1/2 cup vegetable oil

1/4 cup raspberry vinegar (I used pomegranate as I had some in the fridge)

2 teas dijon mustard

1 teas sugar

1/2 teas salt

1 package (10 ounces_ fresh spinach

1 pack (4 oz) feta or blue cheese, crumbled

1 cup fresh blueberries

1/2 cup chopped pecans, toasted (I used sliced honey roasted almonds)

In a jar with tight-fitting lid, combine first five ingredients and shake well. In a large salad bowl, toss the spinach, cheese, blueberries and nuts. Add dressing and toss gently right before serving. Yields 6-8 servings.

Corn Salad

3 cans of whole kernal corn, drainned
1/2 cup chopped purple onion, chopped very fine
1/2 cup chopped bell pepper, chopped very small
1 cup mayonaise
2 cups of original size chile-cheese fritos.

Add all ingredients, except fritos. Chill salad for several hours and add fritos right before serving.

1 lb sack or box of small shell pasta

3 green onions, chopped

2 6 oz. cans of marinatede artichoke hearts chopped and drained

1 5 3/4 sliced salad green olives, drained

1 small ( 6 to 8 oz) feta cheese)

1 cup shredded mozzarella cheese

1 small bottle of greek vinaigrrette salad dressing

Cook pasta according to directions. Drain and cool. Add rest of ingredients, except the salad dressing. Stir until blended. Add about 1/2 to 2/3 cup of the salad dressing to moisten the pasta. Chill at least 4 hours before serving. Before serving, add rest of dressing. If you like a real moist pasta salad, you might add part of another bottle.