Spinach Apple Salad

2 Tablespoons cider vinegar
2 Tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup apple, raw — unpeeled,
diced
1/4 cup sweet onions — chopped
1/4 cup raisins, seedless
2 cups fresh spinach — torn
2 cups romaine lettuce — torn

In a small bowl, combine vinegar, oil, salt, and
sugar. Add apple, onion, and raisins; toss lightly
to coat. Cover and let stand for 10 minutes. Just
before serving, combine spinach and romaine in a
large salad bowl; add dressing and toss.

Pasta salad

6 ounces spaghetti or other pasta
1 clove garlic — minced
3 Tablespoons onion — minced
1/4 cup vegetable oil
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon salt
1 package frozen pea pods — thawed
1 cup cooked from dried
garbanzo beans
1/2 cup frozen corn — thawed

Cook, drain and rinse pasta. Combine pasta,
beans, corn, and pea pods. Sauté garlic and onion
in oil until tender. Add vinegar, sugar, oregano,
salt, and pepper. Pour over pasta/vegetable mix.
Mix well and refrigerate 6 hours before serving.
Note: Pea pods, beans, and corn may be substituted
with any vegetable you may have on hand. If
you are using fresh vegetables, it is a good idea to
blanch them.