Recipe: Laura: How about this menu?

Laura,

On my drive home from work I gave some thought to a menu. Here's my first try:

Appetizers:
Bruschetta
Crudites (jicama, red pepper strips, mini carrots, pea pods) and spicy peanut dip

Main course:
Grilled or broiled salmon steaks with shallot butter
or
Grilled thick pork chops marinated in rosemary, lemon juice and oil
Fettucine Alfredo
Sauteed green beans with butter and cheese (these are steamed and then sauteed in butter and sprinkled with freshly grated Parmesan cheese)
Mango Salad
or
Raspberry-Spinach Salad
Breadsticks

Here are the salad recipes:

Mango Salad

In a 2 quart bowl cut 2 mangos in 1/2-inch cubes. Add 1 fresh pineapple, cut in 1/2-inch cubes. Blend 1/2 cup lemon juice with 1 cup apricot nectar (you can also use orange juice). Pour juices over fruit. Garnish with fresh strawberry slices. (Serves 8)

Raspberry-Spinach Salad

2 Tblsp. raspberry vinegar
2 Tblsp. raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed, stemmed and torn into pieces
3/4 cup coarsely chopped macadamia nuts
1 cup fresh raspberries
3 kiwis, peeled and seeded

For dressing: Combine vinegar and jam in blender. Add oil in thin stream, blending well.*
Toss spinach, 1/2 nuts, 1/2 of raspberries and 1/2 of kiwis with dressing on a platter. Top with remaining nuts, raspberries and kiwis. (8 servings)*When I made this, I purchased a raspberry dressing and I also offered a poppy seed dressing.
(From: Creme de Colorado Cookbook)

Both salads look very pretty and taste great! The menu might seem a little heavy on the dairy products, but I think it would work. The main problem I see would be making the fettucine for 10.

If I think of anything more, I'll let you know. I also recommend checking out Gina from Florida's post titled Labor Day Get Together Supper Menu....it sounds great!

Laurel