Layered Spinach Salad
Steamed Slaw
Spinach, Almond and Berry Salad
Quinoa, Green Bean and Tomato Salad

Layered Spinach Salad 

1/2 bag fresh spinach, chopped 

1 bunch romaine lettuce, chopped 

16 oz frozen peas, thawed 

6 spring onions, diced 

1 lb. bacon, cooked crisp and crumbled 

12 oz. grated mozzarella cheese 

1 package Ranch salad dressing mix 

1 cup milk 

1 cup mayonnaise 

Mix the salad dressing mix powder with the mayonnaise and milk and chill this dressing for about 30 minutes.  Mix the spinach and romaine lettuce together on a platter or a large bowl.  Layer the peas, next the spring onions, next the bacon,  Pour the salad dressing over the layers and top with the grated cheese. 

Recipe makes 6 servings 

Steamed Slaw 

1 medium head cabbage, coarsely shredded 

1 medium onion, diced 

1 Tbsp. vegetable oil 

1 cup vinegar 

1 cup water 

2 Tbsp. sugar 

salt and pepper to taste 

Place the shredded cabbage in a large saucepan over low heat.  Add the salt and pepper, sugar, onion and oil and mix well.  Add the vinegar and water and mix.  Cook the slaw over low heat for 35-45 minutes until the cabbage is tender and the flavors have mixed.  Be careful the slaw does not dry out 

Recipe makes 6 servings  

Spinach, Almond and Berry Salad 

2 cups baby spinach 

½ cup sliced almonds 

1 cup strawberries, halved 

1 cup blueberries 

1 cup sliced navel oranges 

¼ cup dried cranberries or raisins 

Toss the spinach, almonds, strawberries, oranges and cranberries together in a salad bowl,  Serve salad with ranch dressing on the side.

 

Ranch Dressing: 

¾ cup buttermilk 

½ cup mayonnaise 

1 Tbsp. olive oil 

1 Tbsp, lemon juice 

3 Tbsp. minced fresh parsley 

salt and pepper to taste 

Combine all ingredients together in a small bowl.  Cover the dressing and refrigerate at least 1 hour.  Stir dressing before using. 

Recipe makes 4 servings 

Quinoa, Green Bean and Tomato Salad 

¾ cup quinoa 

1 ½ cups water 

2 cups green beans, cut into ½ inch pieces 

2 cups grape or cherry tomatoes, halved 

1/3 cup shallots or scallions, finely chopped 

1/3 cup pitted Kalamata olives 

½ cup chopped fresh parsley 

½ teas. lemon zest 

¼ cup lemon juice 

¼ cup olive oil 

1/8 teas. salt 

salt and pepper to taste 

Rinse the quinoa thoroughly and drain.  Place the quinoa, water and 1/8 teaspoon salt in a saucepan and bring to a simmer.  Cover the saucepan and simmer for 12-15 minutes.  Let mixture stand for 5 minutes.  Transfer to a bowl and cool.  Add water to a saucepan and bring water to a boil.  Add the green beans to the boiling water and cook the beans until they are crisp tender, about 5 minutes.  Drain the beans in a colander and run cold water over the cooked beans.  In a small bowl whisk the lemon zest, lemon juice, and shallots or scallions  together.  Whisk in the olive oil.  Add the tomatoes, olives, parsley and green beans to the bowl with the quinoa.  Pour the dressing over the salad.  Add salt and pepper to taste and toss to combine salad ingredients. 

Recipe makes 8 servings