Both fruit salads are old-time favorites made with a twist, yet they stay within the much needed boundaries of comfort and familiarity. Creamy Pineapple Cheese Salad has contrasting flavors of sweet pineapple, sharp cheddar cheese and creamy whipped cream – a sweet, tangy, creamy blend of delicious. Cranberry “Waldorf” Apple Salad dresses up yesterday’s Waldorf salad with the addition of poppy seeds and dried cranberries.
Creamy Pineapple Cheese Salad
2 packages (3 ounce) lemon flavored gelatin
2 cups boiling water
2 cups sharp cheddar cheese, grated
2-8 ounce cans crushed pineapple, drained
2 cups whipping cream, whipped
Combine gelatin and water; stir until sugar is completely dissolved; chill until slightly thickened. Adding one ingredient at a time; gently fold in cheese, pineapple, and whipped cream. Pour into a 2 quart mold, or serving bowl; chill. Un-mold onto bed of greens; garnish with well-drained pineapple rings and maraschino cherries, if desired.
Yield: 10 servings
Cranberry “Waldorf” Apple Salad
2-3 Golden Delicious apples, cored and cut into bite-size pieces
2-3 Red Delicious apples, cored and cut into bite-size pieces
1/2 cup celery, chopped fine
1/2 teaspoon poppy seeds
1/2 cup walnuts or pecans, chopped coarsely
1/2 cup dried cranberries
1 cup salad dressing, slightly thinned with milk, 1-2 cups non-dairy whipped topping or whipped cream
Toss together first 6 ingredients in a large mixing bowl. Drizzle with thinned salad dressing, non-dairy whipped topping or whipped cream; gently stir to coat apples. Place in a large serving bowl (green or ruby red glass is pretty); garnish with additional walnuts and dried cranberries. Cover and refrigerate before serving.
Yield: 6-8 servings