Christy's Ambrosia Summer Fruit Salad
Soup 'n Salads
Spuds 'n Veges
2 pared and sliced cucumber
2 chopped yellow pepper
2 chopped red pepper
4 pared and sliced carrots
Frozen peas (l or 2 lb bags available) Defrost 15 minutes before adding to salad.
2 Tomatoes quartered
Mandarin oranges in 20 oz can or jar (do not use juice)
Crushed pineapple in 20 oz can or jar (spoon on with juice)
Red seedless grapes for garnish (optional)
Shredded mozzarella or cheddar cheese for garnish (optional)
Bacon bits sprinkled for garnish (optional)
Sunflower seeds sprinkled for garnish (optional)
Make daily individual servings or make a large bowl when company comes for a buffet lunch. It's eye catching.
Pare, slice and chop cucumbers, peppers, carrots and keep in a large glass covered salad bowl in the refrigerator to make each day.
When ready to eat, add the moist quartered tomatoes, oranges and pineapple as garnish in each individual serving.
Garnish each with the cheese, bacon bits and sunflower seeds.
Suggested dressings: Honey French with bacon fat free, French, or
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Tom's Shredded Chicken Sandwich Ingredients: 2 cans (large) Swanson's chicken white meat or 2 Cans (10 oz) Hormel breast of chicken in water. 1 can Campbell's Healthy Request Mushroom Soup 3/4 sleeve saltine crackers 1 dash Worstershire Sauce Mix all ingredients together and heat on med-low heat until hot. Serve on Croissants with Romaine lettace and tomatoes.
[Soup 'n Salads]
[Spuds 'n Veges]
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