Scrumptious Salads and Sides

Spinach Salad with Homemade Dressing
K. Blair

Dressing:
1 cup salad oil
3/4 cup sugar
1/3 cup ketchup
1/4 cup cider vinegar
1 T worschestshire sauce or Dale's sauce
1 small onion (finely chopped)

Mix all ingredients in a jar. Shake well. Toss with salad (see below).

1 pkg fresh spinach
1/2 head lettuce
1pkg almonds (toasted or not)
8 slices bacon (cooked and crumbled)
Optional:1 cup sliced mushrooms, croutons, 1 can mandarin oranges, craisins, etc.

Greek Slaw
D. Sheheane

1 bag of angel hair slaw
1 small tub of feta cheese
1 small can of diced black olives
1 box of cherry tomatoes
1/3 bottle of Brianna's real french vinagarette

Dice cherry tomatoes, and mix together the slaw, feta, tomatoes and black olives. Refrigerate until 5 minutes before serving. Then pour in the dressing (you can do 1/3 or more to taste). This is AWESOME with chicken and a vegetable. Great to take to gatherings where it's meat, veggies, salads, etc.

Black Bean and Corn Salad
K. Blair

1 can corn (can be white, shoepeg, yellow, etc.)
1 can black beans
cherry tomatoes (probably 1/2 to 1 pint)
1/4 cup fresh cilantro, chopped
2-3 green onions, chopped
1-2 T cumin
1/4 cup balsamic vinegar (I never measure)
1/4 cup olive oil or vegetable oil (I never measure)
salt and pepper to taste

Drain corn and black beans and rinse. Put them in a bowl. Add diced tomatoes (as many as you like), cilantro, and green onions. Stir together. Then put in the rest of the ingredients. Taste as you make. Great with tacos, fajitas, taco salad, or any Mexican meal.

Brown Rice
K. Brown

1 heaping cup of white long-grain rice
1 can of beef consomme soup
1 can of French onion soup
1 stick of butter

In a small casserole dish (square or circle), pour in one cup of rice. Pour in both soups but don't stir. Place stick of butter on top and bake at 325 for 45 min to an hour. (It always takes mine an hour.) Serve with poppyseed chicken.