Garden Salad Delight

• Zucchini thin strips

• Cherry or vine ripened tomatoes

• Fresh minced mint and basil leaves

• Spring green mix

• Apple Country Vinaigrette Dressing

• Optional: Pepper Jelly thinned with Lady Blush cider

Sprinkle with feta cheese and garnish with fresh huckleberries, blueberries, candied pecans or apple slices, Fuji, or Braeburn

Mango Spinach Salad

• 1/4 cup + 2 Tbs Mango Pepper Jelly

• 1/4 cup Extra Virgin Olive oil

• 1/4 cup Lady Blush Apple Cider

• 1/4 tsp. Dijon Mustard

• 1/4 tsp. Salt

• 4 cups Spinach

• 1/2 cup fresh Mango chunks (opt)

• 1/3 cup walnuts or pecans (candied or plain)

• 1/2 cup Goat cheese or Gorgonzola

1. In a small bowl, whisk together the pepper jelly, olive oil, mustard and salt.  Heat dressing in the microwave for 30 seconds. Let cool  2. Place the spinach in a large bowl, and toss with dressing  3. Top with cheese and nuts, toss and serve.

Cranberry or Cherry Chicken Salad

• 1/2 cup cranberry or black cherry pepper jelly

• 1/3 cup Balsamic Vinegar

• 1/3 Olive Oil

• 1 cup canned whole cranberries or fresh pitted sweet cherries

• 2 Chicken Breasts

• Mixed greens or spinach salad

Mix first two ingredients; slowly whisk in Olive Oil; reserve half the dressing; Baste chicken with dressing while grilling; Pour reserved dressing over mixed greens and add sliced chicken and top with cranberries or sliced cherries.  Jazz it up by adding Gorgonzola cheese and glazed pecans.

Sassy Summer Slaw (Salad)

• 1/2 cup mayonnaise

• 1 tsp white vinegar

• 1/4 Thai Mandarin or Mango Pepper Jelly

• 1 head cabbage purple, green or half and half mixture

• 2 cups thin strips of carrots

Mix first three ingredients in medium bowl, set aside.

Slice cabbage very thin ribbon strips

Add sauce. Mix well, and chill 1-2 hours. Serve with BBQ entrees or hamburgers