1. Combine the fruits

2. Cut in the fresh mint

3. Refrigerate the salad.

Dressing

1. Combine the ingredients in the dressing and pour it over the salad just before serving.

2. Mix gently. Garnish with a sprig of mint.

1. Carefully separate frozen artichokes and spread them in a pan. Allow them to thaw partially.

2. Sprinkle salt, juice and water over the top of the artichokes.

3. Simmer them in a saucepan for 10-15 minutes so they are still firm.

4. Drain, cool and refrigerate them in a covered plastic container.

1. Combine vinegar, mustard, shallot and thyme.  Blend well.  Slowly whisk in olive oil until well emulsified.  Season to taste with salt and pepper.

2. Combine dressing with beets and let soak for at least 2 hours but overnight is better.

3. Let this dish come to room temperature before serving.

1. To make cauliflower rice, grate with box grater, or food processor and until rice consistency. (Not too fine or it becomes mushy)

2. In skillet warm ¼ oil or more if needed, add onion & kale stems, sauté 5 mins until soft and translucent, add bell pepper, cook 5 more mins. Add cauliflower rice, and stir until softened but not mushy. Add chopped kale until softened.

3. Transfer cauliflower mixture to salad bowl add parsley, mint, cilantro.

4. Blend oil, lemon juice, zest and salt, pour over salad, add dried fruit and nuts and toss to combine, adjust salt to taste. Serve at room temperature.

1. Combine and chill for 1 hr the chicken, celery and lemon juice

2. Add grapes and almonds

3. Combine rest of the ingredients in a separate bowl and add to the other mixture

4. Garnish with sliced eggs

1. For creamy salsa dressing, combine Best Foods Mayonnaise and salsa. Cover; chill.

   Brush chicken peppers, zucchini and onion with corn oil. Grill or broil until chicken is done and vegetables are tender. To serve, cut chicken and peppers into strips; arrange with zucchini and onion on lettuce-lined platter.

   Serve with dressing and, if desired, flour tortillas.

   For thicker dressing, drain excell liquid from salsa.

1. In a large bowl, add all ingredients and gently stir to combine. Serve cold.

2. Store: Refrigerate in an airtight glass container for up to 24 hours.

1. Broil chicken in small amount of water with 1 piece ginger and 1 piece garlic until cooked.

2. Shred chicken when cold.

3. Mix chicken and all the vegetables and chill.

4. Combine dressing ingredients and shake well.

5. Just before serving, toss the salad with dress and add the wonton chips last – sprinkle them on top.

6. Serve.

1. Drain beans and mix together with the other ingredients

2. Combine and let stand 24 hours

3. Drain liquid before serving

1. Dissolve gelatin in water. Combine other ingredients. Place gelatin and water in a pan of boiling water until gelatin is dissolved. Add to other ingredients. Chill.

1. Add mashed garlic and salt to kidney beans.

2. Let stand in refrigerator, covered.

3. Fill a salad bowl with the crisp torn lettuce.

Arrange on top in sections:

1. kidney beans, celery, green pepper, piccalilli, cheese.

2. When read to serve, toss ingredients with Italian style dressing.

1. Mix ingredients together

2. Store in fridge

1. In a medium bowl, combine the chicken, apples, cranberries, onion, and celery and mix well.

2. In a small bowl, combine the mustard, mayonnaise, salt and pepper and whisk together until well-blended.

3. Sit the dressing into the chicken mixture until thoroughly combined.

1. Heat water in a large saucepan over medium high heat.

2. When water reaches a full boil, add sugar and ginger.

3. Stir, lower heat to medium and simmer for 8-10 minutes.

4. Use a slotted spoon to remove ginger.

5. Transfer mixture to a large bowl and chill for 2 hours.

6. Toss with fresh fruit and chopped mint leaves.

7. Serve.

1. Mix first six ingredients.

2. Add 1 cup crushed corn flakes.

3. Mix well and pour into buttered casserole dish.

4. Mix remaining cup of corn flakes with melted butter and sprinkle on top of casserole.

5. Bake at 300 degrees for 45-60 minutes.

1. Layer in 4 qt pan. Spread lettuce evenly on bottom. Layer bean sprouts, water chestnuts, green onion, cuke, and top with chicken. Cover chicken with pea pods. Spread mayonnaise mixture and refrigerate overnight. Garnish with nuts and tomato halves.

