Hello Friends!
Well, the Holiday Season is under way and I am sure we are all busy getting our Christmas shopping lists ready and planning our menu for Christmas Day. I for one, would like to be all done with the shopping by next weekend so that I can sit back and relax and enjoy the time that's left before the end of the year.
I began decorating our home the day after Thanksgiving and finished it by the end of the weekend. It came out very simple and beautiful...then this Saturday my neighbor and I held a large garage sale and got rid of lots of things. Whatever was left we took to our church pantry for needy people.
Now begins the time for my family to tighten up our belt buckles by not indulging too much...there are many Open House and parties coming up so we have decided on salads for our dinners from now on until Christmas Day dinner. One yummy salad we have enjoyed before is from Paula Deen. Her Spinach, Strawberry and Hearts Salad is to die for! Now is the perfect time in Central Florida for this type of Salad because we are just coming into strawberry season!
Here is the recipe:
SPINACH, STRAWBERRY AND HEARTS OF PALM SALAD
Adapted from source: The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah by Paula H. Deen
Servings: 12 (can be cut in half)
FOR THE DRESSING:
3/4 cup sugar (I use Splenda)
1/3 cup cider vinegar
2 Tbsp. fresh lemon juice
1 tsp. salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 Tbsp. poppy seeds
1 tsp. dry mustard
1/2 tsp. paprika
FOR THE SALAD:
1 1/2 lbs. fresh spinach, washed & torn into pieces
2 cups strawberries, stemmed and sliced
1 can hearts of palm, drained and chopped
1 cup chopped walnuts
For the dressing, combine the sugar, vinegar, lemon juice, and salt in a saucepan and heat until the sugar dissolves, stirring frequently. Cool to room temperature. Whisk in the oil, onion, poppy seeds, dry mustard and paprika, and set aside.
Combine the spinach, strawberries, hearts of palm, and walnuts in a salad bowl. Add a little of the dressing at serving time and toss gently. Serve the remaining dressing alongside, so guests may help themselves.
Well, the Holiday Season is under way and I am sure we are all busy getting our Christmas shopping lists ready and planning our menu for Christmas Day. I for one, would like to be all done with the shopping by next weekend so that I can sit back and relax and enjoy the time that's left before the end of the year.
I began decorating our home the day after Thanksgiving and finished it by the end of the weekend. It came out very simple and beautiful...then this Saturday my neighbor and I held a large garage sale and got rid of lots of things. Whatever was left we took to our church pantry for needy people.
Now begins the time for my family to tighten up our belt buckles by not indulging too much...there are many Open House and parties coming up so we have decided on salads for our dinners from now on until Christmas Day dinner. One yummy salad we have enjoyed before is from Paula Deen. Her Spinach, Strawberry and Hearts Salad is to die for! Now is the perfect time in Central Florida for this type of Salad because we are just coming into strawberry season!
Here is the recipe:
SPINACH, STRAWBERRY AND HEARTS OF PALM SALAD
Adapted from source: The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah by Paula H. Deen
Servings: 12 (can be cut in half)
FOR THE DRESSING:
3/4 cup sugar (I use Splenda)
1/3 cup cider vinegar
2 Tbsp. fresh lemon juice
1 tsp. salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 Tbsp. poppy seeds
1 tsp. dry mustard
1/2 tsp. paprika
FOR THE SALAD:
1 1/2 lbs. fresh spinach, washed & torn into pieces
2 cups strawberries, stemmed and sliced
1 can hearts of palm, drained and chopped
1 cup chopped walnuts
For the dressing, combine the sugar, vinegar, lemon juice, and salt in a saucepan and heat until the sugar dissolves, stirring frequently. Cool to room temperature. Whisk in the oil, onion, poppy seeds, dry mustard and paprika, and set aside.
Combine the spinach, strawberries, hearts of palm, and walnuts in a salad bowl. Add a little of the dressing at serving time and toss gently. Serve the remaining dressing alongside, so guests may help themselves.
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