Food for Thought: Savory Spinach Salad

Thursday, March 20, 2008

Savory Spinach Salad

I'm not one to delve into a salad (unless I'm pregnant) but this salad, whether I'm pregnant or not, is AWESOME! It is so yummy anytime, anywhere. I got the recipe from a good friend in Provo, Kari.

Spinach Salad

Baby spinach

Craisins

Diced Pears

Candied sliced almonds (cook in a pan with 2 tbsp sugar until carmelized STIRRING CONSTANTLY! Spread out on parchment paper or foil to cool)

SECRET INGREDIENT:

Brianna's Poppyseed Dressing

1 comment :

Treasure Valley Family said...: I am sooo excited about this blog am finding ALL the recipes I wanted from you. Try this salad with strawberries and blackberry poppyseed. Brand teresa's select recipes.

Or make your own scrumptious dressing

3/4 c. mayo
1/4 c milk
1/3 c. sugar
2 TbSP rasberry vinegar
2 tbsp poppyseed

yummmy; November 19, 2008 at 10:32 AM

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Thursday, March 20, 2008

Savory Spinach Salad

1 comment :

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