Ingredients

• 1/2 head lettuce
• 1 (15 ounce) can chunk pineapples (drained)
• 1 (8 ounce) jar maraschino cheeries (drained)
• 3 ounces Cheddar cheese (grated)
• 1/2 cup mayonnaise
• 1 teaspoon pineapple juice
• 1 teaspoon cherry juice
• 1 tablespoon of sugar

Directions

Place lettuce in a salad bowl. Put pineapple around edges and cherries in center and sprinkle with cheese. Mix mayonnaise, sugar, pineapple and cherry juice and pour over salad.

Serves 6 to 8.

Ingredients

• 8-10 large potatoes
• dozen eggs
• 1-large onion
• 2-stalks celery
• 2-cups miracle whip salad dressing
• 1-cup sweet pickle juice
• 1-cup sweet relish
• 1-tsp powdered mustard seasoning
• 2-tsp sugar
• paprika for garnish

Directions

In large pot boil potatoes with skin on.In another pot boil the eggs.After potatoes boil drain set aside and let cool to touch.After eggs are done sit in cold water to cool,while eggs and potatoes are cooling dice onions,celery.set aside.in another bowl(medium)mix salad dressing,sweet pickle juice,relish,mustard seasoning and sugar mix well.set aside.peel and dice potatoes,eggs put in large bowl add celery and onions stir together add salad dressing mixture and stir well. sprinkle with paprika,sit in refrigerator and chill.

Ingredients

• Dressing Ingredients:
• 1 clove garlic
• 1/2 small onion
• 1 Cup raspberry vinegar (or apple cider vinegar)
• 1 pinch cayenne pepper
• 1 Cup grape seed oil or other light oil like safflower oil
• 1/2 Cup mayonnaise
• 1/4 Cup brown sugar
• 1 Cup frozen raspberries (packed)
• Salt and fresh black pepper, to taste
• Slaw Ingredients:
• 1/3 head purple cabbage, diced
• 1/3 head green cabbage, diced
• 1 medium red onion, finely diced
• 2 fluffy Cups fresh greens––any neutral green that inspires (collard, chard,
• 2 to 3 carrots, finely chopped or grated
• Whole raspberries for garnish
• Spring violets, for garnish (optional)

Directions

DRESSING:

Blend garlic, onion, vinegar, and cayenne pepper in a blender
until vegetables are minced. Add oil, mayonnaise, and brown sugar. Blend until emulsified.
Add frozen raspberries and blend until the raspberries are minced. Season with salt and pepper to taste.

Note: The more the raspberries are blended the less sharp the dressing. Add additional sugar if a sweeter taste is desired.

SLAW:

Toss all slaw ingredients (except garnish) in a serving bowl.
Add dressing. Toss to coat. Garnish with fresh raspberries and edible spring violets.

Ingredients

• 1/3 cup reduced-fat mayonnaise
• 2 to 3 tablespoons fresh lemon juice
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon each salt and ground black pepper
• 1 large or 2 medium heads romaine (1-3/4 pounds), cut into 1-inch pieces
• Shaved Parmesan (optional)

Directions

* In large bowl, whisk together mayonnaise, lemon juice, Parmesan, Worcestershire sauce and salt and pepper. (If mixture is too thick, add 1 to 2 tablespoons water.) Add the romaine and toss to coat with the dressing. Top with shaved Parmesan, if desired.

Makes 4 servings

Ingredients

• 2 large oranges, peeled, sectioned and chopped
• 1 medium mango, peeled and chopped
• 8 grape tomatoes, chopped in half
• 1 tsp. pomegranate juice or grenadine syrup, optional
• 1 tbl. Gourmet Garden Chili Spice Blend or 1 serrano pepper, seeded and minced
• 2 tbls. chopped red onion
• 2 tbls. chopped fresh cilantro
• 1 tsp. granulated sugar
• 1/4 tsp. salt
• Juice of 1 lime

Directions

1. Combine all the ingredients in a medium-size mixing bowl. Cover and refrigerate for 3 hours.

2. If desired, drain juices before serving. Serve as a salad or fruit snack with a gingersnap.

Makes 4 servings.