Spinach salad with creamy apple poppy seed dressing

SERVINGS:   TIME:

INGREDIENTS:

• 1 bag baby spinach
• 1/2 lb bacon, crispy and crumbled
• 1 tart green apple, cored and chopped into bite size chunks
• Swiss cheese, slices
• 1 handful dried cranberries
• green onion or red onion, thinly sliced
• candied pecans (recipe below)
• 2 cups whole pecans
• 1/2 cup white sugar
• 2 tbsp butter
• 1/2 tsp vanilla extract
• creamy apple dressing (recipe below)
• 1/3 cup sour cream
• 3 tbsp mayo
• 3 tbsp frozen apple juice concentrate
• 1 tbsp poppy seeds
• salt and pepper, to taste

DIRECTIONS:

Candied pecans:

1. Over medium-high heat, melt the butter in a large (10" to 12") skillet.
2. Add nuts and sugar. Stir constantly with a wooden spoon until the sugar starts to melt. Lower the heat and cook until the sugar turns a golden brown and no lumps of undissolved sugar remains. 
3. Add vanilla, stirring quickly to combine. 
4. Pour out the nuts and syrup onto a well-greased sheet or parchment paper and let cool completely.

Creamy Apple Poppy Seed Dressing:

1. Whisk all the ingredients together in a bowl. It will be thick at first and then thin out. 
2. Keep refrigerated until ready to serve the salad.

Salad:

1. Use a serrated bread knife to chop the candied nuts into medium-sized chunks.
2. Toss spinach, bacon, apple, dried berries, candied pecans, and onion together in a large bowl. Drizzle dressing over salad while tossing to completely coat the leaves (may not need all of the dressing). Serve immediately.

NOTES:

• Dressing keeps for a few days in the fridge

RECIPE & IMAGE SOURCE: zupas.com

Pear and pecan salad

Servings:   Time:

Ingredients:

• mixed greens
• spinach
• pears, cut into bite sized pieces
• candied pecans (recipe below)
• avocado
• dried cranberries

Sweet red wine vinaigrette dressing

• 1 inch strip, red onion
• 1 cup sugar
• 2 tsp dry mustard
• 1/ tsp salt
• 1/2 cup red wine vinegar
• 1 cup vegetable oil

Candied pecans:

• 8 oz pecans
• 4 tbsp sugar

Directions:

Dressing:

• 1 cup vegetable oil
• Finely chop red onion in blender.  Add sugar, dry mustard, salt and vinegar and blend until frothy.  Slowly add oil.

Candied pecans:

• In small skillet, sprinkle sugar over pecans and cook over medium heat until pecans are coated and sugar has dissolved. (may need to add more sugar if all of the pecans are not coated)  Be careful so the pecans don’t burn.

Source: zupas.com

Simple balsamic vinaigrette

SERVINGS:   TIME:

INGREDIENTS:

• 1/3 cup balsamic vinegar
• 1/2 cup olive oil
• 2-3 tbs honey [depending on how sweet you like it]
• 1 tsp soy sauce
• salt and pepper

DIRECTIONS:

1. whisk balsamic vinegar, soy sauce, and honey, then slowly whisk in oil.  salt and pepper to taste.
2. enjoy on favourite salad (i.e. mix greens, feta cheese, candied pecans, and strawberries)

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Grean leaf salad in chilli dressing

Servings: 2-3   Time: 10-15 minutes

Ingredients:

• 250g green salad leaves (crispy)
• 115g (about half cup) leeks, finely sliced
• 1 white onion, finely sliced
• 2 green chillies, seeded and finely sliced
• 1 red chili, seeded and finely sliced
• 1tbsp sesame seeds, to garnish
• 1tsp pine nuts, grounded
• 1 tbsp Korean chili powder
• 1 tsp sesame oil
• 1 garlic clove, crushed
• 2 tbsp light soy sauce
• 2 tbsp water

Directions:

1. Tear the leaves into bite-size pieces. Mix the leeks, onion and green and red chillies
2. For the salad dressing, mix the pine nuts with the chilli powder, sesame oil, garlic, soy sauce and water in a bowl.
3. Stir the dressing gently, allowing the flavours to mingle, and then add the chillies, onion and leeks
4. Place the green leaves in a salad bowl and pour over the dressing. Toss the salad, garnish with sesame seeds, and serve.

Source: The Complete Book of Korean Cooking (Y. Song)

Chickpea and feta salad

SERVINGS: 2   TIME: 10 minutes

INGREDIENTS:

• ½ cup canned chickpeas
• 1 cup cherry tomatoes
• ½ orange pepper
• ¼ cucumber
• ½ red onion
• ½ cup crumbled feta
• 2 tablespoon fresh lemon juice
• 4 teaspoons olive oil
• 2 teaspoon dried oregano
• ¼ teaspoon salt
• Pinch of ground pepper

DIRECTIONS:

1. Rinse and drain chickpeas.
2. Rinse vegetables and finely chop.
3. In a bowl, combine chickpeas, vegetables, and feta.
4. Add lemon juice, olive oil, oregano, salt, and pepper. Toss and serve.

NOTES:

•  Add/substitute desired vegetables

ADAPTED FROM: Martha Stewart