Strawberry & Spinach Salad
2 bunches spinach, rinsed and torn
4 Cups strawberries
½ Cup vegetable oil
¼ Cup white wine vinegar
½ Cup white sugar
¼ tsp. paprika
2 T. sesame seeds (optional)
1 T. poppy seeds
Toss spinach and strawberries together. Whisk the remaining ingredients together to make the dressing. Pour dressing over salad and toss just before serving. Do not soak.
Makes approx. 6 servings.
American-Italian Pasta Salad
1 (16 ounce) package fusilli pasta
1 cup frozen petite peas thawed
2(2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain
in a medium bowl. Combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
In a large salad bowl, combine cooked and cooled pasta, peas, olives, salami, green onions, celery, and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.