Salad brings spring chicken to forefront

By Olivia Sipe

It might surprise folks to know that I love salads, all kinds of salads, fruit, green, congealed -- it makes no matter. I'll eat 'em all. Never mind that I love salad dressings even better. I used Splenda in the Honey Vinaigrette dressing because it was an afterthought. Sugar would not have melted as well and I wanted a little more sweetness to go with the sweet fruit.

For the Ambrosia pound cake dessert, you can make your own cake or use a good quality frozen cake from the grocer's freezer. The dessert is all about the add-ons.

Cream Cheese Coffee Cake does not need any add-ons. Not even coffee if you're not a fan. I prefer it with a glass of ice cold milk. It is so delicious you can have it with your favorite beverage, eat it out of hand for a snack on the run or finish a delicious dinner with it as dessert.

Before we leave the subject of salad, let me suggest you go to www.wbir.com, click on recipes and get Chef Monty Lowans' recipe for Wheat Berry Salad w/ Dried Apricots. He showcased his recipe on "Live at Five" Monday afternoon and shared a taste with me. Friends, it is evermore delicious and I shudder to think how wonderfully healthy it is. I'm sure you can get wheat berries in the health food section at the grocery store. I plan to locate me some today!

Cream Cheese Coffee Cake

Make the topping first.

¼ cup butter

1 cup brown sugar

¼ cup all-purpose flour

In a small bowl, using a pastry blender cut butter into sugar and flour until well blended. Set aside. You can stir in about ¬½ cup finely chopped pecans if desired

For the cake:

¼ cup butter

1 (8-ounce) package cream cheese at room temperature

1 ¬½ cups sugar

2 eggs

2 cups all-purpose flour

2 teaspoon baking powder

¬½ teaspoon salt

1 teaspoon soda

¬½ cup milk

1 teaspoon vanilla extract

Makes three round coffee cakes

Grease and flour three 8-inch cake pans. Preheat oven to 350 degrees. In the bowl of an electric mixer, cream together butter, cream cheese sugar and eggs. In another bowl sift together flour, baking powder salt and baking soda. Combine milk and vanilla and add to the creamed mixture, beating until well blended. Add dry ingredients to the creamed mixture beating until well mixed. Divide mixture equally between the prepared pans.

Sprinkle topping mixture evenly over cakes. Bake 20 to 25 minutes or until golden and done in the center.

Ambrosia Pound Cake

1 (20-ounce) can pineapple tidbits

Drain and reserve three tablespoons syrup

2 tablespoons light brown sugar

3 tablespoons honey

1 ¬½ teaspoons fresh lemon juice

2 bananas

¬½ cup coconut

Pound cake, one slice for each serving

Preheat oven to 350 degrees. Scatter coconut on a baking sheet. Toast until most of the coconut is golden. Stir as needed. Watch very carefully. In a small saucepan, combine pineapple, reserved syrup, honey, lemon juice and brown sugar. Bring to boil over medium-high heat. Reduce heat, stir and simmer 5 minutes until syrup is slightly thickened.

To serve: Place 4 to 6 slices banana on each piece of cake. Spoon pineapple mixture over the banana and sprinkle with coconut. Top with fresh whipped cream if desired.

Springtime Chicken Salad

1 boneless, skinless chicken breast for each serving

Teriyaki sauce

Assorted salad greens

Strawberries

Grapes

Orange slices

Cantaloupe

Honeydew

Blueberries

Sliced Almonds

Marinate chicken breasts in teriyaki sauce 30 minutes in the refrigerator. Remove chicken from marinade; discard marinade. In a skillet or on an outdoor grill, cook chicken until done. Set aside. Just before serving slice into medallions and place atop salad greens. Garnish with fruit and almonds; pass the dressing.

For the dressing:

Honey Vinaigrette Dressing

1 tablespoon fresh lemon juice

2 tablespoons white wine vinegar

1 tablespoon honey

2 tablespoons Dijon mustard

1 teaspoon dried thyme or 2 teaspoons freshly chopped

¬½ cup vegetable oil

1 package Splenda or 1 teaspoon sugar

Salt and pepper if desired

Mix well.