GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD

from Alicia Steele
     1 c. raspberry fruit spread
     1/4 c. red wine vinegar
     2 Tbsp. olive oil
     4 boneless skinless chicken breasts (about 1 lb.)
     8 c. torn fresh spinach
     1 (10 oz.) pkg. frozen raspberries, thawed and drained
     1/2 c. thinly sliced red onion
     1/4 c. sliced almonds, toasted
Heat gas or charcoal grill.  In a small bowl, stir together fruit spread, vinegar and olive oil; reserve 1/3 c. for glaze.  Set remaining mixture aside.

Carefully brush grill rack with oil.  Place chicken on grill over medium heat.  Brush chicken with reserved glaze.  Cover grill; cook 5 minutes.  Turn chicken over; brush with glaze.  Cover grill; cook 3-7 minutes longer, brushing occasionally with glaze, until juice of chicken is clean when center of thickest part is cut (170 F).

Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds.  Cut each grilled chicken breast into slices; place on top of salads.  Drizzle with remaining fruit spread mixture.

High altitude: Cook chicken without the glaze 5 minutes.  Brush with glaze, turn chicken, brush other sides with glaze and continue as directed.

BLACK BEAN QUINOA SALAD

from Myrna Johnson
     1/2 c. red Quinoa
     1/2 c. white Quinoa
     2 c. boiling water
     1/2 tsp. salt
     2-3 ears fresh corn
     1 can black beans, drained and rinsed
     1/2 red onion, chopped
     1/2 red pepper, chopped
     1/2 c. cilantro (or to taste)
     2 Tbsp. olive oil
     salt and pepper to taste
Stir Quinoa into boiling, salted water.  Bring back to a boil and cover.  Turn heat to low and cook for 20-25 minutes (like rice) until tender.  Cool.  Meanwhile, cut the corn off the cob and blanch in boiling water.  Drain and cool in cool water.  Drain completely.  Add to Quinoa with remaining ingredients and chill.
YIELD: 8 servings.

FRITO SALAD

from Kris Orton

     2 green peppers

     2 lg. tomatoes

     1 lg. red onion

     2 cucumbers

     1 lg. can kidney beans, drained

     1 sm. can sliced olives, drained

     1 bottle Catalina dressing

     1 bag Fritos

Chop all veggies and add kidney beans & olives.  Pour on dressing to cover salad.  Add Fritos just before serving. 

(Have fun with it - almost any veggies you like will taste good in it!)

TEXAS RANCH POTATO SALAD

from Rachael Lundeberg
     1 (1 oz.) pkg. ranch dressing mix
     1 c. mayonnaise
     1 c. sour cream
     3/4 c. chopped green onion
     1 lb. bacon slices
     5 lbs. unpeeled red potatoes
Bring a large pot of lightly salted water to a boil.  Add whole potatoes, and cook until tender, 15 - 20 minutes.  Drain, run under cold water to cool, and chop into 1-in. cubes.  Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.  In a small bowl, stir together the ranch dressing mix, mayonnaise, sour cream and green onion.  Cover and refrigerate for about 2 hours to blend flavors.  Cook bacon until crisp and cool completely.  Stir the ranch mixture into the bowl of potatoes.  Crumble bacon into the bowl, and stir to distribute.  Serve.

SPAGHETTI SALAD

from Mae Sizemore
     2 c. spaghetti, broken
     6 apples, peeled and cubed
     1/2 c. lemon juice
     2 c. powdered sugar
     4 eggs, well beaten
     1/4 tsp. salt
     3 or 4 bananas
     2 c. whipping cream or Cool Whip
     1/2 c. chopped nuts
     1 large can pineapple bits, drained
     1/2 c. maraschino cherries, cut up
Cook spaghetti and cool in clear water.  Mix together lemon juice, powdered sugar, eggs and salt.  Cook in double boiler until thick, then add spaghetti and apples.  Mix together and let stand in refrigerator 12-24 hours.  When ready to serve, add bananas, whipping cream, nuts, pineapple bits and cherries.

OLD-FASHIONED POTATO SALAD

from Mae Sizemore
     3 medium red potatoes, peeled and cubed (about 2 c.)
     1/2 c. mayonnaise
     2 tsp. sweet pickle relish
     1/8 tsp. salt
     1/8 tsp. pepper
     2 Tbsp. chopped carrots
     2 Tbsp. chopped celery
     2 Tbsp. chopped red onion
     2 hard-cooked eggs, chopped
     1/8 tsp. paprika
Cook potatoes in boiling salted water for 10-15 minutes or until tender.  Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs.  Drain the potatoes; gently stir into mayonnaise mixture.  Sprinkle with paprika.  Cover and refrigerate until serving.
YIELD: 2 servings.