Salads

Spinach Strawberry Almond Salad

~ lindy

Spinach Strawberry Almond Salad

Makes 6 Plated Salads

**Layer each Salad Plate with the following ingredients:

*1  (11) ounce bag Baby Spinach, divided onto 6 salad plates (8 and 1/2 inch plate)
*10 to 14 Strawberries, medium to large, sliced
*1/2 to 1 cup Crumbled Feta Cheese
*1 cup Whole Almonds, chopped and sugar roasted, topping

*16 ounce bottle Kraft Poppy Seed Dressing, drizzled on each salad, to taste

*

Sugar Roasted Almonds

Add a couple of Tablespoons Sugar to Sauce pan along with 1 cup chopped Almonds. Roast on medium heat for just a couple of minutes, stir and watch carefully until they are Caramelized or sugar is melted you will smell the almonds aroma. Remove sugar-coated almonds from heat and cool on wax paper or heat-resistant non-stick surface.

20130506-093518.jpg

Enjoy!

Lindy

 

 

 

 

Apple Cabbage Coleslaw

~ lindy

Apple Cabbage Coleslaw

*

*1 pound package Multi-Colored Coleslaw

*1-2 Green Apples, Julienned

*1 Jalapeño, cut into thin circles, remove seeds for less heat

*1/8 teaspoon Celery Seed

*2 tablespoons chopped Cilantro

*

In a large mixing bowl Add: Coleslaw, green apples, jalapeños, celery Seed and cilantro.

*
Dressing

*

*1/2 cup Greek Yogurt

*1/2 cup Olive Oil Mayonnaise

*2 tablespoons Brown Sugar

*1/4 cup Apple Juice

*1 tablespoons Apple Cider Vinegar

*Sea Salt and Fresh Ground Black Pepper, to taste

*

Whisk together in a small mixing bowl the dressing ingredients. Then add the dressing to the apple and cabbage mixture and toss/mix together until all ingredients are covered with dressing. Refrigerate for an hour or longer for ingredients to blend together. Refrigerate overnight if desired, the Apple cabbage Coleslaw is just as good the next day. Keep refrigerated until ready to serve.

Enjoy!

Lindy