This fruit salad has it all!  Sweet apples, pears, raisins, crunchy bacon and croutons, and a tangy vinaigrette dressing.  Yummy!  I like to cut grapes in half and add them in, too, along with the pears and apples.  The walnuts give just the right finishing touch, but you may prefer the sweetness of toasted pecans or almonds. And don’t forget to top it all off with Swiss cheese.  Is there anything we’ve forgotten?  Oh, yes, how about the kitchen sink?! 

3 T butter, room temperature
2 T sugar
1 1/2 t cinnamon, divided
1/2 t red pepper flakes, divided
4 slices whole wheat bread, remove the crust (for croutons)
1/2 C canola oil
2 green onions, chopped fine
½ C raisins
1/4 C apple cider
2 T apple cider vinegar
1/2 t salt
1/4 t pepper
1 (10 oz) salad greens
1 pear, cored and sliced thin
1 apple, cored and sliced thin
4 pieces of bacon, cooked crisp and crumbled
1/4 C walnuts, toasted
1/4 C Swiss cheese, shredded

Preheat oven to 400 degrees.
Meanwhile, put the butter in a mixing bowl. Add the sugar, 1 t of cinnamon and 1/4 t of the red pepper. Mix together until well blended. Spread the slices of bread with the mixture.
Place the bread of a baking sheet and bake 8 minutes turning once or until the bread is toasted to your liking. Remove the toasted bread and allow it to cool to room temperature then cut into bite size pieces.

Put oil in a skillet over medium heat. Add the green onions and stirring occasionally cook 3 minutes or until tender. Put the raisins in the skillet and stir to incorporate with the onions. Pour in the apple cider and vinegar. Sprinkle in the salt, pepper, the remaining cinnamon and the remaining red pepper. Stir until all the ingredients are combined and cook until heated through about 5 minutes.

Place the salad greens into a large salad bowl.Add the sliced pears and apples and toss to combine.

Pour the warm dressing over the salad and toss to cover the salad well. Sprinkle the crumbled bacon, walnuts, cheese and croutons over the top just before serving.

Serves  4

This is a simple salad to make, but it really packs a wallop.  When toasted walnuts are added to a sweet, fruity salad, the unusual flavor combination is always a hit.  The added crunch is much appreciated, as well!

4 pears
1/2 C honey
6 C mixed spring salad greens
3 T extra virgin olive oil
1 C toasted walnuts, chopped coarse
1 (8 oz.) pkg. Italian cheese, shredded

Peel the pears and remove the core.
Cut the pears into thick slices then cut each slice into quarters.
Pour the honey into a bowl.
Place the pear quarters into the honey and coat.
Place the salad greens into a salad bowl.
Drizzle the oil over the greens and toss to coat well.
Place the honey coated pears into the salad.
Sprinkle the walnuts over the entire salad.
Top with the shredded cheese.

Serves  4

To toast walnuts, place them in a single layer on a baking sheet. Place the baking sheet in a preheated 375 degree oven for 6 minutes, stirring occasionally, until the walnuts are a pale brown and fragrant.  Cool the walnuts before adding them to the salad. 

When you’re in the mood for something sweet but not chocolatey, these bars may be just what will tempt you.  They are gooey enough to be a dessert, but the fruit gets my “seal of approval” for the kids.

1/3 cup dates, pitted and chopped
1/3 cup dried apricots, chopped
1/3 cup golden raisins
1 cup almond slivers
3/4 cup flour + 1 tablespoon flour
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder

Heat the oven temperature to 350 degrees.
Spray the bottom and sides of a baking pan with a non stick cooking spray.
Place the dates, apricots, raisins and almond slivers into a large mixing bowl.  Add the 1 tablespoon of flour and toss to coat the other ingredients well.
In a different mixing bowl break the eggs.  Using an electric mixer on low beat the eggs until they become foamy.  Carefully add the brown sugar substitute being sure to continue mixing while adding. Continue mixing 4 minutes or until the mixture become thick. 
In another bowl sift together the remaining flour and baking powder. 
Add the egg mixture to the dry ingredients and continue mixing until completely moistened. 
Fold in the date mixture being sure to incorporate into the batter well.
Using a rubber spatula spread the mixture evenly into the baking pan. 
Bake 18 minutes or until when touched slightly with a fingertip the bars bounce back easily. 
Remove from the oven and allow to cool completely at room temperature. 
Cut into 16 bars and store in an air tight container for up to 7 days.

If possible, you’ll want to arrange this in a clear glass bowl so you can see the pretty layers that the strawberries, spinach, and onions make. The colors are fantastic, but it tastes even better!

1 (8 oz.) pkg. baby spinach
1/4 C red onion, sliced into thin rings
1 pint strawberries, sliced
8 strips of bacon, cooked and crumbled
1 C mayonnaise
1/2 C sugar (adjust to your taste)
1/4 C raspberry vinegar

Put a layer of the spinach into a large clear glass salad bowl.
Layer some of the onion rings over the spinach.
Spread some of the sliced strawberries over the spinach.
Repeat the layers until you use up the ingredients.
Then sprinkle the bacon over the top of the entire salad.
Place the mayonnaise into a mixing bowl.
Sprinkle the sugar into the bowl with the mayonnaise.
Pour the raspberry vinegar into the mixture and whisk until the ingredients are completely incorporated together.
Drizzle all the dressing over the salad and allow it to set 15 minutes while the dressing slides down and soaks into the entire salad.

Serves:  8

Arugula has a rich peppery flavor which makes it an excellent choice for this inspired salad.  The flavor stands up very well against the other powerful ingredients.  This salad has a great combination of sweet and savory flavors. 

