Raspberry Salad Dessert

1 box raspberry danish dessert
16 oz (2 cups-ish) frozen raspberries
16 oz container of cool whip, thawed
20 oz can crushed pineapple, drained (save juice)
1 can sweetened condensed milk

Combine pineapple juice and water to make 1 3/4 c liquid. Cook danish dessert with 1 3/4 c liquid according to package directions. Cool. Whip in condensed milk. Fold in fruit and cool whip.

Broccoli Bacon Salad

SALAD:
2 heads fresh broccoli, washed and cut into bite-size flowerets
½ cup chopped red onion
½ cup dried cranberries
½ cup slivered almonds
½ cup roasted sunflower seeds
½ – 1 cup crumbled bacon (approx. 6 to 8 slices for 1/2 cup and 12-16 slices for 1 cup) * I like mine with lots of bacon!

DRESSING:
1 cup mayonnaise
3 tablespoons white vinegar
⅓ cup sugar
½ teaspoon ground black pepper

If your local grocery store sells ingredients in a bulk bin, what I like to do is buy just what I need for 1 recipe. It’s often cheaper and you have no waste afterwords. Bulk bins are great for dried cranberries, nuts, sunflower seeds, etc. Most butcher cases also sell thick-quality bacon in bulk. Just tell them what you need!

Add broccoli, red onions, cranberries, almonds and sunflower seeds to a large bowl. Next, make the dressing by mixing mayonnaise, vinegar, sugar, and pepper in a small bowl. Pour dressing over the broccoli salad and mix thoroughly. Transfer salad to a large plate or serving bowl. Finish the salad off by garnishing with the crumbled bacon. If you prefer a bacon free version, omit bacon and garnish with ¼ of cranberries and ¼ of slivered almonds. Enjoy!

Serves 8-10
Recipe From: Sweet Savory Life

Spinach Salad

Salad:
Baby spinach leaves
Mandarin oranges or strawberries
Pecans
Mozzarella cheese
Pretty much anything your little heart desires

Dressing:
1/2 c. sugar
1/2 c. olive oil
1/4 c. white vinegar
1/4 tsp. Worchestershire sauce
1 tbl. minced onion
2 tbl. sesame or poppy seeds or a mix of both
1/4 tsp. paprika

Combine dressing ingredients. Combine salad ingredients. Combine dressing and salad right before serving.

Tangy Broccoli Salad

1 bunch (6 cups) cut broccoli (wash, rinse, drain)
6-10 cooked and crumbled bacon strips
1/2 cut-up red onion
1/4 cup craisins (or raisins)
1/2 cup salty sunflower seeds
1/2-1cup grated monterey jack cheese

Dressing:
1cup miracle whip
3 TB sugar
2 TB vinegar

Mix and pour over broccoli mixture. Mix thoroughly. Refrgerate at least 1-2 hours before serving.

Tangy Poppy Seed Fruit Salad

1 (20 ounce) can pineapple chunks - drained with juice reserved
1 orange, peeled and segmented
1 kiwi—peeled, halved and sliced
1 cup seedless grapes
1 cup quartered strawberries
1/4 teaspoon grated lime zest
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon poppy seeds

In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.

I put more kiwi and strawberries in, and I also cut up the orange a bit. It was awesome! Yum!

Recipe from: Allrecipes


Here's another version I came across...

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.