Ingredients:

• 2 cans mandarin oranges
• 2 cans pineapple chunks
• 2 jars maraschino cherries
• 1/2 bag mini marshmallows
• 1 can coconut flakes
• 4 oz. sour cream
• 16 oz. Cool Whip

1. Drain the pineapple, oranges and cherries and set aside.
2. Mix the Cool Whip and sour cream in a large bowl.
3. Add the mandarin oranges, pineapple chunks, maraschino cherries, mini marshmellows, coconut flakes into the Cool Whip and sour cream mixture.
4. Stir.
5. Cover and refrigerate for at least 2 hours.

Basil and radicchio salad

Ingredients:

• 20 leaves of basil, washed and chopped in half
• 1 head of radicchio, washed and chopped
• 2 celery stalks, chopped
• 1 large tomato, chopped
• 1/2 cups of green olives
• 1 egg yolk, boiled
• 5 tbsp of olive oil
• 1 lemon
• salt and pepper

Directions:

1. Beat the boiled egg yolk into the olive oil.
2. Squeeze the lemon into the oil and mix well.
3. Add all other ingredients to a large bowl.
4. Pour the egg yolk dressing over the salad and mix well.
5. Add salt and pepper to taste.

Serves: 4 persons

Tabbouleh Salad

Ingredients:

• 4 cups of water, boiling
• 2 tomatoes, chopped
• 3/4 cup of fine grain cracked wheat, rinsed
• 1/2 cup of millet, uncooked and rinsed
• 1/2 cup of parsley, chopped
• 1 cup of chopped mint
• 6 tbsp of olive oil
• 1 lemon, juiced
• 1 lime, juiced
• salt and pepper
• 1 red bell pepper, chopped

Directions:

1. Soak the fine grain in the boiling water for 20 minutes.
2. Toast the millet in a skillet until it begins to pop and smell tasty.
3. Add the millet to the boiling water.
4. The grain and millet should absorb all the water. If not, drain what remains.
5. Add the tomatoes, parsley, mint, olive oil, lemon, lime, red bell pepper and toss them in a large glass bowl.
6. Serve chilled.
7. Add salt and pepper to taste.

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