Strawberry Salsa



This fresh, sweet and hot salsa is a perfect complement to grilled

fish or chicken.

INGREDIENTS:

2 cups chopped strawberries

1 nectarine, chopped

3 Tbsp. chopped green onions

1 small jalapeno pepper, seeded and minced

2 Tbsp. chopped fresh cilantro

1/4 cup strawberry jam

2 Tbsp. lime juice

1/4 tsp. salt

dash white pepper

PREPARATION:

Combine all ingredients in medium bowl and mix well. Cover and

refrigerate 1-2 hours to blend flavors. Serve as sauce with grilled

chicken, fish, or turkey, or as a dip with taco chips.

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Strawberry Spinach Chicken Salad



Any leftover cooked chicken or turkey, or ham for that matter, can be

used in this easy main dish salad recipe.

INGREDIENTS:

4 cups torn baby spinach leaves

2 cups cubed cooked chicken

2 cups strawberries, cut in half

1 cup green grapes

1/4 cup Italian salad dressing

1/4 cup orange juice

1 Tbsp. Dijon mustard

dash pepper

2 Tbsp. sliced almonds, toasted

PREPARATION:

Arrange spinach on four chilled plates. Place chicken onto spinach

and top with strawberries and grapes.

In small bowl, combine salad dressing, orange juice and mustard and

mix well. Drizzle over salads and top with almonds.



Serves 4

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Easy Strawberry Shortcake



My mother always made this recipe for the Fourth of July. It followed

a wonderful meal of grilled hamburgers or steak and her fabulous

potato salad. But it's a great dessert any time of the year.

INGREDIENTS:

1 loaf frozen pound cake, thawed

3 cups strawberries, hulled and sliced

1 cup heavy cream

3 Tbsp. powdered sugar

1 tsp. vanilla

PREPARATION:

Using a potato masher, mash half of the strawberries. Stir in the

sliced strawberries and chill. Beat cream with powdered sugar and

vanilla. Slice pound cake, place each piece on serving plate, top

with strawberry mixture and a dollop of cream.



Serve immediately. You can make your own pound cake instead of using

the frozen version if you'd like, but the frozen one (I love Sara

Lee) is so good, why bother? Serves 8

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Strawberry Melon Salad



You can use honeydew melons instead of the watermelon in this

beautiful, refreshing salad.

INGREDIENTS:

3/4 cup low fat lemon yogurt

1 tsp. lemon juice

1 tsp. sugar

1/8 tsp. cinnamon

2 cups watermelon balls

2 cups cantaloupe balls

2 cups sliced strawberries

PREPARATION:

In small bowl, mix yogurt, juice and cinnamon and blend well with

whisk. Combine remaining ingredients in salad bowl and drizzle with

salad dressing. Cover and chill until serving. 4 servings

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Frosty Float Drink



Use whatever fresh fruit looks fabulous in your market. You can also

vary the sherbet flavor and even the canned fruit to make a whole new

recipe.

INGREDIENTS:

1 cup sliced strawberries or blueberries

1 cup whole milk

2 cups strawberry sherbet

8 oz. can crushed pineapple or sliced pears, undrained

PREPARATION:

Combine strawberries, milk, 1 cup of the sherbet, and the undrained

pineapple in blender or food processor. Cover and blend until smooth.

Pour into four glasses, and top each with another scoop of the

remaining sherbet.

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Kelly in IL