Dressing

1 container (6 ounces) piña colada lowfat yogurt
1 1/2 to 2 tablespoons fresh lime juice
1 teaspoon Caribbean jerk seasoning (dry)

Salad

3 cup shredded romaine lettuce
2 cups cubed cooked chicken
one can (15 ounces) black beans, drained, rinsed
1 1/2 cups diced peeled ripe mango
1 cup chopped seeded plum tomatoes (2 to 3 medium)
1/2 cup shredded reduced fat cheddar cheese
1/2 cup thinly sliced green onions (8 medium)
1/2 cup slivered almonds

How to Make

In a small bowl, mix dressing ingredients until well blended.

In a 4-quart clear glass serving bowl, where salad ingredients except almonds in order listed. Spoon dressing evenly over salad; sprinkle with almonds.

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3 T. plain gelatin
1 c. cold water
3 c. milk
1 1/4 c. sugar
1 1/2 t. almond extract

Procedure:
Melt gelatin in water. Add heated milk, then sugar. Let cool & add almond extract. Chill till set. (This is the white stuff in the fruit salad.)

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• kamaboko mac salad

1 pkg. (9 oz.) somen
1/4 cup sugar
1 cup chicken broth
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
1/2 pkg. (7 oz. size) komoboko, slivered
1/4 lb char siu, slivered
1/4 lb ham slivered
2 cups shredded lettuce

Procedure:
Cook noodles according to package directions; rinse and drain. Chill. In a saucepan, combine sugar, broth, soy sauce, vinegar and oil. Bring to a boil; lower heat and simmer for 5 minutes. Chill. To serve, place somen on a large platter. Garnish with remaining ingredients. Serve with broth mixture. Makes 6 to 8 servings.

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1/8 teaspoon salt
2 ripe papayas
1/8 cup fresh lime juice
1/2 teaspoon dijon mustard
1 shallot, finely chopped
1/4 teaspoon salt

Procedure:
Peel and seed papaya. Puree papaya in a food processor or blender. Add all remaining ingredients and blend until smooth. Makes eight servings.

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Procedure
Cut the kamaboko from the board (if necessary). Cut into thin slices lengthwise horizontally. Cut into thin strips crosswise. Mix the ingredients together (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.) Serve on lettuce leaves.

Comments:
I made this recipe over the weekend for a pot luck lunch. It was wildly successful; the diners were all totally mainland haoles. It was easy. I don’t know why I never tried it before. I bought the kamaboko at the regular supermarket Lucky’s.

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Method
In a salad bowl toss a variety of fresh greens and vegetable. Offer side bowls with a variety of salad dressings and salad toppings like croutons, bacon bits, grated cheese.

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Method
Mix cabbage, green onions, and celery. Break up dry Ramen noodles and toss in. Mix dressing of vinegar, oil, and soup mix. Toss dressing and toasted almonds and sesame seeds with salad mix. This yields a lot of salad and is best served same day. Serves 15-20 people.

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Dressing:
1-1/4 to 2 cups mayonnaise
1/2 cup Zesty Italian dressing
1 tablespoon prepared mustard
3 yolks from the boiled eggs
1 teaspoon garlic salt
Ground pepper to taste
2 T or less pickle juice (optional)
Optional Herbs to taste (dill, parsley, curry powder)

Method
Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
While the macaroni is cooking mix the dressing in a small bowl and set aside.
Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8-10 people.

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