Tabouleh

One bunch fresh parsley
2 tomatoes
four or five large leaves lettuce
three sprigs mint
2 cucumbers, about five inches
3 or 4 green onion stalks (purple onion also works, but don't use too much)
Juice from 1 lemon
about 1 c carrots, grated fine.
Burghul (You can buy this in a box, usually sold as "tabouleh", but make sure there aren't parsley flakes mixed in already).

Chop parsley, onion and other leafy vegetables until very small. A food processor comes in handy, but patience and a double handle knife is better. Tomatoes need to be seeded and chopped fine as well. Ideally, none of the pieces will be bigger than a grain of rice (I'm serious).

Soak burghul in hot water for 20 minutes. Drain, stir into vegetables. Add lemon, salt and olive oil to taste.

Carrot Salad

1 lb carrots
4 oz raisins
3 oz flaked coconut
1 (20 oz.) can crushed pineapple
2 tbsp mayo or salad dressing

Peel carrots, clean and grate. Place grated carrots in large bowl. Add raisins, mix thoroughly. Add flaked coconut, mix well. Add crushed pineapple with most of its juice. Mix. Stir in mayo with remaining juice. Refrigerate and serve.

Frozen Fruit Salad

2 (3 oz.) packs cream cheese
1/4 c miracle whip salad dressing
1 c drained, crushed pineapple
1/2 lb marshmallow, cut fine
1/2 c chopped pecans
8 maraschino cherries, cut fine
1/2 pt whipping cream

Mix cheese and salad dressing with a fork until well blended. Add pineapple, marshmallows, pecans and cherries. Mix well. Whip cream until stiff. Fold into mixture. Pour into ice tray and freeze for 3 hours.