Autumn Fruit Salad

I've had this receipt for a while, and I love it.  It's good any time of year--as these ingredients are always available.  

ingredients:
2 medium granny smith apples
1 lime's zest
1 can (11 oz) mandarin oranges, drained
1 cup halved seedless grapes (red are best)
1 1/2 cup miniature marshmallows
1 cup vanilla yogurt (low-fat or non-fat)
2 Tbsp. chopped nuts (walnuts, pecans)

directions:
1.  Wedge apples, and cut into 1/2-inch pieces.

2.  Combine all the ingredients together.

3.  Refrigerate until ready to serve.

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Oriental Chicken Salad with Crunchy Noodles

I've had this salad several time throughout my life--and it was even served at one of my bridal showers. Tonight I co-hosted a wedding shower, and decided to serve this--it was well received. It is great to share with others...for showers, luncheons, bbq's, and any kind of entertaining!


ingredients:
for salad...
2-3 cups chopped/shredded cooked chicken breast (more if you want more chicken or less if you want less)
1 head cabbage, chopped or shredded
1 bunch green onions, finely chopped (optional)
1 cup sliced almonds
1/4 cup sunflower seeds
2 packages ramen noodles, oriental flavored
3 tbsp. oil

for dressing...
3/4 cup vegetable oil or canola oil
4 1/2 tbsp. seasoned rice vinegar
4 1/2 tbsp. sugar
2 tsp. salt
1 tsp. pepper
1/2 pkg. ramen noodles oriental seasoning


directions:
1. Smash noodles of ramen and brown over medium heat in 3 tbsp. oil. Once noodles begin browning, add almonds (if you start them at the same time, the almonds will burn before the ramen is brown). Remove from heat and set aside.

2. In large bowl, combine cabbage, green onions, chicken and sunflower seeds.

3. Prepare dressing and set aside until you're ready to serve. When ready to serve, add ramen/almond mixture and dressing. Toss well.

If you prepare the dressing too far in advance, it may get thick and wont remix well if refrigerated. If you plan on eating this as left overs, keep in mind that the noodles will not stay crunchy--keep separate until ready to serve.

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Goopy Jell-O Salad

My friend Shauna came over for Easter dinner (as her family was out of town) and I asked her to bring this as a side. We LOVED it. I had had it before and I knew I liked it, but I wanted to try it out on my kids and my husband (and my hubby is weird about putting things in his Jell-O). It was licked clean. The kids ate all their dinner so they could have more of this.

I thought with BBQ season coming upon us, this might be a good recipe to put OUT THERE so you can all have something refreshing and delightful (and easy-to-make) to take to a BBQ. Thanks Shauna!

ingredients:

8 oz. container cool whip (can use light)

1 box orange jell-o (can use sugar free)

16 oz. container cottage cheese (can use low fat)

1 15-oz. can mandarin oranges, drained and segments cut in 1/2

directions:

1. Mix cool whip and jell-o together, add in cottage cheese and then oranges.

2. Put in nice serving bowl. Let set in refrigerator for 15-30 minutes (although it is ready almost immediately).

3. Serve and enjoy!

variations: the options are endless; here are a few...

Add sliced strawberries with strawberry jell-o

Add raspberries with raspberry jell-o

Add sliced strawberries and sliced kiwi with strawberry jell-o

Add crushed pineapple with lime jell-o

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