Salads

3/4 cup Berry Honey Dressing (recipe follows)
1/2 small cantaloupe, seeded
1/2 small honeydew melon, seeded
1 pint strawberries, halved

Prepare Berry Honey Dressing listed below. Cover and refrigerate while
preparing the salad. Peel the cantaloupe and honeydew melon; cut into
thin wedges.
To serve, place butterhead lettuce on salad plates.
Arrange cantaloupe, honeydew, and strawberries on top of the lettuce.
Drizzle the dressing over the fruit. Makes 6 side-dish servings

Berry Honey Dressing
In a food processor or blender, process 1 3/4 cups strawberries,
quartered; 3 tablespoons honey; 2 tablespoons lemon juice; 1 tablespoon
lemon juice; 1 tablespoon olive or vegetable oil; and 1 teaspoon grated
lemon rind until smooth. Cover and refrigerate (will keep for 1 week.)
Makes about 1 3/4 cups (fourteen 2-tablespoon servings).

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Carrot and Raisin Salad

4 medium-size carrots, shredded
2 stalks celery, finely chopped
1/2 cup raisins or chopped pitted dates
1/4 cup chopped pecans or walnuts, toasted

For the dressing:

1/2 cup reduced-fat mayonnaise
3 tablespoons low-fat (1% milkfat) milk
1/4 teaspoon salt
1/8 teaspoon black pepper

In a medium-size bowl, combine the carrots, celery, raisins, and pecans. To prepare

dressing, in a small bowl, whisk together the remaining ingredients. Pour dressing over

carrot mixture. Toss to coat. Cover; refrigerate for 2 to 24 hours. Makes 4 side-dish servings.

Prep Time: 25 minutes, Chilling Time: 2 hours

Orange Fruit Salad

1 large can of peaches
1 large can fruit cocktail
1 small can of crushed pineapple
4 very ripe bananas
1 cup whipping cream
1- 8-ounce cream cheese
1 small bottle of cherries
1- 6-ounce orange Jell-O
1 tsp. sugar
1 cup crushed nuts

Save juice of the peaches, fruit cocktail, and pineapple. Dissolve Jell-O in hot juice.

Add cream cheese. Mix well and add whipping cream and bananas. Add all of the

canned fruit, then add 1 tsp. sugar and 1 cup of nuts.

Orange Jell-O Salad

1 large box ( non - instant ) vanilla pudding
1 large box Orange Jell-O
1 - 12 ounce carton Cool Whip
Sliced bananas ( soak in pineapple juice before using )
1 drained Mandarin Oranges
1 8 ounce can pineapple tidbits, drained
opt. nuts, mini marshmallows

Make the pudding, substituting water for the milk, according to package directions.

Add the Jell-O at the end of the cooking time, stir to dissolve. Chill this mixture till

solidly set. When set, whip the mixture to lighten it up a little, fold in the cool whip and the fruit

Tomato and Cucumber Aspic
1 envelope unflavored gelatin (2 teaspoons)
3 cans (5 1/2 ounces each) hot styled vegetable juice cocktail
1 teaspoon lower sodium Worcestershire sauce
1/8 teaspoon hot red pepper sauce (optional)
1 teaspoon dried dill weed
½ teaspoon grated lemon rind
Nonstick cooking spray
½ cup seeded and finely chopped cucumber
¼ cup finely chopped sweet green, red, or yellow pepper
2 large green onions with tops, finely sliced

In a medium sized bowl, sprinkle the gelatin over 1 can of the vegetable juice; let stand

for 1 minute. In a medium sized saucepan, bring the remaining vegetable juice, Worcestershire

sauce, and re pepper sauce (if using) to a boil. Add the gelatin; stir until gelatin dissolves

completely. Stir in the dill weed and lemon rind. Cover gelatin mixture with plastic wrap;

refrigerate for 2 ½ hours or until thickened but not solid (a spoon will leave an impression

when drawn through it). Coat a 3-½ cup mold with cooking spray. Fold the cucumber,

green pepper, and green onions into the juice mixture. Spoon into mold. Cover and

refrigerate for 2 ½ hours or until firm. To serve, unmold salad onto plate. Tuck leaf lettuce

around base of salad. Makes 6 side-dish servings.
Prep time: 15 minutes, Cooking time: 5 minutes, Chilling time: 5 hours.

