MANGO PAPAYA SALAD

Makes 4 servings

2 ripe medium mangoes
1 ripe medium papaya
1 Tab fresh lemon juice
1 tsp vanilla extract
1/8 tsp grd allspice

1.  Slice through the mangoes on all sides of the pit to remove the flesh. Cut into strips, then remove peel & discard it. Cut into 1/2″ pieces, place in a medium bowl.

2.  Cut papaya in half lengthwise. Scoop out and discard the seeds. Remove peel, cut into 1/2″ pieces and add to the bowl.

3.  Add rest of ingredients, tossing gently to mix. Cover and let stand for 30 mins for the flavours to blend.

CARROT CORN SALAD

Makes 8 servings

 

 

1 x 8-oz (226g) can tomato puree (no salt added)
1/4 cup sugar
1/4 cup vinegar
1 tsp worcestershire sauce
1 Tab olive oil
1 tsp onion powder
1/2 tsp dry mustard
2 cups cooked corn
1/2 cup  diced green peppers
2 cups sliced cooked carrots

In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve.