Toss first 7 ingredients in a large bowl to mix and coat.

To serve, line a large serving platter with lettuce; top with ham mixture and sprinkle with almonds. Serves 4

3 cups cooked couscous
1 medium red or yellow sweet pepper, coarsely chopped
1/2 cup chopped dried apricots, dried cranberries and/or golden raisins
2 Tbsp chopped fresh cilantro
1 green onion, chopped
1 cup bottled poppy seed dressing
1/2 tsp grated lime peel
dash of hot pepper sauce
8 cups mixed baby greens
1/3 cup toasted slivered almonds

In a large bowl, combine cooked couscous, sweet pepper, dried fruit, cilantro and green onion. In a small bowl combine dressing, grated lime peel, and hot pepper sauce. Stir half of dressing into couscous mixture. Cover and chill mixture and remaining dressing for 1 to 4 hours. To serve, combine salad greens and almonds in a large bowl. Pour remaining dressing over greens; toss to coat. Divide greens among 6 salad plates. Spoon couscous mixture atop the greens.

Place greens on individual plates. Top with onion, peppers, celery and pineapple. Drizzle with Raspberry Vinaigrette; sprinkle with toasted pecans. Serve immediately

Raspberry Vinaigrette:
1/3 cup raspberry preserves
1/4 cup vegetable oil
4 tsp rice wine vinegar
1/4 tsp cider vinegar
1 Tbsp dry white wine
1 tsp prepared mustard
salt and pepper to taste

Place preserves in blender; gradually blend in oil. Add rice wine vinegar, cider vinegar, wine and mustard. Taste, then add salt and pepper as desired. Refrigerate until ready to use.

8 cups fresh spinach
1 pint fresh strawberries, hulled and sliced
11 oz can mandarin oranges
1/4 cup julienned red onion

Dressing:
1/2 cup canola oil
1/3 cup sugar
1/4 cup cider vinegar
1 Tbsp. poppy seeds
1 1/2 tsp finely chopped onion
1/2 tsp Worcestershire sauce
1/4 tsp paprika

Combine all dressing ingredients and shake well to blend. Arrange spinach on plates, then layer onion, oranges and strawberries. Drizzle with dressing and serve immediately.

Turn this salad into a main course for a special lunch by adding strips of grilled chicken breast.

Dressing:
1/2 tsp salt
freshly ground black pepper
1/4 cup olive oil
2 Tbsp balsamic vinegar
2 Tbsp sugar
1Tbsp chopped fresh parsley
dash Tabasco sauce

Combine dressing ingredients; shake well to dissolve sugar; chill. Lightly toss greens and onion. Add half the feta and nuts. Pour dressing over salad, tossing gently. Place on salad plates and top with remaining feta and nuts. Serve immediately.

Prepared couscous according to package directions, except omit butter and add black pepper to water. In large bowl, combine prepared couscous, lemon juice, and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight. Stir in cheese just before serving. Serve in lettuce-lined bowl. Note: to up the vegetable content and color, shredded carrots can also be added.

1 lb asparagus spears
12 cherry tomatoes, sliced
8 romaine lettuce leaves
1/3 cup prepared Italian dressing
1/4 cup grated or crumbled Parmesan cheese

Cook asparagus spears briefly until crisp-tender, about 3 minutes. Drain; plunge into ice water to refresh. Drain and set aside. Arrange lettuce leaves on 4 plates. Arrange asparagus and tomatoes on top of lettuce (4 spears and 8 tomato slices on each plate). Drizzle with Italian dressing; top with Parmesan cheese.

Dressing:
1/2 cup vegetable oil
5 Tbsp red wine vinegar
2 Tbsp sugar
1 tsp prepared mustard
salt and pepper to taste

Cook bacon; drain on paper towel and crumble. In same skillet, cook almonds in 1 Tbsp bacon drippings. Stir constantly; they over-brown quickly. Drain on paper towels.

To make dressing: whisk together the oil, vinegar, sugar, mustard, salt and pepper. Refrigerate until ready to use.

Mound spinach on individual plates. Arrange apple slices, onions, bacon crumbles and almonds on top of spinach. Drizzle with dressing and serve immediately.

Dressing:
1/2 tsp salt
dash pepper
1/4 cup vegetable oil
1 Tbsp chopped parsley
2 Tbsp sugar
2 Tbsp vinegar
dash of Tabasco sauce

In small pan over medium heat, cook almonds and sugar, stirring constantly until sugar melts and almonds are coated. Watch carefully; they burn easily. Remove onto plate and cool.

Mix lettuces, celery and onion. Just before serving, add oranges and almonds. Toss gently with dressing. Serve immediately and eat the whole shebang! It wilts quickly and leftovers aren’t good.

This is a delicious, gorgeous salad!

Dressing:
1/4 cup red wine vinegar
3/4 tsp salt
1/2 cup quality olive oil
1/2 cup sugar

Garnish:
1/2 cup slivered almonds
1/3 cup sugar

To prepare garnish: Heat almonds and sugar in saucepan over low heat, stirring constantly until sugar melts. Stir until almonds are coated. Remove from heat and let cool.

Combine salad greens, mango, cranberries, strawberries and kiwi in a large bowl. Combine red vinegar, salt, olive oil, and sugar in a separate bowl. Whisk well until emulsified. Pour over salad just before serving. Sprinkle with sugared almonds.