Vegetable Salad
3 medium carrots
1 medium zucchini
1 small yellow squash
1 small red onion
1 small yellow bell pepper
1 small red bell pepper
1 small bunch broccoli, bottom 1-inch of stems removed and discarded
1/4 cup extra-virgin olive oil
Freshly grated zest and juice of 1 lemon
1 tablespoon dried dill weed
Salt to taste
1 teaspoon black pepper

Cut the carrots, zucchini, and squash into matchsticks 1-1/2 inches long. Place in a large bowl. Slice the onion into 1/8-inch rings, separate, and add to the cut vegetables. Seed and slice the peppers into 1/4-inch ribs and add to the cut vegetables. Remove and discard the bottom 1-inch of the broccoli stems. Slice the stems into matchsticks1-1/2 inches long. Add to the cut vegetables. Chop the broccoli florets into small pieces and add to the cut vegetables. Add the olive oil, lemon zest and juice, dill weed, salt and pepper. Toss well. Taste for seasoning. Serves 6.

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Shrimp Salad

(Low-Cal)
1 (6 ounce) can shrimp
1 small head lettuce, chopped
1 small onion, chopped
3 hard cooked eggs, chopped
1/4 cup chopped green pepper
2 tomatoes, chopped
Salt and pepper to taste
Low-calorie French Dressing

Drain and rinse shrimp; combine all ingredients except dressing. Toss
to mix. Serve with dressing. Yield: 4 servings.

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Overnight Fruit Salad
For the dressing:
2 tablespoons sugar
1 tablespoon all-purpose flour
1/3 cup orange juice
1 large egg yolk, lightly beaten
2 tablespoons lemon juice
1 carton (8 ounces) vanilla low-fat yogurt
For the Salad:
2 medium-size peaches or nectarines, peeled, pitted, and thinly sliced
2 cups seedless green or red grapes, halved
1 pint strawberries, quartered
1/2 cup miniature marshmallows

To prepare the dressing, in a small saucepan, whisk together the sugar
and flour. Whisk in the orange juice and egg yolk. Cook over low heat,
whisking constantly, for 2 minutes or until thickened and mixture
bubbles at the edge. Stir in the lemon juice until smooth. Remove from
heat. Refrigerate for 20 minutes. Fold in the yogurt into the cooked
mixture.
To prepare the salad, in large bowl, combine the peaches, grapes,
strawberries, and marshmallows. Pour the dressing over fruit mixture.
Mix gently. Transfer the salad to a serving bowl. Cover and
refrigerate for 8 to 24 hours. Makes 8 side-dish servings.
Prep Time: 25 minutes, Cooking Time: 2 minutes, Chilling Time: 8 hours
20 minutes

Spinach Salad
1 package frozen spinach
3 cloves garlic
2 tablespoons lemon juice
4 tablespoons oil
Pepper to taste
1/2 onion
1 large tomato

Wash spinach in cold water. Using scissors cut away any stems. Drain
spinach and chill in damp clean cloth; cut into bite size pieces.
Sprinkle bottom of wooden salad bowl with salt and rub with garlic; add
lemon juice and oil. Chill the bowl until ready to serve.
Before serving, remove garlic cloves; add spinach and toss.

Dream Salad – Thanks Catherine V!
1 cup whipping cream
8-ounce package cream cheese, softened
6 ounces ginger ale
20-ounce can crushed pineapple, drained
1/2-cup pecans.
Whip cream; set aside.
Place cream cheese in a bowl with ginger ale and beat until smooth.
Stir in pineapple and nuts. Fold in whipped cream. Chill until ready to
serve.Serves 12

Raspberry-Pineapple Aspic
1 (3-ounce) package raspberry gelatin
1 cup boiling water
1/2 pint sour cream
1 small can crushed pineapple
1 can red raspberries
1 cup walnuts, broken

Dissolve the gelatin in a large bowl in boiling water. Add the sour cream and stir until

well mixed. Add undrained pineapple, undrained raspberries and walnuts. Pour mixture

into a 10 x 6 x 1-3/4-inch baking dish. Chill until firm. Note: You can use frozen raspberries,

thawed instead of canned raspberries.

Broccoli Slaw -Thank you Rebecca!

1 (16-ounce) bag of broccoli slaw

2 bunches green onions

1 cup sunflower kernels

1 cup slivered almonds

2 packages chicken flavored ramen noodles

Mix ingredients.

