equired.
To make the salad, combine asparagus, watercress, apples and
To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
Drain fruit for salad, mandarin oranges and pineapple.
Add pie mix.
Chill (overnight is better).
Before serving, add melon balls, bananas or strawberries.
Toss ingredients together.
Serve on a bed of lettuce with dressing.
Waldorf Salad Dressing: 1/4 cup creamy peanut butter 1/4 cup honey 1/2 cup mayonnaise Blend ingredients.
Serve over Waldorf Salad.
Combine apples, celery, grapes and walnuts.
Turn fruit mixture into a romaine lined salad bowl.
Chill. Combine salad dressing, sugar and lemon juice.
Whip cream until soft peaks form.
Fold into salad dressing.
Spoon mixture over chilled apple mixture.
Sprinkle lightly with nutmeg.
To serve fold dressing into fruit mixture.
In a large bowl, gently toss together pineapple, apple, celery, grapes, walnuts and kiwi fruit.
In a small bowl stir together the mayonnaise or salad dressing, yogurt and honey; fold gently into fruit mixture.
Cover and chill for 2 to 4 hours. Serve on lettuce leaves, if desired.
Makes 6 to 8 servings.
Mix fruit.
Blend salad dressing and yogurt together and toss with fruit.
Serve on lettuce leaves.
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
In a large bowl, gently toss together pineapple, apple, celery, grapes, walnuts and kiwi fruit.
In a small bowl, stir together the mayonnaise, yogurt and honey; fold gently into fruit mixture.
Cover and chill 2 to 24 hours.
Drain fruit cocktail well and mix lightly with celery and walnuts.
Serve on salad greens and top with Cream Dressing or mayonnaise.
In a large bowl, toss together fruit.
In a small bowl, mix remaining ingredients (except lettuce) gently.
Cover and chill for 2 to 24 hours.
Serve on lettuce leaves.
Contains 210 calories if using reduced calorie mayonnaise.
Combine fruit, marshmallows and nuts; toss lightly.
Combine cream and salad dressing; fold into fruit.
Chill and serve on bed of lettuce leaves.
Makes 4 to 6 servings.
Combine apples, celery, grapes and walnuts.
Turn fruit mixture into a romaine-lined salad bowl; chill.
Combine mayo, sugar and lemon juice.
Whip cream until soft peaks form; fold into mayo mixture.
Spoon the dressing over the chilled apple mixture. Sprinkle lightly with nutmeg.
To serve, fold dressing into fruit mixture.
Makes 6 servings.
Toss fruit and walnuts gently in large bowl.
Combine mayonnaise, yogurt and honey.
Pour over fruit and stir.
Serves 4 to 6.
Combine apples, grapes, celery and walnuts.
Turn fruit mixture into salad bowl.
Chill.
Combine mayonnaise, sugar and lemon juice.
Whip cream until soft peaks form.
Fold into mayonnaise mixture.
Spoon the dressing over the chilled fruit mixture.
Sprinkle lightly with nutmeg.
In a large bowl, toss together pineapple, apple, celery, grapes, walnuts and kiwi.
In a small bowl, stir together the mayonnaise or salad dressing, yogurt and honey.
Fold gently into fruit mixture.
Cover and chill for 2 to 24 hours.
Serve on lettuce leaves, if desired.
Toss first 4 ingredients.
Mix salad dressing and whipped cream and mix with fruit.
Serve in bowl or on lettuce leaf.
Core, rinse and drain lettuce.
In a bowl toss apple with lemon juice.
Stir in celery, nuts, raisins, grapes and kiwi fruit.
Toss ingredients together.
In a small bowl, stir salad dressing, yogurt and honey; fold in fruit.
Cover and chill for 2 to 24 hours.
In a large bowl, gently toss together pineapple, apple, celery, grapes, walnuts and kiwi.
In a small bowl, stir together the mayonnaise, yogurt and honey.
Fold gently into fruit mixture. Cover and chill for 2 hours.
Makes 6 to 8 servings, each containing 210 calories and 2 grams saturated fat.