Pomegranate, Apple and Banana Salad

Serves 4
Each serving equals 1 cup of fruit or vegetables

2 pomegranates, chilled
4-6 apples of your choice, sliced and cubed
1 cup vanilla yogurt
2 bananas sliced
2 limes (or 1/4 c freshly squeezed lime juice)

Mix together the juice of the lime and the apples. Score and seed both pomegranates, freeing the seeds. Mix all ingredients together to evenly coat with yogurt. Chill until served.

***Kitchen Tip: How to Remove the Seeds from a Pomegranate: Cut off the pomegranate’s crown, then divide into sections. Place the sections in a bowl of water. Gently roll out the arils with your fingers. Discard everything else. Drain the water, and the seeds are ready to use. (from the Kraft website)

7 Layer Salad

1 head of Iceberg lettuce( I also use Romain)
1 cup finely chopped green peppers
1 10 oz pkg. frozen peas, lightly steamed until just cooked, then cooled by placing in cold water.
1 cup thinly sliced celery
1 bunch green onions, minced

Dressing
1 pint mayonaise (or miracle whip if you like that)
1 pint sour cream
1/2 cup sugar

Topping
1 cup shredded cheddar cheese
1- 3 oz. can bacon bits


Layer first 5 ingredients in a 9x13 pan. Combine ingredients for dressing in a mixing bowl or blender, add milk to thin if necessary( It should be thick enough to sit on top of the sald, but thin enough to slowly pour). Pour dressing over salad. Sprinkle with cheese and bacon bits. Refrigerate for up to 2 days or serve immediatley.

I usually do half of this recipe for our small family. The dressing can be made by just mixing equal parts of mayo and sour cream and however much sugar tastes good.

Note: I also add shredded carrots and any leftover veggies I have in the fridge.

Submitted by Rebecca Tingey