Whether you like them straight up, on the rocks, or fresh from the blender, we've got a margarita recipe for you.

Lots of different lavors to choose from, you can access them here…

Source: myrecipes.com

Yield

Makes 6 to 8 servings

Ingredients

• 1  (16-oz.) package romaine lettuce, thoroughly washed
• 1  (6-oz.) block Swiss cheese, shaved
• 1  cup  roasted, salted cashews
• 1/2  cup  sweetened dried cranberries
• 1  large apple, thinly sliced
• 1  large pear, thinly sliced
• Lemon-Poppy Seed Dressing

Preparation

1. Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.

Lemon Poppy Seed Dressing

Yield

Makes 1 1/4 cups

Ingredients

• 2/3  cup  light olive oil
• 1/2  cup  sugar
• 1/3  cup  fresh lemon juice
• 1 1/2  tablespoons  poppy seeds
• 2  teaspoons  finely chopped onion
• 1  teaspoon  Dijon mustard
• 1/2  teaspoon  salt

Preparation

1. Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

Lori Manry, Rochester Hills, Michigan, Southern Living, MARCH 2007

Ingredients

Makes one 11-inch pie

• 4 large lemons
• 4 cups granulated sugar
• Pate Brisee for Shaker Lemon Pie
• 9 eggs, well beaten
• 2 egg whites, beaten with a fork

Directions

1. Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
2. The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
3. Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

Source:  Martha Stewart Living