Fruit salad plate

Yield: 6 servings

Measure Ingredient
1 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
Orange juice *2
16 ounces Cottage cheese, creamed
2 cups Strawberries, whole *3
Lime sherbet *4
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

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