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So apparently there's this newish "fluff salad" trend. I remember my grandma making this kind of salad. She'd use 2 boxes of lime jello, a tub of cool whip, and a drained can of fruit cocktail. It was delicious!My neighbor also, for years, brings me his fruit salad. Cool whip, tropical fruit cocktail with the liquids, fruit yogurt and fresh fruit like strawberries and bananas. So good.*Husband got to the jello before I could make it so my recipe was halved.*

Cold noodle salads are some of my favorite quick and easy meals because they take very little time, are tasty and refreshing, and they're a complete balanced meal in a bowl!I used soba noodles today, but I also use rice vermicelli and angel hair pasta.The vegetables below are just the ones I had on hand today, but you can use all kinds of crisp/crunchy veg like red or green cabbage, mung bean sprouts, yellow squash, sugar snap peas, jicama, bell pepper... endless possibilities!And for the protein, I had a package of surimi (krab) on hand, but you could also use deli ham or turkey, precooked shrimp, or the breast from one of those storebought rotisserie chickens.For the dressing, you'll want to start on the low end of the measurements and adjust up if needed.For efficiency, start knife work after you start boiling the water for the noodles, and continue while noodles are boiling, and everything should pretty much be ready to mix by the time the noodles are ready! :)#eatmoreveg

When I was pregnant with my second daughter I was having trouble with loss of appetite during the summer and came up with this recipe. It's still a family favorite.Please use canned tuna in oil.The oil from the can will prevent the noodles from sticking, even if you don't eat this dish right away.If you don't have canned tuna in oil, add about 1 tablespoon of mayonnaise at Step 3 for a different yet still delicious flavor. Recipe by kurukurumin

I have been making this fruit salad for along time, and people rave about it! It is a huge hit for work party or get togethers. Because it makes a lot!

im pretty sure that you have your own fruit salad version, as this mine. this is sooo good. try it. you might like this. :nod :positive :ohyeaah :-) ~(o.o)~

This is a kid favorite salad in our house as well as a crowd pleaser for picnics, BBQs, and potlucks for the tasty mashup of fruit, veg, and sweet savory tangy dressing.I'm making it for Thanksgiving this year to make sure my teenaged son gets plenty of veg with that side of bacon he asked for . ;)Here in California, we get strawberries pretty much year round, though they tend to be better in Spring. If it's not strawberry season where you live, a mildly tart apple or firm pear cut into small chunks are both great substitutes.

Who doesn’t like a healthy dessert made with a variety of fruits and luscious, creamy custard! Requiring only a few ingredients, this dessert can be customised according to fruits you like or that are available during the season.Fresh fruit and creamy custard is a popular dessert in Pakistan. So this Ramadan this simple dessert in dessert glasses and impresses your family, forcing them to think from where you got this cute dessert. Perfect for kids and iftar parties it will go down as a treat!The best part about this dessert is that it is super quick and so easy to prepare.I’m sure you're going to enjoy this dessert!

I wanted to use up a huge spring cabbage I bought directly from a farmer.You can make use this recipe to finish leftover vegetables in your fridge or whenever you want to consume lots of vegetables. I arranged this recipe with Chinese styled dressing.If you want to eat this as a rice accompaniment, add grilled pork or ham to make the dish heartier.Drain the vegetables well. If you don't, the dish will become watery after time.You can use normal cabbage instead of spring cabbage but if you do, let the salted cabbage sit longer until it becomes soft and drain the excess water well.You could add leftovers or your favorite vegetables. Recipe by Recoty

This is a simple variation of a nam chim (Thai dipping sauce), which usually uses coconut sugar, fish sauce, manao (a Thai citrus fruit) juice and red chili peppers. I think the addition of honey and Tabasco makes the flavor more complex. The carrot tastes gentler when it's briefly stir-fried rather than left raw.Red onions don't need to be soaked in water since they don't taste that harsh; just mix them with the stir fried carrots at Step 4. Stir fry the carrots to your desired doneness. The sauce or dressing will be more fragrant if you use citrus fruits in season instead of lemon juice. For 2 servings. Recipe by gingamom

I remembered the salted 'soboro' craze from several years ago, and decided to make a frozen food version by blanching minced meat (with homemade 'shio-koji') and seasoning it. It's so useful because since it crumbles, you don't have to go through the trouble of thawing it. Use any amount you need right out of the bag.The mild saltiness of the 'shio-koji' makes the pork meat so delicious There's no excess oil since you boil and strain it once! Plus, you can keep it frozen Since it's a great prepared dish to have on hand, I omitted adding garlic, red chili pepper and lime. Instead, I used store bought seasoning and juice to make it easier to prepare. If you have shiso leaves or celery, add them to the salad ~ For 2 servings. Recipe by kebeibiko