Fall Colors Salad

From: Rochelle

I LOVED the colors in this salad. I know when something has this much color, it has GOT to be good for me! Austin and I had a little debate on whether we liked this one hot or cold, so you might need to decide that one for yourself. I think it tasted best fresh and semi-warm, right after I cooked the squash and mixed it with everything else. The dressing adds I nice complement of tastes to all of the vegetables.

Fall Colors Salad

2 C	Roasted Banana Squash, Cubed
1/2 C	Red Bell Pepper- Cubed
1 Can	Corn-drained
1 Can	Black Beans- drained

Carefully combine in a medium sized bowl.

Dressing:

Adapted from Oh She Glows- Long Weekend Grilled Salad

3 T	Olive Oil
1/4 C	Fresh Lime or Lemon Juice
2 T	Balsamic Vinegar
2 Cloves	Garlic- Minced
2 T	Cilantro
1 t	Agave nectar
1 t	Dijon Mustard
	Salt & Pepper to Taste

Place all ingredients in a small jar and shake to mix. Pour over salad and mix to coat. Can be served hot or cold. 

Spinach Salad

Spinach Salad

Now my hubby will eat spinach daily! He loves this salad much more than cooked spinach. I still love spinach "warm & wilted" with butter and salt, but hey, how it's downed isn't that important. Hope you like it too. Pam :)

Spinach Salad & Dressing

1 T. sesame seeds

1 T. poppy seeds

1/4 cup sugar

1/2 cup olive oil

1/4 cup vinegar (cider, balsamic or white)

1/4 tsp. paprika

1/4 tsp. worcestershire sauce

1 T. minced onion

10-13 cups fresh spinach, torn into bite size pieces

1 qt. fruit, chopped (strawberries, pears, blueberries, whatever you have)

1/2 cup chopped, toasted almonds

Optional: craisins, chicken slices, bacon bits, feta, sliced red onion, strawberry jam to the dressing or peanut butter and soy sauce

Add dressing to spinach about 15 mins. before serving. YUM!