Dressing:

1/3 cup white vinegar

1/2 cup sugar

3/4 cup oil

2 packages seasoning from noodles

Mix dressing ingredients and pour dressing

over noodles and refrigerate 1 hour before serving.

Tomato/Onion Salad –Thanks Char!

Slice 4 tomatoes

2 large red onions

Place in a serving dish with sides that are a bit on the high side. Alternate tomato

and onion and sprinkle with thyme (fresh or dry) Cover with white vinegar and let

marinade for at least 2 hours. Very refreshing.

Turkey Fruit Salad

4 cups turkey, cooked and chopped

1 cup pineapple tidbits, drained

1 cup seedless green grapes, halved

1 cup red apple, chopped

1 cup walnuts, chopped

1-1/2 cups mayonnaise

In a large bowl combine all of the ingredients and mix well.

Cover and chill for 2 to 3 hours.

Three Bean Salad

1 can string green beans

1 can kidney beans

1 can yellow sting beans

1/2 cup purple onion, chopped

1/2 cup vinegar

1/2 cup oil

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Drain and rinse the beans. Place beans and onion in a large bowl with a lid.

Mix well. Combine all of the remaining ingredients and mix well. Pour over

beans and mix well. Cover the bowl and marinate in the refrigerator for at least 24 hours.

Chicken-Fruit Salad

1/3 cup nonfat strawberry yogurt

1 tablespoon reduced-calorie mayonnaise

1 tablespoon orange juice

2 cups cooked and cubed chicken or turkey

1 cup strawberry halved

1 small banana

2 oranges, peeled and cut into chunks

1/2 cup celery, sliced

1-1/2 cups seedless grapes

In a small bowl combine the yogurt, mayonnaise and orange juice. Mix well and set aside to use as dressing. In a large bowl combine the chicken, strawberries, banana, oranges, celery and grapes. Mix well. Add the dressing and toss being sure to mix well. Serve on lettuce leaves. Yields about 7-1/2 cups.

Pistachio Salad

1 can pineapple, crushed, with juice

1 cup miniature marshmallows

1 package pistachio pudding mix, instant, right from the box

8 ounces whipped cream topping

In a large bowl, combine all of the ingredients and mix well. Place in a serving

bowl with lid and chill for several hours. Serve on lettuce leaves. Serves: 10.

Frozen Fruit Salad

3 ounces cream cheese, softened

Pinch of salt

12 ounces whipped cream topping

1 can fruit cocktail

1/2 cup sugar

1/2 cup walnuts

10-1/2 ounces miniature marshmallows

1 teaspoon gelatin

2 tablespoons lemon juice

Dissolve the gelatin in the lemon juice. Microwave to dissolve. Cream the cream cheese into the gelatin mixture. Add salt. Add sugar to whipping cream and whip until light and fluffy. Fold the whipping cream and fruit cocktail into gelatin mixture. Pour into a 9-inch square pan. Freeze overnight. Slice and serve over lettuce leaf. Serves 10 at 203 calories per serving.

Fruit Macaroni Salad

1 package macaroni

2 large eggs, beaten

1/2 teaspoon salt

1 cup sugar

2 tablespoons flour

2 cans pineapple chunks, reserve the juice

8 ounces whipped cream topping

1/2 package miniature marshmallows

1 can fruit cocktail in light syrup

1 can mandarin orange sections

10 ounces maraschino cherries

In a large saucepan cook the macaroni according to package directions and drain. In a small saucepan combine the eggs, salt, sugar, flour, and reserved juice from the pineapple chunks. Cook, stirring constantly over medium heat, until thick. Cool and pour over the macaroni in a large bowl with a lid. Mix well and refrigerate overnight. Add whipped cream topping, marshmallows, pineapple, fruit cocktail, oranges and cherries. Mix well. Refrigerate until ready to serve. Serves: 12 at 314 calories per serving.

Seafood Pasta Salad

1/2 cup salad dressing (I use Miracle Whip)

1/4 cup zesty Italian dressing

2 tablespoons Parmesan cheese, grated

2 cups (8-ounce) corkscrew noodles, cooked and drained

1-1/2 cups (8-ounce) imitation crabmeat (chopped)

1 cup broccoli flowerets, partially cooked

1/2 cup green pepper, chopped

1/2 cup tomato, chopped

1/4 cup green onion slices

In a small bowl combine the dressings and cheese. Mix well. In a large bowl

combine the remaining ingredients and mix well. Add dressing mix and toss.

