Yummy Spinach Salad

Spinach Salad:

1/2 bunch spinach
1/2 head romaine lettuce
1/2 red onion sliced in rings (optional)
1/2 cup sliced mushrooms
1/2 can mandarin oranges- drained
1/4 lb. bacon cooked and crumbled
1/4 cup sugared almonds (see recipe)
1/4 cup shredded cheese (or feta, which is wonderful on this!)

Mix lettuce, spinach, and mushrooms together. Sprinkle bacon, oranges and almonds on top. Top with red onions. Serve with poppy seed dressing (see recipe).


Sugared Almonds:

1/4 cup sliced almonds
1 1/2 Tbl. sugar
1 Tbl. melted butter

Blend Sugar and butter well. Coat almonds and spread them on a baking sheet. Bake at 350 for 10-15 minutes. Stir after 7 minutes. When lightly browned, remove from oven. Loosen nuts with a metal spatula and let them cool completely.


Poppy Seed Dressing:

1/2 cup white vinegar
1/2 cup sugar
2 tsp. poppy seeds
1/2 tsp. salt
1 Tbl. onion pureed
1 Tbl. mustard
1 cup vegetable oil

Mix all the ingredients except the oil together until the sugar is dissolved. While beating on high speed, drop 2-3 drops of oil into the mixture. Then gradually add remaining oil in a thin stream to complete emulsification.

We had some friends over the other day who brought this and I loved it so much that I just had to get the recipe and share it! Thanks Leslie!!!

Cream of Asparagus Soup

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup chopped onion
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 cup milk
• 1/2 cup sour cream
• 1 teaspoon fresh lemon juice

Directions

1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
3. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

I made this because Shawn and I used to love the cream of asparagus soup that they served at the BYU art museum- we went there every week as freshman and loved the soup! It has been so long since then that I am not sure how close this is to it, but we both thought it was wonderful, and definitely will be making it again!

Naan

This is a traditional Indian Bread that you eat with Indian Food:

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a THIN circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.