Fruit salad combinations
6 servings
• Pare and section 2 grapefruit and 3 oranges. For each salad arrange grapefruit and orange sections on a lettuce leaf; garnish with a maraschino cherry half.
• Lightly mix 1½ cups each of cantaloup, honeydew, and watermelon balls or cubes. Serve on crisp salad greens. Allow about ⅔ cup fruit per serving.
• Drain 1 can (13½ ounces) pineapple tidbits; combine with 3 oranges, pared and sectioned, and 1 banana, sliced. Place on crisp salad greens and sprinkle with ¼ cup chopped walnuts. Allow about ½ cup fruit per serving.
• Lightly mix 2 cups cantaloup cubes; ½ cup fresh blueberries; and 1 large banana, sliced. Serve on crisp salad greens; allow about ½ cup fruit per salad.
• Combine 4 peaches, peeled and sliced; ½ cup halved seedless grapes; ½ cup halved, seeded Tokay grapes; and 1 large banana, sliced. Serve on crisp salad greens; allow about ⅔ cup fruit per serving.
Vegetable salad combinations
6 servings
• Lightly toss together ½ pound young spinach leaves, torn in bite-size pieces; 2 green onions, thinly sliced; and 4 crisp bacon strips, crumbled. Garnish with 2 hard-cooked eggs, chopped.