Strawberry Spinach Salad
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Strawberry Spinach Salad
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Instructions
  1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
  2. Cover and chill for one hour.
  3. In a large bowl, combine the spinach, strawberries and almonds.
  4. Pour dressing over salad, and toss
  5. Refrigerate 10 to 15 minutes before serving.
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Red Bell Pepper and Broccoli Pasta Sauce
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Red Bell Pepper and Broccoli Pasta Sauce
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Instructions
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add red peppers, onion, and garlic, cook until soft, about 30 minutes.
  3. Bring a saucepan of water to a boil, salt lightly, and cook broccoli stems for a few minutes, then add florets.
  4. Cook broccoli until tender but still bright green, no more than about 10 minutes.
  5. Drain, break up slightly with a fork, and toss with the red bell pepper mixture.
  6. Season with salt and pepper, top with grated cheese, if desired, and serve immediately.
  7. Serves 4
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Grilled Tri-Colored Pepper Salad
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Grilled Tri-Colored Pepper Salad
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Instructions
  1. Place bell peppers on grill, skin-side down.
  2. Grill bell peppers for 10 to 12 minutes or until skin is charred.
  3. Place charred bell peppers in paper bag. Close bag; set aside to cool 10 to 15 minutes.
  4. Remove skin with paring knife; discard skin.
  5. Place bell peppers in shallow glass serving dish.
  6. Combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined.
  7. Pour over bell peppers.
  8. Let stand 30 minutes at room temperature.
  9. Sprinkle bell peppers with cheese and basil just before serving.
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