Recipes: Back

Adult Recipes
Try mixing the salad recipes below with the following fish and chicken dishes; plated together, they really pair up well!

Health salads in 10 minutes or less:

Spinach Salad with Warm Maple Vinaigrette:

15 oz. cans Julienne French style beets thoroughly drained (form a ring and pile around platter) (you can also use sliced beets cut into strips) (optional)
6 oz. bag of triple washed baby spinach
4 oz. package of crumbled Feta cheese
½ med red onion, sliced extra thin and separated
1 handful of chopped walnuts
3 tbsp. of maple syrup
3 tbsp. of extra virgin olive oil
3 tbsp. of balsamic vinegar
½ tsp. of Dijon mustard (whisk and warm in microwave 20 sec. prior to serving)
- Bacon bits (optional)
- Sliced mushrooms (optional)

Heap the spinach in the center of a platter or large plate. Surround the spinach with a ring of the Julienne beets. Top the spinach with the onion, feta cheese, walnuts, mushrooms and bacon bits (for a vegetarian dish, skip the bacon bits). In a small measuring cup add the real maple syrup, extra virgin olive oil, balsamic vinegar and Dijon mustard. Wisk and warm the vinaigrette (20 seconds in the microwave). Wisk again and pour over the salad. (Serves 4 – 6)


Cooking For Kids
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