By Dawn Hall, author of the Busy People’s Cookbook Series

Punch-Bowl Salad
Because this takes up so much space, I keep my salads cold by storing them covered in our garage to free up room in our refrigerator. Another idea is to store in a large cooler with ice. You will need to double the recipe and make two salads to feed 14 people.

1 cup red grape halves
2 (11-ounce) bags spring mix salad greens or 15 cups firmly packed
1 (14.5-ounce) can tart red cherries in water, chilled* and drained (found in the baking aisle.)
1/4 cup fat-free feta cheese crumbles
1/4 cup finely chopped dried cranberries
1/4 cup 30%-less-fat real bacon pieces
2 tablespoons toasted sliced almonds

• In a large bowl starting from the bottom layer the tomatoes, 8 cups of spring mix, cherries, 7 cups spring mix, feta cheese, cranberries, bacon pieces, and almonds.
• Cover and keep chilled until ready to eat. Serve with your favorite salad dressings on the side.

*Note: To save time store in the refrigerator when unpacking from the grocery store.

Yield: 8 servings

Calories: 84 (18% fat); Total Fat: 2g; Cholesterol: 5mg; Carbohydrate: 14g; Dietary Fiber: 3g; Protein: 5g; Sodium: 189mg
Diabetic Exchanges: 1/2 lean meat, 1 fruit

Preparation time: 10 minutes

Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com