Fruit Salad Carousel

Fruit Salad Carousel

16 Red lettuce leaves
8 Watermelon slices -- 1/4"thick
8 Cantaloupe slices -- 1/4"thick
4 Kiwis -- peeled and sliced
3 Oranges; peeled -- sectioned
8 Apples -- center core removed
8 Scoops sherbet (1/3 c each)
8 small Bunches grapes
8 Fresh strawberries -- sliced
8 ounces Low-fat plain yogurt
2 tablespoons Honey
2 teaspoons Lime juice
Pinch of ginger

Place red lettuce leaves on individual salad plates and arrange the
following in a pinwheel pattern; watermelon, cantaloupe, honeydew, diwi.
In the center of the pinwheel place cored apple.

Place sherbet scoop on apple. Put grapes beside the apple. Top with
Honey-Lime Dressing (recipe follows) and garnish with sliced strawberries.

Honey-Lime Dressing: Combine yogurt with honey, lime juice and ginger.
Whip and chill. Makes 1 cup; 1 serving = 2 Tablespoons.

Fruit Salad With Nuts

1 each Honeydew melon -- small
2 each Oranges
1 cup Blue grapes
Lettuce leaves
12 each Walnut halves
8 ounces Yogurt -- (1 container)
1 tablespoon Lemon juice
1 tablespoon Orange juice
1 tablespoon Tomato catsup
2 tablespoons Evaporated milk
Salt -- dash
White pepper -- dash

Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise.

Cut grapes in half and remove seeds. Line a glass bowl with lettuce
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes.

Toss salad just before serving.

Fruit salad with Nuts 2

1 cup Blue Grapes
1 Honeydew Melon -- Small
Lettuce Leaves
2 Oranges
12 Walnut Halves
8 ounces Yogurt -- (1 Container)
2 tablespoons Evaporated Milk
1 tablespoon Lemon Juice
Salt -- Dash
1 tablespoon Orange Juice
White Pepper -- Dash
1 tablespoon Tomato Catsup

Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.

Fruited Rice Salad on the Half

4 cups brown rice, cooked
1/4 cup raisins
1/2 cup dried apricots -- chopped
1/2 cup pecans -- chopped
2 avocados
1/4 cup safflower oil -- or veg oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teasoon honey
1/4 teaspoon coriander -- ground
1/4 teaspoon Dijon mustard
Salt and pepper to taste

Chill rice. Pour boiling water over raisins and apricots in small
bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove
from oven, set aside. Prepare Vinaigrette Shake all ingredients together in tightly covered container). Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour.

Just before serving, halve, seed and peel avocados. Fill each half with
rice salad and serve.

Fruited Spinach Salad

1/4 cup Vinegar -- white wine
2 tablespoons Honey
3 tablespoons Oil -- salad
1 teaspoon Poppy seed
1/2 teaspoon Mustard -- dry
8 cups Spinach, fresh -- torn
Papaya -- medium *
1 1/2 cups Grapes, seedless -- halved

* papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed.

In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat.
Serve immediately.

Garlicky Pasta Chicken Salad

6 heads garlic
3/4 cup olive oil
4 sprigs rosemary -- optional
1/4 cup fresh basil leaves
1 tablespoon fresh rosemary leaves -- or 1 tsp. dried
8 ounces corkscrew pasta -- cooked and drained
2 cups chicken -- cooked, cut in strip
1/2 cup green onion -- sliced
1/2 cup parmesan cheese -- freshly grated
2/3 cup walnuts -- chopped, optional
salt and pepper to taste
lettuce leaves

Separate cloves of garlic and drop into boiling water for 1 minute. Drain and peel. Place peeled cloves in small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender. Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves. Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten salad. Let salad sit for 1 hour a room temperature (provided its not a hot room that will invite bacteria to go nuts!) or refrigerate, returning mixture to room temperature before serving. Toast walnuts in 375-degree oven for 10 minutes. Stir into the salad and serve over a mix of crisp, chilled lettuces.

German Potato Salad

1 pound bacon
2 teaspoons celery seed
1 cup onion -- chopped
1/2 cup celery -- chopped
4 teaspoons flour
1 cup vinegar
4 teaspoons sugar
1 cup water
3 teaspoons salt
12 cups potatoes -- cooked, chopped

Cook bacon til crisp; drain (reserving 1/2 cup fat), and crumble. Cook
onion and celery in fat til just tender. Blend in flour, sugar, salt,
celery seed, and pepper to taste. Add vinegar and water. Cook and stir until thickened and bubbly. Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices. Garnish with parsley. Can be served warm or chilled, but you taste the bacon fat a bit more when it's chilled.

