Cranberry Salad

4 Ingredients

serves 4

1/2 cup canned crushed pineapple, well drained.

1 3-oz. package limon gelatin

1/2 cup celery, cut fine

1 cup canned thick cranberry sauce, either whole-berry or jellied type



Method:

1. Drain pineapple well.

2. Dissolve gelatin in 1&1/2 cups hot water.

Set in refrigerator.



3. When slightly thickened, add celery, pineapple, and cranberry sauce.

4. Turn into mold. Chill until firm.

Fruit Salad in Seconds

1 pint fresh strawberries, sliced
1 pound seedless green grapes, halved
3 bananas, peeled and sliced
1 (8 ounce) container strawberry yogurt

In a large bowl, toss together strawberries, grapes, bananas, and
strawberry
yogurt. Serve immediately.

Greens with Avocado and Pear Salad

Ingredients



1 pear, ripe, cored, diced

1 avocado, peeled, pitted, diced

1/2 cucumber, peeled, sliced

4 cups Romaine or red leaf lettuce, or a combination

Directions

Combine pear, avocado, cumber and lettuce in a salad bowl and

toss well. Dressing: Use fresh lemon juice or vinaigrette

Makes 6 servings.

French Cucumber Salad



1 to 2 cucumbers (1 large or two small), peeling and seeding optional

4 TB extra virgin olive oil

3 TB red wine vinegar

1-1/2 TB Dijon mustard

Salt and ground black pepper, to taste



Slice cucumber into thin rounds; combine vinaigrette dressing ingredients

together in bowl

and whisk together until smooth and creamy Toss gently with cucumbers until

well coated;

chill until ready to serve.

Ranch Potato Salad

  8       medium potatoes, cooked and diced
  1       cup celery
  1/2    cup chopped red onion
  1       package ranch dressing mix
  1/2    cup mayonnaise
  1/4    cup water

Mix the potatoes, celery and onion. Combine the ranch dressing with mayonnaise and water. Mix well. Add to potato mixture. Toss and chill before serving.

Makes 8 to 10 servings

Nutty Crunchy Orange Salad

1 large orange (seedless)
Lettuce
1 cup apples (pared and diced)
1 cup celery (diced)
1/2 cup pecan pieces
4 Tbsp mayonnaise
Salt (to taste)

Pare orange, cut into 5 slices and place in lettuce cups on individual plates.  Combine other ingredients, tossing lightly together, and pile in light heaps on orange slices.  Serve at once.

Star Fruit Fruit Salad

1 sliced, seeded star fruit
1 banana, sliced
juice of 1 lime
1 orange, peeled and sliced

Lightly mix fruit with lime juice. Serve cold over lettuce leaves or as fruit cups.

Creamy Orange Salad

Makes: 4 servings

2 seedless oranges, peeled, sectioned

1 large apple, cored, sliced

1/4 cup sliced celery

2 Tbsp. sliced pitted ripe olives

1/2 cup Blue Cheese Dressing

TOSS oranges, apple, celery and olives in medium bowl. ADD dressing;

toss lightly.

REFRIGERATE 1 hr or until ready to serve. Serve on lettuce-covered

plate, if desired.

Great Substitute Prepare as directed, substituting 2 cans (11 oz. each)

mandarin orange segments, drained, for fresh orange sections.

Pear Jell-O Salad
1 lg. pkg. lime Jell-O
1 (8 oz.) pkg. cream cheese
1 lg. can pears

Dissolve lime Jell-O in 2 cups hot water. Pour juice from canned pears into blender. Add cream cheese and puree. Pour into dissolved Jell-O. Cut up pear piece to bite size or smaller and add. Refrigerate in a square or oblong pan. Cut into squares and serve on a leaf of lettuce.