Tuesday, July 6, 2010

Spinach Salad

Well Popeye liked yesterday's salad so much he put in a request for another spinach salad.  Who can say no to Popeye, so here is another one from my Mother's recipes.  This is a very pretty salad to serve guests as well.

Spinach Salad


Chopped spinach
1 lb bacon fried crisp and crumbled
8 hard boiled eggs sliced
Chopped lettuce
1 Package frozen green peas (thawed but not cooked)
Salt and pepper to taste
Chopped green onions ( tops included)

2 cups mayonnaise
1 cup sour cream ( not imitation)
1 envelope green goddess dressing mix

   Layer salad ingredients in a glass serving bowl.  Mix together dressing and spread over salad.  Let stand in refrigerator for about 16 to 18 hours, to allow flavors to mix.

                            Thanks Popeye, but I think I'll use fresh spinach.

Spinach Salad With Orange-Ginger Dressing

After all the Crockpot /  slow cooker meals last week I decided to add a couple of salad recepies to go along with them.  What could be better than a cold salad on a hot day. I got one today that would make Popeye happy.

Spinach Salad With Orange-Ginger Dressing

4 cups fresh spinach, thoroughly washed, drained and patted dry.
1 avocado, peeled and diced
1 large orange, peeled sliced and seeded
1 Tbsp extra virgin olive oil
¼ cup orange juice concentrate
1 tsp fresh lemon juice
2 tsp fresh ginger root, peeled and grated
Salt and pepper to taste

   Divide the spinach among four salad plates.  Top with avocado and orange.  Whisk together next 5 ingredients to make a dressing, drizzle on each salad.  Top with freshly ground black pepper.

Makes 4 servings.

                                                I've been expecting you.