Wednesday, June 8, 2011

Baby Spinach Cranberry Salad

This is an easy salad recipe. It takes about 20 minutes to cook, and is great for a quick dinner.

Ingredients
1 tablespoon butter
3/4 cups almonds, blanched and slivered (or walnuts as pictured)
10 ounces baby spinach, rinsed
1 cup dried cranberries
For the dressing:
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup granulated sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup extra virgin olive oil
For main dish salad:
6 ounces feta cheese, crumbled
1 hard boiled egg per serving, sliced

Directions
1. Melt the butter in a medium saucepan over medium heat; add the almonds and cook, stirring regularly, until lightly toasted. Reserve and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. Make the dressing by whisking together the sesame seeds, poppy seeds, sugar, onion, paprika, vinegars and olive oil. Pour over spinach mix and toss just before serving.
4. To make a main dish salad, add the feta cheese to the spinach mix. Plate the appropriate number of servings and top each with a sliced hard boiled egg. Serve with warm corn bread .

Enjoy your Baby Spinach Cranberry Salad, and don't forget to check back often for more easy salad recipes and other healthy, quick and easy recipes at www.recipeseasyrecipes.com.

Pesto Stuffed Mushrooms

This is an easy mushroom recipe. It takes about 45 minutes to cook, and is great for a quick dinner.

Ingredients
No-stick cooking spray
24 large fresh mushrooms, 11/2 to 2 inches in diameter
1 cup ricotta cheese1/4 cup extra virgin olive oil
1 cup San Francisco sourdough stuffing mix
1/2 cup boiling water
3/4 cup shredded mozzarella cheese
2 tablespoons pesto
2 teaspoons garlic blend

Directions
1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.
2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.
3. It is ready to serve.

Enjoy your Pesto Stuffed Mushrooms, and don't forget to check back often for more easy vegetable recipes and other healthy, quick and easy recipes at www.recipeseasyrecipes.com.