Frozen Daiquiri Salad Recipes

Steps:

• Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
• Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes. Remove nuts from the skillet to cool.
• Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing, and toss to coat.

Steps:

• Put limeade and rum into blender.
• Fill blender with crushed ice.
• Blend on high speed.
• Serve in stem glass.
• Garnish with cherry, mint sprig or gresh strawberry.
• Serves 8.
• Note: a Pink Lady is made using gin and pink lemonade.

Steps:

• Put all ingredients in a blender and blend until the mixture has the consistency of snow. Serve immediately in a large saucer champagne or similar glass, with a short straw.

Steps:

• In a blender, combine all ingredients with about a cup of ice. Blend to create a firm but slushy consistency, adding ice if necessary. Drink should be pourable, but should also hold its shape.
• Mound slush into a cocktail glass or a wineglass. Serve with a straw that has been trimmed to stick up above slush by about four inches.

Steps:

• Allow cream cheese to soften at room temperature.
• With electric mixer, cream the softened cream cheese in a large bowl. Blend in thawed Cool Whip and daiquiri mix.
• Stir in the drained pineapple and chopped walnuts, if used. Add green food coloring to achieve a pleasing pale green color.
• Pack into a desired mold; a loaf pan works well. Freeze 4 hours or overnight. Take out 15-20 minutes before serving.
• To serve: Unsold on an attractive patter. Garnish with whole strawberries, cherries or slices of kiwi. Add mint sprigs or leaves, if desired.