BLT Chicken Salad

Combine mayonnaise, barbecue sauce, grated onion,
lemon juice, and pepper in a small bowl; stir
well.Cover and chill dressing mixture thoroughly.
Press chopped tomato between several layers of paper
towels to remove excess moisture. Arrange lettuce on
individual salad plates; top ech serving with tomato
and chopped cooked chicken. Just before serving, spoon
dressing mixture over salads; sprinkle with crumbled
bacon, and garnish with egg sllices.
Yield: 4 servings

This recipie was found at: Bitsy's Kitchen.

Summer Salad

1 onion, chopped
1 cucumer, peeled and chopped
1 tomato, chopped
1 red or green pepper seeded and chopped
fatfree Italian salad dressing

Combine veggies in bowl, pour fatfree dressing over
veggies. (Pour in enough to almost cover the veggies)
Cover and refrigerate for several hours or overnight.
Add additional seasoning (salt, pepper, etc.) just
before eating.

The juice from the different veggies blend with the
dressing and makes a wonderful, easy salad that has
great flavor.

Wilted Lettuce Salad

1 onion
1 bell pepper
1 medium potato
fresh chives, rosemary and basil
1 head of boston lettuce
favorite vinegar

Slice the potato, the onion and the pepper. Put them
in the oven and bake at 400 about 20 minutes or until
done. Meanwhile clean and tear the lettuce and put on
a plate. Sprinkle the lettuce lightly with your
favorite vinegar.

When veggies are done, spray lightly with Pam then
sprinkle with salt and herbs. Stir to mix. Dump warm
veggies over lettuce and sprinkle with vinegar.

These recipies were found at: The Student Chow Page