mixture. Garnish with

mixture. Garnish with cucumber and serve with additional dressing, if desired. 4 to 6 servings Variation: One 6J/« or 7-oz. can of tuna may be substituted for salmon. Spinach Salad 1 qt. torn spinach 4 crisply cooked bacon slices, crumbled 3 hard-cooked eggs, chopped one-third cup onion rings Italian dressing Combine spinach, bacon, eggs, onion, and enough dressing to moisten; toss lightly. 6 to 8 servings. Chunky Garden Salad 2 cups cherry tomato halves Wi cups cucumber chunks 1 cup thick celery slices Vi cup radish slices Vi cup pitted ripe olives 1 8-oz. carton plain yogurt Vi cup Italian dressing Combine vegetables; toss lightly. Chill. Serve with combined yogurt and dressing. 6 servings Golden Gate Salad 1 12-oz package frozen shrimp, cooked 2 cups sliced fresh mushrooms 1 green pepper, cut in strips two-thirds cup French dressing 2 cups (8 oz.) cubed natural brick cheese Lettuce Marinate shrimp, mushrooms, green pepper in dressing for several hours. Add cheese; mix lightly. Serve on lettuce 6 servings. Macaroni Vegetable Salad 2 cups (7 ozs.) elbow macaroni, cooked, drained 2 cups chopped cabbage 1 cup chopped tomato Vi cup chopped green pepper Coleslaw dressing Combine macaroni, cabbage, tomatoes, green pepper and enough dressing