3 sl Bacon

1/4 c Cider Vinegar

2 ts Sugar

1/4 ts Salt

1/8 ts Pepper

1/8 ts Dried Tarragon; Crushed

1/2 c Celery; Sliced

1 sm Red Onion; Thinly Sliced

1 pk Fresh Spinach; Torn, About

-8 Cups 2 md Oranges; Peeled And Sliced

-OR 11 oz Mandarin Oranges; 1 Can

1/3 c Cashews; Coarsely Broken

In a 3 quart casserole, snip the bacon into 1-inch pieces.
Cover
with a paper towel and micro cook on HIGH (100 %) for 2 to 3
minutes or until crisp.
With a slotted spoon, place the bacon on a
paper towel to drain.
Add the vinegar, sugar, salt, pepper, and
tarragon.
Micro cook on HIGH (100 %) for 2 to 3 minutes or until
the mixture boils.
Remove from the oven and stir in the celery and
onion.
Gradually add the torn spinach and toss lightly to coat each
piece.
Add the cooked bacon, orange segments and cashews.
Toss
lightly to coat, then serve immediately.

6 c Spinach, fresh, washed

2 c Radicchio

4 oz Bacon, cooked, diced

1 md Red onion, chopped

8 oz Mushrooms, sliced

1/2 c Toasted pine nuts

————————CREAMY DILL/GARLIC
DRESSING————————
2 Garlic cloves, fine chop

1/4 c Buttermilk

3/4 c Light sour cream

2 tb Lemon juice

2 tb Fresh dill, chopped

pn Sugar Salt Pepper, fresh ground The salad tastes fresh and
summery although it is made with winter greens.
To toast pine nuts,
place on a cookie sheet and bake at 375F(!()C) for 5 minutes.
The
dressing is low calorie and it will keep for a week.
1.
Strip
spinach from its ribs and tear into bite sized pieces.
Place in

large salad bowl.
Tear radicchio into bite sized pieces and add
to spinach.
3.
To make dressing, whisk together all ingredients in
a bowl.
Taste for

seasoning adding more lemon juice and dill to taste.
Use about
3/4 cup(175ml) dressing for salad and reserve the remainder to use
as a dip or to dress another salad.

1/2 lb Fresh Kale

4 md Leeks (About 1 Lb.)

1/2 lb Carrots, Diagonally

Sliced 1/3 c Thinly Sliced Green Onion

1/2 c Plain Low Fat Yogurt

2 cl Garlic Minced

1/2 ts Salt

1/4 ts Pepper

2 tb Red Wine Vinegar

Remove Stems From Kale & Wash; Pat Dry On Paper Towels.
Set
Aside.
Remove Roots, Tough Outer Leaves & Tops From Leeks.
Split Leeks in Half Lengthwise.
Place Leeks in A Small Dutch Oven
& Cook, Covered, in A Small Amount Of Boiling Water About 5
Min.
OR Till Tender.
Remove With A Slotted Spoon; Cut Leeks Into
Julienne Strips & Set Aside.
Return Liquid To A Boil; Add
Carrots.
Cover & Cook 1 Min; Remove With A Slotted Spoon.
Add
Kale, Cover & Cook 1 Min.
Drain.
Line A Serving Platter With
Cooked Kale.
Arrange Leeks & Carrots in Individual Servings On
Top Of Kale.
Cover & Chill.
Combine Green Onions, Yogurt,
Garlic, Salt, Pepper & Vinegar in A Small Bowl.
Stir Well.
Cover & Chil.
Serve Yogurt With Salad.

1 Pomelo or ruby red

-grapefruit 1 sm Whole cooked chicken breast

1 c Cooked shrimp

1 ts Chopped red chile

1 1/2 tb Thai fish sauce

1 1/2 ts Sugar

Juice from 1 large lime 1 1/2 tb Chopped fresh coriander

1 sm Head red leaf lettuce, for

-garnish 1/4 c Roasted peanuts, chopped

Fresh red chile, julienned -for garnish
————————CRISPY FRIED SHALLOT
FLAKES————————
6 Shallots, thinly sliced

1 c Vegetable oil

It’s almost Chinese New Year and the stores are all stocking up
on fresh fruits which are a traditional Chinese gift for the
season.
Pomelos are a big citrus fruit much like grapefruit, but
somewhat drier and sweeter.
This Thai recipe makes use of them and
you should be able to find them this time of year.
If not
grapefruit will do.
This is from an article in the San Francisco
Chronicle, 1/30/91, by Joyce Jue.
Peel and separate pomelo or
grapefruit into segments.
Remove the membranes.
Seed.
Gently flake
the flesh apart into a bowl.
Chill.
Hand shred the chicken.
Add
chicken and shrimp to pomelo.
In a small bowl mix together the
chopped red chile with fish sauce, sugar, lime juice and coriander;
toss with pomelo chicken mixture.
Arrange the lettuce on a serving
platter.
Put the fruit mixture over the lettuce.
Top with peanuts
and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with
red chile slivers.
Serves 4 to 6 as a salad entree.
CRISP FRIED
SHALLOT FLAKES: Slice shallots into thin slices.
Be sure they are
all of the same thinness to ensure even cooking.
Heat a pan with
the vegetable oil over medium heat.
Add shallots and fry slowly
until browned and crisp, 5 to 10 minutes.
The moisture in the
shallots should be completely cooked out.
Drain on paper towel.
Store in an air-tight container.
Will keep several weeks.
Posted by
Stephen Ceideburg; January 31 1991.

6 Slices bacon

2 tb Cornstarch

1/4 c Water

1 c Chopped onion

3/4 c Diced celery

2 ts Salt

1 ts Granulated sugar

1/8 ts Freshly ground black pepper

1/2 c Cider vinegar

6 c Red-skinned potatoes, cooked

Fry the bacon in a large, heavy skillet until crisp.
Remove the
bacon, drain on paper towels, then crumble; reserve the bacon fat.
Dissolve the cornstarch in the water.
Saute the onion and celery in
the reserved bacon fat over medium heat for about 5 minutes, until
the onions are translucent.
Add the salt, sugar, pepper, and
dissolved cornstarch to the skillet.
Next adfd the vinegar and
bring to a boil over medium heat for three minutes.
Add the hot
potatoes and crumbled bacon, stirring gently.
Serve hot.

1 c Plain yogurt

2 tb Honey

1 tb Mustard

1 ts Cider vinegar

1/4 ts Salt

1/4 ts Pepper

In a small bowl mix all ingredients until well combined.