Spinach Strawberry Salad

Spinach Strawberry Salad:

Spinach, sliced strawberries, cut up fresh mozzarella cheese (or feta or goat cheese), candied pecans and the real star is the dressing – Brianna’s Home Style Blush Wine Vinaigrette (there is a big strawberry on the bottle).

Romaine & Spinach with Buttermilk Dressing

Simple salad, but so delicious! I love to make homemade croutons by cubing bread, tossing in olive oil, Italian seasoning, Paremesan cheese and a dash of salt. Toast under the broiler. The dressing:
1/2 c. buttermilk
1 T. mayonnaise
small clove of garlic
1/2 t. Worcestershire sauce
salt and pepper
Puree in the blender until smooth. Toss over torn Romaine and Spinach with croutons.

Chicken Saltimboca

This is really easy to prep ahead of time and it's always a show stopper! One of my favorite meals to serve guests.
6 (3-ounce) chicken cutlets, pounded to evenly flatten

Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice


Directions:
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Spinach Salad

Bring back the classic! Fresh spinach, chopped boiled eggs, crisp bacon, sunflower seeds, cranberries, and whatever else you can think of! My favorite dressing is Girard’s Spinach Salad Dressing in the triangle bottle. Heat it up, and pour it on!

Spinach Egga Ma Wegga

Simply eggs with spinach. When my daughters were transitioning to table food, I would whip up some eggs with chopped frozen spinach in them and they loved them. Now that I have another child transitioning into table food, the Spinach Egga Ma Weggas are back! I make them omlet style and cut them into squares for the kids to eat with their fingers (easier than picking up scrambled eggs). It's very easy when you don't feel like making dinner and no need to feel guilty because they're packed with nutrients!