Fresh Vegetable Italian Salad

Submitted by Beth Mayfield

Broccoli (one tree)
Cauliflower (1/3 of a head)
Celery (4 pieces)
Zucchini or Yellow Squash (two small or 1 large)
Tomatoes (3 vine-ripened)
Olives, small black pitted olives (1 can – 6 oz. dry weight)

Cut vegetables in small chunks. Add tomatoes, olives, and one bottle of Zesty Italian Dressing (or just enough dressing to cover your vegetables, if making a small salad). Cover the salad with plastic wrap and refrigerate for a generous amount of time. Start your salad at lunch and serve it at dinnertime.

Oriental Chicken Salad

Submitted by Becky Curtis

4 cups shredded cabbage (16 oz. Bag)
4 green onions, sliced
1 cup slivered almonds
1 pkg. Chicken flavored ramen noodles, broken up
1 (11 oz.) can mandarin oranges
2 cooked chicken breast, diced
¼ cup canola oil
¼ cup rice vinegar
¼ cup sugar
flavor packet for ramen
1 tbsp. Soy sauce

In a large bowl combine cabbage, onions, almonds, ramen noodles, mandarin oranges, and chicken. In a small bowl, make dressing by combining canola oil, vinegar, sugar, flavor packet, and soy sauce. Toss together and chill for two hours before serving. Cooked chicken can be added for a main meal.

Fruit Pizza

Submitted by Janae Pickett

2 pkg. refrigerator sugar cookie dough

1 pint whipping cream

1 8oz. cream cheese

5 tsp. powdered sugar

4 c. cut fruit (such as grapes, berries, bananas, kiwi, mandarin oranges, pineapple)

Spray 11" x 15" cookie sheet with cooking spray. Press cookie dough evenly on cookie sheet. Bake at 350 until light golden brown, about 20 minutes. Cool.

Beat cream cheese until smooth. Whip cream until fluffy. Combine and add sugar mixing until creamy. Spread over cookie crust.

Top with fruit. Chill.