Recipe: Apple-Grape Salad, Armenian Spinach Plum Salad, Stuffed Cantaloupe, 24-Hour Salad, Avocado Raspberry Spice Salad

Fruit Salad Recipes
TALK TKL Chat Room - 01-15-98

Apple-Grape Salad
From: CC/CA (08:32:42 am) : Apple-Grape Salad
Produce for Better Health Foundation and 5 a Day
Yield: 4 Servings
Prep Time:5 mins. Cook Time: 5 mins. Stand Time: 1:30

A versatile molded salad that's great for a side dish or dessert.

1 envelope unflavored gelatin
1/4 cup water
1 1/2 cups apple juice
1 cup apples, unpared, diced
1/2 cup red grapes, halved, seeded
1/4 cup celery, chopped

Soften gelatin in water for 5 minutes. Heat gelatin over low heat, stirring constantly, until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in fruit and celery. Pour into 3-cup mold. Chill until set.

Armenian Spinach Plum Salad
From: CC/CA (10:01:24 am)
The California Tree Fruit Agreement
Yield: 4 Servings

1/3 cup safflower oil
3 tablespoons lemon juice, fresh squeezed
1/2 teaspoon oregano, crumbled
1/2 teaspoon garlic cloves, minced
1/4 teaspoon dry mustard
fresh ground black pepper, to taste
3 cups spinach, stems removed, leaves torn
2 cups cucumbers, pared, halved lengthwise, thinly sliced
1/4 cup red onions, thinly sliced
1/4 cup minced fresh parsley
2 tablespoons pistachio nuts, shelled, chopped, (optional)
3 fresh California plums, cut in wedges

Combine first 6 ingredients to make Armenian Dressing. Dry spinach leaves and tear into bite-sized pieces. Combine spinach, cucumber, onion, parsley, pistachios and plums in salad bowl. Toss with Armenian Dressing or commercial low-calorie dressing and serve.

STUFFED CANTALOUPE

1 Cantaloupe, medium
White or rose wine
1/4 lb Blue cheese, crumbled
1/2 lb Ricotta or farmer's cheese
1/4 c Sour cream or heavy sweet cream
Salt and freshly ground pepper

Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter. Marinate the melon balls in wine until time to serve. In the meantime, blend together cheeses and cream. Season to taste with salt and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a "basket edge." To eat, spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer. Makes about 1 cup cheese mixture and about 20 melon balls.

24-HOUR SALAD
From: Velma, TN

1 can (17 ozs) pitted light Queen Ann cherries, drained
If you can't find Queen Ann cherries, substitute 2 cups white grapes
2 cans (13 1/2 ounces each) pineapple tidbits drained (reserve 2 tablespoons syrup for dressing)
3 oranges, pared, sectioned and cut up, and drained with other fruit
24 large marshmallows cut into quarters
1 cup chilled whipping cream, whipped

DRESSING
2 eggs, slightly beaten
2 tablespoons sugar
2 tablespoons vinegar or lemon juice (I use cider vinegar)
2 tablespoons pineapple juice, reserved from pineapple
1 tablespoon butter or margarine

Combine all ingredients except the whipping cream in a small saucepan. Heat just to boiling on medium heat, stirring constantly. Remove from heat and cool. In a chilled bowl, beat the cream until stiff. Fold in the egg mixture. Fold dressing into fruit mixture and stir gently to blend. Spoon into a pretty glass bowl, and let chill for 24 hours or overnight.

Avocado Raspberry Spice Salad
From: CC/CA
Source: Lawry's Foods, Inc.
Yield: 4 Servings

This salad is easy to prepare and elegant enough for entertaining. Serve with a light French bread or croissants.

1/4 cup seedless red raspberry jam
3 tablespoons vegetable oil
2 1/2 tablespoons white wine vinegar
3/4 teaspoon Lawry's Lemon Pepper Seasoning
3/4 teaspoon Lawry's seasoned salt
2 1/2 cups shredded nappa cabbage
1 1/2 cups shredded red cabbage
2 tomatoes, cut into wedges
1 avocado, cubed
1/2 cucumber, thinly sliced
2 tablespoons chopped green onions

In container with stopper or lid, combine raspberry jam, oil, vinegar, Lemon Pepper Seasoning and Seasoned Salt; blend well. On 4 individual serving plates, arrange napa and red cabbage. Decoratively arrange tomatoes, avocado and cucumber on top. Sprinkle with green onion. Drizzle dressing over each serving.