A flavorful salad- Craisin Feta Pecan Salad with Balsamic Vinaigrette

• 
  
• Candied Pecan, Craisin, and Feta Salad
• 2-3 cups spring mix salad
• 1 cup sugar coated pecans (I used a quick recipe on allrecipes to candy my pecans http://allrecipes.com/recipe/sugar-coated-pecans/)
• 1 cup craisins
• 1 cup crumbled feta cheese
• 
  
• . CREAMY BALSAMIC VINAIGRETTE 
• 4 cloves garlic, grated
• 3 Tbsp. mayo
• 2 T. lemon juice
• 2 T. sugar
• 1 T. Dijon mustard
• 2 t. Morton's Nature Seasoning (I used a combo of a little garlic salt, pepper, onion powder)
• 1 1/2 t. salt
• 1/4 c. balsamic vinegar
• 3/4 c. extra virgin olive oil

1. In a large bowl or on a large plate, lay out spring mix salad. Top with sugar coated pecans, craisins, and crumbled feta.
2. You could use a store bought Creamy Balsamic Vinaigrette or you can make the recipe above by whisking together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
3. Pour dressing over prepared salad and enjoy! Refrigerate any leftover dressing.(from chefintraining.com)

This was full of flavor, I really liked it.  I didn't have fresh garlic or Morton's seasoning but I used garlic powder and other spices.  The dressing is really forgiving, but it makes the salad.  

Favorite Taco Salad

Favorite Taco Salad
(from sixsistersstuff.com)

Ingredients:

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can chili beans or black beans
• 1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
• 1/2 cup water
• 1 head iceberg lettuce
• Tortilla chips
• Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc

Directions: 
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes. 
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice.

We have made this several times over the summer and it hits the spot every time.  All the kids like it, it isn't as spicy as other Mexican dishes due to the more sweet Catalina dressing.  Our new taco salad of choice.

Potato Salad recipe for summer

Perfect Potato Salad

(from melskitchencafe.com)

Dressing:

• 2 cups mayonnaise (I use Best Foods/Hellmans Light Mayo with great results)
• 2/3 cup buttermilk
• 1 1/2 teaspoon dried parsley
• 1 teaspoon salt
• 1 1/2 teaspoons minced dried onions
• 1 1/2 teaspoons garlic salt
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 2 tablespoons yellow mustard

Salad:

• 5 pounds potatoes (I prefer to use red potatoes or yukon gold potatoes because I like their firm non-grainy texture)
• 1 cup sliced olives (obviously fine without, too)
• 10 hard-boiled eggs*, diced

DIRECTIONS:
Simply combine all the ingredients in a blender or in a bowl and give it a whirl or whisk until all ingredients are combined.

For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.

*For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.

I only had 4 potatoes so I kind of just took my ingredients down several notches without thinking too hard or measuring and it all worked out and was delicious.  So that means this is a very fool-friendly recipe!  I also microwaved my potatoes and then peeled them.  Super fast this way!  Just make sure not to overcook!  The dressing is very tasty- it is an addictive potato salad that doesn't feel too heavy and seems healthy too.  I'll make it many times throughout the summer.

Tomatillo Ranch Dressing

Tomatillo Ranch Dressing

• 1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)
• 1 c. mayonnaise
• 1 c. buttermilk (I use 1 cup milk with 1 T. vinegar cause I usually don't have buttermilk on hand)
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro (I always skip and it's great without too)
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (if you like it spicy keep the seeds in it, if you like it mild, just remove the seeds or just skip altogether)

Mix all ingredients together in the blender. Enjoy over salad, on mexican food, whatever!


I know a lot of people make the Cafe Rio Pork a lot and love this famous dressing.  I have only made it a couple of times but I am amazed how good it tastes.  Don't limit it just to pork!

Green Spinach Salad with Craisins and Poppy Dressing

Spinach Salad with Poppyseed Dressing

• 1 bag spinach leaves
• 1 bunch red leaf lettuce, torn into pieces
• 1 bag craisins (1 cup or whatever)
• 1 bottle real bacon bits (optional)
• 1 1/2 c. swiss cheese, mozarella, or feta
• 1 c. slivered almonds, toasted
• 3-4 green onions, chopped

Toss all together.  Add dressing just before serving.