Refrigerate until ready to serve. Serves: 4 to 6.

Raspberry-Applesauce Salad

1 box raspberry gelatin

1 (10-ounce) package frozen red raspberries

1 cup applesauce

1 cup sour cream (optional)

2 cups miniature marshmallows (optional)

Dissolve gelatin in 1-cup boiling water. Add frozen raspberries; stir until raspberries

have thawed and mixture begins to thicken. Stir in applesauce; turn into a 9-inch square

pan. Chill until set. Combine sour cream with marshmallows; spread over top.

Yield: 9 servings.

Cherry Salad

1 Number 2 can Fruit Cocktail

1 Number 2 can crushed pineapple

1 (12 ounce) carton cottage cheese

1 pint Cool Whip

1 (3 ounce) package black cherry gelatin

Drain fruit cocktail and pineapple in colander. Place cottage cheese on fruits;

drain well. Place in bowl; fold in Cool Whip and gelatin. Chill. Any flavor gelatin

may be used in place of black cherry.

Almost every American has a little Irish in him and he's proud of it. And no matter, everyone enjoys the lighthearted fun that accompanies the celebration of Ireland's patron saint, St. Patrick. Traditional parades..wearing of the green..and a lot of blarney. In this section I will be listing great recipes for St. Patrick's Day.

St. Patrick's Day Fruit Salad

1-1/2 cups boiling water

1 package lime gelatin

1 small package cream cheese, softened

1 medium apple, chopped

1/2 cup nuts, finely chopped

1 small can crushed pineapple with juice

12 pecan halves

In a large bowl stir boiling water into gelatin until dissolved. Add cream cheese

and beat at medium speed with electric mixer until the cheese is dissolved. Add

apples, nuts, and pineapple; pour into mold. Cover; chill until partially set. Stir then

place pecan halves on top of salad for decoration. Serves: 8.

Raspberry-Lemonade Salad

2 (3-ounce) boxes raspberry gelatin

1 (10-ounce) package frozen raspberries

1 (6-ounce) can frozen lemonade

1 cup cream, whipped

In large bowl dissolve the gelatin in 1-cup boiling water. Stir in frozen raspberries

and lemonade. Chill until partially set. Fold in the whipped cream. Pour into mold.

Chill until firmly set. Serve on salad greens. Makes: 6 to 8 servings.

Champagne Fruit Salad

1 envelope unflavored gelatin

1 cup apple juice

3 tablespoons sugar

1 cup champagne or ginger ale

2 cups grapes, seeded and halved

1 orange, peeled and broken into segments

1/3 cup broken pecans

Lettuce leaves

In a saucepan, soften gelatin in apple juice. Heat to dissolve gelatin, stirring constantly. Add sugar; stir until dissolved. Stir in champagne or ginger ale. Remove from heat and pour into a large bowl. Chill until partially set. Stir in grapes, orange segments, and pecans. Pour into a lightly greased 4-cup ring mold. Chill until firm. Unmold onto lettuce lined platter.

Coleslaw Favorite

3 pounds shredded cabbage (if preferred you can add a few carrots, green pepper and onion)

1-1/2 cups sugar

1/2 cup cider vinegar

3/4 cup vegetable oil

In a large bowl combine the sugar, vinegar and oil together. Stir until sugar is

dissolved. Pour over the shredded cabbage and mix well.

Shortbread Cookie Salad

1 cup buttermilk

1 small vanilla pudding, instant

1 small pineapple, crushed, canned in juice

2 cans mandarin orange sections, drained

8 ounces whipped cream toppings

1 package shortbread cookie, chocolate striped

Place the cookies in a plastic bag and freeze. Crush the cookies while still in the bag.

