Oh - Just looking at this salad makes me want to make it again. I had clipped this recipe out of my Cooking Light magazine in March of 2003 - and this was the first time I tried it - but it won't be the last. My whole family loved it and gave it 2 thumbs up!
Spinach, White Bean, and Bacon Salad with Maple-Mustard Dressing: 1/4 cup maple syrup 3 Tablespoons cider vinegar 1 Tablespoon extra virgin olive oil 1 Tablespoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 (15 oz) can Great Northern Beans, rinsed and drained. 1/2 cup thinly sliced green onions 1/2 cup finely chopped red bell pepper 5 slices bacon, cooked and crumbled 2 (7 oz) packages fresh baby spinach
1. Combine first 6 ingredients in a small microwave-safe bowl, stirring with a whisk; microwave at HIGH 1 minute or until hot. Place beans in a 2 cup glass measure; microwave on HIGH 1 minute or until hot. 2. Combine onions, bell pepper, bacon and spinach in a large bowl. Add syrup mixture and beans; toss well to combine. Serve immediately. Serves 8
Baked Apples: 4 apples - your choice. 4 teaspoons brown sugar 4 teaspoons crushed walnuts 4 Tablespoons butter Carmel Ice cream topping
Core apples. Place 1 teaspoon brown sugar in each apple. Place 1 teaspoon nuts in each apple. Place 1 Tablespoon butter on top of each apple. Bake in 350 oven for 30 minutes, uncovered. Let cool 10 mintues. When serving, drizzle with carmel ice cream topping.
Note to self: Kids do not accept this as dessert, but rather a tasty "Side".
Don't forget to take a look and see what Big Red Kitchen did with her 20 dollars!