2 pounds asparagus
1 can mandarin oranges, drained – save juice
1 tablespoon mandarin orange juice
1/4 cup olive oil
1 cup blue cheese
Salt to taste

Fill a large bowl with ice water. Set aside.

Bring a large pot of salted water to a boil.

Add the asparagus, and cook until crisp tender.

Drain and plunge into the ice bath for 1 minute.

Drain and set aside.

Whisk together the orange juice and olive oil.

Toss the asparagus, blue cheese, and oranges together.

Drizzle over the dressing.

Toss gently and sprinkle with salt to taste.

A good friend gave me this recipe. It is very Weight Watcher friendly – only 1 PointsPlus points

2 cups cooked chopped green beans, about 11 ounces
1 cup finely chopped peeled cucumber, about 1 medium
1/2 cup finely chopped red onion, about 1/2 medium
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon honey
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro leaves (optional)
2 teaspoons chopped fresh hot green chili pepper or 1/4 teaspoon crushed red pepper (optional)

Mix all ingredients.

Cover and refrigerate for about 2 hours or until chilled.

6 servings

16-ounce carton low fat cottage cheese
8 ounce container light Cool Whip, thawed
3 ounce package orange gelatin
20 ounce can pineapple chunks, drained
15 ounce can mandarin orange segments, drained
1/2 cup shredded coconut
1 cup chopped pecans

Combine cottage cheese and Cool Whip in a large mixing bowl.

Sprinkle dry gelatin over top and stir to mix.

Fold in drained fruits.

Stir in pecans just before serving.

6-8 servings

May use other fruits and gelatins

This cold salad is perfect for summer get togethers.

2 1/2 cups broccoli, cut up
2 1/2 cups cauliflower, cut up
1 small red onion, sliced
5 slices bacon, cooked and cut

Dressing:
1 cup mayonnaise
1/3 cup parmesan cheese
1/4 cup sugar
Black pepper to taste

Toss vegetables and cut up bacon in a large bowl.
Mix dressing in separate bowl.
Toss with vegetables.
Chill for 3 hours or overnight.

Servings: 10 | Prep Time: 10 minutes

2 pounds asparagus
8 ounce can mandarin oranges, drained, juices reserved
1 tablespoon reserved mandarin orange juice
1/4 cup extra-virgin olive oil
1 cup crumbled blue cheese
Salt

Directions

Snap off the tough part of the asparagus.

Leave the asparagus as whole pieces.

Wash.

Microwave the asparagus with a little water for 6 minutes or until crisp tender.

Fill a large bowl with ice water and set aside.

Whisk together the mandarin orange juice and olive oil.

Drain the asparagus and plunge into the ice bath for 1 minute. Set aside.

Toss the asparagus, blue cheese, and mandarin oranges together.

Drizzle the mixture of mandarin orange juice and olive oil over the salad.

Toss gently and sprinkle with salt to taste.

1 can (11 ounces) mandarin oranges, drained
1 cup flaked coconut
1 cup miniature marshmallows
8 ounces sour cream
3/4 cup unsweetened pineapple tidbits, drained
2 tablespoons chopped walnuts or pecans
1 tablespoon brown sugar

In a small serving bowl, combine the first five ingredients.

Cover and refrigerate overnight.

Just before serving, sprinkle with nuts and brown sugar.

6 servings

2 cups fresh strawberries, quartered
1 cup cubed honeydew
1/2 cup fresh blueberries
1 large apple, chopped
1 large navel orange, peeled and chopped
1 large ripe banana, cut into 1/4 inch slices
1/2 cup orange juice

In a large bowl, combine the fruit.

Drizzle with orange juice, and stir gently.

Serve immediately.

6 to 8 servings

2 cans (20 ounces) chunk pineapple, drained
2 cans (11 ounces) mandarin oranges
1 can (21 ounces) peach pie filling
1 package (10 ounces) frozen strawberries, thawed
4 bananas, cut into chunks

Mix all ingredients together in a large bowl.

Chill well.