16 oz. can peach slices
2 cinnamon sticks
3/4 tsp. ground allspice
2 lrg. navel oranges
2 lrg. pink grapefruit
1 sm. pineapple – peeled, cored, cubed
2 pints strawberries – hulled, halved
3 med. kiwi fruit – peeled, sliced
2 Tbls. crystallized ginger
Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl; set aside.
Over medium-high heat, heat syrup, cinnamon, and allspice to boiling. Reduce heat to low; cover, and simmer 10 minutes. Set syrup mixture aside to cool.
Grate peel from 1 orange into bowl with peaches. Peel oranges and grapefruits. Cut oranges and grapefruits into section between the membranes while holding over saucepan to catch juices.
Place fruit sections and pineapple cubes in bowl with peaches. Pour syrup mixture over fruit in bowl; toss to coat. Cover and refrigerate until ready to serve.
Just before serving, toss strawberries and kiwi with fruit mixture.
Place in serving bowl and sprinkle with crystallized ginger.
8 oz. lemon OR vanilla yogurt – low-fat okay
2 ribs celery – chopped, optional
1 red apple – cored, chopped
1 green apple – cored, chopped
1 nectarine – pitted, sliced
1/2 cup halved grapes
1/2 cup dried cranberries
1/2 cup chopped walnuts
Fold together all ingredients; refrigerate until ready to serve.
* If making this more than a few hours ahead of time, wait to add the walnuts and cranberries to closer to serving time.
1 1/2 cups boiling water
1 box lemon gelatin powder – sugar free okay
1 Tbls. sugar
1 cup whipping cream
1 cup crushed pineapple
1 cup grated cheese – American OR Velveeta®
Pour boiling water over gelatin and add 1 Tbls. sugar.
When it begins to congeal, whip cream and combine with jello.
Add 1 cup crushed pineapple and 1 cup grated cheese.
Pour into gelatin mold or bowl.
12 ozs. fresh spinach leaves
1 qt. fresh strawberries – hulled, quartered
2 tsp. sesame seeds
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup distilled white vinegar
1 1/2 tsp. grated onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
Wash and drain spinach, then squeeze dry between layers of paper towels; tear bite-size pieces.
Toss together spinach, strawberries, and sesame seeds in a large bowl; set aside.
In a separate bowl, beat together oil, sugar, vinegar, onion, Worcestershire sauce, and paprika.
Pour prepared dressing over salad and toss to coat.