Recipe #199 Strawberry Spinach Salad with Poppy Seed Vinaigrette

Strawberry Spinach Salad with Poppy Seed Vinaigrette

Strawberry Spinach Salad with Poppy Seed Vinaigrette:

Photos by For the Love of Cooking.net

Recipe by Lori Smith

Salad:

• 10 oz of baby spinach
• 2 cucumbers, diced
• 2-3 green onions, diced
• 2 cups of sweet strawberries, diced

Poppy Seed Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1-2 tsp sugar
• 1/2 tbsp poppy seeds

Place the spinach in a bowl and top with the diced cucumbers, green onions, and strawberries.

Combine the olive oil, apple cider vinegar, lemon juice, sugar, and poppy seeds in a small bowl and mix until well combined.

Pour the dressing on top of the salad and toss well until evenly coated. Serve immediately. Enjoy.

Recipe #196 Cabbage Ramen Noodle Salad

CABBAGE/RAMEN NOODLE SALAD

1 pkg. chicken ramen noodles
5 to 6 c. shredded cabbage
1/4 c. green onions
2 tbsp. sesame seeds
1/2 c. slivered almonds (browned)

DRESSING:

Flavor pkg. from noodles
3 tsp. vinegar
2 tsp. sugar
2 tsp. oil
1/2 tsp. pepper

Crush noodles slightly, put in colander and pour 1 cup boiling water over the noodles to soften. Drain well. Mix all salad ingredients except almonds. In a covered glass combine dressing ingredients. Shake well and pour over salad. Stir until evenly coated. Add almond and chill 2 to 3 hours before serving.

Recipe #194 Mexican Beef Salad

MEXICAN BEEF SALAD

1 lb. ground beef
1 head lettuce
1 basket cherry tomatoes
1 sm. onion
1 pkg. Doritos
1 can kidney beans
1 c. grated Cheddar cheese
1 bottle French dressing
2 avocados
1 pkg. taco seasoning

Brown meat and drain off fat. Add taco seasoning. Drain beans and mix with meat mixture. Tear lettuce into bite-size pieces. Cut cherry tomatoes into halves. Slice onion very thin. Grate cheese. Peel and slice avocados.

Toss all ingredients with salad dressing. Crunch a bag of Doritos, add to salad. Garnish top with whole Doritos, tomatoes and remaining avocado. You can omit the beef, if you prefer. Use French dressing and taco seasoning sparingly.

Recipe #101 Ramen Noodle Salad

Ramen Noodle Salad

INGREDIENTS
4 (3 ounce) packages chicken flavored ramen noodles
1 cup diced celery
1 (8 ounce) can water chestnuts, drained and sliced
1/2 red onion, diced
1/2 green bell pepper, diced
4 ounces frozen green peas
1 cup mayonnaise
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DIRECTIONS
Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.
Prepare the dressing by whisking together the mayonnaise and ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.

Recipe #93 Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad (Becca)

1 bunch broccoli, washed and cut into florets
1 small head cauliflower, washed and cut into florets
7 strips of bacon, cooked and crumbled (can use Real Bacon Pieces storebought, but bacon bits don’t work)
Dressing:
½ cup mayonnaise
2 tsp. Red Wine Vinegar
2 Tb. sugar

Mix and cool ingredients for dressing. Toss all ingredients together just before serving.

Recipe #91 Strawberry Cream Jello Salad

Strawberry Cream Jello Salad (Becca)

1 cup boiling water
1 small package strawberry/raspberry jell-o
4 oz. cream cheese
1 cup frozen strawberries
4 oz. cool whip

Pour water and jell-o mix into blender. Blend until dissolved. Add cream cheese and blend well. Add strawberries, blend until smooth. Pour into bowl and fold in cool whip. Refrigerate a few hours until set. *Can also use frozen mandarin oranges and orange jell-o, or frozen canned pears and lime jell-o.