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Meatless Monday: Tutti Fruiti Week Finale: Fruit Salads

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Version One:

Combine 3 cups broccoli florets, 1 chopped Granny Smith apple, 1 cup shredded carrots, , 1/2 cup chopped red onion, and raisins (quantity to your liking).  Mix together 1/3 cup mayonnaise or Miracle Whip (for a tangier taste), 1 T. sugar, 1 T. vinegar (you can use plain old white vinegar or something like white balsamic, white wine, rice, or a fruit vinegar like pear).  Combine salad with dressing and refrigerate until serving.

Version Two:

Combine 3 cups cooked shell pasta, 2 cups grapes (cut in half), 1/2 cup chopped green onions (use some of the green parts as well), 1/2 cup toasted walnuts or pecans, and 3 oz. crumbled goat or feta cheese (original recipe called for blue cheese but I don’t care for it).  Mix together 1/3 cup mayonnaise and 1 T. lemon juice and pour over salad.  Refrigerate until serving. 

Version Three:

Combine 3 cups bagged coleslaw (or your own mixture) with 1 cup chopped melon of your choice and 1 cup berries of your choice.  Mix together 1/3 cup mayonnaise or Miracle Whip with 1 T. honey and 1/4 tsp. poppy seeds and pour over salad.  Refrigerate until serving. 

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