Summer Fruit Salads

1/2 cup strawberries, cut into halves, or
1 cup whole raspberries
1/2 cup seedless green grapes, cut into halves
2 medium peaches or nectarines
2 small bananas
lettuce cups
Mint Cloud Dressing or Honey-Sour Cream Dressing (below)

Mix strawberries and grapes. Slice peaches and bananas into fruit; toss. Spoon salad into lettuce cups and, if desired, garnish with mint leaves. Serve with Mint Cloud Dressing.
4 or 5 SERVINGS

MINT CLOUD DRESSING
Beat 1 cup dairy sour cream, 3 tablespoons mint jelly and 1 or 2 drops green food color until smooth, about 30 seconds. Cover and refrigerate 1 hour.

HONEY-SOUR CREAM DRESSING
Mix 1 cup dairy sour cream, 2 tablespoons honey and 2 tablespoons orange or grapefruit juice. Cover and refrigerate 1 hour.

Tomatoes Vinaigrette

2 medium tomatoes, sliced
1/2 cup olive or vegetable oil
3 tablespoons wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 clove garlic, crushed lettuce leaves
4 green onions, finely chopped
1 tablespoon snipped parsley

Arrange tomatoes in glass baking dish, 8x8x2 inches. Shake oil, vinegar, oregano, salt, pepper, mustard and garlic in tightly covered jar; pour over tomatoes. Cover and refrigerate, spooning dressing over tomatoes occasionally, at least 2 hours.

Arrange tomatoes on lettuce, sprinkle with onions and parsley. Drizzle with dressing.
4 SERVINGS

Classic Macaroni Salad

3/4 cup mayonnaise
2 tablespoon vinegar
1 tablespoon prepared mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
8 oz. elbow macaroni (about 1 3/4 cups), cooked, drained
1 cup sliced celery
1 cup green or red pepper
1/4 cup chopped onion

In large bowl combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Add elbows, celery, green pepper and onion; toss to coat well. Cover; chill.
Makes 5 cups.