In a bowl, dissolve the pudding in the buttermilk. Add the pineapple with juice, oranges

and whipped topping. Mix well. Place in refrigerator until ready to serve. Add the cookies

right before serving. Serves 12 at 295 Calories

Pink Peppermint Valentine Mold

1 envelope unflavored gelatin

1/2 cup sugar

1/8 teaspoon salt

2 eggs, separated

1-1/4 cups milk

1/4 teaspoon peppermint flavoring

Red food coloring

1 cup heavy cream, whipped

In a saucepan, mix gelatin, 1/4-cup sugar and salt. In a bowl, beat the egg yolks with milk; add to the gelatin mixture. Cook over low heat, stirring constantly, for approximately 5 minutes or until the gelatin dissolves and mixture thickens slightly. Remove from heat; add the peppermint flavoring. Tint with several drops of food coloring; chill until slightly thicker than unbeaten egg whites. Beat egg whites until stiff, but not dry. Add remaining sugar gradually; beat until very stiff. Fold into the gelatin mixture; fold in whipped cream. Turn into a 5-cup heart-shaped mold; chill until firm. Unmold. Garnish with additional whipped cream. One-half cup crushed peppermint candy may be substituted for peppermint flavoring. Serves: 6.

Cherry-Orange Salad

1/4 cup frozen orange juice concentrate, thawed

2 eggs, beaten

1/4 cup sugar

1/2 cup whipping cream, whipped

2 (17-ounce) jars light or dark sweet cherries, drained and pitted

1 (11-ounce) can mandarin oranges, drained

2 cups miniature marshmallows

2 cups green grapes

In a small saucepan, combine the orange juice, eggs, and sugar. Cook over low heat, stirring constantly, until thickened. Remove from heat and cool. Fold the whipped cream into the orange juice mixture. Add the remaining ingredients and stir gently until coated. Refrigerate for 1 hour. Serves: 8 to 10.

Cucumber-Cabbage Salad

1 small cabbage, shredded

1 small cucumber, diced

3 tablespoons chives or green onion, minced

1 teaspoon celery seed

Salt and pepper, to taste

2 tablespoons mayonnaise

In a large bowl, combine the cabbage with the cucumber. Add the chives and

celery seed. Season with salt and pepper; add mayonnaise to moisten. Serves: 4.

Orange Tapioca Salad

2 to 3 ounce package Orange Tapioca Pudding

2 cups milk (add a little Tang)

2 to 3 ounce package lemon jell-o

2 cups fruit juice (from drained fruits), (add water to get 2 cups)

11 ounce can mandarin orange, drain and reserve juice

13 ounce can pineapple tidbits, drain and reserve juice

15 ounce can fruit cocktail, drain and reserve juice

1 pint heavy whipping cream, whipped

In a small saucepan, cook the tapioca with milk and boil until it

thickens. In another saucepan, bring the fruit juice/water to a boil,

mix with lemon jell-o. Remove from heat and combine pudding and jell-o

together. Mix well. Set aside and allow to cool. When cool, add fruit

and whipped cream. Set overnight in refrigerator.

This is a wonderful do ahead salad. You can refrigerate the salad up to 24 hours before serving.

Eight Layer Salad

1 head clean lettuce, broken into pieces

1 head clean cauliflower, chopped

1-1/2 cup peas, cooked and chilled

1 pound sliced bacon, cooked

2 cups Miracle Whip

1/4 cup sugar

1 cup Cheddar cheese, shredded

1 cup Mozzarella cheese, shredded

Using a large salad bowl, layer the ingredients in the order given.

Refrigerate until ready to serve. When ready to serve toss.

Watergate Salad

1 (4-serving) pistachio instant pudding (do not prepare)

10 ounce container of Cool Whip

1 can pineapple, crushed, drained

1 cup mini marshmallows

2 cups green grapes, halved

In a large bowl combine all of the ingredients and mix well.

Cover and refrigerate until ready to serve.

Taco Salad

Thanks Kara!

1 (15-ounce) can plain chili

2-1/2 cups lettuce, shredded

1/2 cup black olive slices

1 medium tomato, chopped

1 cup guacamole

1/2 cup Cheddar cheese, shredded

2 cups Corn chips

Heat the chili in a small saucepan until heated through. In a 2-quart salad bowl

layer the hot chili, lettuce, olives and tomato. Spoon the guacamole over the tomato.

Top with the cheese and corn chips. Serve at once. Serves: 4.

Lemony Seafood Salad

2 envelopes low-calorie lemon gelatin

1 teaspoon salt

2 teaspoons vinegar

1 cup crab or diced shrimp

2 tablespoons chopped celery

2 tablespoons chopped green pepper

2 teaspoons chopped onion

Dissolve gelatin and salt in 2 cups hot water. Add vinegar; chill until slightly thickened.

Add crab meat, celery, green pepper and onion. Pour into individual molds; chill until firm.

