A great way to enjoy your fruit.

3 bananas, sliced

3 oranges, peeled and sectioned

1 C strawberries, halved

1 C seedless green grapes, halved

1/2 C low fat sour cream

1 T honey

1 T orange juice

How to Make It:

Place the bananas into a glass mixing bowl.

Layer the oranges over the bananas.

Layer the strawberries and then layer the grapes in the bowl.

Cover and refrigerate until the fruit has chilled through about 2 hours.

Place the sour cream into a mixing bowl.

Pour the honey and orange juice in with the sour cream.

Whisk until the ingredients are all incorporated together well and the mixture is creamy.

Pour the dressing over the fruit and toss to cover all the fruit well.

Serves: 10

If you are a fan of papaya try one cut into slices in this salad. Papaya is a sweet subtropical fruit and can be found in most supermarkets.

A great lunchtime salad for a warm day, colorful and refreshing.

2 (5 oz.) pkgs. mixed salad greens

2 C fresh nectarines, sliced

1 (13 1/4 oz.) can sliced beets, drained

1/2 C balsamic vinegar

1/2 C feta cheese, crumbled

How to Make It:

Place the salad greens into a large salad bowl.

Spread the nectarine slices evenly over the greens.

Add the beets into the salad.

Drizzle the balsamic vinegar over the entire salad and toss to coat.

Top with the cheese just before serving.

Serves: 8

This salad is very quick and very inexpensive to make. The beets are optional in this salad but do give the salad a special taste. Serve it with a pasta main course for a simple but filling meal.

1 small (3 oz) pkg. low fat cream cheese, softened

3 t apricot preserves

1 (8 oz) can pineapple tidbits, drained

1 fresh peach, pitted and halved

1 fresh pear, halved

1 T pecans, chopped

4 Mint leaves

How to Make It:

Place the cream cheese into a mixing bowl.

Add the apricot preserves and with an electric mixer on low speed beat until mixture becomes creamy.

Fold in the pineapple tidbits.

Slice a small portion off of the bottom of the pear and peach halves so they will lie on the plate.

Spoon the pineapple mixture onto each of the fruit halves.

Sprinkle the top with the pecans and add a mint leaf for garnish.

Serving Size: 2

This sinful salad will bring love to your man’s heart as he eats every bite. Top each with a maraschino cherry instead of the mint leaves for a special treat.

1 (20 oz.) can crushed pineapple, with juice

2 (4 oz.) pkgs. raspberry gelatin

1 (16 oz.) can whole berry cranberry sauce

1 apple, chop but 4 thin slices

2/3 C walnuts, chopped

How to Make It:

Drain the juice from the pineapple into a 3 C measuring cup.

Add enough cold water to the juice to make 3 C.

Reserve 1 T of the pineapple for later use.

Pour the juice and water into a small saucepan over medium heat.

Bring the mixture to a brisk boil.

Once boiling well remove from the heat and stir in the gelatin powder.

Continue stirring for 2 minutes or until the gelatin is completely dissolved.

Stir the cranberry sauce into the gelatin mixture.

Cover and refrigerate about 1 hour or until the gelatin has just begun to thicken.

Remove and stir in the pineapple.

Fold the chopped apple into the mixture.

Sprinkle in the nuts and mix to combine.

Cover and refrigerate 4 hours or until very firm.

Garnish the top of the salad with the apple slices and reserved crushed pineapple.

Serves: 14

To make this salad festive use a green or yellow apple to give the salad color. 1 drop of mint extract will also give this salad extra flavor. Use fresh mints leaves with the apple slices and pineapple to garnish.

What You Need:

1/2 C honey

1/4 C frozen limeade concentrate, thawed

2 t poppy seeds

2 limes, peeled and sectioned

2 lemons, peeled and sectioned

1/4 C almonds, slivered and toasted

How to Make It:

Place the honey into a mixing bowl.

Add the limeade concentrate and stir well to combine.

Sprinkle the poppy seeds into the mixture.

Place the lime and lemon sections into a salad bowl.

Pour the dressing over the fruit and blend.

Sprinkle the slivered almonds over the salad.

Serves: 4

This refreshing salad has a definite bite to it. To sweeten it up,  and/or make more servings, add some chunked cantaloupe, honeydew melon and/or kiwi.

What You Need:

1 (8 oz.) pkg. low fat cream cheese, room temperature

1 C low fat sour cream

1/3 C sugar

2 t vanilla extract

2 lbs. seedless green grapes

2 lbs. seedless red grapes

3 T brown sugar

3 T pecans, chopped

How to Make The Salad:

Place the cream cheese into a large mixing bowl.

Add the sour cream to the bowl.

Sprinkle the sugar into the mixture.

Pour in the vanilla extract.