Dressing:

• 3/4 c. sugar
• 1 t. salt
• 1 T. dry minced onion
• 3/4 c. oil
• 1 T. poppy seeds
• 1/3 c. + 2 T. white vinegar

Mix together in a blender. Voila!


This was a tasty salad!  Fancy and flavorful.

I'm so happy I discovered you

Sweet and Salty Wraps
(from ourbestbites.com)

• fresh baby spinach, chopped
• cooked chicken (I put mine in the crockpot with some poppyseed dressing)
• feta cheese (I discovered this this year and love it!)
• crumbled cooked bacon (optional- I don't like bacon and skipped this, but imagine it could be good)
• craisins ( I skipped this too because I wasn't feelin' it but maybe next time)
• poppy seed dressing (you can use Brianna's or the recipe below which is easy and great!!)
• tortillas (I like the uncooked kind you cook at home but any you like will do!)

Combine all ingredients, place in tortilla, roll up and devour!  All the kids loved these, and this is my dream dinner!  Quick, easy, painless....yummy.  The saltiness of the feta goes excellently with the sweet dressing.  YUM.  We liked to dip them in additional dressing.  

Poppy Seed Dressing
Recipe from Our Best Bites


1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (I used about 1/4 cup yellow onion because that is what I had)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Poppy Seed Chicken Pasta Feta Salad
(a salad version of the above recipe)

• 16 ounces pasta- try the mini-size bowties!
• grilled or cooked chicken, chopped
• feta cheese, as much as you like
• chopped fresh spinach
• poppy seed dressing, about 1 cup or as much as desired

1. Combine all ingredients and enjoy!  Delicious.

Crab Pasta Salad- YUM

Crab Pasta Salad
(allrecipes.com)

• 2 cups uncooked medium shell pasta
• 1 1/2 cups imitation crabmeat, chopped
• 1 cup broccoli florets
• 1/2 cup diced green pepper
• 1/2 cup quartered cherry tomatoes
• 1/4 cup chopped green onions

DRESSING:

• 1/2 cup mayonnaise
• 1/4 cup creamy Italian salad dressing
• 1/4 cup grated Parmesan cheese

Directions:

1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Stir in crab, broccoli, green pepper, tomatoes and onions.
2. Combining dressing ingredients; pour over salad and toss gently to coat. Cover and refrigerate for 2-4 hours before serving.

I didn't have "Creamy Italian" dressing so I used the following easy recipe to make some. it was great!


 Creamy Italian Dressing

• 1 cup mayonnaise
• 1/2 small onion
• 2 tablespoons red wine vinegar
• 1 tablespoon white sugar
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions:


In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.


This was a great summer salad!  Even Russell, who professes to hate imitation crab, ate this happily and enjoyed it thoroughly!  I loved this dressing too.  A keeper!  Hurray for quick summer salads on hot days!

Bring on the summer salads!

Chicken and Craisin Salad

• 16 oz. bag bow tie pasta, or pasta of choice
• 2-3 chicken breasts~cooked, cooled & cubed (I used half a rotisserie chicken)
• 1/2 c. craisins
• 1 c. red grapes
• 3-4 green onions, chopped
• 1 c. chopped broccoli
• 3/4 c. sunflower seeds (optional)

creamy dressing:

• 1 c. mayonnaise
• 2/3 c. sugar
• 1/4 c. cider vinegar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. ginger powder (I skipped)

Mix all dressing ingredients in a small bowl. Whisk them together & cover & place in fridge.

In the mean time, mix all of the salad together, except sunflower seeds, in a large bowl. Toss together. Just before serving mix in sunflower seeds & dressing.

Yum. Nice change of pace from the Italian dressing pasta salad. This was yummy and addictive. The dressing is a little on the sweet side, so if you don't like that you can take down the sugar a bit. We loved it though! A great summer meal!