Un-mold onto crisp salad greens. Yield: 4 servings/50 calories per serving.

So delectable you could serve it for dessert if you wanted!

Creamy Apricot Mold

1 (3-ounce) package lemon gelatin

1 (12-ounce) can apricot nectar

1 unbeaten egg white

2 tablespoons apricot brandy, if desired

1 (1-pound) can whole apricots, drained

1/2 cup whipping cream

1 (8-1/4 ounce) can crushed pineapple, drained

1 (1-pound) can apricot halves, drained and pits removed

Place gelatin in a medium bowl. In a saucepan, bring apricot nectar to a boil. Pour over the gelatin, stirring to dissolve. Chill until cool. Stir in the egg white and brandy, if desired. Refrigerate until thickened and almost set. Place the whole apricots and thickened gelatin in a blender or food processor; process until blended. In a large bowl, whip the cream until stiff. Fold in the gelatin mixture and crushed pineapple. Line the bottom of a 6-cup mold with as many apricot halves as will fit, rounded-side down, overlapping them slightly. Gently pour gelatin mixture over the apricot halves. Refrigerate several hours or overnight. To unmold gelatin, run the tip of a table knife around the edges, dip bottom of mold in warm water and invert onto platter. Makes 10 to 12 servings.

Summer Salad

1/2 cup Miracle Whip salad dressing

1/4 cup Zesty Italian salad dressing

2 tablespoons Parmesan cheese, grated

2 cup (8-ounce) corkscrew noodles, cooked and drained

1-1/2 cups (8-ounces) imitation crabmeat, chopped

1 cup broccoli flowerets, partially cooked

1/2 cup green pepper, chopped

1/2 cup tomato, chopped

1/4 cup green onion, sliced

In a small bowl combine the dressings and cheese. Mix well. Place all of the other ingredients in a large bowl. Toss to mix. Pour in the dressing mixture and mix gently. Place in the refrigerator until ready to serve.

Vegetable Salad 2

1 can peas, drained

1 can French style green beans, drained

1 small can pimiento, drained

1 cup celery, chopped

Onion, chopped, to taste

1/4 cup green pepper, chopped

Dressing:

1 cup sugar

1/2 cup vinegar

1/4 cup water

In a large bowl toss together all of the salad ingredients. In a small bowl combine the sugar, vinegar and water and mix well. Pour mixture over the salad ingredients and toss to coat. Chill until ready to serve.

Frozen Fruit Salad 2

3/4 cup sugar

1 package cream cheese, softened

2 bananas, sliced

1 small can pineapple tidbits or crushed, drained

1 (12-ounce) container Cool Whip

1 package frozen strawberries, sliced

In a bowl, cream the sugar and cheese together. Fold in the remaining ingredients. Freeze. Set out 30 to 40 minutes before serving.

If fresh pears are not available, use canned pear omit sugar.

Temptation Salad

2 large fresh pears, sliced

1 tablespoon sugar

1 tablespoon lemon juice

1 medium cucumber, thinly sliced

1/8 teaspoon salt

Lettuce greens

Bottled creamy French dressing

In a bowl, toss the pears with sugar and lemon juice. In another bowl, combine cucumbers and salt. Chill both mixtures. Arrange pears and cucumbers on lettuce leaves. Serve with French dressing.

Good and Easy Salad

3 ounce package Instant Pistachio Pudding

2 cups miniature marshmallows

15 ounce can fruit cocktail, undrained

2 cups whipped cream

Combine the pudding and fruit cocktail together. Mix well. Add the marshmallows and whipped cream. Mix well. Cover and refrigerate until ready to serve. Can be served right away.

Macaroni and Vegetable Salad

Salad:

2 (7-ounce) package macaroni rings, cooked and drained

1 cup celery, chopped

1/2 cup onion, chopped

2 cups cucumbers, chopped

2 cups shredded carrots

Dressing:

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1 tablespoon salt

1-1/2 cups salad dressing

1-1/2 cups sugar

1/2 cup white vinegar

In a large bowl combine all of the salad ingredients and toss to mix. In a small bowl combine all of the dressing ingredients and mix well. Pour over the top of the salad ingredients. Toss to coat. Place in the refrigerator until ready to serve.

This can be used either as a salad or a dessert. When served as a dessert, serve it topped with whipped cream and a sprinkle of chopped nuts.

Cranberry Salad/Dessert