Fruits & Salads
With some many details to attend to, it is perfectly acceptable to buy your chicken salad from a delicatessan. Just be sure to purchase some and try it before serving it to your guests. You can serve this dish in tomato cups, pastry shells, or on lettuce. Garnish each with a sprig of fresh dill.
Order enough seafood salad from your local deli and serve in small bowls lined with red lettuce, pastry shells, or phyllo cups. Sprinkle top with pepperica or sliced black olives.
Create a natural bowl by cutting a watermelon into a basket. Cut the watermelon 1/3 of the way though about 1/3 of the way down from the top, the long way. Do the same on the other side. Do not cut through, as the part remaining will become the handle. Cut out any watermelon surrounding the "handle". Scoop out the inside with a melon baller. Cut cantaloupe and honeydo into balls. Replace watermelon balls, cantaloupe, honeydo, strawberries, blueberries, apples, peaches into melon basket. (Be sure to rub the apples with lemon juice to prevent browning)
Purchase a variety of in season fruit. Wash and arrange on a platter or in a pretty bowl. Add some roasted whole nuts, such as, walnuts, hazlenuts, Brazil nuts and pecans. (Roasting brings out a nuttier flavor)
Fennel Orange Salad
In blender, puree garlic, oil, vinegar, salt and pepper. Slice oranges and fennel. Toss with greens and dressing. Serves 12
Orange and garlic slices
Place orange slices on individual dishes. Cut stalks of fenned and sprinkle over oranges. Cut oil cured olives into slices and sprinkle over oranges. Salt and pepper and drizzle with olive oil over all. Marinate covered in refrigerator for several hours. Bring to room temperature before serving. If desired, sprinkle roasted walnuts over top.
When making a tossed salad, use a variety of greens. Not only do they add color to your salad, they provide a mixture of different tastes. Be creative with raw vegetables, adding several different types. You can layer your ingredients in a large, clear glass bowl for an attractive presentation. Set out different types of salad dressing and be sure to include a low-fat dressing.
Berries and gelatin
Mix crumbs, 1/4 cup of the sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate 15 minutes. Beat cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread over crust and top with strawberry halves. Pour 3-1/2 cups cold milk into large bowl. Add pudding mixes and beat with wire whisk 2 minutes. Pour over strawberries. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding. Store leftover dessert in refrigerator.