Hi Jody,

Here are two that I found for you.

LOUISIANA SUNBURST SALAD This bright, delicious salad is served by Chef Robert Bruce at the Palace Café on Canal Street in New Orleans -- a beautiful restaurant
located in the old Werlein's for Music building and one of my favorites in town. The salad is dressed with an unusual and wonderful
cinnamon and Tabasco vinaigrette.

24 ounces mesclun mix (mixed baby lettuces, like mâche, frisée, radicchio, baby spinach, etc.)
2 ounces dried cranberries
2 ounces almonds, sliced and toasted
1 teaspoon ground cinnamon
1 ounce vegetable oil
Salt and freshly ground black pepper to taste
2 ounces crumbed Stilton cheese (or blue cheese)
2 ounces ruby port wine
2 ounces raspberry vinegar
1 teaspoon sugar
1 ounce water
5 dashes of Tabasco

Soak the cranberries overnight in the port.

In a large mixing bowl, add the oil, water, vinegar, Tabasco and cinnamon and whisk until emulsified. Add the lettuces and toss. Season
with salt and pepper.

Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.

Yield: 4 salads SWEET POTATO AND APPLE SALAD The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done!

This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer's Market in Los Angeles. It has to be made in
advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly.

4 cups peeled and grated sweet potatoes (yams)
2 tart green apples (Granny Smith or Pippin), peeled, cored and chopped
1/2 cup dried red currants
1/2 cup pecan pieces, toasted
Juice of 1 orange
Juice of 1 lime
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, finely minced
Salt and freshly ground black pepper, to taste
1/3 cup olive oil

Mix the sweet potatoes, apples, currants and pecans in a large bowl. Combine the juices, vinegar, mustard, garlic, salt and pepper in a
small bowl. Whisk together, then add the oil in a thin stream, whisking constantly. Pour over the salad, toss well to combine well, then
refrigerate overnight before serving.

YIELD: 6-8 servings.