Easy Nectarine Salad

A great lunchtime salad for a warm day, colorful and refreshing.   2 (5 oz.) pkgs. mixed salad greens 2 C fresh nectarines, sliced 1 (13 1/4 oz.) can sliced beets, drained 1/2 C balsamic vinegar 1/2 C feta cheese, crumbled   How to Make It: Place the salad greens into a large salad bowl.

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Festive Fruit Bowl

A wonderful party favorite you can enjoy all year round. 1 (20 oz.) can crushed pineapple, with juice 2 (4 oz.) pkgs. raspberry gelatin 1 (16 oz.) can whole berry cranberry sauce 1 apple, chop but 4 thin slices 2/3 C walnuts, chopped How to Make It: Drain the juice from the pineapple into a

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Plum Radicchio Salad

A luxurious tasty treat. 1 large head radicchio 4 C baby spinach 4 plums, pitted and quartered 1/2 C toasted pecan halves 6 bacon slices, cooked crisp and crumbled 2 T raspberry vinegar 1 T Dijon style mustard 1/2 t salt 1/4 t pepper 1/3 C extra virgin olive oil 1/4 C Gorgonzola cheese, crumbled

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Mint Kiwi and Grapefruit

What You Need: 1 C yogurt 1/2 C fresh mint, chopped 3 T confectioners’ sugar 4 kiwis, peeled and cut lengthwise into 6 sections 8 ruby red grapefruit 1 C coconut, flaked and lightly toasted 1/2 C raw pistachios, shelled and lightly toasted   How to Make The Salad Place the yogurt into a small

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