Tomato and Onion Salad

1 cup spinach, torn
1 lrg beefsteak tomato, sliced
1 med vidalia onion, sliced
¼ cup feta cheese, crumbled
2 tbsp olive oil
2 teasp balsamic vinegar
1 pinch basil
1 pinch salt
1 dash black pepper

Spread a layer of fresh spinach to cover each individual serving plate. Arrange alternating slices of tomato and onion over spinach. sprinkle feta evenly over the top.

Make dressing with olive oil, balsamic vinegar, basil, salt and pepper. Drizzle dressing over the top of the vegetables and serve.

(2 Servings)

Spinach Strawberry Salad

6 cups spinach
1 pnt strawberries
½ cup sugar
1½ teasp onion, minced
¼ teasp worcestershire sauce
¼ teasp paprika
1 teasp poppy seed
½ cup canola oil
¼ cup cider vinegar
1 tbsp bacon bits


Toss the spinach, strawberries and bacon bits. Blend the remaining ingredients in a blender until creamy.

Pour dressing over salad immediately before serving.

Broccoli Salad

ngredients

4 cups small broccoli florets, about 1 1/2 pound
1½ cups seedless green grapes, halved
1 cup celery, chopped
1 cup raisins
¼ cup sunflower seed kernels
⅓ cup light mayonaise
¼ cup plain fat-free yogurt
3 tbsp sugar
1 tbsp white vinegar

Combine the broccoli, grapes, celery, raisins and sunflower seeds in a large bowl.

Combine the mayonnaise with the yogurt, sugar and vinegar, stirring with a whisk.

Pour the dressing over the broccoli mixture and toss well.

Chill 1 hour before serving.

Basil and Garlic Salad Dressing

1 cup olive oil ¼ cup lemon juice 6 stems basil, with leaves 4 lrg cloves of garlic, coarsely chopped 1 teasp salt Pour olive oil into a jar. Pull basil leaves from stems and place in oil. Add garlic and cover with a tight-fitting lid. Set on a sunny windowsill for 2-7 days (for more flavor leave longer). Shake container daily, then strain liquid carefully and discard leaves and garlic. Add lemon juice and salt to olive oil and chill before serving.