Ingredients
1 T. butter
1/2 c. pecan halves
1 T. brown sugar
1 ounce package fresh baby spinach (I also make this salad with a combination of fresh baby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut into bite-size pieces
1/2 c. crumbled feta cheese
2 T. olive oil
2 T. white vinegar
Directions
Melt butter in small frying... Read more »
Ingredients
1/2 pound baby spinach
1 pint strawberries, sliced thinly
2 ounces sliced almonds (toasted at 350 degrees)
Dressing
1/2 c. sugar
2 T. sesame seeds
1 T. poppy seeds
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/4 c. balsamic vinegar
1/2 c. peanut oil
Directions
Blend dressing ingredients together in food processor
Place strawberries and toasted almonds over spinach
Toss with dressing
Make this multicolored salad a day ahead and chill it overnight for best flavor.
8 servings
Ingredients
6 assorted bell peppers (red, orange, and yellow)
1/4 c. extra-virgin olive oil
1/4 c. drained capers
2 garlic cloves, minced
2 tsp. dried oregano
1/4 tsp. dried crushed red pepper
Directions
Char peppers over gas flame or in broiler until blackened on all sides
Transfer to large bowl,... Read more »
8 servings
Ingredients
1/4 c. red wine vinegar
2 T. fresh lemon juice
1 tsp. honey
1/2 c. olive oil
6 c. chicken broth
1 pound orzo (or riso)
2 c. red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2 inch cubes (about 1 1/2 cups)
1 c. chopped fresh basil
1 c. chopped green onions
1/2 c. pine nuts, toasted
Directions
Whisk... Read more »
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