Summer Supper Salad
In a large salad bowl mix:

1 bag of spinach, cleaned
1 head romaine or red leaf lettuce, torn
2 large Granny Smith apples, unpeeled, chopped
1 cup Craisins
1-2 cups shredded Monterey Jack/Cheddar cheese mix
cherry tomatoes
3 cups cooked, chopped chicken breast
Newman’s Own Light Raspberry Walnut Vinagrette

Jen’s Salad
2 bags Mediterranean Mix salad greens
8 oz. shredded mozzarella cheese
1 ½ cups salted cashews
1 ½ cups craisins
2 cups unpeeled, chopped apples
2 cups unpeeled, chopped pears

Dressing: mix the day before
½ cup sugar
1/3 cup lemon juice
2 Tblsp. Dijon mustard
1 Tblsp. poppy seeds
2 Tblsp. finely chopped onion
½ tsp. salt
2/3 cups oil

Sensational Salads 

Start with:
1 bag of spinach
1 head of romaine or red leaf lettuce
Cherry or grape tomatoes
grated or sliced carrots
chopped red, green and yellow peppers
cucumbers
sliced mushrooms
broccoli and cauliflower

Add:
craisins or raisins
chopped apple or pears
strawberries, blueberries, mandarin oranges
cashews, croutons, sunflower seeds, almonds, pecans or walnuts
bacon, cooked and crumbled
chilled, cubed, cooked chicken, ham or beef
     hot, thinly sliced leftover beef is great too!
Chilled pasta or tortellini, cooked per package directions.

*notes:
- Make sure there’s at least five colors in every salad!
- Mix up your greens, experiment, so you can always select whatever the store offers that looks fresh and crisp.
- Do experiment with your favorite salad dressings and cheeses.
- Think “salty, sweet, crunchy and chewy” and choose of each.
- Cut some, chop some, and grate some veggies to vary textures, colors, and add variety.
- Add meats or pasta to make a salad an entire meal.

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06/10/2005