Fruit Salad With Cinnamon Chips

  •  2 Kiwis, peeled and diced
  •  2 Fuji or Gala Apples, peeled, cored, diced and dipped in lemon juice
  •  1 small frozen pkg. Raspberries
  •  1 small pkg. Fresh Strawberries
  •  2 Tbsp. White Sugar
  •  1 Tbsp. Brown Sugar
  •  3 Tbsp. Apricot Preserves (or any other preserves or jelly)
  •  1 pkg. (8 or 10) Flour Tortillas
  •  Butter Flavored Cooking Spray
  •  1 cup Sugar & Cinnamon

In a large bowl, combine Fruit, Sugars and Preserves.  Mix, Cover and Chill for at least 15 minutes.  Preheat oven to 350 degrees.  Stack up tortillas and slice into wedges with a pizza cutter.  Arrange wedges in a single layer on large baking sheets.  Spray with cooking spray.  Sprinkle with Sugar & Cinnamon.  Spray with cooking spray again.  Bake in preheated oven for 8 to 10 minutes.  Repeat with any remaining tortillas wedges.  Cool and use for dipping Fruit Salad.
 

Vicky's California Chicken Salad

  • 1/2 cup Butter (real butter, not margarine)
  • 2 cups Mayo (real mayo, not salad dressing)
  • 1/4 cup Parsley, minced
  • 1/2 tsp. Curry Powder
  • 1/4 tsp. Garlic, minced
  • Pinch of Marjoram
  • Salt & Pepper to taste
  • 4 cups Cooked Chicken Breasts, shredded
  • 4 cups Seedless Grapes
  • 1/2 cup Almonds, slivered and toasted
  • Lettuce Leaves

Melt butter.  Cool to room temp.  In a bowl, gently stir the butter into the mayo and spices.  In large bowl, combine chicken, grapes, almonds and dressing.  Arrange on lettuce leaves and sprinkle with paprika.
 

Spinach Strawberry Salad

  • 2 Tbsp. Sesame Seeds
  • 1 Tbsp. Poppy Seeds
  • 1/2 cup White Sugar
  • 1/2 cup Olive Oil
  • 1/4 cup White Vinegar
  • 1/4 tsp Worcestershire sauce
  • 1 Tbsp. Onion, minced
  • 10 ounce pkg. cleaned, fresh baby Spinach
  • 4 cups Strawberries, cleaned and sliced
  • 1/4 c. Almonds, slivered and toasted

Whisk together the Sesame Seeds, Poppy Seeds, Sugar, Olive Oil, Vinegar, Worcestershire Sauce and Onion.  Cover and chill for an hour.  Combine Spinach, Strawberries and Almonds.  Pour dressing over salad and toss.  Refrigerate 10 to 15 minutes before serving.


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