Potatoes and Salads

 Quick Fruit Salad

Prep: 15

Ready: 45

Servings: 4



1 apple, cored and chopped

1 large orange, peeled, sectioned, and cut into bite-sized

1/2 cups seedless grapes

1 nectarine, pitted and chopped

1/4 cup fresh orange juice

6 tablespoons plain low-fat yogart



  1. In a mixing bowl combine apple, orange, grapes, and nectarine.
  2. Pour enough fresh juice to coat and prevent oxidation. Toss and refrigerate.
  3. Serve with dollop of low-fat yogart


Carrot, Rasin, Apple Salad

Prep: 10 minutes

Ready In: 10 minutes

Servings: 2



1/2 pound carrots, shredded

1/3 cup golden raisins

2 tablespoons mayonnaise

1/3 cup plain yogart

1 teaspoon honey

1 dash cinnamon

1/3 cup diced apples

Lettuce Leaves



  1. Combine carrots, raisins, mayonnaise, yogart, honey, apples and cinnamon, if desired in a small bowl. Once thoroughly mixed together chilled for several hours or overnight. Serve in a lettuce-lined bowl.


Garlic Croutons

Prep: 5 minutes 

Cook Time:  20 minutes

Ready In: 25 minutes

Servings: 6



4 tablespoons butter

1 garlic clove, minced

3 (3/4 inch thick) slices French bread, cut into cubes



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saute pan, melt butter over medium heat. Stir in garlic. Cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on baking sheet.
  3. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.



Prep: 15 minutes

Cook Time: 15 minutes

Ready In: 30 minutes

Servings: 4



1/3 head iceberg lettuce – rinsed, dried, and chopped

4 slices of bacon

1/4 cup shredded cheese

1/4 cup croutons

1 large tomato, cut into wedges



  1. Place bacon a large deep skillet. Cover over medium high heat until evenly brown. Drain, crumble, and set aside.
  2. Place lettuce in small serving bowls. Sprinkle with bacon and cheese.
  3. Scatter 3 croutons on top in each bowl.
  4. Place one tomato wedge in each bowl. Drizzle with favorite salad dressing.



Plain Baked Potato

Prep: 3 minutes

Cook: 1 hour 30 minutes

Ready In: 1 hour 30 minutes

Servings: 1


1 potato


  1. Preheat oven to 350 degrees F. (175 degrees c)
  2. Scrub the potato and prick it with a fork to prevent steam from building up and causing potato to explode.
  3. Bake for 11/2 hours.