Spinich and White Bean Salad

5 oz Baby Spinach (about 5 cups)
1 can White Beans rinsed
1 Red Bell Pepper diced
2-3 Sliced Mushrooms
1/2 cup Shredded Parmesan Cheese
Balsamic Vinaigrette (recipe below)

Toss spinach with all ingredients then drizzle with vinaigrette and serve

Balsamic Vinaigrette

5 TB Olive Oil
2 TB Water
2 TB Balsamic Vinegar
1 tsp Dijon Mustard
1 tsp Minced Onion
1 Garlic Clove
1/2 tsp Honey
1/4 tsp Dried Oregano
1/8 tsp Salt
1/4 tsp Pepper

Thoroughly whisk all ingredients together until completely emulsified.
 

Poppy Seed Dressing

1 cup Canola Oil
1/3 cup Apple Cider Vinegar
1 Tb Poppy Seeds
1 tsp Dry Mustard
1/2 cup Sugar
Garlic Salt to taste
1/4 cup finely Chopped Red Onion (to taste can add more)

In a shaker shake all ingredients together well and refrigerate for at least 2 hours. Be sure to shake well before each use.

Kale Salad

Amazingly Delicious Kale Salad

• Fresh Kale (lightly steamed) 
• Fresh Mustard Greens
• Carrots
• Fresh Beets (toasted)
• Fresh Parsley
• Fresh Cilantro
• Tomatoes
• Cucumber
• Extra Virgin Olive Oil (EVOO)
• Balsamic Vinegar
• Salt and Pepper

1. Wash all vegetables thoroughly to remove any dirt or residue. (Dirt=Bad Seasoning)
2. Peel and slice the Beets; then broil in a toaster oven until it starts to caramelize (5-10 mins). It's Good don't question it.
3. Cut Kale into ½-inch pieces and steam until bright green but still crunchy (about 5 mins). Then immediately rinse with cold water.
4. Peel and slice the Carrots and Cucumber then slice the Tomatoes.
5. Cut or tear Mustard greens into smaller pieces.
6. Cut and discard the stems from the Parsley and Cilantro.
7. Put it all together; Then Salt and Pepper.
8. Pour the EVOO and Balsamic Vinegar on your Lovely salad (no need to mix beforehand).
9. Enjoy.

Note: Mustard Greens are spicy and is what gives this salad its kick. If you prefer, you can substitute the Mustard Greens with any other kind of greens.

Frog Eye Salad

1 C Sugar
1/2 tea Salt
2 TB Flour
4 Egg Yolks (beaten)
2 cans Pineapple (I like tidbits)
2 cans Crushed Pineapple
1 box Acini Pasta
16 oz Cool Whip
2 cans Tropical Fruit
Maraschino Cherries
Optional: Coconut, Mandarin Oranges, Marshmallows

Drain Pineapple saving 2 cups of juice, after getting juice I like to add all remaining canned fruit to let it drain overnight. In a sauce pan combine sugar, salt, flour, juice, and eggs. Cook on low heat until thickened. Cook pasta as per directions on package making sure you salt the water before cooking pasta. Once pasta cooled pour cooled sauce over and mix allow to chill overnight. Just before ready to eat add remaining ingredients and mix together.

Thai Peanut Salad

Dressing:

1/2 c Fresh Lime Juice
1/4 c Soy Sauce
1/4 plus 2 T Crunchy Peanut Butter
2 T Honey
1 T plus 1 tea minced Ginger
1/4 tea Cayenne Pepper (more if you want it spicier)

Salad:

Romaine Lettuce
1/2 head Cabbage
Bean Sprouts
1 Red Bell Pepper
1/2 c Chopped Green onions
Carrots

*Add shredded or chopped chicken for a meal that stands alone

**If you know my cooking I don't really measure just cut up as much as you need for the salad for your family :-)

Whisk together all ingredients for salad dressing and place in fridge until ready to use.

Cut up all ingredients for you salad and place in bowl. I like to julienne my carrots and bell pepper. When ready to eat toss salad with dressing and serve.