2 C frozen cranberries, thawed
4 oranges
2 stalks celery, sliced thin
1 small red onion, chopped
1/4 C sugar (adjust for your taste)
2 T lemon juice
1 t fresh ginger, grated
1 (5 oz.) pkg. baby arugula
1/4 C fresh mint leaves, chopped
2 T walnut oil

Coarsely chop the cranberries either by hand or in a blender.
Place them in a mixing bowl.
Peel the oranges and cut into section over the bowl so the juice flows in with cranberries.
Place the orange sections in the mixing bowl.
Add the celery and onion and toss the ingredients to combine.
Sprinkle the sugar into the mixing bowl.
Pour the lemon juice over the sugar and gently mix both into the mixture.
Add the ginger and mix to incorporate.
Cover the bowl and refrigerate for 1 hour until chilled through.
Place the arugula into a salad bowl.
Add the mint and walnut oil.
Toss to coat the arugula well.
Top the arugula with the cranberry orange mixture just before serving.
Serves  8

This is a sinfully creamy and sweet fruit salad.  I’m not even sure it qualifies as a salad!  More like a dessert, really.  It’s fun to create little “boats” out of the peach and pear, and it makes this fruit salad a very special treat for two!

1 (3 oz) pkg. cream cheese, softened
3 t apricot preserves
1 (8 oz) can pineapple tidbits, drained
1 fresh peach, halved, scoop out pit
1 fresh pear, halved, scoop out the center
1 T pecans, chopped
4 Mint leaves

Place the cream cheese into a mixing bowl.
Add the apricot preserves and with an electric mixer on low speed beat until mixture becomes creamy.
Fold in the pineapple tidbits.
Slice a small portion off of the bottom of the pear and peach halves so they will lie on the plate.
Spoon the pineapple mixture onto each of the fruit halves.
Sprinkle the top with the pecans and add a mint leaf for garnish.
Serving Size:  2

No decision is necessary when you make these chocolate treats.  Who likes white chocolate and who likes dark chocolate?  I have a family who happens to like them both equally, so now we don’t have to decide!  Dig in!

2 squares white baking chocolate
3 T milk, divided
2 T cream cheese, softened
2 squares semi sweet baking chocolate
2 Maraschino cherries

Place the white chocolate squares into a microwave safe bowl.
Add 1 T of the milk.
Microwave on high for 1 1/2 minutes then stir until the chocolate has completely melted and the mixture is smooth.
Beat the 2 T of the cream cheese into the mixture with an electric mixer on low speed until smooth.
Place the 2 squares of semi sweet chocolate into a separate microwave bowl.
Add the remaining milk and microwave on high 1 1/2 minutes.
Remove and stir until the chocolate is smooth.
Spoon the mixtures side by side into dessert bowls.
Place the bowls in the refrigerator for 15 minutes to chill through.
Garnish each bowl with a cherry.

serves  2

This salad is about as colorful and flavorful as it gets.  Serve it alongside either pork or chicken for a complete meal.  Or, chop up some cooked chicken meat and toss it right in for a salad that’s got a main course attitude!

1 T red wine vinegar
1/8 t salt
1/8 t pepper
2 T olive oil
3 T fresh tarragon, chopped and divided
6 C baby spinach
2 C fresh cherries, pitted and cut in half
1/4 C Bleu Cheese, crumbled
1/3 C almonds, slivered

Pour the vinegar, salt and pepper into a bowl and whisk until the salt is completely dissolved.
Slowly add the oil and whisking while pouring it into the bowl.
Mix in 2 T of the tarragon.

Place the spinach into a salad bowl. Add the cherries and toss to combine.

Pour the dressing into the bowl and toss the salad to lightly coat.
Top with the Bleu cheese and almonds and serve immediately.
Serves  4

Although the recipe calls for butterscotch pudding, you can try vanilla, chocolate, lemon or any flavor that your family enjoys.  I like this recipe because, 1) it’s easy, and 2), it’s sweet and crunchy.  Two good things, indeed!

1 (4 oz.) pkg. instant butterscotch pudding
1 (20 oz.) can crushed pineapple in juice
1 C dry roasted peanuts
2 sweet apples, chopped
1 (8 oz.) container whip topping, thawed

Place the pudding in a mixing bowl.
Add the can of pineapple with the juice and stir until completely combined.
Stir the nuts into the pudding mixture.
Blend the apples into the mixture until well combined.
Fold the whip topping in until combined and smooth.
Put in individual dessert bowls and refrigerate before serving.
Serves 4

This is the kind of breakfast that you want to have when everybody in the family is feeling lazy… and hungry!  I like to put the sandwich together when the bread is still just a little bit warm.  Then the peanut butter gets a little bit melty and drips all over.  It’s such a yummy mess!

1 (15.6 oz) box Cranberry Quick Bread mix
1 C water
2 T canola oil
2 large eggs
3 T creamy peanut butter
1 banana, peeled and sliced
optional: a drizzle of honey over the peanut butter on each sandwich

Preheat oven to 375 degrees.
Spray a loaf pan with non stick cooking spray and flour (tap out the excess flour).
In mixing bowl pour the quick bread mix. Add water, oil and eggs and stir until completely blended. Bake according to directions on the box.
Remove and cool in the pan for 15 minutes then transfer to a wire rack to finish cooling enough to handle.
Cut 8 slices from the loaf.
Spread the peanut butter on 4 slices of the bread. Optional: drizzle a little honey over the peanut butter.
Layer the bananas on top of the peanut butter.
Lay the remaining slices of bread on top of the sandwich.
Makes 4 sandwiches.