Carrot and Apple Salad

Ingredients

3 carrots, peeled

1 Granny Smith apple, peeled

1 lemon

3 tablespoons sunflower oil

1 teaspoon sugar

Salt and pepper, to taste

Directions

Grate the carrot and set aside. Grate apple and cover with juice squeezed from one lemon. Add sunflower oil and sugar to apples. Add salt and pepper to taste, then add carrots.

Fruit Salsa

Ingredients

10 flour tortillas

Cooking spray

1/3 cup sugar

1 teaspoon cinnamon

2 Granny Smith apples

1 lemon

1 cup kiwi

1 lb strawberries

1/2 lb raspberries

4 tablespoons strawberry preserves (raspberry also works)

Directions

Preheat oven to 350 degrees. Combine cinnamon and sugar. Spray both sides of tortillas with cooking spray, then coat with cinnamon sugar mixture. Cut each tortilla into four wedges and bake in the oven for 10 minutes or until crisp. For the salsa, zest the lemon and set aside. Peel and chop the apple and squeeze 2 teaspoons of lemon juice over the apple. Finely chop strawberries and kiwi and mix all of the fruit together.

Melon Ball Punch

Ingredients

1 bottle sparkling white grape juice

2 cups lemon lime soda

1 cup lemonade

1 small watermelon

1 small cantaloupe

1 small honeydew

mint leaves, to taste

2 limes

Directions

Stir together grape juice, soda and lemonade in a pitcher and let chill in a refrigerator. Using a melon baller, scoop out pieces of watermelon, cantaloupe and honeydew and place on a baking sheet. Place in the freezer. Once the balls are frozen, place them in the pitcher with mint leaves and slices of lime, then stir. Refrigerate for at least 30 minutes to allow flavors to blend. Add remaining melon balls as ice cubes.