Good Salad

This is truly a salad I could devour on my own. If you like the taste of a subtle Sesame Oil, this is the salad for you. I've used whole wheat noodles and less sugar than the recipe calls for and still LOVE LOVE LOVE it. A good way to get your spinach in if you don't like the taste.

25 servings

3 chicken breasts - cooked, chopped
1 lb rotini or small noodle - cooked, rinsed
1 lb baby spinach
5 green onions -chopped
1 c. sugared almonds

Dressing
1 c. mayo
1/2 c. sugar
3 T. sesame oil
3 T. vinegar
1/2 c. soy sauce

Sugared Almonds
2 T. butter melt in frying pan
1 c. almonds
1/3 c. sugar
cook over medium until sugar carmelizes - stir continually
spread on cookie sheet with wax paper

Spinich Salad w/ Candied Cashews

The cashews give the salad a nice sweet crunch. You can make your cashews ahead, and store them in an airtight container until needed to save some time at dinner.

For the Cashews
1/2 cup cashews (roasted is ok)
1/4 cup sugar
2 tablespoons water
1 pinch salt (if your cashews are not salted)

Preheat oven to 300F (you can prepare your cashews several days ahead).
In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves.
Cook and stir for about 15 minutes, or until mixture crystallizes.
Spread the cashews onto parchment paper on a baking sheet (season with salt now if needed).
Bake 15 minutes, then stir mixture.
Bake 15 minutes more, then cool cashews before storing in an airtight container (until needed).

For the Salad
8 ounces fresh baby spinach leaves, rinsed and dried
2 hard-cooked eggs, peeled and quartered
1/2 cup chopped baby portabella mushrooms (crimini)
1/4 cup dried cranberries, dried cherries or raisins
1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons extra-virgin olive oil

Place spinach into salad bowl.
Top with hard cooked eggs, mushrooms, dried fruit, and candied cashews.
Juice the lemon.
Whisk together the lemon juice, salt, pepper, dijon mustard, and sugar, adjusting sugar to taste.
Slowly add olive oil and whisk until dressing emulsifies.
Serve dressing over salad as desired.

Southwestern Egg Rolls from Chili's

1/2 (12 ounce) can refried black beans
1 (15 ounce) can black beans (drained)
1/2 (10 ounce) package frozen spinach, defrosted and water squeezed out
2 medium fresh tomatoes, small dice
1/2 bunch fresh cilantro, chopped
4 green onions, finely chopped
1 (12 ounce) can whole kernel corn (optional)
1 teaspoon cumin
salt and pepper
3/4 cup cheddar cheese, grated
3/4 cup monterey jack cheese, grated
flour tortilla, the small size
vegetable oil (for frying)

Mix all the ingredients together in a bowl.
Put a couple heaping tablespoons of the mixture in a snack size warmed flour tortilla and wrap like a burrito (very tightly) use toothpick to hold in place.
Fry in 1/2 deep oil in skillet on medium heat. Turn and brown other side.
Cut each one in half diagonally and serve on platter with ranch dip, salsa or whatever dip you like.

Tortellini and Spinach Soup

1 (10 ounce) package fresh spinach, washed
1 tablespoon olive oil
2 slices bacon, finely diced (optional)
1 teaspoon minced garlic
1 medium onion, diced
9 cups chicken broth
1 (28 ounce) can diced tomatoes
2 teaspoons italian seasoning
1 (9 ounce) package refrigerated tortellini
1 (15 1/2 ounce) can great northern beans, undrained
salt and pepper
freshly grated parmesan cheese

Wash spinach thoroughly and tear into pieces.
Heat oil in large soup pot over medium high heat. Add bacon, if desired, cooking until lightly browned. Add garlic and onion and cook until browned, about 10 to 15 minutes.
Stir in broth, tomatoes and seasoning and bring to a boil.
Add tortellini and simmer just until tender, about 7 to 10 minutes.
Add spinach, salt and pepper to taste and beans. Heat until warmed through.
Top with Parmesan cheese and serve.

Spinach & Artichoke Dip

4 fresh artichokes
2 lemon, juice squeezed
2 tsp Salt
OR
2 14-oz cans artichoke hearts, drained and sliced

2 lbs cream cheese, room temperature
1 lb mascarpone cheese, room temperature
4 Tbsp all-purpose flour, sifted
2 cups Parmesan cheese, grated
1/2 tsp fresh thyme leaves
1/2 tsp crushed red pepper
2 Tbsp fresh flat leaf parsley, chopped
2 garlic cloves, minced
10 green onions, chopped
Ground black pepper to taste
Salt to taste
2 6-oz packs fresh spinach, chopped
16 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES

BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

MIX all ingredients in a large bowl, except bread and extra virgin olive oil.

COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.

SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

Mandarin Orange Spinach Salad

A good change up to regular lettuce salad for dinner.

1/4 c. sliced almonds
1 t. plus 1 T. sugar
1 large bag spinach
2 med. celery ribs - chopped
2 green onions - chopped
1 can mandarin oranges

cook almonds and sugar over low heat till sugar melts and nuts are toasted. mix remaining ingredients together in large bowl.

Right before serving, combine with dressing:
1/4. c oil
1/2 t. salt
2 T. sugar
2 T. vinegar
1 T. dried parsley
dash of pepper
dash of tabasco