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It's about winter fruit salads today. We are fortunate to have just about any type of fresh fruit available to us at any time of the year. We eat a lot of fresh fruits and most often I use a combination of fruits with a sandwich for a light supper. Any of these salads, served with muffins, popovers, quick bread or a warm dinner roll would be perfect for the ladies luncheon. That's it for talk. Let's make a variety of fruit salads today.

MANDARIN-ORANGE, RAISIN AND BANANA SALAD

1 - 11 oz. can mandarin oranges, chilled and drained

1/2 c. raisins

1/2 c. lemon-flavored yogurt

4 bananas, sliced

In a bowl, combine first 3 ingredients. Chill about an hour. Just before serving, fold in banana slices.

Makes 4-6 servings.

Note: If you don't have mandarin oranges you can use 2 small oranges, peeled and sectioned.

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ORANGE-PEAR SALAD WITH

BLEU-CHEESE AND ORANGE DRESSING

3-4 oranges, peeled and sectioned

1 large can sliced pears

1 c. finely sliced celery

Lettuce leaves

Bleu cheese and orange dressing

Combine oranges, pears, and celery in a bowl. Arrange lettuce on a platter and spoon fruit mixture on top. Cover with plastic wrap; refrigerate for about an hour. When ready to serve pass fruit with dressing in a separate bowl.

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BLEU-CHEESE AND ORANGE DRESSING

1 c. mayonnaise

4 oz. bleu cheese (about 1/2 c.)

1 t. finely shredded orange peel

2 T. orange juice

1/4 t. salt

Combine all ingredients, mixing well.

Makes about 1-1/2 c.

Note: You may use this dressing on Romaine lettuce topped with pineapple chunks and kiwi fruit slices.

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TWENTY-FOUR HOUR FRUIT SALAD

1 - 11 oz. can mandarin oranges, drained

1 - 8 oz. can pineapple tidbits, drained

1-1/2 c. flaked coconut

1 c. mini marshmallows

1-1/2 c. chopped pecans - optional

3/4 c. sour cream

4 maraschino cherries cut in fourths

Day before serving, gently combine all ingredients, except cherries, in a bowl. Refrigerate overnight. Next day, transfer salad into a pretty serving bowl. Garnish with cherry bits.

Makes 4-6 servings.

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APPLE - BACON SALAD

10 slices lean bacon, cut into one inch pieces

1 c. each, diced apples (skin on) and diced celery

1/2 c. each, coarsely chopped walnuts or pecans, cubed cheddar cheese, and mayonnaise

4 lettuce cups

Paprika

Fry bacon until golden and crisp. Drain on paper towel; crumble. In mixing bowl, combine bacon with next 4 ingredients. Stir in mayo. Refrigerate until chilled. Serve in lettuce cups. Sprinkle lightly with paprika.

Makes four servings.

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Which dressing to serve with a fruit salad? Here are some fruit salad dressing combinations: Honey celery seed dressing: melon, pineapple and blueberries; pears, apples; grapefruit, oranges, bananas, and coconut. Sour Cream Dressing with apricots, oranges and dates; pineapple, coconut, bananas and raspberries; peaches, pitted dark sweet cherries and pecans; avocados, red grape and peaches.

HONEY CELERY SEED DRESSING

1/2 t. each, dry mustard and paprika

1/8 t. salt

1/2 c. each, honey and canola oil

2 T. vinegar

1/2 t. celery seed

In small bowl or blender, combine all ingredients except celery seed; blend well, until creamy looking. Stir in celery seed. Cover and chill.

Makes one cup.

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SOUR CREAM DRESSING

1 c. sour cream or plain yogurt

2 T. each, honey and lemon juice

1/8 t. salt

In a small bowl, combine all ingredients, mixing well. Cover and chill.

Makes one cup.

Thought for the Day: There is a time to let things happen and a time to make things happen!

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