INGREDIENTS

   *1 pkg. (4-serving size) Pistachio flavor fat free, sugar free instant pudding mix
   *1 can (8 oz.) crushed pineapple in juice, undrained
   *1 container (8 oz.) vanilla lowfat yogurt
   *2 cups thawed COOL WHIP FREE Whipped Topping
   *6 Tbsp. thawed COOL WHIP FREE Whipped Topping

DIRECTIONS

• In a large bowl, stir the pudding mix. Blend it with pineapple along with its juice plus the yogurt. Once properly blended, stir in about 2 cups of the whipped topping and then cover.
• Place in the refrigerator for an hour or until serving. Add a tablespoon of whipped topping prior to serving.

INGREDIENTS

1/2 cup apple, unpared, diced
1/2 cup banana, sliced
1/2 cup grapefruit sections, cut up
2 Tbsp grapefruit or pineapple juice
1/3 cup grapes, halved
1/3 cup pineapple tidbits, juice-packed, drained

1. Mix apple, banana, and grapefruit sections with juice to prevent darkening of apple and banana.
2. Add grapes and pineapple and chill.

“It’s another version of a light and refreshing salad!”

INGREDIENTS

Salad:

2 cups cantaloupe, cut into 3/4-inch chunks
3 cups strawberries, quartered (16 ounces container)
5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)

Dressing:

3 tbsp. honey
3 tbsp. fresh lime juice
1 tsp. lime zest
3 tbsp. finely chopped fresh mint leaves

DIRECTIONS

• Put all the fruit into a large bowl.
• Whisk the honey, lime juice, zest, and mint in a small bowl.
• Right before serving, pour the dressing over the fruit and toss gently to combine.

“It’s a salad with a twist of saltiness and sweetness!”

INGREDIENTS

3 cups of 2-inch chunks watermelon, seeded
1 cup crumbled feta cheese
   Fresh coarse ground black pepper
   Crushed red pepper flakes (optional)

DIRECTIONS

• Combine the watermelon, feta, and black pepper to taste in a large bowl.  
• Serve immediately.
• Sprinkle sparingly with red pepper flakes if you like a little heat.

“It’s a perfect salad for grilled meat.”

INGREDIENTS

2 cups strawberries (2 lbs)
2 cups chopped pineapple (1 pineapple)
   Up to 1/4 cup sugar (2 T Splenda)
1/2 cup grated coconut
1 cup fresh orange juice (1/2)

DIRECTIONS

• In a glass bowl, alternate layers of berries and pineapple, sprinkling sugar and coconut between each layer.
• Pour the fresh orange juice over the top.
• Serve cold.

“It’s a wonderful version of gelatin salad!”

INGREDIENTS

2 cups cranberry juice cocktail
1 (6 ounce) package red Jell-O (black cherry or raspberry is good)
1 1/2 cups club soda
1/4 cup raspberry liqueur (optional)
1 tsp. fresh lemon juice
3 cups assorted blueberries or raspberries or sliced strawberries

DIRECTIONS

• Stir boiling cranberry juice (heat in pan) into gelatin in large bowl at least 2 minutes (until well dissolved).
• Stir in club soda, liqueur, and lemon juice.
• Refrigerate about 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites-I set my bowl inside a larger bowl of ice water and it takes about 20 minutes).
• Stir in the berries. Spoon this into 5-cup mold or leave in bowl.
• Refrigerate about 4 hours or until firm.

“It’s a perfect salad for a grilled meat and Mexican foods.”

INGREDIENTS

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free
   from membranes (about 2 cups total), reserving the juice
12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion, sliced thin lengthwise
1/4 cup minced fresh cilantro sprigs
1 tbsp. fresh lemon juice, or to taste
3/4 tsp. salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden

DIRECTIONS

• Gently stir together all ingredients except pine nuts in a large bowl.
• Salad may be made up to this point 1 day ahead and covered, chilled.
• Sprinkle each serving with 10 pine nuts right before serving.

“It’s a perfect salad for grilled pork.”

INGREDIENTS

 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice.
12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion, sliced thin lengthwise
1/4 cup minced fresh coriander sprigs
1 tbsp. fresh lemon juice, or to taste
3/4 tsp. salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden

DIRECTIONS

• Gently stir together all ingredients except pine nuts in a large bowl.
• Salad may be made up to this point 1 day ahead and covered, chilled.
• Sprinkle each serving with 10 pine nuts right before serving.

“This recipe will do to any savory entrée!”

INGREDIENTS

4 cups salad mix, store bought
1 bartlett pear, cored and thinly sliced
6 fresh figs (green or purple), sliced in 1/2
2 tbsp. lemon vinaigrette, recipe follows
2 tbsp. shaves parmesan cheese

Lemon Vinaigrette Dressing

1/8 cup fresh lemon juice
1/8 cup olive oil, or a mix of olive and canola oils
1/4 tsp. salt
1/4 tsp. Dijon mustard
1/2 clove garlic, pressed or mashed
2 tsp. water

DIRECTIONS

• Place a pile of greens on each salad plate.
• Arrange the fruits on top around plate and top with parmesan shavings.
• Lightly drizzle each salad with 1 tablespoon lemon vinaigrette.

“It’s a delightful salad which feature the dimension of fruits during summer.’

INGREDIENTS

2 cups fresh peaches, peeled and sliced
2 cups fresh cantaloupes, peeled and diced
2 cups fresh honeydew melon, peeled and diced
2 cups fresh strawberries
2 tbsp. lemon juice
2 tbsp. orange juice
2 tbsp. sugar
1/4 cup toasted slivered almonds

DIRECTIONS

Toss all ingredients together in a large bowl and chill before serving.