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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - March 21, 2008

Spinach Strawberry Salad

Serves: 10


  Download this recipe.

2 tablespoons red wine vinegar
3 tablespoons sugar
1/2 cup oils
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup strawberry jam

1/3 cup sugar
1 cup cashew nuts
15 wonton wrappers, cut into thin strips
1 head red leaf lettuce, washed and broken into pieces
1 package spinach, with stems trimmed
1/3 cup bacon pieces, cooked and well drained
1/2 cup red bell peppers, chopped
1 red onion sliced
1 cup strawberries sliced

To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam in the blender. Mix until all ingrediants are well blended. Set aside. Heat a medium frying pan and add sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside. Fry wontons in hot cooking oil and drain onto paper towels. When ready to serve salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last.

Variation: Use fresh raspberries and rasberry jam instead of strawberries and strawberry jam. Substitiute almonds for cashews.

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