Spinach & Fruit Salad

A variation to the other spinach and strawberry salads that have already been submitted.
Rebecca Child

7 cups washed spinach 2 kiwis, peeled and sliced 1 cup sliced strawberries 1 cup grapes Directions: Tear spinach into bite-sized pieces and place in bowl. Add fruit. Pour Honey-Orange Dressing over salad justg before serving. Honey-Orange Dressing 2 tablespoons oil 2 tablespoons honey 2 tablespoons orange juice 1 tablespoon rice vinegar 1 teaspoon poppyseed 1 teaspoon Dijon mustard Measure all ingredients in small bowl and whisk until well blended.

Strawberry Spinach Apple Salad

Barb Creer

Dressing: 1/2 cup mayo 1 tsp. vinegar 1 tsp. lemon juice 1/2 cup sugar 1/4 cup milk 2 Tbsp. poppy seed Salad: 2 bunches spinach 1 pint strawberries - chopped 1/2 red onion - chopped 1 apple - chopped 1 cup carmelized pecans (saute pecans with 1/2 cup sugar until the sugar is melted - you might have to add a little water) Directions: Blend dressing ingredients in blender until well mixed. Pour over salad right before serving. Variations: Add the apple and the red onion to dressing after blending (before putting the dressing on the salad) Let the dressing sit before serving, so the apple and onion can soak up some of the dressing.

Tracy's Chicken and Spinach Salad

Mandy Ficker

1 1/2 pounds chicken cutlets 2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Grill seasoning blend, or coarse salt and pepper 4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons Spinach Salad: 1 pound center cut bacon, chopped into 1 inch pieces 1 pound fresh spinach leaves, trimmed and cleaned 8 white stuffing mushrooms 8 radishes, thinly sliced 4 scallions, thinly sliced Dressing: 2/3 cup extra-virgin olive oil 1 large shallot, minced 3 rounded spoonfuls Dijon mustard 3 tablespoons balsamic vinegar Directions: Coat chicken with balsamic, oil, seasoning and rosemary and set aside.a In a skillet, and chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper. Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing abd shallots and reduce heat to medium. Saute shallots for 2 mints. Remove oil and shallots from heat. In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly white whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again. Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plates. Top each salad with 2 chicken cutlet pieces.

Strawberry Spinach Salad

Barb Creer

pre washed baby spinach leaves sliced strawberries pecans, broken 2/3 cup sugar 1 T. Vinegar 1/2 cup mayo 1/4 cup milk 1/2 cup chopped red onion (very fine) 1 T. Poppy Seeds Directions: Mix together 2/3 c. sugar and 1 T. Vinegar and microwave until sugar is almost dissolved. Mix together: 1/2 cup mayo 1/4 cup milk 1/2 cup chopped red onion (very fine) 1 T. Poppy Seeds then add to sugar mixture. Refrigerate at least several hours (overnight is better) Add to greens, berrys & nuts just before serving. Toss Well.

Lemon Spinach Salad

Kamy Cannon

3 T. fresh lemon juice 3 T. sugar 1/2 T. Dijon mustrad 1/2 T. grated lemon rind 1/2 c. canola or light olive oil 3 c. fresh spinach 1 c. frsh strawberries, sliced 1/2 c. toasted pine nuts Feta cheese to taste Directions: In blender combine first 5 ingredients. Pulse until mixture is combined, thickened, and sugar is dissolved. Toss spinach, strawberries, nuts and feta with dressing. (I don't put in the pine nuts)