1 head ruffled leaf lettuce
4 c. cooked wild or white rice
3 tomatoes
12 lg. mushrooms
1 head broccoli
4 carrots, sliced
4 c. cooked, chunked and chilled chicken or duck

Prepare each plate by starting to line them with lettuce leaves (2 per plate). Place 1 cup portion of rice in center shaped like a mound. Arrange vegetables around plate. Serves 4.

Serve Fire House Mustard Dressing and Garden Herb Dressing in side cups.

1/2 c. Miracle Whip
1 c. mayonnaise
3 tbsp. Dijon mustard
1/2 tsp. dry mustard
1/4 c. red wine vinegar
1/4 tsp. paprika
1 tbsp. sugar or honey

Combine all ingredients in a blender, chill. Bacon bits are very good over this dressing.

1 c. sour cream
1 c. mayonnaise
1 tbsp. salad season salt
1 tbsp. onion powder
1 1/2 tbsp. dill weed
2 tbsp. parsley
1/4 c. milk

OPTIONAL: Add 1 tomato instead of milk.

Combine all ingredients in a blender. Chill.