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Salad dressings

Artichoke and celery salad
Artichoke and tomato salad with basil vinaigrette
Asparagus and spinach salad
Avocado aspic salad
Baby carrot salad with chives
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Barley, tomato and corn salad
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Basic potato salad
Bean sprout salad
Bean and pepper salad
Beef salad with pickles, tomatoes and celery
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Cauliflower salad with radish
Chicken and potato salad with herb dressing
Chicken salad and avocados with pomegranate dressing

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Serves: 6

2 envelopes unflavored gelatin
3 1/2 cups spicy bloody Mary mix
1/3 cup minced green pepper
1/3 cup minced green onion
1/4 cup minced celery
1/2 ripe avocado
1/4 pound lump crabmeat, left in large lumps
1 cup chunky blue cheese dressing

In a small saucepan, sprinkle gelatin over 1 cup of the Bloody Mary mix. When gelatin is softened, heat and stir mixture to dissolve gelatin. Stir in remaining bloody mary mix.
Chill until mixture starts to gel. Stir in pepper, onion, celery.
Peel and dice avocado. Add to gelatin mixture.
Pour mixture into a lightly oiled ring mold.
Chill until firm. Unmold onto chilled platter. Fill center of aspic with crabmeat.
Place a small bowl of dressing alongside.

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