Cranberry Spinach Salad

Ingredients


1 tablespoon butter

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

Directions

1.In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2.In a large bowl, combine the spinach with the toasted almonds and cranberries.

3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Strawberry Nut Salad

1 head Romaine lettuce
1 small carton mushroom, sliced
1 pint strawberries, sliced
1 can mandarin oranges, drained
1/2 bag Ocean Spray Craisins

Toss.

Top with:

1 cup mozzarella cheese
candied almonds (1 small package of sliced almonds, 1/4 cup sugar. Heat in skillet until sugar melts, stirring constantly. Pour onto plate until cool, crumble nuts)

Serve with Brianna's Home Style Poppy Seed Dressing.

Japanese Salad

1 lg head iceberg lettuce
4 stalk celery, chopped
2 oz. slivered almonds
1 med. size can of chow mein noodles
4 chicken breasts, cooked and diced
4 green onion, chopped
2 Tb. sesame seeds

Mix and add noodles just before serving. Toss with dressing.

Dressing:

6 Tb. vinegar
4 Tb. sugar
2 tsp. accent
1/2 cup oil
2 tsp. salt
1 tsp. pepper

Mix and shake. Add just before serving.

Bacon and Mushroom Spinach Salad

2 bunches spinach
1 head lettuce
1 lb. Swiss or mozzarella cheese
1 lb. bacon cooked and crumbled
1 lb. mushrooms, sliced
1 red onion, sliced

Toss with dressing.

Dressing:

3/4 cup oil
1/4 cup sugar
1 Tb. grated onion
1 tsp. salt
1 tsp. prepared mustard
1 Tb. poppy seeds
1/3 cup red wine vinegar

Place in blender and puree.

Spinach Salad

1 bag fresh spinach
1 pint strawberries, sliced
4-5 slices of bacon, crumbled
1 granny smith apple, diced
2 oz. candied almonds

Toss.

Dressing:

1/3 cup oil
2 Tb. apple cider vinegar
1/4 cup sugar
1/4 tsp. salt
1/8 red onion

Blend in blender until smooth.

Asian Salad

From Jen Gladwell

1 head cabbage diced small
3 green onion
1 pk. chicken flavor ramen noodles
2.5 oz. silvered almonds, broiled
chicken, cooked and chopped

Dressing:

1/4 cup sugar
1/3 cup olive oil
2-3 Tb. red wine vinegar
1/8 tsp. salt
1 packet chicken ramon noodle spices

Cafe Rio Dressing

3 tomatillos, quartered
1 bunch cilantro
3 cup mayonnaise
1/3 cup buttermilk
1 pkg. buttermilk ranch packet
1/4 tsp. crushed cayenne pepper

Blend in blender until smooth.

Red Wine Vinegar Poppy Seed Dressing

3/4 cup red wine vinegar
1/2 cup oil
1 1/2 cup sugar
1 1/2 tsp. salt
1/2 green bell pepper, cut in quarters
1 Tb. poppy seeds
1 tsp. dry mustard

Put all ingredients in a blender and puree.

Crasin Spinach Salad

1 bag spinach
1 small container mushrooms, sliced
1 carrot, peeled and chopped
3 Roma tomatoes, cut into eights
1/2 green bell pepper, diced
1 cup mozzarella cheese
1/2 bag Ocean Spray Craisins

Toss spinach and vegetables. Place cheese and craisins on top.

Serve with Red Wine Vinegar Poppy Seed Dressing:

Red Wine Poppy Seed Dressing:

3/4 cup red wine vinegar
1/2 cup oil
1 1/2 cup sugar
1 1/2 tsp. salt
1/2 green bell pepper, cut in quarters
1 Tb. poppy seeds
1 tsp. dry mustard

Put all ingredients in a blender and puree.