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bananas into small chunks; (lip into lemon juice, then roll in coconut. Mound in what will be the center of fruit arrangement. Place fruit in pieshaped wedges around coconut. Serve with Poppy Seed dressing.
Makes 6 to 8 serving. Fruit may be changed as new fruit arrives during the coming season - nectarines, mangoes. Lamb gives substance to this va- I riation on the traditional Greek salad. Athens salad 1/2 cup olive or salad oil 1/2 cup red wine vinegar 1T. fresh mint, minced 1 tsp. oregano 1/2 tsp. marjoram 2 cups cooked lamb, diced or slivered
2 medium cucumbers, peeled, seeded and diced 2 medium tomatoes, diced 1/2 cup cubed feta cheese 1/2 cup black olives Salad greens Combine oil, vinegar, oregano, marjoram and mint in small bowl and whisk to blend. Add salt and pepper to taste. Pour over lamb, cover and marinate in refrigerator for 2-3 hours. To serve, combine meat and marinade with cucumbers, tomatoes, feta and olives. Mix thoroughly. Arrange salad greens on individual serving plates or on large platter and top with meat and vegetable mixture. Makes about 4 servings. Dieters and diabetics find salads a welcome dish. The Fresh Lemon Dressing and Blue-Cheese Dressing can be enjoyed without guilt feelings.
Fresh lemon dressing 1 cup vegetable oil 1/3 cup freshly squeezed lemon juice 1 clove minced fresh garlic 1 tsp. salt 1/4 tsp. pepper In small bowl, combine all ingredients; mix well. Serve over salad. Makes about 11/3 cups. Low-calorie dressing 3/4 cup crumbled American blue cheese (about 3 oz.) 1/2 cup buttermilk Poppy seed Blend 1/2 cup of cheese with the buttermilk. Pour over salad. Sprinkle with poppy seed and remaining blue cheese.
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