Picnic time is right around the corner!

Here is one of my favorites: Banana and apple salad Ingredients SALAD DRESSING 250 ml mayonnaise 125 ml Nestlé condensed milk or plain yoghurt 15 ml curry powder 1 ml ground coriander (optional) 1 ml ground cumin (jeera) (optional) 1 ml mustard powder 30 ml chutney or sugar (optional) salt and pepper to taste milk SALAD 500 g bananas, sliced 3 green apples, cored but not skinned, diced lemon juice 75 g hazelnuts or pecan nuts, finely chopped 250 ml seedless raisins Method: Blend all the ingredients for the salad dressing. Add just enough milk to ensure the dressing is not too thick. Stir till smooth and set aside. Arrange a layer of bananas and apples in a glass bowl. Sprinkle with a little lemon juice to prevent discolouration. Sprinkle with some of the chapped nuts and raisins. Pour over a little of the salad dressing and repeat the layers till all the ingredients have been used. Serve any remaining salad dressing in a jug. Chill till needed. Serves 6.

Cauliflower Salad One head of cauliflower One Vidalia Onion One package of Bacon-fried crispy One large head of lettuce Dressing Two cups of mayo 1/2 cup Parmesan cheese 1/3 cup of sugar or you can just take one bottle of Kraft Ranch Dressing & 1/2 cup of Parmesan or for a twist, just use the Kraft Caesar Ranch. Do this in this sequence or the flavor won't come out right. Chop lettuce and put in bowl Then chop the cauliflower in not to thin slices Then crush the bacon and layer on top of the cauliflower Chop the Vidalia onion and completely cover the top of the salad using the onion as a sealed cover Take the dressing-Whichever kind you chose to use and layer thick on top of the salad making sure to create a seal over the top. Put this in the fridge for 24 hours before your picnic and then stir right before eating. Yummy!

I'm going to have to try this. Sounds yummy. Here's a recipe you might like, My neice made it once for a party, and everyone asked for the recipe.We've had it now so many times, and never get tired of it. Ramen Noodle Salad: Large Bag Coleslaw 3 packages Ramen Noodles-- cook 30 seconds to 1 1/2 min. 4 oz. sliced almonds 4-6 green onions, sliced 2/3 cup oil 1/2 cup sugar 1/3 cup apple cider vinegar 1/3 cup balsamic vinegar 3 packages seasoning (from ramen noodle package) Mix everything except noodles and coleslaw. Toss noodles and coleslaw with dressing right before serving.

Cauliflower Salad One head of cauliflower One Vidalia Onion One package of Bacon-fried crispy One large head of lettuce Dressing Two cups of mayo 1/2 cup Parmesan cheese 1/3 cup of sugar or you can just take one bottle of Kraft Ranch Dressing & 1/2 cup of Parmesan or for a twist, just use the Kraft Caesar Ranch. Do this in this sequence or the flavor won't come out right. Chop lettuce and put in bowl Then chop the cauliflower in not to thin slices Then crush the bacon and layer on top of the cauliflower Chop the Vidalia onion and completely cover the top of the salad using the onion as a sealed cover Take the dressing-Whichever kind you chose to use and layer thick on top of the salad making sure to create a seal over the top. Then put a lid on the bowl and put in the fridge for 24 hours before your picnic and then stir right before eating. Yummy!