The Institute for Human Services was founded in 1978 with Father Claude DuTeil serving peanut butter sandwiches and coffee to Hawaii’s homeless in Chinatown. Affectionately known as the “Peanut Butter Ministry,” IHS has grown over the years.

In 1986, with the help of city and federal funding, a permanent building was built at 350 Sumner St.

This shelter served men, women and families until IHS was able to open the Kaaahi Women & Family Shelter in 1997, leaving the Sumner Street shelter for men only.

The Sumner Men’s Shelter can serve up to 200 single men who are homeless or at risk of homelessness, and serves up to 900 meals per day.

It’s the Sumner facility’s 30th anniversary. This week, enjoy a few salad recipes from our friends at the Institute for Human Services.

KEN’S BLUE CHEESE POTATO SALAD

• 5 pounds Yukon Gold potatoes
• 1 (16-ounce) package lower-sodium bacon
• 1 (16-ounce) bottle blue cheese dressing
• 1 cup low-fat sour cream
• 3/4 cup chopped green onions
• 8 ounces feta cheese, crumbled
• Salt and pepper, to taste

In large pot filled with water, cook potatoes until tender. Cool in refrigerator.

Meanwhile, cut bacon into 1/4-inch pieces. Cook in saute pan until crisp. Drain and set aside.

In a separate bowl, mix dressing, sour cream and green onions.

Cut cooled potatoes into 1/2-inch pieces and place in large bowl. Add bacon, feta cheese and dressing mixture; combine well. Season with salt and pepper. Refrigerate overnight. Serves 24.

Approximate nutritional analysis, per serving (not including salt to taste): 250 calories, 16 g fat, 5 g saturated fat, 25 mg cholesterol, 450 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g sugar, 6 g protein

NORTHWEST AUTUMN SALAD

• 1 head red leaf lettuce
• 1 head bibb lettuce
• 1 cup watercress leaves
• 2 Red Delicious apples, thinly sliced
• 3/4 cup glazed pecans
• 1/4 cup blue cheese, crumbled
• >> Dressing:
• 1/2 cup vegetable oil
• 1/4 cup apple cider vinegar
• 2 tablespoons minced shallot
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1/4 teaspoon EACH salt and pepper

Tear lettuce into bite-size pieces and place in large serving bowl. Add watercress leaves. Place apples on top of greens. Sprinkle pecans and blue cheese evenly over salad.

In a small jar with a tightly fitting lid, combine dressing ingredients; shake until evenly combined. Drizzle over salad. Toss gently and serve immediately. Serves 8.

Approximate nutritional analysis, per serving (not including salt to taste): 250 calories, 21 g fat, 3 g saturated fat, 5 mg cholesterol, 150 mg sodium, 14 g carbohydrate, 3 g fiber, 9 g sugar, 3 g protein

CHICKEN SALAD

• 1 cup low-fat plain yogurt
• 2 teaspoons cider or rice vinegar
• 2 teaspoons sugar
• 2 teaspoons curry powder
• 1 cup walnuts
• 1 cup grapes, cut in half
• 1 cup sliced celery
• 2 Granny Smith apples, diced
• 2 (6-ounce) cooked boneless skinless chicken breasts, diced
• Salt and pepper, to taste

In a large bowl, combine all ingredients and mix well. Season with salt and pepper; refrigerate. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste): 440 calories, 21 g fat, 3 g saturated fat, 75 mg cholesterol, 150 mg sodium, 33 g carbohydrate, 5 g fiber, 25 g sugar, 34 g protein