Fruit salad plate
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head lettuce | |
| 1 | bunch | Escarole |
| 3 | eaches | Oranges, peeled |
| 3 | eaches | Grapefruit, peeled |
| 24 | eaches | Prunes, cooked |
| 18 | ounces | Cherries, can *1 |
| 30 | ounces | Peach halves, canned |
| 2 | eaches | Red apples |
| Orange juice *2 | ||
| 16 | ounces | Cottage cheese, creamed |
| 2 | cups | Strawberries, whole *3 |
| Lime sherbet *4 | ||
| Apple Honey Dressing | ||
Directions
1* 1 lb. 2 oz. can of Queen Ann cherries or dark sweet cherries.
2* Orange or grapefruit juice.
3* Fresh or frozen whole strawberries.
4* Lime or pineapple sherbet
* Wash and crisp greens. Section oranges and grapefruit. ( remove membrane) Pit prunes. Drain canned fruit. Slice and core apples; cover with orange or grapefruit juice to avoid darkening.
* Place greens o salad plates with mounds of cottage cheese in center of each. Top with peach half, cut side up. Arrange other fruits around cottage cheese.
* Just before serving, fill peach half with sherbet and serve with Apple/Honey dressing.
**JJ** 111395.2008
Submitted By JJ JUDKINS On 11-19-95
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