Please Your Palate Salads

One of these great salads will be sure to please your crowd, whether you use them as a full lunch or dinner. Either salad makes for a great change!

FRUIT SALAD BALSAMICO

1/3 cup frozen strawberry daiquiri concentrate, thawed
3 tablespoons water
1 tablespoon balsamic vinegar
2 cups fresh strawberry halves
1 cup fresh raspberries
1 cup cantaloupe balls or cubes
2 fresh peaches, peeled, pitted and sliced
2 fresh plums, pitted, sliced
1 sprig fresh mint

In large bowl, combine daiquiri concentrate, water and vinegar; mix well. Add all remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill. Stir salad before serving; remove mint. If desired, garnish with additional fresh mint. YIELD: 12 (½ cup) Servings.


GREEK BEEF KABOB SALAD

1 lb. boneless beef top sirloin steak, cut into 1 ½ inch cubes
1 cup purchased Greek vinaigrette salad dressing
1 (10 oz) pkg. prewashed, chopped romaine lettuce
1 medium cucumber, halved, seeded and sliced
20 pitted kalamata olives
12 grape or cherry tomatoes, halved
4 oz. (1 cup) crumbled feta cheese

Place beef cubes in 1 gallon resealable food storage plastic bag; add ½ cup of the dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours to marinate.

Heat grill. Thread beef onto four 8-10 inch metal skewers; discard marinade. When ready to grill, place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 9 to 11 minutes or until beef is of desired doneness, turning once.

Meanwhile, divide lettuce onto individual serving plates. Top each evenly with cucumber, olives, tomatoes and cheese. Drizzle with remaining ½ cup salad dressing. Top with cooked beef. YIELD: 4 Servings