
• 1/2 cup seasoned croutons
• 1/2 cup Italian dressing

Directions

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.

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• 2 cans Solid white tuna in water — drained and flaked
• 1/2 cup Sliced ripe olives
• 1/2 cup Sliced green onions w/tops
• 1/2 cup Thinly sliced celery
• 2/3 cup Pace Picante Sauce
• 1/2 cup Dairy sour cream
• 1 teaspoon Ground cumin
• Lettuce leaves — OR
• Shredded lettuce
• 12 Taco shells — OR
• 3 cups Tortilla chips

Directions:

Combine tuna, olives, green onions and celery in medium bowl.

Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly.

To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips.

Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired.

• ½ lb of bacon, cooked and crumbled.
• 1 bunch of croccoli, cut into small pieces.
• 1 medium red onion, diced.
• ½ cup of cheese, diced.
• ½ cup of salad dressing.
• ¼ cup of sugar.
• 1 ½ teaspoons of vinegar.

Directions:

Cook the bacon.

Mix together the the bacon, broccoli, onion and cheese.

Combine the salad dressing, sugar and vinegar; then toss with the salad.

Serve as desired.

• 5 cups of carrots, shredded.
• 1 ½ cups of celery, chopped.
• 1 ½ cups of mayonnaise.
• ¾ cup of raisins.
• ¾ cup of walnuts, chopped.
• 2 teaspoons of sugar.
• 1 teaspoon of mustard.
• ¼ teaspoon of salt.
• 10 lettuce leaves, to serve on.

Directions:

In a bowl, combine the carrots, celery, raisins and walnuts.

Add the other ingredients (except lettuce leaves) and mix thoroughly.

Serve on lettuce leaves.

• 2 x large carrots, cut into wedges.
• 1 handfull, black olives.
• 6 x radish, sliced thinly.
• 1 x clove garlic, chopped.
• ¼ teaspoon of paprika.
• ½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
• 1 pinch cayenne pepper.
• 1 pinch cinnamon.
• 1 teaspoon salt.
• 1 x parsley, sprigs, chopped.
• 1 x fresh lemon, squeezed.
• ¼ cup of oil, olive.

Directions:

Bring a pan of water to the boil.

Add the carrotts and cook until tender and then rinse them with cold water.

Drain the carrots and mix with the olives and radishes.

Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.

Pour the marinade over the carrot, olives and radishes and serve.

• ½ cup of Carrots.
• ½ cup of Onions.
• ½ cup of Peppers.
• ½ cup of Tomatoes.
• ½ cup of Shreded Bacon.
• ¼ cup of Soy nuts.
• ¼ cup of Roasted sunflower seeds.

Directions:

Fry the bacon until crunchy, then shred.

Blanche the vegetables (carrots, onions, peppers, tomatoes) an strain.

Mix these with the remaining ingredients.

Sprinkle onto prepared salad.

Keep unused portions of the mixture in and aritight container in the refrigerator to preserve the crunchiness.

• 1 oz of frozen tiny peas, lightly steamed.
• 1 cup of crab meat.
• ½ cup of chopped celery.
• ½ cup of mayonnaise.
• ½ cup of cashew nuts.
• 1 tablespoon of lemon juice.
• ½ teaspoon of curry powder.
• 6 oz of chow mein noodles.

Directions:

Mix all ingredients and serve with chow mein noodles.

• 12 Italian bread slices, grilled.
• 6 lettuce leaves.
• 1 medium avocado.
• 1 lb white mushrooms.
• 12 oz red bell pepper, diced.
• 12 oz green bell pepper, diced.
• ½ cup of sherry wine vinegar.
• ½ cup of basil leaves, chopped.
• ¼ cup of whole grain mustard.
• 1/8 cup of olive oil.

Directions:

In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.

Wash and slice the white mushrooms.

Add the mushrooms to the dressing and marinate for 15 minutes.

Place each salad portion on a lettuce leaf.

Slice the avocado and place on top.

Serve with two slices of grilled Italian bread.

• 1 ½ cups of asparagus, cut.
• 1 cup of small shell pasta.
• ¾ cup of Italian dressing.
• ½ cup of carrots, sliced in thin circles.
• ½ cup of onions, diced.
• ¼ cup of sweet red peppers, diced.
• 1 teaspoon of oregano.

Directions:

Cook the small shell pasta as directed on it’s packaging.

Rinse, drain and allow to cool.

Add the other ingredients and mix together thoroughly.

Marinade for about 8 hours.

• 2 plums, sliced.
• 2 peaches, sliced.
• ½ cup of coarsely chopped walnuts, toasted.
• ¼ cup of raspberry preserves.
• 2 tablespoons of red wine vinegar.
• 1 tablespoon of walnut or vegetable oil.

Directions:

Arrange the sliced plums and peaches on a serving plate.

Sprinkle with the chopped walnuts.

Combine the remaining ingredients, then drizzle over the fruit.