Have made both several times. Both delicious. COUNTRY STYLE MUSHROOM SALAD 250 grams Button Mushrooms (Fresh not tinned), 2 tspn dreid tarragon, 2 tspn dijon mustard, 2 tblsn lemon juice, 1 tblapn soy sauce, 1 tblspn balsamic vinegar, 2 tspn honey, 1/2 cup olive oil, 1 tomato peeled, seeded and diced. 1 zucchini, diced, one cucumber peeled and diced. 3 shallots, sliced. 1 cup, cauliflower heads, 1 cup broccoli flowerettes, 1 carrots peeled and diced, 2 cups finely shredded silverbeet or spinach leaves, 1'/2 cup sunflower seeds. Cut mushrooms in quarters and place in a bowl. Use a jar to combine, Tarragon, mustard, lemon juice, soy sauce, vinegar, honey and olive oil. Shake until, well mixed. Pour over mushrooms. Add tomato, cucumber, zucchini and shallots. Blanch cauliflower, broccolli and carrots in boiling water for 2 minutes. Rinse in cold water and drain. Add to mushrooms. Add silverbeet or spinach and toss together. Serve sprinkled with sunflower seeds. Serves 6. May be served as a side salad, an entree or a luncheon dish with crusty bread. MIXED BEAN SALAD (hope to try more bean salads, this one is very nice) 2 cans 10 oz three bean mix, 1 10 oz each red kidney beans, baby lima, white beans. I have used butter beans and soy bean in leiu of the lima or white beans. 1/2 lb frozen green beans. 1/2 cup sugar, 1/2 cup salad oil, 1/2 cup white vinegar, 1 tspn salt, 1 tspn dry mustard. Drain the canned beans, cook the frozen green beans, half the amoutn of time specified on packet. Mix all of the beans together in a large bowl. Mix the sugar, oil, vinegar, salt and mustard and pur over the beans. Mix well, cover and put in refrigerator to marinade for at least one hour. Over night is better. Before serving, drain the marinade off and serve separately. this is a perfect barbecue salad as are the others. Edie