2 lg Apples

1 tb Lemon juice

1/2 c Golden raisins

1/2 c Walnuts — chopped

1 c Diced celery

1/2 c Mayonnaise

1/2 tb Milk

1 t Sugar

1/2 Iceberg lettuce

8 Endive

–or other curly, leafy gree Alfalfa sprouts — a large han 4
Carrots — peeled

–sliced lengthwise into 2-i 4 Radishes

Recipe by: Creepy Cuisine, Lucy Munroe Peel, core and dice the
apples; toss in a large bowl with the lemon juice.
Add the raisins,
nuts and celery to the apples and toss together.
In a small bowl,
mix the mayonnaise, milk and sugar until well blended.
Add the
dressing to the other ingredients and toss.
Place 2 or 3 letuce
leaves on individual salad plates and spoon the salad over the
lettuce in a “head” shape.
To create the werewolf in your Waldorf,
decorate each salad with pointy endive ears, alfalfa sprout hair
and beard, pointy carrot fangs and radish-half eyeballs.
Penny
Halsey (ATBN65B).

1 ea Egg, cooked

1 ea Lettuce, Boston, head

1/2 lb Spinach

1 ea Onion, sliced

2 T Parsley, chopped

1/4 c Vinegar

1/2 c Salad oil

1 ds Garlic powder

1/2 t Paprika

1/4 t Dry mustard

1 t Salt

1/4 t Pepper

Remove egg yolk and mash with garlic.
Blend in salt, paprika,
pepper and mustard.
Add salad oil, vinegar; Beat well.
Chop egg
white and parsley and stir in.
Combine lettuce, spinach and onion
in salad bowl.
Add dressing.
Toss lightly.

2 c Cracked wheat or wheat

Berries 2 c Chopped tomatoes

1 c Chopped cucumbers

1 x Chopped purple onion

x Fatfree yogurt x Balsamic vinegar x Sugar start with 2 cups of cooked cracked wheat.
I just boil it until its done.
Actually I think you are supposed to use boiled wheat berries.
Add an equal amount of chopped tomatoes and half as much chopped cucumbers and chopped purple onion to taste.
For dressing I use fatfree yogurt with basimaic vinegar and some sugar.
Yogurt or sour cream with dried italian salad dressing would also be good.
From: MARGE ROBBINS Fatfree Digest [Volume 9 Issue 11] Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

2 c Cooked wheat berries

(cooled) 2 c Chopped tomatoes

1/2 c Chopped red onion

Toss above together, serve with your favorite dressing Posted by Posted by Posted by “Rob Ryerson” to the Fatfree Digest [Volume 13 Issue 8] Dec.
8, 1994.
Source - ‘The Complete Whole Grain Cookbook’ by Carol Gelles FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80?

1 pt Whipping cream

1 tb Sugar

1 cn 16-oz pineapple tidbits

1 cn 16-oz black cherries

1 lg Banana sliced

1 c Dates chopped

1/2 c Chopped nuts optional

2 c Miniature marshmallows

Beat whipping cream sweetened with sugar until firm.
Just before
serving, gently fold in remaining ingredients and serve.

4 c Escarole leaves

-=OR=- Curly Endive Leaves - (the inner white ones), - small
Spinach Leaves, - Hearts of Romaine - or a mixture 4 c Mixed
greens; such as:

- tender Mustard Greens, - Radish Leaves, Arugula - Leaves,
Watercress, Rock - Cress or Field Cress, - Nasturtium Leaves,
tender - Dandelion Leaves, Dill or - Fennel Greens and Hyssop -
Leaves and Blossoms 20 Mint leaves

12 Sorrel leaves

- torn or sliced 4 Scallions; chopped, -=OR=-

-Newly-pulled Onions, sliced 1/4 c Sunflower seeds, toasted

———————————-DRESSING———————————-
2 tb Plain or herbal vinegar

- such as tarragon vinegar Salt 5 tb Sunflower seed oil

-=OR=-Extra-virgin olive oil -=OR=- Walnut oil WASH AND DRY all
the greens.
Tear or cut them into whatever size you like, and put
them into a large bowl with the scallions and toasted sunflower
seeds.
Pour over the dressing (RECIPE Follows) and toss well.
DRESSING: Whisk everything together, taste, and adjust with more
vinegar or oil as needed.
—