More Spinach Salads

Crunchy Spinach Salad

1 package fresh spinach
½ head purple cabbage (sliced into thin strips)
½ cup toasted slivered almonds
1 package Sun maid dried fruit bits (Next to raisins)

Dressing:
¼ c. sugar
½ c. vegetable oil
¾ tsp. salt
1 ½ tbs. dry minced onion
¼ cup vinegar
¾ tsp. dry mustard
½ tsp. celery seed
Combine dressing ingredients in a jar. Cover tightly. Shake vigorously. Chill several hours. Shake again before serving over salad. Serves 6-8.

Spinach Salad #2

Dressing:
3 Tbl cider vinegar
3 Tbl Honey
6 Tbl Mayonnaise
1 Tbl. Dijon Mustard
1 Tbl. Finely minced onion
1.5 Tbsp chopped fresh parsley
pinch of salt
3/4 cup vegetable oil

1. Heat vinegar & honey until honey dissolves
2. Pour into bowl and cool
3. whisk in mayo. must, onion, parsley, and salt.
Gradually whisk in oil Makes 1.5 c- can be prepared 3 days
ahead. cover and Refrigerate.

Salad:
Baby spinach Red Onion
mushrooms Strawberries
Craisins Pine Nuts
bacon-crumbled
Swiss cheese
*Obviously you can substitute with whatever toppings

Glazed Salmon

Serves: 4-6
Time: 40 min

1 Salmon fillet ( I get the frozen pre-sectioned fillet in the freezer fish section from Walmart $7.00)
1/4 c balsamic vinigar
2 T mustard
1/4 c honey (give or take)
2 T oil
garlic powder
salt and pepper
1 T Parsley Flakes

Line a cookie sheet with Tin foil. Preheat oven to 400 degrees. Place frozen separated sections of salmon on sheet. Sprinkle with salt, pepper, garlic powder and parsley. In a bowl wisk together remaining ingredients. I use the measurments as a guide and add whatever is needed to the glaze to taste. Spoon over Salmon. Bake in oven for 30 min or until done.