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I love a big, green salad, especially in the spring. Romaine, arugula, mixed baby greens, spinach, escarole, even cabbages, and good ole iceberg make crisp and healthy salads with limitless possibilities. I decided to tell you how to make A spinach salad. Some of my favorite salad ingredients include something salty, something crunchy, something sweet, and something cheesy. Springtime calls for salad as an accompaniment or a main dish. You can top almost any salad with grilled chicken, thinly sliced beef, or even shellfish and you’ll have a filling and nutritious meal.
Spinach is plentiful right now, so spinach salad is quite popular in my house. There are quite a few ways to serve a spinach salad that satisfies both sweet and savory tastes. To indulge your sweet tooth, make spinach salad with sliced fresh strawberries, red onion, toasted slivered almonds, and crumbled bleu cheese. Toss with a raspberry pecan dressing just before serving. My friend, Kelly, brought this salad to me when I was under the weather and it was delicious. If you wanted to make a more savory salad, start with fresh baby spinach and add crumbled bacon, slightly steamed asparagus, feta or goat cheese, and a light vinaigrette. Either of these spinach salads is sure to please, and these salads are budget friendly since they are made with spring veggies and fruit.
My go-to spinach salad calls for ingredients I generally have on hand all year. My Spinach Salad has salty bacon, crunchy walnuts, sweet dried cranberries, and creamy bleu cheese. Give it a try and experiment with your own favorite toppings. Top with leftover grilled meats and fish for a more filling meal. Salad is never boring; it can change each time you serve those healthy, vibrant greens.
Thanks to Connie for this recipe.
Dry pasta is on sale every week somewhere. It is a staple that is easy to stock up on, as well as quick and easy to prepare. There are many varieties now, including whole wheat, multi grain, low-carb, semolina, gluten-free, just to name a few. Most families love spaghetti and pasta sauce, and it’s a go-to meal at least twice a month. Continue reading
As I’ve mentioned before, I looooove Mexican food. I try to experiment with my favorite dishes making them leaner and healthier. I’ve been on an enchilada kick lately and decided to take a stab at making my own enchilada sauce since canned enchilada sauce has lots of sodium. This sauce turned out great and it freezes well, too. So, double the sauce and freeze some for next time. Be sure to use the fire-roasted tomatoes and fresh cilantro (as much as you want), as these are the ingredients that add such a unique, robust flavor. Leftover cooked chicken (about 1 ½ cups) and leftover corn work well in this recipe. If your family likes spice, add crushed red pepper flakes to the sauce.
Preheat oven to 350 degrees. In a large skillet over medium-high heat, sauté onion in oil for 5 minutes. Add garlic and cook for 1 minute more, being careful not to let garlic brown. Add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer. This enchilada sauce will be slightly chunky. Stir in cilantro and remove from heat.
Meanwhile, cook chicken in a large skillet over medium-high heat until no longer pink. Drain and stir in black beans and corn; season with salt and pepper. Warm the tortillas in the oven for about 5 minutes to make them easier to roll; remove from oven. Spread ½ cup sauce into a rectangular baking dish. Divide the chicken mixture and ¾ c. of cheese among tortillas. Fold over tortilla sides, place seam side down in the baking dish. Pour the remaining sauce over enchiladas and bake, uncovered, for 15 minutes. Sprinkle remaining cheese on top, and bake 5 minutes more or until cheese melts. Serve atop a bed of lettuce, if desired.