Friday February, 27th Salad's and Casseroles

 Jessica Hayes

Yummy Salad-
 
Dressing
1 tsp. poppy seeds
3/4 c. apple cider vinegar

1/2 c. sugar
1 1/2 c. olive oil
1 sm. red onion
8 oz. fresh mushrooms, sliced
Combine all together, cover and refrigerate over night.
 
Salad
1 head red leaf
2 heads mixed lettuce
1 lb. bacon crumbled
24 oz. cottage cheese
grated swiss
 
Layer large platter with red leaf lettuce, add mixed greens on top, dollop spoonfuls of cottage cheese over lettuce, sprinkle with bacon and swiss, pour dressing over that.  
 

Marin Halls

 

Strawberry Spinach Salad

 

1 lb. spinach

1 qt. strawberries

1/4 cup almonds

1 Tbsp. sugar

 

Brown almonds and sugar in a skillet until just toasted and sugar melts onto alonds. Place on wax paper to cool.

 

Poppy Seed Dressing

 

Mix together:

1/3 cup red wine vinegar

1/2 cup sugar

1 1/2 Tbsp. minced green onion

1/4-1/2 cup oil

1 tsp. salt

1/2 tsp. poppy seeds

 

Combine spinach, strawberries, and candied almonds. Drizzle dressing over salad just prior to serving.

Alma Lavis:

Alma's Salmon salad   2  6 oz. canned Salmon 1/2 meyer lemon 2 Tbsps of extra virgin olive oil (e. v. o. o.) 1/4 salt (or to taste) 1/4 pepper  freshly ground (or to taste) 1/2 C. crainsens 1/2 C. chopped red and yellow pepper Baby spinach    To make salad In bowl whisk lemon, E. V. O. O., salt pepper. Mix salmon, dressing, crainsins, and peppers, serve under bed of baby spinach, Eat with crackers as appettizer or make sanwich, or just eat alone as salad. Substitute salmon to tuna or chicken, you can put any crunchy, or sweet ingiedient, play with your food see what you like best!!!