Pretzel Salad

Pretzel Salad

• 2 cups crushed pretzels
• 3/4 cup margarine, melted (I halve this)
  
• 2 teaspoons white sugar
• 1 (8 ounce) package cream cheese (I use Neufchatel)
  
• 3/4 cup white sugar
• 4 1/2 ounces frozen whipped topping, thawed (I use light)
  
• 1 (6 ounce) package strawberry flavored gelatin
• 2 cups boiling water
• 2 (10 ounce) packages frozen strawberries

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, mix crushed pretzels, margarine and sugar.
3. Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
4. Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
5. In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
6. Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

This is always more of a dessert than a salad when we have this, but hey- who doesn't want to justify a dessert under the title of "salad"? The pretzel crust is really good- you wouldn't guess it's pretzels, but it adds a nice sweet/salty combo. I've had this with frozen strawberries and frozen raspberries. Both are great!

Anyone interested in quinoa?

Black Bean and Quinoa Salad
(allrecipes.com)

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro (we don't like)
  

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

This is a tasty salad. And SO healthy! Don't be afraid to try quinoa, though it may be hard to find at this point. I got mine at Beehive Health Essentials, due to a cooking class that got me interested. Quinoa is a complete protein due to its complete balance of amino acids. Low-carb, high protein, high fiber, gluten-free...purely amazing. I think it tastes like couscous, but that's ok because I like couscous. So for any healthies or vegans out there, this post is for you. I'll probably make this more once I can get quinoa at a normal grocery store.

Teriyaki Pasta Salad- great for summer!

Teriyaki Pasta Salad

• 3-4 chicken breast halves, cooked with Teriyaki sauce and cubed or shredded
• 1 lb box bowtie pasta, rotelle, or whatever you like
• 1-2 heads red or green leaf lettuce (or a bag of romaine like me)
• matchstick carrot pieces (in a bag or sliced yourself, about 1 cup)
• 3 tomatoes, chopped
• 1 cucumber, seeded and chopped
• 1/2 lb snow peas, cut into thin slices
• toasted sesame seeds (optional)
  

Dressing:

• Very Very Teriyaki sauce, shake bottle well first (made by Soy Vay- cheapest at Walmart)
• 1/4 cup canola or olive oil

1. Marinate chicken for at least 1/2 hour in Teriyaki sauce. Bake in broiler or BBQ, or crockpot...however.
2. Cook pasta, drain. Tear the lettuce into bite sized pieces, place in large bowl. Add pasta when cooled.
3. Add remaining veggies. Cool chicken, slice and add to salad. Make dressing and add to salad, a little at a time until taste desired is achieved. Sprinkle generously with sesame seeds. Makes a LOT of salad! Great for company.
   

Well, now I'm stealing recipes from my good ward cookbook. Thanks Hayley! This is a great tasting salad. This teriyaki sauce by Soy Vay is amazing. You can add extra to the salad to get the flavor you want. You can also make this salad with whatever veggies you want. It seems kind of strange to me to have lettuce in with pasta, but it tastes good. You could have it without as well, though! Nice change from your traditional pasta salad.

lovin' my sun-dried tomatoes; 2 salads

Bow-tie Pasta Salad

• your choice of pasta
• sun-dried tomatoes
• drizzle of olive oil, salt and pepper (or Italian dressing, if that's what you prefer)
• cubed cheese
• olives
• sun-dried tomatoes (I love their slightly chewiness, and their longevity in salads vs. fresh)
• sliced red pepper, or zukes, cucumber, whatever
• parmesan cheese sprinkled on top
  

1. Combine the above and chill in fridge an hour before serving.
   

Couscous Pea and Sun-Dried Tomato Salad

• 1 1/2 c. plain couscous, cooked
  
• peas, thawed
• sun-dried tomatoes
• green onion (optional)
• drizzle of olive oil
• sprinkle of garlic powder
• lemon pepper, sprinkled generously

1. Combine the above. Chill in fridge an hour before serving. (Tastes really good the day after).

These are two very versatile salads. I'm kind of posting them as templates for me to reference. You pretty much can use whatever seasonings/veggies you like in these salads. I bought my sun-dried tomatoes at Walmart and they are about 3 dollars a jar in the canned vegetable aisle. They come slightly seasoned in oil, but you just throw them in (drained) as is and they are great. anyway..these are great side dishes. Also great in the summer as cold salads. Throw in chicken in either one and have dinner!

My last curry post for a while, I promise!

