Strawberry Salad

Salad Ingredients
- bag of fresh spinach
- pint of fresh strawberries

Poppy Seed Vinegarette Ingredients
- 1/4 cup sugar
- 1 tsp sesame seeds
- 1/2 Tbs poppy seeds
- 1/4 tsp paprika
- 1/2 cup veg oil
- 1/4 cup red wine vinegar
- 1/4 tsp Worcestershire
- 1/2 tsp minced onion

Caramelized Almonds Ingredients
- 3 Tbs sugar
- 1 cup sliced almonds

Directions
- Rinse spinach, remove stems and tear into pieces
- Slice Strawberries
- Combine vinegarette ingredients in blender and blend until emulsified
- heat 3 Tbs sugar in frying pan over med heat until liquid *WATCH sugar carefully so it doesn't burn-it'll taste horrible*
- Toss sliced almonds in melted sugar until coated & golden brown
- Remove from pan & spread out to cool
- Combine spinach, strawberries, sugared almonds and dressing in serving bowl
- Serve immediately

Hints
- Baby spinach doesn't need to be stemmed and torn into pieces but regular spinach does
- Almonds will cool quickly on aluminum foil in the freezer
- Don't burn the sugar

Submitted by Corinne

Pretzel Salad

Ingredients
First Layer
- 2 cups coarsely crushed pretzels
- 3/4 cup melted margarine
- 3 tablespoons sugar
Second Layer
- 1 (8oz) pkg cream cheese
- 1 cup sugar
- 2 cups whipped topping (small container)
Third Layer
- 1 large pkg (6 oz) strawberry or raspberry jello
- 2 cups boiling water
- 1 (10 oz) box frozen strawberries or raspberries

Directions
- Heat oven to 400
- Put 1st layer in 13x9 pan and bake 8 minutes
- Remove to cool
- Make 2nd layer by beating sugar into cream cheese and stirring in whipped topping
- Spread 2nd layer over cooled pretzels
- Make 3rd layer by mixing jello with boiling water and stirring in berries
- Set aside 3rd layer about 10 minutes
- Pour 3rd layer over cooled cream cheese layer
- Refrigerate until firm

Submitted by Kathy