1/4 c Walnuts, chopped

1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, — as needed

———-DRESSING———-

1 1/2 tb Walnut oil -=OR=-

Peanut oil 1/2 tb Lemon juice -=OR=-

Lime juice, to taste 1/2 ts Mint

1/2 ts Honey

Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.

1 lb Fresh asparagus, trimmed

1/4 c Minced shallots

3 tb Tarragon-white wine vinegar

4 ts Chopped fresh tarragon OR

1 1/4 ts Dried tarragon

1 ts Dijon mustard

7 tb Hazelnut oil, walnut oil

-or olive oil 4 c Baby lettuces or inner

-leaves of curly endive 1/4 c Hazelnuts, toasted, husked,

-coarsely chopped

Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl

1 c Mayonnaise

1 tb Lemon juice - fresh

1 1/2 ts Tomato paste

1 1/2 ts Shallot - minced

1/2 ts Dijon mustard

1/4 ts Pepper

1 lb Asparagus - trimmed

8 oz Crabmeat - cooked

4 lg Boston lettuce leaves - or

-butter lettuce leaves

Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.

15 1/2 oz Canned Alaska salmon

1/3 c Plain nonfat yogurt

1/3 c Chopped green onions

1/3 c Chopped celery

1 tb Lemon juice

Black pepper; to taste 12 sl Bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches. Nutrients Per Serving: Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol: 40.5 mg Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias