1 cup shredded Cheddar cheese
3 tablespoons butter
1 large onion, diced
1 (8 ounce) can sliced mushrooms, drained
2 cups diced celery
1 cup diced green bell pepper
2 cups diced oranges
2 cups diced carrots
1 cup chopped fresh mushrooms
1 1/2 cups chopped celery
1 (2.2 ounce) can sliced mushrooms, drained
1/2 cup chopped fresh spinach
1 (10 ounce) can crushed pineapple with juice
3 tablespoons vegetable oil
In a large bowl, mix shredded cheese, butter, onion, mushrooms, celery, green pepper, oranges and carrots.
Melt butter in a medium mixing bowl. Mix in pineapple, carrots, mushrooms and celery. Mix well and spread over salad. Cover salad and refrigerate until serving. Roll into 1 inch balls and roll in spinach. Heat oil in a large skillet over medium heat. Add chicken, mushroom, celery, bell peppers and oranges. Stir gently and cook 3 minutes. Serve with pineapple salad mixture and diced fruit.