German Slaw

1 lg head cabbage -- chopped
1 large bell pepper
3/4 cup oil
1/2 teaspoon mustard seed
1/2 teaspoon salt
1 lg chopped onion
1/2 cup sugar
1 cup wine vinegar
1/8 teaspoon pepper
teaspoon celery seed

1. Bring to boil, vinegar, oil, mustard seed, celery
seed, salt & pepper

2. Layer cabbage, onion, green pepper, then add half
the sugar on top. Make another layer and add the
rest of sugar. 3. Pour BOILING mixture over the slaw mixture.

4. Put in a sealed container in the refrigerator
for at least 5 hours. DO NOT MIX! Just before
serving, toss the salad. Make the day before.


2 cups Cubed Cooked Chicken Breast
1/2 cup Sliced Scallions
1 cup Snow Peas -- Julienned
1 cup Bean Sprouts
1 cup Thinly Sliced Mushrooms
2 tablespoons Low Sodium Soy Sauce
2 tablespoons Finely Minced Ginger
1 tablespoon Oil
1/2 teaspoon Oriental Sesame Oil (Opt)
1/3 cup Lemon Juice
10 milliliters Garlic Finely Minced
1 bn Watercress (Garnish)

Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large
Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice &
Garlic And Toss With The Chicken Mixture. If Desired, Transfer To A Bed Of Lettuce On A Serving Platter And Arrange Watercress Around It.

Gingered Fruit Salad

2 fresh peaches
3 medium plums
1 whole cantaloupe
1/2 whole honeydew melon
1/2 pound green and red grapes
1/2 cup fresh lime juice
1 teaspoon lime rind -- grated
1/4 cup honey
1/2 cup candied ginger root -- chopped finely

Prepare all fruit by washing, peeling if desired, removing pits and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine all fruit in a large ceramic bowl. Mix lime juice, rind, honey, and ginger together. Pour over fruit, toss, and marinate for at least six hours. Serve chilled or at room temperature.


4 ounces Mung bean noodles
6 ounces Med shrimp -- shelled and deveined
1 tablespoon Vegetable oil
1 Whole chicken breast -- boned, skinned, chop
Fresh ground black pepper
1 Red fresh serrano chile -- chopped
1 Green fresh serrano chile -- chopped
3 tablespoons Lime juice
2 tablespoons Nam pla (Thai fish sauce)
1 teaspoon Sugar
3 Shallots -- peeled and thinly sl
1/4 cup Fresh coriander leaves
Lettuce for garnish
Crisp fried shallots (opt.) -- for garnish

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots.

Golden Glow Salad

3 ounces lemon gelatin
3/4 teaspoon salt
1 dash cayenne pepper
1 tablespoon vinegar
1 1/2 cups crushed pineapple -- drained
1 cup carrots -- shredded
1/3 cup pecans -- chopped

1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water,
salt, cayenne and a scant tablespoon of vinegar. Refrigerate until
partially set.

2. Add crushed pineapple which has been well-drained, grated carrots and chopped pecans. Blend well.

3. Refrigerate at least 3 hours until firmly set. Cut into squares
and serve on lettuce leaves.

Greek Orzo Salad

2 Teaspoons Dill
2 Cloves Garlic -- minced
1/4 Cup Olive Oil
3 Tablespoons Lemon Juice
2 Tablespoons Red Wine Vinegar
Pepper -- to taste
1 Cup Orzo (cooked)
4 Roma Tomatoes -- seeded and diced
1 Cucumber -- peel/seed/dice
3 Green Onions -- sliced
8 Ounces Feta Cheese -- crumbled

Whisk all ingredients together, then chill.

Green and Gold Bean Salad

1 can (1lb) cut grn beans -- drained
1 can (1lb) cut wax beans -- drained
1 cup Diced celery
1 teaspoon Dillweed
1/2 cup Bottled creamy onion dressng
1/4 cup Slivered almonds (optional)
1/2 cup Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing.

Green-Bean Salad

1 pound Green beans -- fresh *
-- boiling salted water
1/4 cup Stock -- **
3 tablespoons Vinegar
3 tablespoons Vegetable oil
2 each Onions; med. -- thinly sliced
1/2 teaspoon Dried dillseed
1 teaspoon Sugar

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in.

Cook beans in boiling salted water until just tender. Reserve 1/4 cup
of the cooking liquid and drain off the rest.

Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.

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