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Refrigerated Fruit Salad

Ingredients: 21 Ounce(s) Can Peach Pie Filing 20 Ounce(s) Can Pineapple Chunks, drained 11 Ounce(s) Can Mandarin Oranges,drained 1 Cup(s) Fresh Blueberries 1 Cup(s) Miniature Marshmallows 2 Bananas, sliced Directions: In a large bowl combine peach pie filling, pineapple, oranges, blueberries, marshmallows, and bananas; mix well. Cover; refrigerate at least 4 hours or overnight.
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Garnish Basic free green salad Food Exchanges per serving: FREE Source: Vegetarian Cooking for Diatetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master Chojin (radish and pork rind salad) Following are a number of Guatemalan recipes from a book I received for Christmas called The book of Latin Americn Cooking. I haven't tried them so I can't say how they'll be. Combine all ingredients in a bowl and serve as a salad fi Wild rice and apricot salad Preheat the oven to 200 C, 400 F, Gas Mark 6. Cook the rice according to instructions. Rinse and refresh in cold water. Roughly chop the dried apricots. Place the almonds on a baking tray and place in the preheated oven for 2-3 minutes until golde Turkey waldorf salad 2 To make salad dressing, combine preserves, yogurt, lemon juice, chives, mustard, lemon zest, salt and pepper; set aside. Place turkey in a glass pie plate. Add water and cover with vented plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or