2 1/2 cups grated carrots 1 med.stalk celery chopped very fine 1/2-3/4 cup raisins 1/2 cup mayonaise or salad dressing 1 tsp. lemon juice Mix all ingredients together and serve on a bed of lettuce.

1/4 cup veg oil 2 tbsp.lemon juice 1/2 tsp.sugar 1 1/2 tsp. dijon mustard 1/4 tsp.salt 1/8 tsp.pepper Shake all ingredients well and sevr over greek salad viewed on same page

6 med.beets washed and tops cut off 2 tablespoons cornstartch 3 tablespoons sugar 1/2 tsp.salt dash of pepper 5-6 cups water 1/4 cup vinegar Make sure you boil beets until tender in the water and vinegar and sugar .Take out when tender and run under cold water then skin. Preserve the water that you boil them in.After you have them skinned cut up into slices or cubes and place back into preserved water.Bring back to a slow simmer and add salt and pepper.Then slightlty thicken with cornstartch and water solution.You'll have a great harvard beet.

1/3 cup olive oil 2 tbsp.lemon juice 1 tbsp.soya sauce 1-2 tsp.brown sugar 1 small pineapple 1 tart unpared red apple,diced small 3 green onions(with tops) 1 small bunch of romaine salad Shake oil,lemon juice,soya sauce and brown in tightly covered container.Toss pineapple chunks,apple and onions with dressing.Place romaine in shallow bowl.Mount friut mixture in center of romaine and serve.

5 cups bite-size pieces spinach 4 cups bite-size pieces boston lettuce 1/2 cup crumbled feta cheese 1/4 cup sliced green onins with tops 24 pitted black olives 3 tomatoes cut into wedges 1 cucumber,sliced thin Toss rverything together and serve with lemon dressing