Chicken-Apple Summer Salad - Makes 6 servings

1 pound boneless chicken breast, cooked and cubed
2 stalks celery, diced
½ red onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
½ medium green apple, cubed
3 sprigs basil, chopped
1 sprig dill, chopped
1 teaspoon seasoned salt
¼ cup walnut halves for garnish

Sour Cream Dressing

1 ½ tablespoons White House Apple Cider Vinegar
½ cup sour cream
1/3 cup light mayonnaise
1 tablespoon sugar
1 teaspoon garlic, minced salt and pepper to taste

MIX in a large bowl the chicken, celery, onion, red pepper, green pepper, green apple and seasonings. Toss lightly.

ADD Sour Cream Dressing to the salad and blend well.

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Crunchy Mandarin Almond Salad - Makes 4-6 servings

4 tablespoons sugar, divided
½ cup slivered almonds
2 tablespoons White House Apple Cider Vinegar
¼ cup olive oil
1 tablespoon fresh parsley, minced
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot sauce
1 bunch mixed greens, torn
1 can (11 oz. mandarin oranges)
1 small red onion, sliced

MELT three tablespoons of sugar over low heat in a small skillet. Add almonds and stir until coated. Set aside to cool. Once cool, gently break apart the clusters of almonds.

SHAKE in a container with a tight-fitting lid, vinegar, oil, parsley, pepper, hot sauce and remaining sugar.

COMBINE just before serving, lettuce, oranges, onion and almonds in a large salad bowl.

SERVE dressing over salad and toss.

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South-of-the-Border Potato Salad - Makes 8-10 servings

4 large red potatoes (about 2 lbs.)
1/3 cup olive oil
¼ cup White House Apple Cider Vinegar
1 tablespoon sugar
1 ½ teaspoons chili powder
1 teaspoon seasoned salt
1/8 teaspoon hot sauce
1 (8-3/4 oz.) can whole kernel corn, or fresh corn from 2 ears
½ cup shredded carrot
½ cup chopped green bell pepper
½ cup sliced pitted black olives
1 small onion, thinly sliced and separated into rings
Leaf lettuce for garnish

COOK potatoes in boiling water for 20-30 minutes or until tender. Drain potatoes and let cool to the touch.

CUT potatoes into ½-inch cubes; place in a large bowl.

COMBINE oil, vinegar, sugar, chili powder, seasoned salt, and hot sauce.

POUR over potatoes, tossing gently. Cover with aluminum foil. Refrigerate for 1 hour.

UNCOVER potato mixture; stir in corn, carrots, green peppers, olives and onions.

SERVE in a lettuce-lined bowl.

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Sweet and Sour Barbecue Sauce - Makes 1 cup

1/2 cup Hoisin sauce*
1/4 cup White House Apple Cider vinegar
2 tablespoons Dijon mustard
2 tablespoons soy sauce

Mix all ingredients in a small bowl.

Brush over fully-cooked ribs, other pork, chicken, beef or steak-style fish such as swordfish, salmon or tuna;

Continue to cook until barbecue sauce sets and turns a pleasant spotty brown.

Serve with extra sauce for dipping.

*Hoisin sauce (sometimes called Peking Sauce) is a thick, reddish-brown sauce with a sweet and spicy flavor. It can be found in the Asian cooking section of most grocery stores.