Recipes

Spinach Salad

• 1 bag (6 oz) fresh spinach (about 7 cups)
• 1 cup thinly sliced red onion (see tip!)
• 1 pkg (8 oz) JM Farms Mushrooms, thinly sliced
• ½ lb. Bar-S Bacon, crisp & drained
• 1 pkg. (8 oz) Braum’s shredded cheddar cheese
• 1 cup pecans, toasted & coarsely chop.
• 3 eggs, hard boiled, sliced or chopped

Instructions

In a large bowl, or on a serving platter, arrange salad ingredients in the order listed. Toss lightly, if desired. Serve with Creamy Buttermilk Dressing.

Creamy Buttermilk Dressing

• ½ C Hiland Buttermilk
• 1 tbsp. Garden Club Apple Cider Vinegar
• 2 tbsp. freshly snipped chives, or parsley
• 2 tbsp. Garden Club Mayonnaise
• ¼ tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper

Instructions

In a small bowl, whisk all ingredients together. Cover and chill; serve drizzled over spinach salad. Enjoy!

Kitchen Kimberley’s Tips: Soak sliced red onions in a bowl of ice water to reduce their pungency. For ease, first place them into a strainer, then down into the ice water. When ready to enjoy, simply lift the strainer, drain, and serve! To make this salad even heartier, I like to add Fast Classics Flame Roasted Chicken Breasts or Fast Fixin' Popcorn Chicken. Serves 8 as a side salad, or 4 as a main course salad. Creamy Buttermilk Dressing is also great with a crisp lettuce salad.

Filed Under

• Salads