Use an electric mixer on medium speed and beat the ingredients until smooth and well blended.

Fold the grapes into the cream mixture, being sure they are covered well.

Cover the bowl tightly, and refrigerate 1 hour or until chilled through.

Place the brown sugar in a mixing bowl.

Add the pecans and coat them with the brown sugar.

Sprinkle the mixture over the salad just before serving.

Serves: 16

The brown sugar and pecans set the tone for this salad. Use any type of grape you like as long as they are seedless. This makes a great salad for potluck dinners or a family get together, or just a special treat for your family as the weather gets warmer.

What You Need:

4 pears

1/2 C honey

6 C salad greens

3 T extra virgin olive oil

1 C toasted walnuts, chopped coarse

1 (8 oz.) pkg. Italian cheese, shredded

How to Make It:

Peel the pears and remove the core.

Cut the pears into thick slices then cut each slice into quarters.

Pour the honey into a bowl.

Place the pear quarters into the honey and coat.

Place the salad greens into a salad bowl.

Drizzle the oil over the greens and toss to coat well.

Place the honey coated pears into the salad.

Sprinkle the walnuts over the entire salad.

Top with the shredded cheese.

Serves: 4

To toast walnuts place them in a single layer on a baking sheet. Place the baking sheet in a preheated 375 degree oven for 6 minutes, stirring occasionally, until the walnuts are a pale brown and fragrant. Cool the walnuts before adding them to the salad.

What You Need:

1 (20 oz.) can pineapple tidbits with juice

5 bananas, sliced

1/2 C sugar

1 (16 oz.) can whole cranberry sauce

1/3 C pecans, chopped

1 (8 oz.) container whipped topping, thawed

How to Make It:

Drain the juice from the pineapple into a mixing bowl.

Add the sliced bananas to the juice, and let stand 5 minutes.

Place the sugar into a separate mixing bowl.

Add the cranberry sauce to the sugar and blend together well.

Use a slotted spoon and remove the bananas from the juice and discard the juice.

Fold the pineapple into the mixture.

Add the pecans and stir to combine.

Fold the whipped topping in until all the ingredients are combined well.

Spread into a very lightly greased 9X13 glass pan.

Cover and place in the freezer at least 4 hours or until frozen through.

Allow the salad to stand at room temperature 15 minutes before serving.

Serves: 8

The cranberry sauce and pecans are optional in this recipe. Add a can of cherry or blueberry pie filling instead. This is a tasty treat for the whole family, part salad, part dessert, and all yummy.

A luxurious tasty treat.

1 large head radicchio

4 C baby spinach

4 plums, pitted and quartered

1/2 C toasted pecan halves

6 bacon slices, cooked crisp and crumbled

2 T raspberry vinegar

1 T Dijon style mustard

1/2 t salt

1/4 t pepper

1/3 C extra virgin olive oil

1/4 C Gorgonzola cheese, crumbled

How to Make It:

Cut the radicchio into 6 wedges.

Place the wedges in a large salad bowl.

Add the spinach to the bowl.

Place the plums into the bowl.

Sprinkle the nuts and bacon over the entire salad.

Pour the raspberry vinegar into a small mixing bowl.

Add the mustard to the vinegar.

Sprinkle in the salt and pepper.

Pour the olive oil into the mixture then whisk until all the ingredients are incorporated together well.

Pour the dressing over the top of the salad.

Carefully toss the salad to coat with the dressing.

Sprinkle the cheese over the salad just before serving.

Serves: 6

Radicchio is a purple-red in color and has a peppery taste. They vary in size so if you have trouble finding one large head use 2 softball size heads instead. Radicchio can be found in the salad greens department of most supermarkets.

What You Need:

1 C yogurt

1/2 C fresh mint, chopped

3 T confectioners’ sugar

4 kiwis, peeled and cut lengthwise into 6 sections

8 ruby red grapefruit

1 C coconut, flaked and lightly toasted

1/2 C raw pistachios, shelled and lightly toasted

How to Make The Salad

Place the yogurt into a small mixing bowl.

Add the mint and sugar.

Whisk the ingredients until completely combined.

Place the kiwi segments into a salad bowl.

Trim the peel and pith from the grapefruit.

Hold the grapefruit over the salad bowl to catch the juice and pull the segments apart.

Place the grapefruit segments into the bowl with the kiwi.

Sprinkle the coconut into the bowl.

Add the nuts and toss gently to combine all the ingredients together well.

Pour the yogurt mixture over the salad just before serving.

Serves: 8

To toast the coconut and pistachios, place them on a rimmed baking sheet in a 375 degree oven for about 2 minutes for the coconut and 5 minutes or the pistachios or until lightly browned. Be sure to stir at least once for even browning.