Salad Basics
Royal Fruit Salad
Choice Fruit Salad
Cherry Tomato and Mushroom Salad
Oriental Platter

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Keep a combination of these salad greens on hand. Wash and break about 6 cups into bite-size pieces.


  1. Combine fruit in a medium-sized bowl.
  2. Combine wine, zest and vanilla bean in a small saucepan and heat just to the boiling point.
  3. Pour over fruits; cover and cool to room temperature. Remove vanilla bean from fruit.
  4. Place a bed of Salad Basics on chilled plates. Using a slotted spoon, divide fruit equally among plates.
  5. Garnish with kiwi.

Serves 6.


  1. Combine lemon juice and a small amount of water in a bowl.
  2. Peel and core apples. Slice directly into water. Peel and slice bananas into lemon water. Fold slightly to coat the mix and reast for 5 minutes.
  3. Meanwhile, combine ½ cup water and gelatin into small saucepan. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat and cool. When cool, stir in sweetener.
  4. Drain apple/banana mix. Wash and slice strawberries and stir into mix.
  5. Pour sweetened gelatin over top and fold gently to coat the mix. Chill.

Serves 7.


  1. Clean and wipe mushrooms with a damp towel. Place mushrooms in a bowl.
  2. Blend oil, wine, lemon juice, salt and pepper in a bowl and pour over the mushrooms. Cover and marinate at least 3 hours.
  3. Just before serving, add the tomatoes to the mushroom mix; toss lightly to coat the tomatoes with the dressing.
  4. Chill 5 salad plates; place 2 lettuce leaves on each. Divide mushroom mix evenly among the plates.

Serves 5.


  1. Sprinkle first amount of salt over cucmbers. Refrigerate for at least 2 hours. Drain thoroughly. Place in a paper or kitchen towel; press to remove excess moisture.
  2. Combine the second amount of salt, sweetner and vinegar in a bowl. Pour over the carrots. Refrigerate for at least an hour. Drain the marinade from the carrots into a serving bowl to serve as a dressing.
  3. Place a lettuce leaf on each plate or salad platter. Heap the cucumbers in the middle; circle half of the platter with carrots the other half with radishes. Serve immediately or cover and refrigerate.

Serves 8.