Strawberry Spinach Salad

strawberrysalad

 This  Strawberry Spinach Salad is one of my favorites!

Its no secret, I’ve hit the treadmill this new year! And making changes in our diet have been easier than I thought.  With delicious choices like this, I cannot go wrong!  The dressing for this salad is semi-homemade ( a departure for me) but perfect and not too sweet! Top this salad with a handful of blue cheese or feta crumbles and a few chopped nuts and you’ve got a meal fit for a queen!

 

5.0 from 1 reviews

Strawberry Spinach Salad
 
Prep time
Total time
 
Not too sweet. A Perfectly refined flavor for dinner or lunching.
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 2 tsp Smuckers Seedless Sugar Free Strawberry Jam
  • 1 Tablespoon balsamic vinegar
  • 3 Tablespoons extra-virgin olive oil
  • Sea Salt, to taste
  • Freshly-cracked black pepper, to taste
  • ½ small red onion, sliced
  • 1 pint strawberries, washed, caps removed and sliced
  • 4 cups chopped baby spinach
  • Blue Cheese or Feta Cheese Crumbles for topping
  • Chopped Pecans, Almonds or Walnuts for topping
Instructions
  1. In a medium bowl measure 2 teaspoons strawberry jam
  2. whisk in vinegar until smooth
  3. then wisk in extra-virgin olive oil.
  4. Season to taste with salt and pepper.
  5. Toss the spinach with strawberries and onions
  6. Pour on dressing
  7. Toss again thoroughly to coat the salad
  8. Top with crumbled feta or bleu cheese and nuts

 

 

You Won’t Believe This Green Tomato Pound Cake Recipe

Southern Women have always been admired for their ingenuity and frugal ways. Just about this time each year when I was growing up, I spent a few months with my grand parents. They were truck farmers (they took their home grown veggies and fresh laid chicken eggs to the farmers market every day) Tomatoes were filling the vines, weighing down the plants, and fried green tomatoes were a compliment to almost every meal. But, granny had a special way with dessert, and here’s a wonderful “pound” cake with a unique ingredient. You’ll love it!

You’ll need a large bunt type or tube pan for this recipe. You probably will have some left over batter, so have a couple of small loaf pans ready just in case. Be sure to butter and flour your pans well. Also, this recipe calls for REAL butter. I’ve not tried it with margarine or any substitutes. Go ahead and splurge. Its worth it!

Green Tomato Pound Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup butter (2 sticks), softened
  • 2 ½ cups sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 ¼ tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • 1 ½ cups diced green tomatoes
  • 1 cup golden raisins (soak until plump)
  • 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 12 cup bundt pan.
  3. Beat butter and sugar with an electric mixer until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. In a medium bowl, combine flour, cinnamon, baking powder, salt and nutmeg.
  6. Gradually add to butter mixture, beating well (batter will be soft).
  7. Stir in tomatoes, raisins and walnuts.
  8. Spoon batter into prepared pan.
  9. Bake for 70 to 75 minutes or until a tester inserted in center comes out clean.
  10. Let cool in pan on wire rack for 10 minutes.
  11. Remove from pan and let cool completely.
  12. Spoon Browned Butter icing over cake .
Notes

Browned Butter Icing:
In a medium saucepan over low heat melt ½ cup (1 stick) butter.
Cook 6 to 8 minutes or until butter is lightly browned.
Whisk in 1 cup confectioners’ sugar until smooth.

 

 

Somebody told me Paula Deen loves this recipe and has used it on her Food Network program. Well, she’s a  good southern woman, so I imagine it was handed down to her just as it was to me.