Curried Chicken and Couscous Salad
(adapted from allrecipes.com)

• 2 cups cooked couscous (or rice)
  
• 2 cups chopped cooked chicken breast (I used 1 cooked breast)
  
• 1/3 cup celery, sliced
• 1/4 cup green onions, chopped
• 1/4 cup chopped red bell pepper
• 2/3 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons peach or mango chutney
• 1-2 teaspoons ground curry powder (to taste)
  
• 1/4 teaspoon seasoned salt

In a large bowl, combine the couscous, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. This serves 2 adults.

I know I seem to have a one-track curry mind lately! I am trying to use the bottle of mango chutney I bought, since it was a good 4 bucks. Plus we're not bored yet and are still Indian-food intrigued. This recipe is a lot like the chicken salad I made last week, but this is more grain based with the couscous. I like this better, it's a versatile salad! Russell said it tasted like stuffing (I guess a good thing) but I think that was the celery talking. I might just skip that next time. The flavors were good, texture great, red pepper and green onion added a lot. I might add some peas in next time for more veggie power.

Curry-in-a-Hurry Rotisserie Chicken Salad

(adapted from rachaelray.com)

• 1 pound rotisserie chicken meat, skinned, boned and diced (I used one cooked breast and halved the following ingredients for 2 adults)
  
• 3 ribs celery, chopped
• 1 cup seedless red grapes, halved
• 1/2 cup shredded carrots (a couple of handfuls)
• 4 scallions, chopped on an angle (I used green onions)
  
• 1 cup plain yogurt
• 2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
• Salt and pepper
• 2 tablespoons mango chutney, found on condiment aisle
• 1/4 cup sliced smoked almonds (2 ounces)
  

1. Combine meat, celery, red grapes, carrot and scallions. Add curry to the salad and toss to evenly distribute the curry. Add mango chutney and toss. Season the salad with salt and pepper, to your taste.
   
2. Garnish with toasted almonds.
3. Serve with warm rolls or crackers, or over lettuce.
   

We tried it! Way more interesting than regular chicken salad, in my opinion. However, you have to be a person that likes these flavors- curry and mango chutney are not for the dull in taste buds! It wasn't sweet; I thought it might be but mango chutney has a sweet/sour thing going for it that takes away sweetness. Some people use apricot preserves in place of the chutney and that would definitely sweeten it up! A nice, flavorful, cool meal. I got the picture from flickr since I forgot and that is pretty much how it looks!

BBQ Chicken Salad with BBQ Lime Cilantro Dressing

BBQ Ranch Chicken Salad

• 3 cups lettuce of choice (I like Romaine)
• 1/3 cup corn
• 1/3 cup black beans
• sliced red onion
• sliced avocado
• handful grape tomatoes, halved
• 1 cooked grilled chicken breast (I cook mine with bbq sauce in crock pot)
• ¼ cup BBQ Sauce
• ¼ cup cheddar cheese

Ranch dressing

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese. Drizzle with ranch dressing or dressing below.

This makes about 2 servings. Adjust ingredients as needed/desired!

Dressing:

• 1 cup mayonnaise
• 1/3 cup buttermilk
• 1 tablespoons fresh cilantro, finely chopped
• 1 tablespoon lime juice
• 1 teaspoon white vinegar
• 1 teaspoon granulated sugar
• 1 garlic clove, finely minced
• 1/2 tespoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup BBQ sauce

Couscous

Black Bean and Couscous Salad
adapted from allrecipes.com

• 1 cup uncooked couscous
• 1 1/4 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 4 tablespoons fresh lime juice
• 2 teaspoon red wine vinegar
• 1/2 teaspoon ground cumin
• 4 green onions, chopped (I used 1/4 c. chopped onion)
  
• 1 red bell pepper, seeded and chopped (I skipped but it would have been good for taste and color. So would tomato)
  
• 1/4 cup chopped fresh cilantro (I skipped)
  
• 1 cup frozen corn kernels, thawed
• 2 (15 ounce) cans black beans, drained
• salt and pepper to taste

1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

I have only used couscous two times but I really like the texture. This is a fun cold summer salad we will have again.

