Salad

Spinach Salad and Dressing

[expand title=’Ingredients’]SALAD
Fresh spinach
Fresh sliced mushrooms
Croutons
Sliced purple onion
2-3 hard-cooked eggs, sliced
Crisp, crumbled bacon
DRESSING:
1/3 c. vinegar (cider or wine)
1 c. oil
1 med. onion, finely chopped
1 tsp. salt
1 tbsp. prepared mustard
3/4 tsp. celery seed
1/4 to 1/3 c. sugar[/expand]

Preparation:
Clean spinach greens well. Dry and toss with rest of ingredients. Refrigerate. Shake dressing ingredients well to blend. Add to greens just before serving.

Stir-Fried Cauliflower

[expand title=’Ingredients’]1 med. head cauliflower
1/4 c. salad oil
1/4 c. soy sauce
1/4 tsp. sugar
2 tsp. Cornstarch[/expand]

Preparation:
ABOUT 15 MINUTES BEFORE SERVING: Break cauliflower into small flowerets. In 5-quart Dutch oven or 12-inch skillet, over high heat, in very hot salad oil, cook cauliflower, stirring quickly and constantly until coated with oil. Add soy sauce, sugar and 1/2 cup water. Reduce heat to medium-high; cover and cook 6 minutes or until tender-crisp, stirring occasionally. Meanwhile, in a small bowl, stir cornstarch with 2 tablespoons cold water until smooth. Stir into cauliflower, cook, stirring until mixture thickens. Makes 6 servings.

Black Bean Salad

[expand title=’Ingredients’]1 lb. can black beans (Goya or other)
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 sm. can chilies (optional)
10-12 oz. box frozen corn, thawed
1-2 scallions, chopped–DRESSING:–1 clove garlic, mashed or chopped
1/2 c. olive oil
1/4-1/3 lime juice or balsamic vinegar (or mixture of the two)
1/2-1 tsp. Tabasco sauce
Black pepper to taste[/expand]

Preparation:
Amounts of ingredients may be varied to taste. Here’s a suggestion to get you started. Mix dressing ingredients and pour over vegetables. Stir. Garnish with shredded lettuce, if desired – serve at room temperature or chilled. Keeps well up to 4 or 5 days in refrigerator.

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