Southwestern BLT Taco Salad

Winter Fruit Salad with Lemon Poppyseed Dressing

Ingredients

• 1/2 cup white sugar
• 1/2 cup lemon juice
• 2 teaspoons diced onion
• 1 teaspoon Dijon-style prepared mustard
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 tablespoon poppy seeds
• 1 head romaine lettuce, torn into bite-size pieces
• 4 ounces shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and sliced

Directions

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Wilted Spinach Mandarin Salad

Ingredients:

1 tablespoon oil
1/2 pound fresh spinach, washed and stemmed
1 cup bean sprouts
1 11 oz can mandarin oranges, drained
2 tablespoons soy sauce
2 tablespoons orange juice


Instruction:

Heat oil in large skillet over medium high heat.  Place spinach, bean sprouts and mandarin oranges in the pan.  Cook and stir 1 or 2 minutes just until spinach wilts.  Transfer to serving dish.  Heat soy sauce, and orange juice in the pan; pour over spinach and toss gently to coat.