Blue cheese

Sweet Cherry Pineapple Salad

What You Need:

1 pineapple, peeled and cut into chunks

1/3 C sugar

1/2 lb. dark sweet cherries, pitted

1 (5 oz.) pkg. mixed salad greens

! C French dressing

1 C blue cheese, crumbled

How to Make It:

Place the pineapple chunks in the bottom of shallow baking dish.

Sprinkle the pineapple with the sugar.

Cover the dish and place in the refrigerator for 1 hour to chill.

Place the cherries into the pan with the pineapple and stir to combine.

Place the salad greens into a salad bowl.

Place the cherry and pineapple mixture over the greens.

Pour the French dressing over the entire salad.

Top with the crumbled blue cheese just before serving.

Serves: 6

This sweet festive salad goes well with pork or chicken. Placing the pineapple in the refrigerator to chill gives the sugar time to soak into the pineapple giving it a sweet taste. Be sure to mix the pineapple and cherries together in the shallow pan so that both types of fruit are covered with little of the sweet juice.

Blue cheese

Almond Cherry and Blue Cheese Salad

What You Need:

1 T red wine vinegar

1/8 t salt

1/8 t pepper

2 T olive oil

3 T fresh tarragon, chopped and divided

6 C baby spinach

2 C fresh cherries, pitted and cut in half

1/4 C blue cheese, crumbled

1/3 C almonds, slivered

How to Make It:

Pour the vinegar into a small mixing blow.

Add the salt and pepper and whisk until the salt is completely dissolved.

Slow add the oil and whisking while pouring it into the bowl.

Fold in 2 T of the tarragon.

Place the spinach into a salad bowl.

Add the cherries and toss to combine.

Pour the dressing into the bowl and toss the salad to lightly coat.

Sprinkle the cheese over the salad.

Top with the almonds and serve immediately.

Serves: 4

This fruity salad goes well with both pork and chicken. Better yet make it the main course by adding 2 C of chopped meat and some finely chopped hard boiled egg.

Blue cheese

Lemon Blue Cheese Freeze

What You Need:

1 pt. lemon sherbet, softened

3 T blue cheese, crumbled fine

1 lemon, peeled and cut into wedges

1 (5 oz.) pkg. mixed salad greens

How to Make It:

Place the sherbet into a mixing bowl.

Add the blue cheese and stir until well combined.

Place the bowl in the freezer and allow the sherbet to refreeze, about 4 hours.

Place the salad greens on 4 salad plates.

Place a scoop of the sherbet in the middle of each plate.

Place 1 to 2 wedges of the lemon on top of each scoop of sherbet.

Serves: 4

This is a cool and refreshing fruit salad for those hot summer days. Lime or orange sherbet will also work with this recipe.