|
|
Celebration Salad
One 16 ounce can of Del Monte lite pear halves
1/2 cup of nonfat plain yogurt
1/3 cup of reduced calorie Italian salad dressing
1/2 teaspoon of ginger root, minced
4 cups of torn romaine lettuce or spinach
1/4 cup of toasted wheat germ
1/2 red pepper, chopped
1/2 cup of chopped Del Monte pitted prunes
Drain pears reserving 1 tablespoon liquid. Combine reserved liquid, yogurt, dressing and ginger. Toss half of dressing with lettuce. Place lettuce on serving dish; sprinkle with wheat germ. Arrange pears, pepper and prunes over lettuce. Drizzle with remaining dressing. Serves 4.
Celebration Salad 2 1 large package of raspberry gelatin
1 cup of boiling water
One 20 ounce can of pineapple, undrained
1 pint of raspberry sherbet
2 cups of vanilla ice cream, softened Prepare gelatin in boiling water. Allow to cool before adding pineapple and sherbet. Fold in ice cream. Place in an 8 x8 inch glass cake dish. Allow to set.
Celebration Salad 3
2 cups of diced, cooked chicken
2 cups of diced, cooked ham
2 cups of diced celery
1 cup of salted almonds
1/2 cup of mayonnaise
1 hard boiled egg
2 tablespoons of pimento slices
Lettuce
Combine chicken, ham, celery, almonds, and mayonnaise. Serve on lettuce leaves. Cut egg lengthwise into eighths. Garnish salad with egg wedges and pimento. Serve with hot biscuits. Serves 6.
Celebration Salad 4
2 cups of diced, cooked chicken
2 cups of diced, cooked ham
2 cups of diced celery
1 cup of salted almonds
1/2 cup of mayonnaise
1 hard boiled egg
2 tablespoons of pimento slices
Lettuce
Combine chicken, ham, celery, almonds, and mayonnaise. Serve on lettuce leaves. Cut egg lengthwise into 8ths. Garnish salad with egg wedges and pimento. Serve with hot biscuits. Serves 6.
|
Basic-Recipes.com
| 
|