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Light Fruit and Veggie Salad

Ingredients:

  • 4 c. broccoli
  • 2 c. grapes
  • 2/3 c. toasted almonds
  • 1 c. celery
  • 1/2 lb. bacon, crisp
  • 1/4 c. green onions

Dressing:

Mix:

  • 1 c. mayonnaise
  • 1 tbsp. vinegar
  • 1/2 c. Splenda

Directions:

  1. Layer veggies and fruit in a large bowl and top with dressing.
  2. Serve.

 

 

 

Cranberry Salad

Ingredients:

  • 6 oz. pkg. raspberry gelatin
  • 3 c. boiling water
  • 1 can whole cranberry sauce
  • 1 can crushed pineapple, drained (save juice)
  • 1 ct. light whipped topping
  • 2 tbsp. flour
  • 1 c. pineapple juice
  • 1/2 c. Splenda
  • 1 egg substitute

Directions:

  1. Add boiling water to gelatin until gelatin is dissolved.
  2. Add cranberry sauce and drained pineapple.
  3. Place in refrigerator until set and thick.
  4. Meanwhile, for topping, mix flour, pineapple juice, Splenda and egg substitute on top of the stove until custard consistency.
  5. Allow to cool.
  6. When pineapple custard is cooled, fold in the whipped topping.
  7. Put the pineapple custard mixture on top of gelatin.
  8. Topping may be colored green with a few drops of food coloring for added appeal.

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