For this salad, you’ll need :

One juicy fig
Lettuce
1/2 carrot
1/4 cucomber
Chavrie goat cheese log
Olive oil

Slice the vegetables, and mix them together, add the cheese, and mix well, with a dash of olive oil. Add some pepper and salt, and top with the fig, for a deliciously refreshing salad.

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup minced fresh mint
3/4 teaspoon salt
1/4 teaspoon Dijon mustard
Dash pepper
3 cups frozen peas, thawed
1 small onion, finely chopped

In a bowl, combine the first six ingredients; mix well Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.

Yields 4 to 6 servings.

1 small box gelatin (any flavor)
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots
12 egg shells
Lettuce
Mayonnaise

Mix gelatin in bowl according to package instructions Add the lemon juice and vegetables; stir.

Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups. Chill until the gelatin is firm (overnight if possible).

Break away the egg shell, place on lettuce, and top with mayonnaise.

Source: kraftfoods.com

2 1/2 cups boiling water
2 (8-serving size) packages Jell-O, any flavor, or
    substitute 4 (4-serving size) package

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool for 30 minutes at room temperature.

Meanwhile,  using paper towel dipped in vegetable oil, lightly wipe insides of both sides of egg mold and along rims. (Or spray lightly with no stick cooking spray. Close mold, by matching up the rims of the egg halves.

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature.

Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

Pour gelatin into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape. Pour remaining gelatin into 8- or 9- inch square pan.

Refrigerate at least 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. Do not pull on the handle. Turn mold over and shake gently to unmold eggs.

Dip bottom of square pan into warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin. Lift from pan.

Posted by kdipaolo at unknown.com 6/26/01 7:46:32 am

Layer ingredients in order given and serve.

1 medium head iceberg lettuce
2 medium onions, chopped
2 medium tomatoes, chopped
1 can kidney beans, drained and rinsed
2 cups shredded mild Cheddar cheese
1 1/2 pounds ground beef, browned and drained
1 (16 ounce) package Fritos, crushed
2 small (or 1 large) bottles creamy Italian dressing

1 (6 ounce) package King crab or snow crab meat
1 fresh pineapple
1 ripe avocado
1 tablespoon lemon juice
1/3 cup sliced water chestnuts
1 finely chopped green onion
1 cup mayonnaise
1/4 teaspoon curry powder

Thaw crab meat; drain and separate into chunks. Halve pineapple lengthwise and remove core. Scoop out fruit and cut into chunks. Peel avocado and coarsely dice; sprinkle with lemon juice. Toss together pineapple chunks, water chestnuts, avocado, green onion and crab meat. Spoon into pineapple shells and garnish with mayonnaise seasoned with curry.

Serves 4 to 6.

2 cups diced cooked chicken
1 cup green grapes, halved
1 cup mayonnaise
1 tablespoon curry
2 tablespoons chopped chutney
1/2 cup heavy cream
Cantaloupe rings

Mix first 6 ingredients thoroughly. Serve in cantaloupe rings.

This is a quick energy and filling lunch or snack for home or on the trail.

1 apple per person, cored
Peanut butter
1 tablespoon raisins per apple

Wash and core apples. Do not core all the way through the apple. Mix peanut butter and raisins together. Fill the cored area of the apple with the raisin-peanut butter mixture; wrap in foil or drop into a plastic sandwich bag.

Of all of the super healthy vegetables, kale may be the king. It’s certainly among the healthiest and many healthy meals around….