• Boiled normal rice (not basmati rice)
• Onion
• Green pepper
• Mayonnaise
• Mrs Balls Chutney
• Tin of Sliced Peaches, chopped
• Raja Curry Powder

1. Mix together mayonnaise and Mrs Balls chutney, tin of sliced peaches, Raja curry powder.
2. Add all rice, onion, green pepper to Mayo-Chutney mixture.
3. Mix all ingredients together.

Creating a delicious and refreshing watermelon fruit salad with lime mint dressing requires fresh, high-quality ingredients.

Here’s what you’ll need:

• Watermelon: 4 cups, cubed
• Strawberries: 1 cup, hulled and halved
• Raspberries: 1 cup
• Cherries: 1 cup, pitted and halved
• Fresh mint leaves: Chopped, for garnish

For the Lime Mint Dressing:

• Fresh lime juice: 2 tablespoons
• Honey: 1 tablespoon
• Lime zest: 1 teaspoon
  Fresh mint leaves: 2 tablespoons, finely chopped

Prepare the Dressing:

1. In a small bowl, whisk together the lime juice, honey, and lime zest until well combined.
2. Stir in the finely chopped mint leaves.

Assemble the Salad:

1. In a large serving bowl, combine the watermelon cubes, strawberries, raspberries, and cherries

Drizzle the Dressing:

1. Drizzle the lime mint dressing over the fruit.

Toss and Garnish:

1. Gently toss the fruit to coat it evenly with the dressing.
2. Garnish with additional fresh mint leaves.

Serve:

1. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.

By following these instructions, you’ll create a refreshing and flavorful fruit salad that is perfect for any summer occasion. Enjoy the combination of sweet watermelon and tangy lime mint dressing for a delightful treat!

This Creamy Cucumber Shrimp Salad is a refreshing and light dish, perfect for a healthy lunch or as a side during dinner. The combination of crisp cucumber, tender shrimp, and creamy dressing with a hint of dill makes this salad a delightful treat. Here’s how you can put it together:

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 clove garlic, minced
• Optional: 1 tablespoon Dijon mustard for extra tang

Instructions:

Prepare the Ingredients:

1. Ensure your shrimp are fully cooked, peeled, and deveined.
2. If they’re large, you might consider cutting them into smaller pieces for easier eating.
3. Thinly slice the cucumbers and red onion.
4. You can use a mandoline slicer for consistent and thin slices, which helps in absorbing the dressing better.

Mix the Dressing:

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped dill.
2. If you’re using the optional Dijon mustard, add it now.
3. Whisk together until smooth.
4. Season with salt and pepper according to your taste.

Combine Salad Ingredients:

1. In a larger mixing bowl, add the sliced cucumbers, red onions, and cooked shrimp.
2. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.

Chill and Serve:

1. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
2. This chilling time allows the flavors to meld together beautifully.
3. Before serving, give the salad a gentle stir to redistribute the dressing and check if additional seasoning is needed.

Tips:

Serving Suggestions: This salad can be served on its own as a light meal or alongside grilled meats or crusty bread for a more filling meal.
Variations: Add avocado for creaminess or capers for a briny depth. For a crunch, sprinkle some toasted slivered almonds or sunflower seeds on top before serving.
Storage: Keep the salad refrigerated and consume within 1-2 days. The cucumbers will release water over time, so it’s best enjoyed fresh.

Conclusion:

Creamy Cucumber Shrimp Salad is a versatile and delicious dish that combines healthy ingredients with a rich, flavorful dressing. It’s perfect for summer picnics, potlucks, or a refreshing meal any time of the year. Enjoy this easy-to-make salad that’s sure to impress both in taste and presentation!

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, peeled and diced
• 1 ripe avocado, diced
• 2 tablespoons chopped red onion (optional)
• 2 tablespoons chopped fresh cilantro or parsley
• Juice of 1 lime
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced tomatoes, cucumber, avocado, red onion (if using), and chopped cilantro or parsley.
2. Drizzle the lime juice and olive oil over the salad ingredients.
3. Season with salt and pepper to taste.
4. Gently toss everything together until well combined and evenly coated with the dressing.
5. Serve the tomato, cucumber, and avocado salad immediately as a refreshing side dish or light lunch.
6. Enjoy your fresh and flavorful salad!

