Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Head lettuce |
1 bunch | Escarole |
3 eaches | Oranges, peeled |
3 eaches | Grapefruit, peeled |
24 eaches | Prunes, cooked |
18 ounces | Cherries, can *1 |
30 ounces | Peach halves, canned |
2 eaches | Red apples |
\N \N | Orange juice *2 |
16 ounces | Cottage cheese, creamed |
2 cups | Strawberries, whole *3 |
\N \N | Lime sherbet *4 |
\N \N | Apple Honey Dressing |
1* 1 lb. 2 oz. can of Queen Ann cherries or dark sweet cherries.
2* Orange or grapefruit juice.
3* Fresh or frozen whole strawberries.
4* Lime or pineapple sherbet
* Wash and crisp greens. Section oranges and grapefruit. ( remove membrane) Pit prunes. Drain canned fruit. Slice and core apples; cover with orange or grapefruit juice to avoid darkening.
* Place greens o salad plates with mounds of cottage cheese in center of each. Top with peach half, cut side up. Arrange other fruits around cottage cheese.
* Just before serving, fill peach half with sherbet and serve with Apple/Honey dressing.
**JJ** 111395.2008
Submitted By JJ JUDKINS On 11-19-95