Salads

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Orange Ambrosia
Ingredients:	Directions:
6 lg oranges, peeled, sectioned, seeded and pithed or 3 lg cans mandarine oranges, drained 1/2 c sugar* reduce to 1/4 c sugar if using sweetened, flaked coconut2 c grated fresh coconut or 1 c flaked coconut* 1/4 c fresh orange juice	Arrange a layer of orange sections in the bottom of a large fruit compote or glass bowl sprinkle a little sugar and coconut on top Repeat layers until all are used Make sure you end with the coconut Drizzle orange juice over the top Cover and refrigerate 2-4 hours until ready to serve.

*Note: To speed "set time" of each layer, use 1/2 C boiling water with 1/2 C ice cubes (for sour cream layers) or use 1/2 C boiling water with 1/4 C cold water and 1/2 C ice cubes (for clear layers)

You can also make 4 layers in a 9X9 pan by halving the recipe

Layered Jello Salad

Ingredients:

Directions:

8, 3 oz pkgs of different flavors of Jello
2 2/3 C Sour Cream

In a 9X13 pan prepare the following...
Bottom Layer:
Combine 1 pkg Jello with 1 C boiling water*
stir until dissolved
Blend in 2/3 C Sour cream
Whip with beater until frothy
Pour into pan and refrigerate until set
Layer 2 :
Combine 1 pkg Jello with 1 1/4 C boiling water*
Stir until dissolved
pour over set layer in pan
Refrigerate until set
Alternate layers for remaining jello
... allowing each layer to set to avoid blending
If desired, top with cool whip

Spinach-Fruit Salad
Ingredients:	Directions:
1,11 oz can mandarin oranges 1/4 C olive oil 3 T Raspberry jam or "all fruit" 1 T red wine vinegar 10 oz fresh spinach, torn into bite- sized pieces 1 red apple, chopped 1 C toasted, chopped pecans	Drain oranges, reserving 1/2 C of the juice In a container with a tight fitting lid, combine oil, jam, vinegar and reserved juice Shake well In a lg salad bowl toss together spinach, pecans, oranges and apples Pour dressing over the salad and toss to coat

Pretzel Salad

Ingredients:

Directions:

1 1/2 C pretzels

4 1/2 T and 3/4 C sugar

3/4 C margarine, melted

1 8 oz. package cream cheese, softened

1 8 z container Cool Whip

1 large box Strawberry Jello

2 C hot water

1 pint strawberries,washed and sliced.

To make crust: crush pretzels

Mix in 4 1/2 T sugar and margarine.

Press into bottom of 13X9 baking dish.

Bake 10 minutes at 350 degrees F.

Cool.

Mix remaining sugar, cream cheese, and Cool Whip.

Spread over cooled crust.

Mix jello and hot water.

Cool to touch.

Add strawberries.

Pour over Cool Whip layer and refrigerate.