Minty Fruit Salad (Kathryn)

Go to the link provided and vote for my recipe!! I added a bit more spearmint in this recipe.

Minty Fruit Salad

This was a great addition to our Holiday menu. It makes enough for the whole gang. Adding mint gives it a fresh flavor.

Prep Time: 20 minutes

Serving Size: 6

Ingredients:

2 green apples
2 red apples
3 kiwi
2 cups red grapes
3 - 4 bananas
1 16 oz. can chunk pineapple, drained
1 pkg. instant vanilla pudding mix
1 1/2 t. crushed spearmint

Directions:

Drain the pineapple and mix the reserved juice with the pudding mix. Add spearmint and mix well. Pour over chopped fruit. Use the fruit you have and experiment--try melons, cherries, or peaches. Also add 2 T. Tang mix to the pudding for an orange mint dressing.

Baked Potato Salad (Kathryn)

Mom and I enjoyed this salad the other evening for dinner. I baked extra potatoes and used them up this tasty way!

Baked Potato Salad

Slice, dice and toss together:
6 - 8 cups baked potatoes (cooled)
3 hard boiled eggs (cooled)
3 -4 strips of cooked bacon
1/8 c. chopped green onions
1/3 c. chopped celery

Mix together in separate bowl:
3/4 c. mayonaise
3/4 c. sour cream
1/2 t. ground dry mustard
1/2 t. black pepper
1 T. dill weed
1 t. salt

Pour over the potatoes and mix well.
About 6 servings for normal people, but I could eat just a big bowl of this for lunch and be perfectly happy.

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