Fruit Salad with Poppy Seed Dressing

Ingredients

For the Salad Dressing:
1/4 cup honey
2 Tablespoons frozen limeade concentrate, thawed
2 Tablespoons oil
1/2 teaspoon grated orange peel
1/4 teaspoon poppy seed
1/8 teaspoon dry mustard

For the Salad
1 cup fresh blueberries
2 medium nectarines, sliced
2 medium oranges, peeled and sliced
2 kiwi, peeled and sliced

Instructions

In a small jar with a tight fitting lid, combine all dressing ingredients. Shake well and refrigerate for
several hours to blend the flavors.
Arrange salad ingredients on individual plates. Drizzle dressing on top.

4 servings.

Marinated Fresh Fruit Salad

This is a refreshing fruit salad, perfect for a summer day.

Ingredients

1/2 cup honey
1/4 cup water
1/4 cup lime juice
1/4 cup orange juice
Assorted fresh fruit, cut into bite size pieces - honeydew melon, cantaloupe, watermelon, peaches, nectarines, strawberries, whatever you want

Instructions

In small saucepan, combine honey and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in lime juice and orange juice. Cool completely.

Combine fruit in bowl and pour cooled marinade over it. Toss gently. Cover and refrigerate for 1 - 2 hours before serving. Serve from bowl or skewer fruit onto bamboo kabobs.

Frog Eye Salad

Named for the round little pasta that are a key ingredient to this recipe, this dish is a cross between salad and dessert. Always a hit with kids!

Ingredients

1 cup Acini Di Pepe pasta, cooked and rinsed
1/2 cup sugar
1/4 teaspoon salt
1 Tablespoon flour
2 eggs
1 cup pineapple juice (use the juice drained from pineapple below)
1 1/2 teaspoons lemon juice
1 8-ounce can crushed pineapple
1 20-ounce can pineapple tidbits, drained
1 22-ounce mandarin oranges, drained (save the juice to add later if the salad seems too thick)
1   8 ounce container Cool Whip
1 1/2 cups miniature marshmallows

Instructions

Cook one cup of pasta according to manufacturer's instructions.
Mix sugar, eggs, salt and flour in saucepan. Add pineapple juice and cook until thickened, stirring constantly. Remove from heat and add lemon juice. Cool.
In a large bowl, pour the mixture over the cooked pasta and let sit, covered and in the refrigerator,  for 8-10 hours or overnight.
Add remaining ingredients and refrigerate for 3-4 hours before serving. Add more juice from mandarin oranges if too thick.
This will keep in the refrigerator for 2 weeks.