• 8 medium red potatoes, thinly sliced but not peeled
• 1/2 cup olive oil
• 2 tsp summer savory
• 2 tsp thyme
• 1 tsp salt
• fresh ground pepper, to taste
• 4 tbsp parsley, chopped
• 1 clove garlic, crushed

• 1 cup arugula
• 2 Belgian endives
• 1 head radicchio

Dressing

• 1/2 cup walnut oil
• 1/2 cup olive oil
• salt and pepper
• 2 tbsp chopped walnuts
• 1/3 cup red wine vinegar
• 1 tsp Dijon mustard

• 1-1/2 lb fresh spinach, uncooked
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 6 slices bacon, crisp-cooked, finely chopped
• reserved bacon fat, for dressing
• 4 eggs, hard-boiled and chopped
• 6 green onions, finely chopped
• 1-1/2 cups sliced fresh mushrooms
• 1 cup grated or diced carrots
• 1/4 cup olive oil
• 3 tbsp wine vinegar
• 4 tbsp balsamic vinegar
• 1/2 tsp sugar
• 1 pinch salt
• 1 pinch pepper, fresh ground
• 1 clove garlic, mashed
• 1 cup mixed cheeses, grated (use any cheese of your choice)

• butter, as needed
• 1 garlic clove, pared, cut in half
• 1 lb potatoes, sliced 1/8-in. thick
• 2 oz low-fat Gruyere cheese
• nutmeg, to taste
• salt and pepper, to taste
• 1 cup milk

• 2 16 oz cans Veg ALL drained
• 1 8 oz can chopped water chestnuts
• 1-1/2 cups chopped onions
• 1 cup chopped celery
• 3/4 cup mayonnaise
• 1 cup grated cheese
• 20 crushed Ritz crackers
• 1/4 stick margarine