Are YOU tired of the same recipes?

1 (9-ounce) package Spinach Cheese Tortellini, prepared according to 
package directions, chilled. 1 1/2 cups cooked shrimp, chilled 1 (10 to 
12-ounce) package prepared romaine lettuce salad 1 cup Italian style 
croutons 3/4 cup prepared Caesar salad dressing 1/4 cup freshly grated 
Parmesan cheese
1.
Combine pasta, lettuce and shrimp in a medium bowl. Adddressing; 
toss to coat.

2.
Top with croutons and cheese. Season to taste with groundblack 
pepper.


Makes 4 servings.
Zesty Summer Pasta Salad
6 ounces uncooked dried angel hair pasta (very thin spaghetti), broken 
into thirds 3/4 cup Italian dressing 1/4 cup sliced ripe olives 1/4 cup 
(about 1 1/2 ounces) pepperoni slices 1/4 cup chopped fresh basil 
leaves 1/2 pound slice (1-inch thick) Mozzarella Cheese, cubed 1/2-
inch 2 large (2 cups) tomatoes, cubed 1-inch 1 medium (1 cup) green 
pepper, chopped
1.
Cook pasta according to package directions. Rinse with coldwater. 
Drain.

2.
Place pasta and all remaining ingredients in large bowl; toss tocoat 
well. Cover; refrigerate at least 2 hours.


Makes 8 servings.
Goat Cheese and Sundried Tomato Salad
1 (7.50 ounces) bag mixed greens (preferably with radicchio leaves) 1 
7/8 ounces spinach leaves 1 bunch watercress
 2 tablespoons finely chopped onions
 4 sun-dried tomatoes, sliced (packed in oil) olive oil 6 ounces creamy 
goat cheese
Dressing:
5 tablespoons olive oil
1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1-2 minced garlic clove
salt and pepper

Dressing:
1.
Mix together mustard, lemon juice, and vinegar.

2.
Salt and pepper to taste.

3.
Whisk in olive oil slowly, allowing dressing to thicken.

4.
Add garlic and mix well.

5.
Let stand for 30 minutes.



Salad:
1.
Pre-heat broiler.

2.
Mix all greens and salad leaves in salad bowl.

3.
Add onion, sun-dried tomatoes, and dressing, and toss well.

4.
Place on individual plates.

5.
Brush goat cheese with olive oil and place under broiler (on sprayed 
cookie sheet) for a few minutes, until cheese bubbles and turns slightly 
golden in color.

6.
Place goat cheese slices on top of individual salads, and serve while 
warm.


Louisiana Potato Salad
2 lbs red potatoes, cubed and cooked
1 cup zesty Italian dressing
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
8 slices of thick cut bacon, cut into 1 inch pieces
3 green onions, chopped
2 stalks celery, thinly sliced