Spinach Cheese Salad

A BIG thanks to Liz Cowan and her committee for the great luncheon at the Stake RS Women's Conference, Sat. Feb. 23, 2013. Here is the recipe for the great salad we enjoyed:

1 (10 oz.) bag baby spinach, washed and trimmed

1 small head lettuce, washed, drained and torn in pieces

½ pound Swiss cheese, grated

1 (1 lb.) carton small curd cottage cheese

½ pound bacon, cooked and crumbled (about 10 slices)

1 recipe Poppy Seed Dressing

 Put spinach and lettuce in a large bowl.  Just before serving add cheese, cottage cheese, bacon and dressing.  Toss to mix.  Serves 12 to 15.  (Men love this salad!)

 

Poppy Seed Dressing

1 T. poppy seeds

¾ cup vinegar

½ cup sugar

1 ½ T. grated onion (not diced)

1 ½ t. salt

¾ t. dry mustard
1 ¼ cups vegetable oil

Mix everything in the blender.  Refrigerate unused dressing for future use.  Keeps up to 3 weeks in the refrigerator.

Hint: The salad only uses about half of the dressing. 

 

Use Up Turkey Day Leftovers!

"Americans generated more than 34 million tons of food waste in 2010, according to the Environmental Protection Agency.
The average American family wastes $1,200 worth of food each year."

-Taste of Home- Healthy Cooking, Dec./Jan. 2013 p. 67.

If your family doesn't like leftovers, serve them up in a new way. Presentation is the key in most meals so make the leftovers into something new and it will save money, time and waste at the landfill!

Here are some ways to use up all the leftovers from your big Turkey Day:


1- Shepherds Pie:
As you clean up from Thanksgiving dinner, layer gravy, turkey and then mashed potatoes in a baking dish. Top with stuffing and a sprinkle of your favorite cheese. Cover and refrigerate.

When it is time for dinner heat oven to 350 degrees and bake for 30-45 min. Wow a fast easy dinner!

2- Turkey sandwich:
Try turkey with cranberries, sprouts, pear slices or lettuce and tomatoes, or a combination of any of your favorites. Just think "Kneaders"!

3- Turkey Panini:
Use sliced french bread and your favorite sandwich spread add a slice of cheese, and thin sliced apples or pears. Grill in a panini maker or waffle iron. Yum!

4- Cinnamon Rolls:
Use leftover mashed potatoes to make some warm cinnamon rolls. Some of the best recipes have mashed potatoes!

5- Salads:
Top your favorite salad with turkey! It is especially great with craisins, apples or pears. If you don't like fruit in salads try peppers, sunflower seeds and green onions.

6- Hot Turkey Sandwiches:
Place a piece of toast on a plate, top with a slice of turkey, pour warm gravy over the top. Serve with salad or veggies!

**These are just a few of my favorites to get you thinking. There are many more ideas. Just use up those leftovers in the first few days. (After 5-6 days turkey leftovers can get an strong flavor and all leftovers should be used up within one week.)

European Pear Salad

simpleandsavy.blogspot.com

Use up those pears growing in our area with this healthy and flavorful salad! 

It is one of my favorites!

1 head of Romain lettuce cut into bite size pieces or one bag of European greens

1 cup of fresh pears sliced

3 oz. sugared chopped nuts*, (Sliced almonds or chopped pecans are great!)

3 oz. of Gorgonzola cheese, crumbled

light raspberry vinaigrette (any kind works great)

Combine all ingredients together. Garnish with pears, and nuts. Drizzle with vinigrett just before serving.

*To sugar nuts place nuts in a frying pan with 1/4 cup of sugar and cook over medium heat until sugar melts onto the nuts. Watch closely so that nuts do not burn. When golden brown remove quickly from pan onto wax or parchment paper to cool.

Raspberry Macadamia Salad

 From the kitchen of: Cathy Stringham (1^st Ward, Stake R.S. Pres.)

Dressing:

2 1/2 T. raspberry vinegar

2 1/2 T. raspberry jam

1/3 C vegetable oil

Combine vinegar and jam in food processor.  Process to blend.  Add oil slowly; blend well.

Salad:

1 10 oz. bag fresh spinach, torn into pieces

l head green leaf lettuce, torn into pieces

3/4 C chopped macadamia nuts

1 C fresh raspberries

3 kiwi fruit, peeled and sliced

Toss together with dressing and serve immediately.

Recipe of the Week- Chicken Black Bean Salad

From: Taste of Home Magazine

This is one of my favorite summer salads!

Dressing:

1/3 c. olive oil

2 T. lime juice

2 T. fresh or 2 t. dried chopped cilantro 

1 1/2 t. sugar

1 clove garlic, minced

1/2 t. chili powder

1/2 t. salt

1/4 t. pepper

Mix all ingredients together and set aside.

Salad:

1 can black beans, rinsed and drained

1 can corn, drained

1 medium green pepper julienne

1 medium sweet red pepper, julienne

1/3 c. sliced green onions

6 cups of torn romaine lettuce

3 to 4 boneless chicken breasts, grilled and cut into strips or chunks

Mix the black beans, corn, green and red peppers, and green onions together in a bowl. Place the lettuce on a large platter. Arrange bean and corn mixture on the top of the lettuce. Top with the grilled chicken and sprinkle with the dressing. Serve immediately! Yield: 12 to 15 servings.

Recipe of the Week

With St. Patrick's Day this week cabbage is on sale. Even if your family does not usually eat cabbage, they will like this salad.(It is the only way my family will eat cabbage!) If you serve it for March 17 with Irish Soda Bread and teach them a little about Ireland they just might have a new favorite vegetable! See what you think!

Cabbage Crunch Salad

A crunchy, munchy salad that everyone enjoys!

Salad:

1 small head of cabbage, shredded

1/2 small onion, diced

-Mix together and put in a salad bowl.

Topping:

1 pkg. chicken Ramen noodles

2 T. sesame seeds

2 oz. sliced almonds

-Crush noodles into small bite size pieces in the package. Remove flavor package and use for dressing. Place topping ingredients on a cookie sheet and toast in the oven under the broiler. Stirring often so it does not burn. Remove when lightly toasted. Sprinkle over salad.

Dressing:

1 flavor pkg. from the Ramen noodles                                    1 t. salt

3 T. sugar                                                                              ½ t. pepper

½ c. oil                                                                                  1-2 T. soy sauce

¼ c. wine vinegar

-Mix the dressing ingredients together and toss or serve on the side with the salad.

Serves: 15-20