Yield: 4-6 small servings
Prep Time: 15 minutes
For the Dressing
1/2 cup granulated sugar
1 tablespoon poppy seeds
2 teaspoons finely grated Vidalia onion
1/4 cup white wine vinegar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
For the Salad
5 ounces (about 4 cups) baby arugula
1 cup sliced strawberries
1/3 cup crumbled goat cheese
1/4 cup sliced almonds
1. In a medium bowl, whisk together the sugar, poppy seeds, onion, vinegars and oil. Cover and refrigerate until ready to use.
2. In a medium bowl, combine arugula, strawberries, goat cheese and almonds. Toss with desired amount of dressing to coat and serve immediately.
– Refrigerate unused dressing for up to 3 days.
6 large hardboiled eggs, peeled and coarsely chopped
3 tbs celery, finely chopped
1 tbs red onion, finely chopped
1 tbs parsley, chopped
2 tbs pimento stuffed green olives, chopped (optional)
1/3 cup mayonnaise
1 tbs dijon mustard
1/2 tsp salt
1/4 tsp pepper
Combine chopped eggs, celery, onion, parsley and olives in a bowl. Nix mayonnaise and mustard. Season with salt and pepper.
1 pkg (8 oz) mixed salad greens, thoroughly washed
sesame won ton crisps
1 can (8.25 oz) mandarin orange segments, drained
2 green onions, sliced
6 tbs chopped cashews
fresh orange soy vinaigrette
salt and pepper to taste
Layer ½ cup salad greens, 1 sesame won ton crisp, 3 tbs salad greens, 1 sesame won ton crisp, and 1 tbs salad greens on a serving plate. Carefully tuck 1 tbs mandarin orange segments into salad greens. Repeat procedure with remaining salad greens, won ton crisps, and orange segments. Sprinkle with green onions and cashews. Drizzle with fresh orange soy vinaigrette. Sprinkle with salt and pepper to taste. Serve immediately. Serves 6.