[senior citizen]

SPINACH SALAD:

4 servings



8 oz. fresh spinach leaves, washed

1/4 cup sliced almonds (or chopped walnuts or pecan halves)

1 cup sliced fresh strawberries

1 small can mandarin oranges, drained

Poppy Seed Dressing (see below)

Toss all ingredients in a large salad bowl just before serving.



For those who like bacon in their spinach salad......

Brown 3 bacon slices until crisp; drain on paper towels, cool. Crumble and add before tossing.



POPPY SEED DRESSING: (Makes more than 3 cups; use some and reserve the rest in frig)

1 cup honey

6 tablespoons apple cider vinegar

3 tablespoons Dijon mustard

2 cups canola oil

2 tablespoons poppy seeds



Mix in blender. Serve a portion over spinach salad and save the rest in frig.

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SPINACH SALAD CAPRESE:

4 SERVINGS

Make immediately before serving.



6 cups fresh spinach

12 cherry tomatoes, halved

1/2 chopped fresh basil leaves

4 oz. fresh mozarella cheese, cubed

1/4 cup vinagrette of your choice.......



Gently mix all of the above.......add the vinagrette and toss....serve.



I like this Balsamic Vinagrette:
NOTE:
You do not need to use full amount on salad.
Use your own judgement and reserve the rest.



1/4 cup Balsamic

3/4 cup olive oil

2 tablespoons lemon juice from a fresh lemon

1 tablespoon Italian seasoning (which has all the flavors of all the Mediterranean spices)

1 tsp. garlic powder or garlic salt........or a few slivers of fresh garlic

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POPPY SEED COLESLAW:

Makes 8 to 10 servings

Chill for one hour



16 oz. bag tri color coleslaw mix (with carrots and red and green cabbage, etc.)

8 oz. can mandarin oranges, drained

8 oz. can pineapple chunks, drained

1/2 cup poppy seed salad dressing (see above recipe)

1/2 cup sour cream



IN LARGE MIXING BOWL COMBINE COLE SLAW MIX AND ALL THE FRUIT.

In small bowl, mix together the poppy seed dressing and the sour cream.

Pour over slaw. Mix and toss.

Chill in frig for one hour.

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TORTELLINI SUMMER SALAD:

4 TO 6 SERVINGS



9 oz. pk. cheese tortellini, cooked and cooled

1 cup julienned fully cooked ham (I like thin strips)

3/4 cup frozen peas, thawed (not cooked)

1/2 cup Swiss cheese, cut in cubes ....or fresh mozzarella, cut in cubes

2 cups dressing of your choice..........**



An obvious choice would be a light Italian vinagrette.

However, I have made this with ranch dressing as that’s what the grandkids like. RANCH dressing of your choice.

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CARROT * PINEAPPLE * SUNFLOWER SALAD:

Makes six to eight servings



1 lb. carrots grated...........or equal amount of shredded “bagged” carrots

8 oz can pineapple “tidbits” in their own juice

1/2 cup organic raisins

Lettuce leaves

Sunflower seeds



Mix carrots, pineapple and raisins together. Refrigerate two hours before serving.

Place a lettuce leaf on 6 to 8 salad plates.

Top with the fruit veggie mixture

Sprinkle generously , or as you wish, with sunflower seeds........

Another kid friendly salad.............