Enterprising Cooks

Broccoli and Apple Salad

3 cups small fresh broccoli florets

3 medium apples, chopped

3 Tbsp. each golden raisins, dried cranberries and chopped dates

1 Tbsp. chopped red onion

½ cup reduced fat plain yogurt

4 bacon strips, cooked and crumbled

In a large bowl, combine broccoli, apples, dried fruit and onion. Add yogurt; toss to coat. Sprinkle with bacon. Refrigerate until serving.

Total time: 15 minutes. Makes: 6 servings.

Cornbread Salad

1 package (8½ oz.) cornbread/muffin mix

1 cup sour cream

1 cup mayonnaise

1 envelope ranch salad dressing mix

3 large tomatoes, seeded and chopped

½ cup chopped sweet red pepper

½ cup chopped green pepper

1 cup thinly sliced green onions, divided

2 cans (15 oz. each) pinto beans, rinsed and drained

2 cups shredded cheddar cheese

10 bacon strips, cooked and crumbled

3½ cups frozen corn, thawed

Prepare and bake cornbread mix according to package directions, using an 8-inch square baking dish. Crumble when cool.

Mix sour cream, mayonnaise, and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers, and ½ cup green onions.

In a 3-quart glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

Total time: 30 minutes + chilling. Makes: 16 servings.