Spinach and Strawberry Salad

 

Source:  Cousin Margie Plachinski

1 pound or 2 packages (10-ounces each) fresh spinach

1 pint fresh strawberries

1/2 cup coarsely-chopped pecans, toasted

1/3 cup red wine vinegar

1/4 teaspoon salt

1/2 cup granulated sugar

1 teaspoon dry mustard

1 tablespoon instant minced dehydrated onion

3/4 cup vegetable oil

1 tablespoon poppy seeds

To toast pecans, place in a shallow dish and toss with 2 tablespoons melted butter.  Toast in a 350 degree F oven for 10 minutes, stirring once.

Wash and dry spinach.  Remove stems from spinach.  Hull strawberries, wash and slice.  Place spinach in a bowl with strawberries and pecans.  

In a blender or food processor,  combine red wine vinegar, salt, sugar, dry mustard, dehydrated onion, and oil.  Blend or process until slightly thickened.  Stir in poppy seeds.

Pour dressing over salad and toss lightly.  Serve at once.

Makes 8 servings.

Parmesan Breaded Chicken

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon oregano

1/4 teaspoon dried rosemary

1/4 teaspoon basil

1/4 teaspoon pepper

4 chicken breasts, skinned

1/2 cup buttermilk

Preheat oven to 350 degrees F.  Spray a baking pan with non-stick cooking spray.

Combine first six ingredients in a shallow bowl.  Pour buttermilk in a separate bowl.

Dip the chicken breasts in buttermilk.  Then roll in bread crumb mixture.  Place chicken (bone-side down) on the pan.  Cover with foil.

Bake for 25 minutes.  Remove foil and bake 20 minutes longer or until internal temperature of the chicken reaches 165 degrees F.

Serves 4.