6   1.85oz. zero candy bars
2   8oz.tubs cool whip
4   medium size Grannie Smith Apples
1   cup Planters dry roasted peanuts
15 oz. crushed pineapple (drained)


Cut up Zero bars in small pieces and mix with the above ingredients.  Refrigerate until served.

The ZERO candy bar was introduced in 1920 and is composed of caramel, peanut and almond nougat covered with a layer of white fudge. Its outwardly white color, a unique color for a candy bar, has become its trademark.

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A simple spring meal that is quick to fix, light enough for lunch, and appealing to all ages.

Salad for 4

3  cups torn iceberg lettuce

3  cups torn spinach leaves-wash well

2 1/2  cups of cooked, chopped chicken

1  cup seedless red grapes, halved

1  (11 oz.) can of mandarin orange segments, drained
1/2  cup pecan halves
optional - sliced red onions to top salad

In large bowl, combine all salad ingredients and toss. 


Dressing
1/4  cup oil + 2  tbls cider vinegar + 1  tbls sugar

In container with tight-fitting lid, combine all dressing ingredients; shake well.  Pour dressing over salad; toss gently to coat.  Enjoy!

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