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Full Online Book HomeLearning KitchenSalads And Dressings - Fruit - Southwestern Cantaloupe Salad
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Salads And Dressings - Fruit -  Southwestern Cantaloupe Salad Post by :jcrasi Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1071

Click below to download : Salads And Dressings - Fruit - Southwestern Cantaloupe Salad (Format : PDF)

Salads And Dressings - Fruit - Southwestern Cantaloupe Salad

4 ounces cantaloupe (ripe) thinly sliced
4 ounces jicama, peeled and thinly sliced
3 ounces red bell pepper, roasted, sliced
3 ounces yellow bell pepper, roasted, sliced
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1 teaspoon sherry wine vinegar
1 tablespoon olive oil


Combine cantaloupe, jicama, peppers, basil and salt. Add vinegar and olive oil. Mix well.
Serves 4
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1/2 cup vegetable oil 1/4 cup chopped green onions, using the green blades, too 2 T. plus 2 t. red wine vinegar 2 T. sugar 1 1/2 t. ground mustard 1/2 t. salt 1 1/2 t. poppy seeds 8 c. torn spinach leaves 3 green onions sliced 3 large bananas sliced 2 pints strawberries, sliced 1/2 c. slivered almonds, toasted Place the first 6 ingredients into a blender or food processor; cover and process until the sugar is dissolved. Add poppy seeds, process until just blended. In salad bowl, combine the remaining ingredients. Drizzle with dressing. Serve immediately. Serves 14.
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6 Granny Smith apples 6 king size Snickers candy bars 16 ounce container Cool Whip® 1/2 cup chopped peanuts 1 (4-serving-size) box butterscotch pudding Chop apples and candy bars. Toss apples and candy together. Mix pudding mix and cool whip together. Fold in apple and candy bar mixture. Sprinkle nuts on top. Serve cold. Salad will only keep for one day before starting to separate.
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