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Ingredients:
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2 pared and sliced cucumber
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2 chopped yellow pepper
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2 chopped red pepper
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4 pared and sliced carrots
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Frozen peas (l or 2 lb bags available) Defrost 15 minutes before adding to salad.
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2 Tomatoes quartered
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Mandarin oranges in 20 oz can or jar (do not use juice)
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Crushed pineapple in 20 oz can or jar (spoon on with juice)
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Red seedless grapes for garnish (optional)
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Shredded mozzarella or cheddar cheese for garnish (optional)
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Bacon bits sprinkled for garnish (optional)
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Sunflower seeds sprinkled for garnish (optional)
Directions:
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Make daily individual servings or make a large bowl when company comes for a buffet lunch. It's eye catching.
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Pare, slice and chop cucumbers, peppers, carrots and keep in a large glass covered salad bowl in the refrigerator to make each day.
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When ready to eat, add the moist quartered tomatoes, oranges and pineapple as garnish in each individual serving.
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Garnish each with the cheese, bacon bits and sunflower seeds.
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Suggested dressings: Honey French with bacon fat free, French, or
Blue Cheese
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