1. Preheat oven to 425 degree F. Place potatoes in a greased large shallow roasting pan. Drizzle with the 1/4 cup olive oil. Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just tender and browned, stirring occasionally. 2. Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes and dressing while potatoes are hot. Let stand for 15 minutes. Cover and chill up to 24 hours. 3. To serve, stir up to 1¿3 cup milk into potato mixture to desired consistency. Place potato salad in...

1. Combine 1 tablespoon of the olive oil or salad oil, the chili powder, garlic powder, white pepper, and black pepper. Coat chicken with mixture. In a large skillet cook chicken in 1 tablespoon hot oil over medium heat for 8 to 10 minutes or until tender and cooked through, turning once. Cool slightly; cut chicken into thin strips. 2. In a salad bowl combine chicken strips, romaine, radicchio, Belgian endive, tomato, and snipped mint or Thai basil. Cover and chill salad up to 2 hours. 3. For dressing, in a screw-top jar the 1/4...

1. Place salad greens in a 2-1/2- to 3-quart clear straight-sided bowl or souffle dish. Peel carrot. Using vegetable peeler, carefully cut carrots into long, paper-thin ribbons. Set aside. Layer atop salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons, and green onions. 2. For dressing, in small bowl combine the mayonnaise or salad dressing, yogurt, orange peel, crushed red pepper, and ground black pepper. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with...

1. Snap off and discard woody bases from asparagus. Rinse fish; pat dry. 2. Brush asparagus spears and both sides of salmon lightly with oil. Press fennel seed onto both sides of salmon. 3. Place salmon on the greased rack of an uncovered grill directly over medium coals. Place asparagus on a piece of heavy foil on grill rack next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and the fish begins to flake easily, turning once halfway through. 4. Meanwhile, line 4 plates with lettuce leaves. Place salmon...

1. Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix. 2. Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings

1. In a medium saucepan combine the 1-1/4 cups water and barley. Bring to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until liquid is absorbed. Cool. 2. Meanwhile, for dressing, in a screw-top jar combine lime juice, cilantro, oil, the 1 tablespoon water, salt, and ground red pepper. Cover and shake well. 3. In a large salad bowl combine barley, corn, green pepper, sweet red pepper, and green onion. Shake dressing. Pour dressing over barley mixture; toss lightly to coat. Cover and chill for 4 to 24 hours. ...

1. For dressing, in a screw-top jar combine apple juice, salad oil, and vinegar. Cover and shake well. 2. Line 4 plates with lettuce leaves. Arrange the apples, beef, jicama, and carrots atop lettuce. Top with cherries. Drizzle dressing over salads. If desired, sprinkle with pepper. Makes 4 servings

1. Scrub new potatoes: cut into quarters. 2. In a medium saucepan cook potatoes in a small amount of lightly salted boiling water for 10 to 15 minutes or until tender. Drain. Rinse with cold water. Drain. 3. In a mixing bowl gently toss together greens, cucumber, and radishes. Add potatoes. Gently toss. Arrange on 4 plates. Roll up the roast beef slices and arrange on top of greens mixture. Place a few tomato wedges to the side of each salad. 4. In a small mixing bowl stir together salad dressing and dill. Drizzle over salads. Makes 4...

Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.) Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper. Place lettuce and croutons in...

Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry. While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined. Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to...

Toast cumin in heavy small skillet over medium heat until slightly darkened, about 1 minute. Transfer to small bowl. Add mayonnaise and lemon juice; whisk dressing until smooth. Toss chicken, nectarines, celery, and onion in large bowl. Stir in dressing. Season to taste with salt and pepper. Spoon salad into lettuce leaves and sprinkle with almonds. Divide among 4 plates and serve.

Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet. Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly). Season salad with salt and pepper; serve.

Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices. Arrange chicken pieces over tabbouleh mixture. Shake dressing; drizzle over salad. Makes 3 servings

Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices. Arrange chicken pieces over tabbouleh mixture. Shake dressing; drizzle over salad. Makes 3 servings.

Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices. Arrange chicken pieces over tabbouleh mixture. Shake dressing; drizzle over salad.

1. Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. Meanwhile, to prepare pineapple, remove crown. Wash and peel pineapple; remove eyes and core. Slice pineapple; cut slices in half. To prepare papaya, peel, halve, and scoop out seeds. Slice papaya. 2. In a large salad bowl combine cooked pasta, pineapple, papaya, romaine, and chicken. Toss lightly to mix. Divide salad among four plates. 3. For dressing, in a small mixing bowl stir together mayonnaise dressing, honey, rice vinegar, curry powder,...

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 1/4 cup dressing; turn chicken to coat. Let stand 15 minutes. Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Saut until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces. Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with...

Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid). While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives. Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing. Cooks' note:Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well. Cooks' notes:Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels.Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.