serves 4

1 white cabbage, minced 2 red onions, chopped 1 tbsp poppy seeds 1/4 c sultana or corinth raisins 3 tbsp blueberry vinegar 3 tbsp sunflower oil 1 tbsp sesame oil 2 garlic cloves, crushed 2 tbsp liquid honey

1 tbsp curry powder or vindaloo spices 1 tbsp soy sauce 1 tbsp fresh ginger, grated 1 kiwi, peeled and diced small 1 banana, peeled and diced small 2 slices pineapple, diced small 12 melba toast fine herbs, chopped to taste 1/2 c fresh or dried coconut, grated

In a large bowl, combine cabbage, onions, poppy seeds & raisins. Set aside. In a small bowl, blend together vinegar, oils, garlic, honey, curry powder, soy sauce and ginger. Add to cabbage mixtures and toss. Refrigerate 2 hours. Transfer salad onto serving platter of 4 individual plates. Garnish with kiwi fruit, banana, pineapple and Melba toast. Sprinkle with your choice of fresh herbs, then coconut. Serve.

serves 4

1/4 c raspberry vinegar 2 tbsp plain yogurt 2 avocados 1 tbsp raspberry vinegar 2 tsp liquid honey

2 tbsp orange juice concentrate 1 - 1 1/2 c fresh strawberries,     washed, hulled & sliced 1 c sesame croutons fresh ground black pepper to taste 2 tbsp roasted sesame seeds

In a bowl, blend together first quantity of raspberry vinegar and yogurt. Set aside. Slice avodados in two and remove pit. Peel avocados, then dice. Add to yogurt mixture. Refrigerate. In a bowl, mix together second quantity of raspberry vinegar, honey and orange juice concentrate. Add in strawberry slices, turning gently until well-coated with the mixture. Place onto 4 plates, arranging decoratively. Combine croutons and avocado mixture. Transfer to center of each plate. Season with pepper to taste and sprinkle with sesame seeds. Serve

From Canadian Country Woman