• 2 cans pineapple chunks, drained
• 2 cans mandarin oranges, drained
• 2 jars maraschino cherries, drained
• 1 can coconut flakes
• 1/2 bag mini marshmallows

1. 4 oz. sour cream
2. 16 oz. Cool Whip
3. Combine sour cream and Cool Whip.
4. Fold in all other ingredients.
5. Chill covered for at least 2 hours.

Ingredients

• 8 ounces elbow macaroni, cooked and drained
• 6 eggs, boiled and yolks removed and separated
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp white pepper
• 2 celery stalks sliced thin
• ½ cup mayonnaise
• 1 tbsp ketchup
• 1 tbsp mustard
• 1 small red onion chopped
• 1 tbsp white vinegar
• 1 tbsp granulated sugar
• Green onions for garnishing
• Optional: other ingredients Dijon mustard and horseradish about a tablespoon of each!!!

Instructions

1. Cook macaroni according to package directions, rinse, cool and set aside
2. Cut hard boiled eggs in half and put yolk into a separate bowl
3. Chop the egg whites and add to the macaroni bowl
4. Add in the chopped onion and sliced celery
5. Mash the egg yolks with a fork and add to salad
6. Mix together
7. Serve

Ingredients

• 3 cups peeled cucumbers thinly sliced
• 1 small red onion thinly sliced
• 1/2 cup Sour Cream
• 1 tbsp white vinegar
• 1 tbsp minced fresh dill
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1 tbsp sweetener optional

Instructions

1. Thinly slice the cucumbers, red onion and mince the dill.
2. Place them into a large bowl.
3. For the dressing combine sour cream, vinegar, salt, pepper, garlic powder, the sweetener in a small bowl and toss to coat cucumbers evenly.
4. Serve immediately or cover and refrigerate for at least one hour before serving.

Ingredients:

• 8 ounce package of cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1½ cups strawberry banana yogurt
• 8 ounce container whipped topping, thawed
• 4 cups fresh strawberries, washed, tops removed, hulled, and quartered (reserve ½ cup for garnish)
• 2½ cups ripe bananas, peeled and sliced (just before you are ready to serve, reserve ½ cup for garnish)

Directions:

1. In a large mixing bowl, using a handheld mixer on medium-high, beat the softened cream cheese for 1-1½ minutes until smooth.
2. Add the sugar and vanilla, continuing to beat for 1½-2 minutes until well incorporated.
3. Fold in the yogurt and whipped topping until completely combined.
4. Cover and chill in the refrigerator for 30 minutes.
5. Just before serving, gently fold in 3½ cups of strawberries and 2 cups of sliced bananas.
6. Garnish with the reserved strawberries and sliced bananas.

Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes
Kcal: 290 kcal | Servings: 6 servings

Ingredients:

• 2 cans pineapple chunks, drained
• 2 cans mandarin oranges, drained
• 2 jars maraschino cherries, drained
• 1 can coconut flakes
• 1/2 bag mini marshmallows
• 4 oz. sour cream
• 16 oz. Cool Whip

Instructions:

1. Combine sour cream and Cool Whip.
2. Fold in all the other ingredients.
3. Chill covered for at least 2 hours.

• 1 cup strawberries, hulled and sliced
• 1 cup mandarin oranges, drained
• 1 cup pineapple chunks, drained
• 1 cup kiwi, peeled and sliced
• 1 cup bananas, sliced
• 1 cup grapes, halved (seedless)
• 1 (8-ounce) package cream cheese, softened
• 1 (3.4-ounce) package instant cheesecake pudding mix, unprepared
• 1 cup International Delight French Vanilla Creamer (or you can substitute with 1 cup of heavy cream and 1 teaspoon of vanilla extract)

Instructions:

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Sprinkle the cheesecake pudding mix over the cream cheese and beat until well combined.
3. While continuing to beat, slowly add the creamer (or heavy cream and vanilla extract) to the cream cheese mix. Beat until smooth.
4. In a separate large bowl, combine strawberries, oranges, pineapple, kiwi, bananas, and grapes.
5. Gently fold the cheesecake mixture into the fruit.
6. Chill in the refrigerator for at least 1 hour, or until ready to serve.
7. Garnish with additional fruit or a sprinkle of graham cracker crumbs if desired.

Notes:

• Add the bananas just before serving to prevent them from browning.
• You can swap out any of the fruits for others you prefer or that are in season.
• If you can’t find the instant cheesecake pudding mix, you can use vanilla pudding mix as an alternative.
• The creamer gives it a rich and creamy flavor, but for a lighter version, you could use milk or a milk alternative.