Mayonnaise Mixture

1. Mix well until blended:

   2 c mayonnaise

   2 tsp curry powder

   1 tsp sugar

   1/2 tsp ground ginger

1. In a 9×13 inch baking tray, layer each of the first 6 ingredients one on top of the other in the order given (starting with tofu on the bottom). Mix last 6 ingredients together in a jar and pour evenly over salad.

   Makes 6 servings if served as a meal-in-one salad. As a dinner salad, it will serve as many as 18.

1. Boil peas and beans as directed on package. Drain and cool.

2. Combine mayonnaise, sugar, lemon juice and salt.

3. When vegetables cool, add mayonnaise mixture.

4. Chill.

5. Add croutons just before serving.

1. In a medium bowl, toss the apple slices with the lemon juice to prevent browning.

2. Add the kiwis, strawberries, coleslaw mix, walnuts and almonds and toss well to mix.

3. In a small bowl, whish together the balsamic vinegar, olive oil, and sesame seeds and season with salt and pepper.

4. Pour the dressing over the salad and toss to coat.

5. To serve, spoon into small bowls and top with additional sesame seeds if desired.

1. Puree tomatoes and jalapenos in a blender.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Combine pasta with oil, lime juice, chili powder, cumin, salt and garlic. Add the puree mixture and set to cool to room temperature, stirring occasionally.

1. Add the rest of ingredients.

2. Mix together

3. Stir in avocado or just garnish the top with it.

1. Combine with oil, lime juice, chili powder, cumin, salt and garlic.

Pasta

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Toss the pasta with the pureed mixture and set to cool to room temperature, stirring occasionally.

1. Sir in mango salsa

2. Stir in the avocado or just garnish the top with it.

1. Cover raw cashews in water and let them soak while you chop the kale and roughly chop the leaves.  Move the chopped leaves to a bowl and massage them for a couple of minutes until the kale takes on appearance of steamed kale.
2. To make the dressing, blend cashews, water, lemon juice, tamari, cilantro, garlic in blender until creamy. (If you’re making the dressing ahead of time, store in a sealed container in the refrigerator up until 5 days.  It will thicken over time.) Toss the Kale with dressing until the leaves are coated and then add whatever vegetables you like.
3. Alternative ideas:
4. raw garlic is much stronger than cooked – can reduce to one clove if you prefer
5. you can also adjust wtatever herbs or combination of herbs you’d like – just substitute your favorite herb for cilantro  (some ideas – dill, parsley, oregano, thyme, basil)
6. You can add avocado and it will become a creamy avocado dressing.

1. Pour heated ingredients over cabbage and onion. Stir often. Serve

1. Make salsa:  2 (28) oz. cans of diced tomatoes, 2 jalapenos- diced
2. Put these items in the blender and puree them. Then put
3. in a container and add 1 t. salt, 2 T. vinegar and a little garlic
4. powder. (optional: green onions)
5. DIRECTIONS for pasta salad:
6. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
7. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Toss the pasta with the oil mixture and set aside to cool to room temperature, stirring occasionally.
8. Stir in salsa, corn, beans, green pepper, red pepper, and tomatoes. Then stir in the avocado or just garnish the top with it.

1. In a skillet over medium-high heat, cook the alomnds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar and oil.

3. In a large bowl, toss together the toasted almonds, spinach, strawberries, and feta cheese. Cover with the dressing mixture and toss.

4. Serve.

1. Peel and cube in equal amounts:

   1 small cantaloupe

   1 small honeydew melon

2. Add:

   1-11 oz can mandarin oranges, save juice

   1/4 lb bananas, sliced

   3/4 lb seedless grapes (optional)

3. Slice bananas into the juice drained from the mandarin oranges. Add remaining fruit. Gently toss fruit together. Add Pink Fruit Salad Dressing. Garnish with mint and a cherry.

1. Heat oil and add garlic. Turn heat off. Add shoyu and green onions. Cool. Slice tofu into cubes and lay in pan. Layer onions, tomato and tuna. pour sauce over it and refridgerate.

1. Arrange chicken and carrots on spinach. In pan combine lemon juice, sugar, water, soy and cornstarch. Thicken slightly. Pour over chicken, carrots and spinach.

1. Cook bacon until crisp in stainless or enamel pan. Pour the fat over spinach.

2. Add water to skillet to deglaze bacon bits.

3. Cook the other ingredients for 2 min.

4. Spoon over spinach. Wilt for about 5 minutes.