Fall Fruit Salad
Makes 6 servings.

2 apples, cored and diced
2 bananas, halved lengthwise, cut into 1-inch pieces
12 dried apricots, quartered
4 pitted prunes, quartered
1/2 cup golden raisins
1/4 cup plain yogurt, or dairy sour cream
2 Tbsp. honey
  dash nutmeg
1-1/2 Tbsp. orange juice, or apple juice or orange liqueur

Combine fruits in a medium bowl. Blend yogurt with honey, nutmeg and juice to taste. Gently stir into fruit. Cover and chill thoroughly


Farmers' Market Chicken Salad
Makes 4 servings.

  No-stick cooking spray
1-1/2 cups toasted wheat germ
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 egg whites
2 tbsp. water
1 pound boneless skinless chicken breasts, cut into 1-inch wide strips
6 cups mixed salad greens, torn into bite-size pieces
2 cups red or yellow cherry tomatoes, halved
1-1/2 cups small thin green beans, blanched snow or sugar snap peas, sliced bell peppers or cucumbers or any combination

Heat oven to 400F. Spray a large baking sheet with cooking spray.

For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy. Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet. Lightly spray with cooking spray. Bake 12 to 15 minutes or until chicken is no longer pink in center.

To assemble salad, arrange greens, tomatoes and green beans on serving platter; top with warm chicken.

NUTRITION INFORMATION (1/4 of recipe): Cal. 450, Cal. from Fat 100, Fat 11g, Sat. Fat 2g, Chol. 65mg, Sodium 980mg, Carbo. 52g, Fiber 9g, Prot. 42g


Fresh Sweet Potato Salad
Makes 8 servings.

3 medium fresh sweet potatoes
1 apple, cored and diced
1/2 cup chopped pecans
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp. fresh lemon peel, grated
2 tbsp. fresh lemon juice
2-1/2 tbsp. honey
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. tarragon

In medium bowl, combine shredded sweet potatoes with apple and nuts. In small bowl, combine remaining ingredients. Mix well. Add dressing to sweet potato mixture. Blend thoroughly. Chill.

Hint: Substitute 1 cup shredded jicama for 1 cup sweet potatoes.


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