TOSS potatoes, bacon, green pepper and onion in large bowl.

ADD dressing, salt and black pepper; toss to coat. Cover.

REFRIGERATE several hours or until chilled.

Makes 8 Aervings, 1/2 cup each

Special Extra:

Stir in 1 Tbsp. Grey Poupon Dijon Mustard before chilling.

Crisp Confetti Salad

• 4 cups coleslaw blend
• 2 cups sugar snap peas
• 2 large red peppers, cut into strips (about 2 cups)
• 1/2 cup green onion slices
• 1/4 cup Planters Dry Roasted Peanuts
• 1 can (15.25 oz.) tropical fruit salad, drained
• 1/2 cup Kraft Zesty Italian Dressing

COMBINE all ingredients except dressing in large bowl.

ADD dressing; toss to coat.

SERVE immediately.

Makes 10 Servings, 1 cup each

Healthy Living:

Save 2 grams of fat per serving by preparing salad with Kraft Light Done Right! Zesty Italian Reduced Fat Dressing.

Make-Ahead Tip:

Prepare as directed, omitting the peanuts; cover and refrigerate several hours or overnight. Stir in peanuts just before serving.

Mastering Marinades

Marinades can be a simple way to add flavor to grilled foods.

• To tenderize tougher cuts of beef such as chuck, round, flank and skirt, marinate at least six hours but no more than 24 hours in the refrigerator.

• Always marinate beef in the refrigerator, never leave it at room temperature.

Food Safety Tips

Protect your family and your guests against food-borne illness.

• Discard excess marinade.

• Serve hot foods hot and cold foods cold. Insulated totes make this easy. Don't let items linger on the picnic table. Refrigerate them or discard.

• Use separate coolers for drinks and food. That way, the cooler containing the food will not be opened as frequently.

• Freeze pouches of Capri Sun Fruit Waves or Kool-Aid Jammers and pack them around salads and other chilled items in your cooler.