January 28: Citrus Salad

January 27: Strawberry Spinach Salad

Love strawberries and spinach together!

6 cups baby spinach leaves

1 pint (about 15 medium-sized strawberries), hulled and sliced

1/4 c thinly sliced red onion

1/4 c crumbled feta cheese

1/2 c candied pecans

Poppy seed dressing (see January 21 for recipe)

January 26:Day Ahead Salad

I collected many recipes while on my mission to California. This is one of my favorites.

Arrange following in one layer each:

   1 head lettuce, shredded
   Sliced celery
   1 can sliced water chestnuts
   1 pkg frozen peas
   1 to 2 bunches green onions
Cover with:
   1-2 cups mayonnaise or Miracle Whip. 
   Sprinkle 2 TB sugar. 
Seal and refrigerate 8 hours or over night. Just before serving mix and garnish with:
   2 hard cooked eggs, chopped
   1 1/2 c grated Cheddar cheese
   6 to 8 sliced bacon, crumbled

January 25: Sarah's Salad

This is a long time loved salad from the Lion House cookbook. I think you will really like it.

1 head iceberg lettuce, washed and torn into bite size pieces
5 strips bacon (fried and crumbled)
5 oz frozen peas, thawed
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
2 1/2 oz Swiss cheese sliced, cut into strips
2/3 c chopped green onion
1/4 c Mayo
1/4 c Miracle Whip

Put chopped lettuce in large salad bowl. Put peas, green onion and cheese on top. In a small bowl combine the Miracle Whip and Mayo. Add the salt, pepper and sugar and stir until well mixed. Layer the mayo mixture on top of peas layer.Sprinkle with bacon. Cover with plastic wrap. Refrigerate overnight. Just before serving mix it all up. Serve. 

January 24: Wilted Greens with Bacon Dressing

While going to the U of U, I loved to go to Marie Calendar's for their wilted lettuce salad with hot bacon dressing. This recipe is so much like I had at MC. You have to try this salad!

4 hearts romaine, chopped
4 slices bacon
2 TB sugar
1/4 c vinegar
salt and pepper

Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately. 

January 23: Berry Green Salad

Here is another great salad.

2 c mixed salad greens
1/4 c crumbled feta cheese
2 TB candied or toasted walnuts
4 strawberries, sliced
1/4 c blueberries
Raspberry vinaigrette dressing