From All About Salads & Dressings: Cobb Salad 4 to 6 servingsThis close cousin (opposite) toChef's Salad, 96,was created in the mid-1920's by restauranteur Bob Cobb at his Brown Derby Restaurant in Los Angeles.Mash together in a small bowl untill a paste is formed:1 clove garlic, peeled1/4 teaspoon saltWhisk in:1/3 cup red wine vinegar1 tablespoon fresh lemon juice1/4 cup Roquefort or other blue cheese, crumbledSalt and ground black pepper to tasteAdd in a slow, steady stream, whisking constantly:2/3 cup olive oilLine a platter with:1 head Bibb lettuce, separated into leaves, washed, and driedArrange on top of the lettuce leaves:1 large bunch watercress, tough stems trimmed, washed, dried, and coarsely chopped1 ripe avocado, peeled and diced4 to 6 diced cooked chicken or turkey breast6 to 8 slices of bacon, cooked untill crisp and crumbled3Hard Boiled Eggs, 84,diced3 Medium tomatoes coarsely chopped1/4 cup crumbled Roquefort or other Blue chesseLightly drissle the vinaigrette over the salad and serve, passing the remaining vinaigrette separately. From All About Salads & Dressings: White Bean Salad with Green Olives 4 to 6 servingsAdd a drained can of tuna to this salad and you can transform it into a lunch or dinner entree.Combine in a medium bowl:3 cups cooked white kidney beans (about 1 cup dried),65, or other white beans, rinsed and drained if canned2 small celery stalks, thinly sliced15 Spanish olives, pitted and sliced2 tablespoons chopped fresh tarragon or parsleyWhisk together:1 tablespoon red wine vinegar1 clove garlic, minced1/2 teaspoon sweet paprika1/4 teaspoon saltWhisk in:3 to 4 tablespoons olive oil, preferably extra virginPour the dressing over the bean mixture and toss gently to coat.Season with:Ground black pepper to tasteServe at room temperature. From All About Salads & Dressings: Spinach Salad with Grapefruit, Orange, and Avocado 2 to 4 servingsToast briefly in a small skillet over medium heat:3 tablespoons sesame seedsToss together in a salad bowl:3 generous handfuls (about 6 cups) baby spinach leaves, washed and dried2 to 3 pinches of salt3 to 4 tablespoons Tangerine Shallot Dressing, 113Divide the spinach among chilled salad plates, and arrange evenly over the greens:1 grapefruit, peeled and sectionsed1 navel orange, peeled and sectioned1 ripe avocado, peeled and slicedSprinkle with the sesame seeds and season with:Ground black pepper to tasteServe immediately. From All About Salads & Dressings: Creamy Macaroni Salad (Reduced Fat) 4 servingsThis salad has less than 140 calories per serving.Set a very fine mesh sieve or collander lined with a coffee filter or several layers of cheesecloth over a bowl. Add and let drain at room temperature for at least 2 hours or covered in the refrigerator for up to 24 hours:1/2 cup plus 2 tablespoons nonfat yogurtTransfer the yogurt into a bowl. Add and whisk together:1 clove garlic, minced1 1/2 teaspoons red wine vinegar1 teaspoon sugarSalt and ground black pepper to tasteAdd and toss to coat:4 ounces elbow macaroni, cooked until tender but firm, rinsed with cool water, and drainedStir in:1/2 cup finely chopped red, yellow, or orange bell peppers, or a combination1/2 cup very thinly sliced fennel3 tablespoons minced red onions2 tablespoons minced fresh basilTaste and adjust the seasonings. Serve at room temperature or slightly chilled. From All About Salads & Dressings: Three-Bean Salad 4-6 servingsThis American salad-bar classic acRombauer, Irma S. is the author of 'Joy of Cooking All About Salads & Dressings' with ISBN 9780743215015 and ISBN 074321501X.