Ingredients
1 fresh pineapple, cut into chunks
1 (11 ounce) can mandarin oranges, drained
1 cup halved fresh strawberries
1 cup halved green grapes
1 cup white wine or white grape juice
1/2 cup chilled club soda
Directions
In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Ingredients
2/3 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 teaspoon salt
freshly ground black pepper to taste
2 teaspoons Dijon mustard
1/2 teaspoon white sugar, or to taste
1/3 cup chopped fresh mint
2 plum tomatoes, chopped
Directions
Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.
Ingredients
2 (5 ounce) containers sharp processed cheese food
5 ounces blue cheese at room temperature
8 ounces cream cheese, softened
3 tablespoons red wine vinegar
1 teaspoon garlic salt
1/2 cup chopped nuts
Directions
In a medium-sized bowl, combine sharp cheddar processed cheese food, blue cheese, cream cheese, red wine vinegar, and garlic salt. Mix well. Cover and refrigerate until firm.
Shape into one large ball or two small ones. Roll in chopped nuts.
Ingredients
1 head romaine lettuce
1 clove garlic
1 teaspoon lemon juice
1/4 tablespoon lemon juice
1/4 teaspoon ground mustard
1 (2 ounce) can anchovy fillets, oil reserved
2 teaspoons olive oil from anchovies
1/4 cup egg substitute
1/4 teaspoon ground black pepper
1 tablespoon grated Parmesan cheese
1 tablespoon white wine vinegar
4 tablespoons croutons
Directions
Wash the lettuce and dry the leaves well. Tear into 1 to 2 inch pieces, and transfer to a salad bowl.
Using a food processor puree or pulverize the garlic. Add the lemon juice, mustard, anchovies, oil, liquid egg, pepper, parmesan cheese, and vinegar and mix well. Just before serving, toss the romaine lettuce with the dressing and top with croutons.