Cool Summer salad

Orange Fluff
(adapted from allrecipes.com)

• 2 cans mandarin oranges, drained
• 2 cups cottage cheese (I put them in the blender to make smooth)
• 1 small box orange jello (you can use about half a box depends on how sweet you want the salad)
  
• 8 oz. whipped topping (I used lite)

1. Mix mandarins and cottage cheese.
2. Add jello, stirring until blended.
3. Fold in whipped topping.
4. Chill one hour before serving.

This is a pretty healthy version of a summery jello salad! High in protein, some fruit in there...it is a tasty salad that goes well with hamburgers, grilled chicken, fish, etc. Fast to make too!

Refreshing Salad!

Santa Fe Chicken Salad

• 2-3 chicken breasts, cooked then sliced (I cook mine in the crockpot)
  
• 1 head romaine lettuce, chopped small, or 1 bag of romaine salad mix
  
• 1 15-ounce can of black beans, drained and rinsed
• 2 cups corn
  
• 1 tomato, chopped
• 1 avocado, diced (optional)
  
• 1/2 cup red onion, sliced
  
• shredded or cubed cheddar cheese (or Monterey Jack)
• crushed tortilla chips
• cucumbers (optional)

Ranch Salsa Dressing (mix fresh salsa or 1/2 can cilantro-lime diced tomatoes) with 1 cup ranch dressing or as much as desired. A great dressing for this salad!

1. Layer toppings on the greens. Pour on dressing, eat!

This is such a great salad. Not too heavy, easy to make, a lot of fun flavors.

Mexican Pork recipes

Cafe Rio Shredded Pork Salad

Night Before:

• 3 ½ to 4 lb. Pork Roast (mine was almost 3 lbs)
• 2 Tbs Brown sugar
• 1 to 1 ½ tsp cayenne pepper
• 2 tsp cumin
• 1 tsp salt

Mix together and rub on pork roast. Put in crock pot on low. Cook all night. Next morning, add:

• 1 can coke
• 1 cup chicken broth
  
• 2 cloves garlic, minced (I used garlic powder, about 1-2 t)
  
• 1 small onion, chopped

Keep cooking all day in crock pot on Low.

About an hour before serving, shred roast and add:

1 cup brown sugar (1/3-1/2 was plenty for mine)

Serve this over shredded lettuce and crunched up tortilla chips and top with beans, pork, ranch dressing, cheese. Also great on rolls or tortillas.

I haven't been to Cafe Rio but this sounded so good. I found it on someone's blog. It is delicious and addictive. I did cook it all night but I decided only to cook it a few hours the next day because I was afraid it would dry out or something with all that cooking time. You can definitely cook it same-day with no problem, if you start in the a.m. Very good. Lots of leftovers.


Pork Barbacoa

• pork loin 6-8 lbs (I use a boneless picnic roast, whatever that is)
• 2 cans-tomato sauce (8 oz. can)
• 2 cups brown sugar
• 2 cans-El Paso mexican red sauce (yellow can - 8 oz)
• 1 T. cumin
• 1/2 tsp minced garlic or one fresh clove
• 1/2 tsp salt
• 1/2 tsp pepper

1. Place pork loin in a large crock pot with cumin,garlic, salt, pepper, and enough water to cover the pork.(You can cut the pork into large chunks to make it fit if neccesary.)
   
2. Cover and cook on low for 8-10 hours (For faster cooking cover and cook on high for 5-6 hours)
3. Drain liquid from the pork and shread. Add the brown sugar, tomato sauce, and El Paso sauce. Mix well. Add a little water if needed.Cover and cook on high for 1 1/2-2 hours to concentrate flavors. Stir occasionally.

Serve on corn/flour tortillas.

This recipe is excellent too. I would just say it is a saucier take on sweet pork. Both are winners.

Strawberry Romaine Salad

Strawberry Romaine Salad

• 3-4 cups romaine lettuce
  
• 2/3 c. fresh strawberries, sliced
• 1/4 c. sliced onion
  
• 1/4 cup mayonnaise
• 1 tablespoons white wine vinegar
• 1 2/3 T white sugar
• 2 T milk
• 1 tablespoons poppy seeds

1. In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
2. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

Really good! Easy to make, different, and tasty.