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.

I first tasted this recipe this weekend. My sister-in-law made it, and we all loved it! It is so easy to make and so tasty. When I got home I made it with a few substitutions, and that was also great tasting. I used Strawberry-Kiwi Jello, no lemon juice, and a “bunch” of fresh strawberries. All the ingredients I used were either sugar free or low fat, so it made a very good “diet” salad.

I don’t even like cottage cheese!

12 ounce carton small curd cottage cheese
3 ounce package lemon gelatin
1 small container Cool Whip
1 tablespoon lemon juice
1/2 package (8 ounces) frozen blueberries

Mix the cottage cheese and the dry gelatin together.

Fold in lemon juice and the Cool Whip.

Blend in the blueberries

Chill and serve.

Try this delicious salad for spring – it will brighten up your appetite as well as your table.

2 (3-1/4 ounce) packages strawberry gelatin
Boiling water
20 ounce package frozen unsweetened strawberries* slightly thawed
20 ounce can crushed pineapple – reserve juice
2 ripe bananas, mashed
8 ounce carton sour cream

Drain pineapple, reserving juice.

Add water to make 2 cups. Bring to a boil. Remove from heat. Add gelatin, stirring to dissolve.

Stir in strawberries, pineapple, and bananas.

Pour half of the mixture into a ring mold.

Refrigerate until partially set.

Spread sour cream on top.

Pour remaining jello mixture into mold.

Refrigerate until completely set.

Unmold, garnish with parsley and fresh strawberries.

*Fresh strawberries can be substituted when in season.

3-1/8 ounce package vanilla pudding mix
3-1/4 ounce package tapioca pudding mix
2 cups boiling water
6 ounce package orange gelatin
20 ounce can crushed pineapple, reserve juice
8 ounce carton whipped topping

Combine pudding mixes with boiling water. Boil 3 minutes, stirring constantly. Remove from heat.

Add dry gelatin, stirring until dissolved.

Add pineapple and juice. Cool.

Blend in whipped topping, and pour into a bowl or a mold.

Refrigerate overnight.

Other fruits may be added if desired.

Serves 6 to 8.