POWER LUNCHES page 124

artichokes, drained
3 tablespoons capers
red-tipped lettuce leaves
1 large bunch watercress,
washed
20 oil-cured black olives
20 cherry tomatoes
1/2 pound seedless green
grapes, snipped in 4 bunches

In small bowl, mix yogurt, may-
onnaise, lime juice, dill and pep-
per to taste. Set aside. In bowl,
break salmon into chunks. Add
celery, artichokes and capers.
Pour yogurt mixture over and
gently toss to mix. Set aside.
Line 4 large plates with lettuce.
Arrange quarter of the salmon
salad, quarter of the watercress,
5 olives, 4 cherry tomatoes and
a small bunch of grapes attrac-
tively on each plate. Cover each
plate with plastic wrap. Refrig-
erate until ready to serve.
Serves 4.
To poach salmon: Place
salmon in a medium skillet. Add
enough boiling water to almost
cover the fish. Squeeze in juice
Of half a lemon, and 1 teaspoon
salt. Cover and simmer for 10
minutes until fish is opaque
when flakes are separated with
a sharp knife.

GINGER SNAPS WITH
CHUTNEY CREAM
CHEESE (DAIRY)

4 ounces neufchatel cream
cheese, softened
2 tablespoons chutney
1/8 teaspoon ginger

7-ounce package (40) ginger
snaps

In small bowl, beat together
cream cheese, chutney and gin-
ger. Spread a rounded tea-
spoonful on a ginger snap and
top with a second ginger snap
to make a sandwich. Repeat
with remaining ingredients.
Makes about 20.

-...,:ado*Aggkm

Located in The Orchard Mall
6381 Orchard Lake Rd., West Bloomfield

FRESH MINTED
PINEAPPLE CHUNKS
(PAREVE)

(248) 855-8818

ANY ROOM;

Valid July 1-6

1

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Association.

Rghting Heart Disease
and Stroke

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1 /2 OFF

SUNDAYS 11 to 5pm

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HAMPTON INN=

20 L

Southfield 27500 Northwestern Hwy.

1800-W-E-S-L-E-Y-SI

248-356-5500

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Wesley Berry
Flowers

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Cash

Carry
Flower
Sale

6677 Orchard Lake Rd., S. of Maple

1 medium pineapple, peeled and
cut into 3/4-inch cubes or 2
cans (16 ounces each)
pineapple chunks, drained
2 tablespoons chopped fresh
mint or 2 teaspoons dried
1 tablespoon honey

Place pineapple in a bowl. Add
mint and toss to mix. Drizzle
with honey. cover tightly with
plastic wrap. Refrigerate
overnight. Serve with toothpicks
to spear. Serves 4 to 6. ❑

- ©1997 Ethel G. Hofman