Week 6

Spring Spinach Salad



Ingredients:
2 packages spinach blend salad (or 1 package spinach leaves and 1 spring mix--whatever you prefer)
2 small cans of mandarin oranges--drained
1/2 red onion--thinly sliced
8 slices of cooked bacon--crumbled
5 slices of swiss cheese--cut into small squares
1/2 package of Honey Roasted Almond Accents

(dressing)
1/3 cup vinegar
3/4 cup vegetable oil
1/3 cup sugar
1/4 diced red onion
3/4 tsp salt
3/4 Tbsp poppy seeds
1 Tbsp mustard

Directions:
This is pretty much a dump and toss kind of recipe. Toss the salad ingredients in a large bowl. Then, in a separate bowl, combine the dressing ingredients and whisk until well blended. Pour dressing over salad and toss again. Eat right away.

*Note: Alone, this recipe will feed 4-5 people. As a side, it feeds approximately 15. If you want to make this ahead of time, do not add the dressing until right before you eat. Enjoy!


Mexican Green Sauce



Ingredients:
2 medium (1 large) ripe avocados
1/4 diced large onion
2 diced garlic cloves (about 1 - 2 tsp. diced garlic)
1 handful of chopped cilantro
1 jalapeño pepper
1 teaspoon salt
about 1 cup of water
a dash of lemon juice

Directions:
Dice avocado, onion, garlic, and cilantro.
Toss into blender/food processor.
Chop jalapeño pepper.
Add the diced pepper and 1/2 of it's seeds to blender/food processor.
Add water.
Blend.
Add salt and a dash of lemon juice.
Blend again.

**Add more water and salt until you like the texture and taste. You can also add more jalapeño seeds if you like it hot.

You really can't mess this up. Add more or less of everything, until it tastes good to you!

Enjoy this sauce with tortilla chips, tacos, burritos, enchiladas, quesadillas, or anything with tortilla, cheese, meat, or vegetables.
(click here to see what that means)


Still to come:
Zucchini and Egg Casserole