Baby Shower Recipes - Salads

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PINEAPPLE BOAT  

Cut a fresh pineapple lengthwise. Do not remove the leaves. Remove the inner portion in sections, creating a hollow boat like shell. Trim the sections and cut into chunks. Combine with other available fruits such as strawberries, grapes, cantaloupe, etc. Return all fruit to the pineapple shell.

PINK PEAR SALAD  

1 (1 lb., 13 oz.) can pears
8 drops red food coloring
1/4 c. water
2 (3 oz.) pkgs. cream cheese, softened
1 tbsp. finely chopped candied ginger
Stick cinnamon

Drain pears, reserving syrup, dry on paper towel. Add food coloring to 1/4 cup water; dab on pears to tint. Combine 1 package of cream cheese with ginger, beat with enough reserved syrup to make fluffy. Use cheese mixture to fill pears hollows and to seal two pear halves together. Using other package of cream cheese in cake decorator, pipe ruffles around sealed edges of pears. Add tiny pieces of cinnamon. Makes 4 servings.

CHEF'S SALAD BOWL  

1/4 lb. fully cooked ham
1/2 c. sliced radishes
1/2 c. reduced-calorie salad dressing
2/3 c. cherry tomatoes, halved
1 1/2 c. cauliflower flowerettes
1/2 c. sliced green onions
4 oz. low-fat Cheddar cheese, julienned

Trim fat from ham - use a sharp knife to cut ham into julienne strips. In a large mixing bowl combine cauliflower florwerettes, radishes and green onions - add salad dressing (flavor of your choice) toss to coat and set aside. To serve, arrange cauliflower mixture on top of bed of salad greens and top with ham, cheese and cherry tomatoes. Yield: 4 servings.