Strawberries

  Ingredients 2 cups uncooked gemelli (twist) pasta (8 ounces) 3 cups cut-up fresh fruit, such as strawberries, grapes, plums, peaches 1/2 cup vanilla yogurt 1/3 cup refrigerated poppy seed dressing 1 teaspoon grated orange peel 1/4 teaspoon salt Steps 1  Cook and drain pasta as directed on package. Rinse with cold water; drain. 2  Mix pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 2 hours before serving.

  Ingredients 1 3/4 cups balsamic vinaigrette dressing 8 boneless skinless chicken breasts (2 lbs) 12 cups mixed salad greens 4 cups halved fresh strawberries 1 cup honey-roasted peanuts Steps 1  In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate. 2  Heat gas or charcoal grill for medium heat. 3  Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips. 4  In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.

  Ingredients Sherry Vinaigrette 1/4 cup dry sherry or apple juice 2 tablespoons raspberry, balsamic or red wine vinegar 1 tablespoon sugar 1 teaspoon toasted sesame oil Salad 8 cups bite-size pieces mixed salad greens 1 medium pear, thinly sliced 1 cup sliced strawberries 1 small red onion, thinly sliced 1/4 cup finely crumbled blue cheese (1 ounce) Steps 1  In tightly covered container, shake all Sherry Vinaigrette ingredients until sugar is dissolved. 2  On 8 salad plates, arrange salad greens, pear, strawberries and onion. Pour vinaigrette over salads. Sprinkle with cheese.

  Ingredients Salad 7 cups torn romaine lettuce (from 1 head) 2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups) 1 cup crumbled Gorgonzola cheese (about 4 oz) 1 cup pecan halves (4 oz) 1 quart fresh strawberries, quartered (3 cups) Dressing 1/3 cup olive or vegetable oil 2 tablespoons sugar 1/2 teaspoon salt 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped Steps 1  In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries. 2  In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

  Ingredients Salad 1 cup fresh blueberries 1 cup fresh raspberries 1/2 cup fresh strawberries, cut in half Dressing 1/4 cup sour cream 1 1/2 teaspoons honey 1 1/2 teaspoons orange juice Steps 1  In large bowl, toss blueberries, raspberries and strawberries. 2  In small bowl, mix all dressing ingredients until smooth. Serve fruit with dressing.

  Ingredients 3/4 cup sliced fresh strawberries 1 tablespoon poppy seed dressing 3/4 teaspoon sugar 1 cup 1-inch pieces cantaloupe 1/2 cup grapes, cut in half 1/2 cup fresh blueberries 2 oz white Cheddar cheese, cut into 1/2-inch cubes Steps 1  In food processor, place 1/4 cup of the strawberries, the dressing and sugar. Cover; process with quick on-and-off motions until smooth. 2  In medium bowl, mix remaining 1/2 cup strawberries, the cantaloupe, grapes, blueberries and cheese. Pour dressing over fruit mixture; toss.