• 8 cups broccoli, bite sized
• 1/3 cup diced red onion
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/2 cup bacon bits

Dressing:

• 1 cup mayo
• 3 tbsp cider vinegar
• 2 tbsp sugar
• salt & pepper to taste

Refrigerate at least one hour before serving.

• 10 oz mixed greens
• 1 cup sliced strawberries
• 1 cup candied walnuts (or pecans)
• 1/2 cup feta

Toss w/ blush wine vinaigrette

Candied Walnuts (or pecans)

• 1 cup walnuts or pecans
• 1 tbsp unsalted butter
• 1/4 cup sugar
• pinch of cinnamon
• pinch of kosher salt

In a large skillet, melt the butter over med heat.

Add walnuts, sugar, cinnamon, salt and then cook, stirring constantly, until sugar is melted & carmelizes

Transfer to wax paper & cool.

• 1/2 cup sugar
• 1 cup veg. oil
• 1/2 cup white vinegar
• 2 tbsp worcestershire
• 1/3 cup ketchup
• 1 small onion, chopped
• 5 slices bacon, crumbled
• 3 boiled eggs, sliced
• 1 lb spinach
• 1 (4 oz) water chestnuts

In blender combine sugar, vinegar, oil, w sauce, ketchup, & onion until smooth.

• 2 cloves of garlic, crushed
• 2 pints cherry tomatoes, halved
• 1/2 cup pitted ripe olives, sliced
• 1-1/2 cup crumbled feta cheese
• Italian dressing

Refrigerate at least 4 hours.
Serve with half a head of lettuce

• 1/2 lg. catalina dressing
• 1 heaping tbsp diced onion
• 1/2 can sliced olives
• 1 can Ranch Style Beans, drained & rinsed
• 1 or 2 chopped tomatoes
• 1/2 lb grated cheddar cheese
• 1 head of lettuce
• 3-4 handfuls of crunched fritos

Layer in order. Press lid on.
When ready to serve - shake.