This salad is quite attractive and has a nice bite. Thanks Elizabeth.

2 cups orzo, cooked and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 red onion, chopped
2 cans (15 ounces each) black beans, drained
1/3 cup cilantro, chopped
2 avocados, chopped

Dressing:
3 tablespoons lime juice
1/2 tablespoon vinegar
2 garlic cloves, minced
2 jalapeno peppers, diced
1 1/2 teaspoons cumin
2/3 cup olive oil

Combine orzo with vegetables and beans. Combine dressing ingredients with a hand blender, ending with olive oil. Pour over salad and refrigerate until ready to serve.

2 cans (15 ounces each) black-eyed peas, drained
1 cup scallions, chopped
1/2 cup diced red pepper
1/2 cup diced yellow pepper
1 teaspoon finely chopped jalapeno
1 teaspoon minced garlic
1/4 cup cider vinegar
2 tablespoons extra-virgin olive oil
salt and pepper to taste

Toss the black-eyed peas with the scallions, peppers, jalapeno and garlic. Whisk together and vinegar, olive oil, salt and pepper. Pour over salad and toss. Let stand at room temperature 1 hour before serving or refrigerate to serve later.

Another good appetizer. I've shared this recipe of Mia's with most of my cooking friends. Serves 16.

3 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon dry mustard
2 cans ( 4 ounces each) anchovies, drained
4 cloves garlic, crushed
2 teaspoons pepper
1 teaspoon Tabasco sauce
2 egg yolks
1 cup olive oil
2 heads of romaine lettuce, torn into small pieces
2 cups garlic croutons or garlic bagel chips, broken into small bits

Combine all dressing ingredients except olive oil. Mix well. Whisk in olive oil (or use hand blender) until emulsified. Keep refrigerated until ready to use. At serving time toss lettuce with dressing and croutons. If being use for a dairy meal, can add shavings of Parmesan cheese.

This is my children's favorite. It can be served on its own; it's also nice with gefilte fish.

2 large cans (29 ounces each) hearts of palm
2 cans (15 ounces each) corn kernels, drained
1 can (15 ounces) garbanzo beans, drained

Dressing:
1 cup olive oil
2/3 cup red wine vinegar
3 teaspoons granulated garlic
2 teaspoons oregano
2 teaspoons basil
2 teaspoons cracked black pepper

Cut hearts of palm into small chunks. Mix with corn and beans. Combine all dressing ingredients. Pour 1/3 to1/2 dressing over salad. Serve. Save remaining dressing for another occasion. Also good on regular tossed green salad.

This colorful salad incorporates many of the significant omens we refer to on Rosh Hashanah evening. Serves 16 as appetizer.

1 large head butter lettuce, torn into small pieces
1 bunch baby spinach leaves
seeds of 1/2 pomegranate
1/4 cup raw pumpkin seeds
1/2 Golden Delicious apple, cut into small chunks
1/2 Red Delicious apple, cut into small chunks
1/4 cup chopped dates

Dressing:
1/4 cup canola oil
2 teaspoons white vinegar
1 tablespoon minced leek (white part only)
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon granulated garlic
pinch of cayenne pepper

Combine all salad ingredients. Combine all dressing ingredients. Mix well and pour over salad. Toss to coat. ©Debby Segura

This is Andrea's creation.

2 heads romaine lettuce, torn into small pieces
1 can mandarin oranges, drained
1 pint strawberries, sliced
4 kiwis, peeled and sliced

Dressing:
1 cup canola oil
2/3 cup rice vinegar (or regular white vinegar)
3 teaspoons sugar
1 teaspoon cracked black pepper

Combine salad ingredients. Combine dressing ingredients. Pour over salad, toss and serve. Serves 12-16.

A creative side dish proffered by Elizabeth.

4 cups water
1 teaspoon salt
1 cup wild rice (or a combination of wild and long rice)
1/2 cup finely chopped figs
1/4 cup dried cranberries
1/3 cup toasted cashews, chopped
1/4 cup chopped scallions
1/3 cup toasted pecans, chopped
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion

Dressing:
2 tablespoons raspberry vinegar (if unavailable, use red wine)
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 cup canola oil
1/4 cup olive oil

Bring water, salt and rice to a boil. Reduce heat and simmer until water is absorbed, about 20 - 40 minutes. Cool. Toss with fruit and vegetables. Combine all dressing ingredients and pour over rice mixture. Mix well and refrigerate until serving time.