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.