CHINESE CHICKEN SALAD
Mix ginger, vegetable oil, sugar, rice vinegar, soy sauce and sesame oil in a glass jar. Shake to dissolve sugar. Refrigerate. Chop up chicken, cabbage and scallions and place in a large bowl. Refrigerate. In a small frying pan, on medium heat, cook the noodles in the margarine, stirring constantly, until noodles are lightly toasted. Quickly dump onto paper towel to remove extra margarine. Minutes before serving, mix all ingredients.
Peel and core apple. Thinly slice and cut each slice into 3 or 4 pieces to make small triangular pieces of apple. Mix apple with walnuts, carrot and raisins. Add mayonnaise and sour cream and mix well. Stir in brandy. Chill for one hour. Arrange several lettuce leaves on a large plate and spoon salad on top of lettuce. Garnish with orange or apple slices. Serves 4 to 6.
Brown meat. Drain and cool. Add onion, tomatoes, cheese and lettuce. Sprinkle Doritos on before serving.
Mix and spread over salad. Toss well.
TACO TOSSED SALAD
The night before, layer first 5 ingredients in large bowl. Before serving, put on your dressing. Poke hole in Doritos and crush them. Put on top of salad and then toss lightly so all ingredients are mixed.
RUSSIAN SALAD - a/k/a "Salad Of Little Things"
Make the Allioli. Crush the garlic with the salt in a mortar and whisk or stir into the mayonnaise.
Cook the potatoes and diced carrot in a pan of boiling lightly salted water for 5-8 minutes until almost tender. Add the beans and peas to the pan and cook for 2 minutes, or until all the vegetables are tender. Drain well.
Tip the vegetables into a large bowl. Add the onion, cornichons or gherkins, red pepper, olives and capers. Stir in the allioli and season to taste with pepper and lemon juice.
Toss the vegetables and allioli together until well combined, check the seasoning and chill well. Serve garnished with fennel or parsley.