Recipe of Fresh Spinach Salad

   2      tablespoons   Caesar salad dressing
   4      tablespoons   Cottage cheese
                        Fresh spinach

Two hours before serving, marinate Caesar salad dressing with cottage
cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve.

Frosty Fruit Salad

   2      C             sugar
     1/8  tsp           salt
   1      quart         buttermilk -- 4 cups
   1      tsp           vanilla
   1      can           crushed pineapple -- (20 oz) drained
   1      can           fruit cocktail -- (17 oz) drained

In large bowl, combine sugar, salt, buttermilk and vanilla until well mixed. Gently stir in drained fruits. Pour into 9" square pan. Freeze until firm.

Frozen Cranberry Salad

   2      3 oz.pkgs     cream cheese -- softened
   2      tbsp          sugar
   2      tbsp          mayonnaise or salad dressing
  16      oz            can jellied whole cranberry sauce
   8      oz can        crushed pineapple -- drained
     1/2  cup           chopped pecans
   1      cup           whipping cream
     1/2  cup           powdered sugar
   1      tsp           vanilla extract
                        lettuce leaves
                        Fresh mint leaves, fresh cranberries -- to garnish

Combine first 3 ingredients, stirring until smooth. Stir in cranberry
sauce, pineapple and pecans.

Beat whipping cream until foamy; gradually add powdered sugar, beating
until soft peaks form. Stir in 1 tsp. vanilla.

Fold whipped cream mixture into cranberry mixture; spoon into 8" square
dish.

Cover and freeze until firm.

Cut into squares and serve on lettuce leaves. Garnish with mint and
cranberries.

Frozen Pineapple-Almond Salad

     1/2  cup           blanched almonds
   1 1/2  cups          crushed pineapple -- drained
     1/2  cup           maraschino cherries -- drained
     1/2  cup           chopped dates
  24                    marshmallows
   8      ounces        cream cheese -- softened
     1/4  cup           mayonnaise
   1      cup           whipping cream

*Buy blanched, toasted salted almonds or blanch your own by dropping 1/2 cup almonds into boiling water. Turn off heat and let almonds stay in water only one minute. Remove to paper towels to drain thoroughly. With fingers, rub almonds until peel comes off.

     1. Coarsely chop almonds, set aside.
     2. Drain pineapple and reserve syrup.
     3. Cut drained cherries into quarters and set aside.
     4. Cut dates (about 3 ounces) into slivers and set aside.
     5. Cut marshmallows into eighths and set aside.
     6. Combine in bowl 3 tablespoons of pineapple syrup and the softened cream cheese. Beat until fluffy, then blend in 1/4 cup mayonnaise. Gently fold in pineapple, cherries, dates, almonds and marshmallows.
     7. Chill bowl and beaters then whip the cream until it piles softly. Gently fold the cream into the fruit mixture.
     8. Turn into mold and freeze until firm, about 3-4 hours.