Recipes by Polly Bergen: Basic Western Green Salad; Gourmet Green Buffet Salad; Nottingham Salad

Polly Bergen's Basic Western Green Salad

One head iceberg lettuce
1/4 cup minced scallions (including tops)
2 small cucumbers, thinly sliced
1/2 cup whole pitted ripe olives
2 tbsps. vinegar
1/4 cup vegetable oil
Salt
1/2 tsp. sugar
1/4 tsp. paprika
1/4 tsp. dry mustard
1 tbsp. capers
Freshly ground pepper to taste

1. Core, rinse lettuce thoroughly; chill. To serve, tear enough lettuce into bite-size pieces to amount to about four cups. Put scallions and olives into large salad bowl; arrange slices of cucumber around the edge of salad bowl, overlapping slices. Prepare dressing by mixing remaining ingredients in small jar with lid. Shake well to blend. Pour over lettuce; toss lightly to coat. Serves 6.

Polly Bergen's Gourmet Green Buffet Salad

One head iceberg lettuce
1 cup finely chopped celery
2 tomatoes, cut in wedges
Small jar artichoke hearts, drained (reserve liquid)
2 tbsps. wine vinegar
1/4 cup olive oil
1 tbsp. chopped green chili pepper
2 tsps. capers
1/4 tsp. sweet basil
1/8 tsp. garlic powder
Pinch of salt, freshly ground pepper.

1. Core, rinse lettuce; drain thoroughly. Chill lettuce to make crisp. Prepare dressing by combining vinegar, olive oil, chili, capers, basil, garlic powder, salt and pepper to taste. plus marinade from canned artichokes (about 1/3 cup). Mix dressing well.

2. To serve, slice lettuce into rafts, then cut each raft lengthwise into strips (equivalent of about 4 cups and place in serving bowl with artichoke hearts, chopped celery and tomato wedge. Pour dressing over salad. Toss gently to coat. Serves 4-6.

Polly Bergen's Nottingham Salad

For the green herb dressing:
1/4 cup vegetable oil
1 1/2 tbsps. wine vinegar
1/8 tsp. fines herbes
3/4 tsp. salt
Freshly ground pepper to taste
1 tbsp. chopped green scallion

1. Combine all ingredients in small jar. Cover tightly and shake until well blended. Makes about 1/3 cup dressing.

For the greens:
One small head western iceberg lettuce
2 ripe tomatoes, cut in quarters
2 hard-cooked eggs, sliced crosswise
1/2 cup thinly sliced fresh mushrooms

1. Core, rinse lettuce; drain on absorbent paper. Refrigerate in plastic lettuce crisper (or disposable plastic bag). When ready to serve, cut lettuce head in quarters, top to bottom, about 3/4 inch thick and place on individual salad plates.

2. Arrange two tomato quarters and three egg slices on each lettuce "raft," top with sliced mushrooms. Spoon dressing over salad (or use low calorie Italian dressing mixed with chopped green onion); serve at once. Serves 4.