DRESSING
1/2 cup salad oil
1/4 cup cider vinegar
1/4 cup granulated sugar
3/4 tablespoon finely grated onion
3/4 teaspoon ground dry mustard
1/2 teaspoon celery seeds

SALAD
1/2 pound washed spinach, torn into pieces
3/4 cup purple cabbage, shredded
2 tablespoons slivered almonds, toasted
1 small can Mandarin oranges, drained

To prepare the dressing, in a jar with a tight-fitting lid, combine all the dressing ingredients. Shake well and refrigerate until you’re ready to use it.

For the salad, place all the salad ingredients in a serving bowl. Shake the dressing well and pour some over the salad. Toss and serve. (The dressing should just coat the spinach; you may have some left over.)

Serves 6

1 package (12 ounces) fresh cranberries
2 medium Pippin or Granny Smith Apples, peeled, quartered and cored
3/4 cup sugar
1/2 cup orange marmalade
2 teaspoons lemon juice
2 teaspoons Grand Marnier
1 1/2 cups chopped walnuts
1/2 teaspoon ground cinnamon

In a food processor fitted with the metal blade, chop the cranberries until the dice is fine. Remove them to a large bowl. Chop the apples in the food processor and add them to the bowl of cranberries. Stir in the remaining ingredients and mix. Cover the bowl tightly and refrigerate overnight before serving.

Makes 6 cups. This dish may be refrigerated up to 2 months.

Per 1/4 cup serving. 122 calories, 6 grams fat (1 gram sat. fat), 18 grams carbohydrates, 2 grams protein, 5 mg sodium, 0 mg cholesterol, 2 grams fiber.

¼ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons honey
½ teaspoon grated lemon rind
¼ teaspoon salt
2 Red Delicious apples, cored and chopped
1 Granny Smith apple, cored and chopped
¼ cup diced celery
¼ cup raisins
¼ cup chopped pecans, toasted

Combine first 5 ingredients in a large bowl. Stir in apples, celery, and raisins. Cover and chill until ready to serve. Sprinkle with chopped pecans just before serving.

1 cup sugar
1/2 cup water
3 tablespoons honey
3 sprigs fresh rosemary
6 large grapefruit
1/2 cup maraschino cherries with stems
Garnish: additional fresh rosemary sprigs

Combine first 4 ingredients in a saucepan. Bring to a boil over medium heat. Boil 5 minutes. Remove from heat, and let cool completely. Remove and discard rosemary.

Peel and section grapefruit over a serving bowl to catch juice. Add grapefruit to bowl. Pour rosemary syrup over fruit in bowl. Add cherries. Cover and chill until ready to serve. Garnish, if desired.

Yield: 10 servings

2 md Cans of pineapple tidbits
6 oz Can or orange juice; frozen
1 pk Instant lemon pudding
3 Bananas; sliced
1 cn Pears; 2 1/2 lb.
2 1/2 lb Can of apricots
2 1/2 lb Can of peaches
1 cn Mandarin oranges; drained

Recipe Directions
Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.

4 Bananas; sliced
1 1/2 c Oranges; diced
1 c Grapes, seedless
1 c Dates; chopped
4 tb Lemon juice
1/2 c Coconut, flaked

RED FRUIT SALAD DRESSING
1/2 c Mayonnaise
1/2 c Cranberry sauce, jellied
1/2 c Cream, whipping; whipped

Recipe Directions
Combine first 4 ingredients, and sprinkle with lemon juice; chill. Before serving, toss lightly. Garnish with coconut, and serve with Red Fruit Salad Dressing.

Red Fruit Salad Dressing: Combine all ingredients, using a folding motion. Yield: 2 cups.

2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 lb red grapes
1/2 c almond slivers — toasted
1 c vanilla yogurt
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
1 Tbsp apple cider

Recipe Directions
Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2″ thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.

2 (6-oz) packages apricot flavored gelatin
2 c boiling water
1 c Rose wine or dry white wine chilled
3/4 c cold water
1 pk (10-oz) frozen sliced strawberries; thawed and undrained
1 can (8-oz) crushed pineapple undrained
2 Bananas; peeled, cut in half lengthwise, and sliced
1 c Sour cream
2 tb Brown sugar
1 tb To 2 tbsp coconut; toasted
Lettuce leaves

Recipe Directions
Combine gelatin and boiling water in a large bowl; stir 2 minutes or until gelatin dissolves. Add wine and cold water; chill until the consistency of unbeaten egg white. Stir in strawberries, pineapple, and bananas; pour into a lightly greased 6-cup mold. Cover and chill 8 hours.
Combine sour cream and brown sugar; spoon into a serving dish. Sprinkle with toasted coconut. Unmold salad onto lettuce leaves; serve with sour cream mixture.

1 cup water
Juice (about 1/4 cup) and grated rind of 1 lemon
1/4 cup sugar
1 cup dried apricots (about 6 ounces)
1 cup pitted prunes with lemon essence (about 6 ounces)
1/2 cup golden raisins
1/2 cup dried cherries OR: dried cranberries
1 navel orange
1 cinnamon stick
2 tablespoons orange-flavored liqueur
1 quart nonfat vanilla yogurt

Recipe Directions
1. Combine water, lemon juice and sugar in saucepan. Add apricots, prunes, raisins and cherries.
2. Cut orange in half lengthwise, then slice crosswise into semicircles. Cut semicircles in half. Gently stir into dried fruit mixture in saucepan. Add lemon rind and cinnamon stick. Cover; simmer for 10 minutes. Add liqueur; simmer, uncovered, for 5 minutes.
3. Serve warm or cold with nonfat vanilla yogurt.