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Summer Salad

6 leaves of romaine lettuce
1 apple
1 peach
6 strawberries
1/2 c blueberries
1/2 cucumber, peeled and cut into spears or bitesize chunks
1/4 lb cheese cut into chunks or thick narrow slices
1/4 lb cooked roast beef, sliced thick and cut into small chunks
1/4 c Italian dressing
1 T apricot jam

Mix the jam and Italian dressing until the jam dissolves. Place the cut fruit in a bowl, pour the dressing over it and mix gently.

Break stem ends off the lettuce where there is no green leaf beside the stem. Arrange the lettuce leafs flat on 2 luncheon plates. Pour the fruit into the middle of the leaves. Arrange cheese, meat and cucumber around the salad.

Substitution suggestions: Try varying the fruits or meat or add crumbled hard boiled egg, sunflower seeds or chopped nuts. Vary the dressing by using different flavors of jam, adding spices or using a yogurt based dressing.

Serves 2.

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