Mosaic Salad

This pretty salad combines garden-fresh ingredients to create a colorful side dish.  TIP:  I like to chill it a few hours to blend the flavors.

1 medium cucumber, sliced
2 medium yellow summer squash, sliced
2 medium tomatoes, sliced
DRESSING: 
1/4 cup vegetable oil
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon salt

 

Arrange the cucumber, squash and tomatoes on a large serving platter.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well, drizzle over salad. 

Yield:  6-8 servings.

Honey Fruit Salad

Though fresh fruit steals the show in this medley, the subtle honey sauce makes it an especially sweet treat.

2 medium firm bananas, chopped
2 cups fresh blueberries
2 cups fresh raspberries
2 cups sliced fresh strawberries
5 tablespoons honey
1 teaspoon lemon juice
3/4 teaspoon poppy seeds

In a large bowl, combine the bananas, and berries.

 In a small bowel, combine the honey, lemon juice and poppy seeds.

Pour over fruit and toss to coat.  

Prep/Total Time:  10 min.  Yield:  8 servings