Strawberry Spinach Salad

There aren’t a lot of salads that I like so much, I crave them, but this salad is an exception.  Each time I make this salad dressing, I buy a big package of spinach and enjoy it daily until either the dressing or spinach is gone.  Spinach salads with strawberries aren’t all that uncommon, but what I love about this version is the double dose of strawberry from both the dressing and the slices on top.  The dressing is on the sweet side being primarily a berry puree, but the addition of a touch of vinegar and champagne help balance the sweetness with a mild acidity that make it seem like, well, salad dressing.  As for toppings, I generally like to keep it simple with sliced almonds and strawberries.  However, I have also added green apple slices, and used pecans or walnuts in place of the almonds.  I haven’t tried it myself (yet), but I think crumbled goat cheese would be another lovely addition.  The version here is my favorite but you can play around to find the combination you prefer.

Strawberry Spinach Salad
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Ingredients:
For the dressing:
1 cup fresh strawberries, sliced
2½ tbsp. apple cider vinegar
1½ tbsp. champagne*
1 tbsp. sugar
Pinch of salt

For the salad:
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping

*I like to buy mini bottles of champagne for cooking, rather than have to open a whole bottle for a couple tablespoons.  In a pinch I have also used white wine and the dressing still tastes great.  Another option is to skip the separate vinegar and champagne, and instead use champagne vinegar (about 3 tbsp.)

Directions: 
In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt.  Process until the mixture is well combined and completely smooth.  Transfer to an airtight bottle or container and refrigerate until ready to use.

To serve, portion baby spinach leaves out on salad plates.  Drizzle with the strawberry champagne vinaigrette.  Top with sliced almonds and strawberries.  Serve immediately.

Zesty Lima Beans

So on the anniversary of my mothers death I had a funny moment today!  It has been almost 16 years since I lost her but the memory I had today reminded me she is never far.  I have been craving Lima Beans from the Olive Bar at Fry's Food Store (Kroger) and for whatever reason decided today was the day!  I remember being little and having a stand off with my mother REFUSING to eat the lima beans on my plate because I hated them...not for the taste but for the consistency.  I just didn't like the way they felt in my mouth.  Well I was stubborn and after 3 hours she was so sick of me talking her ear off she let me leave the table.  Ironic I was craving lima beans now in my adult life LOL!

SO after spending 12 bucks on what seemed relatively simple I started googling and found this recipe!  The Water Chestnuts were an awesome addition!  So next time I will spend 1/2 the money and be equally as happy about my lima bean moment!

Ingredients

•  1 10-ounce package frozen lima beans
•  1/2 cup sliced canned water chestnuts
•  1/4 cup Italian dressing
•  3/4 teaspoon dill weed

Preparation

1. Cook lima beans as label directs; drain.

2. Add chestnuts, Italian dressing and dill weed to lima beans and toss to combine well. Cover mixture and refrigerate to chill.

Avocado Pesto Pasta

1 pound dried linguini
1 bunch basil leaves (about 2.5 ounces)
1/2 cup pine nuts
2 ripe avocados, pitted and peeled
2 Tbsp. fresh lemon juice (about 1/2 of a lemon)
3 garlic cloves
1/2 cup olive oil
Salt, to taste
Freshly ground black pepper, to taste

• In a large pot, bring water to a boil. Add the pasta and cook to package directions. While the pasta cooks, create the pesto by blending the basil, pine nuts, avocados, lemon juice, garlic, and olive oil in a food processor. Season with the salt and pepper.
• Drain the pasta. In a large serving bowl, toss the pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top the pasta with sun-dried tomatoes.

For a twist on this dish, check out our Sun-Dried-Tomato-and-Pesto Linguine recipe, which incorporates faux-chicken strips and vegan Parmesan cheese.