Apple Snicker Salad

This sounds like a strange combination, and well, quite frankly it is.  It is so YUMMY though!  I made this once for my hubby's family and they almost always request that I make it when we get together and I am in charge of the salad.  So enjoy, because you will be going back for 2nd's!

What You Will Need:

1 can (8 ounces) pineapple tidbits in juice

2 medium red apples

2 medium green apples

4 ounces cream cheese

1 cup frozen whipped topping

Snickers

1.  Drain the pineapple, reserving the juice.  Place cream cheese in a large bowl.  Gradually whisk in the pineapple juice until smooth.  Fold in the whipped topping until well blended.

2.  Cut Snickers into bite size pieces.  Add the pineapple and Snickers into the cream cheese mixture.  Dice the apples and add them into the cream cheese mixture.  Quickly blend salad together.

3.  Cover and refrigerate until ready to serve.

* This is better when made a little bit ahead and has had time to chill in the fridge.  I also always add the apples last so they do not turn brown.

*  I always double the recipe.

Strawberry Spinach Salad

I love strawberries, especially this time of year. This salad is easy to make, light, and tastes pretty refreshing this time of year. (someday I will post pictures with my posts).

What You Need:

Dressing:
1 lemon
2 tablespoon white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Salad:

1/4 cup sliced almonds, toasted
8 ounces (1 1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 cup small red onion, sliced into thin wedges
1 package (6 ounces) baby spinach

1. For dressing, zest lemon to measure 1/2 teaspoon zest, juice lemon using juicer to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.

2. Preheat oven to 350F. For salad, spread almonds in single layer over bottom of pan. Bake 10 to 12 minutes or until lightly toasted. Remove from oven, cool almonds.

3. Meanwhile, hull strawberries, and cut into quarters.

4. Slice cucumber, and slice onion into thin wedges.

5. Place spinach in large serving bowl. Add the strawberries, cucumber, and onion. Whisk dressing and pour over salad. Gently toss to coat lettuce. Sprinkle with almonds, and serve immediately.

Makes: 10 servings/70 calories
* Always toss salad with dressing just before serving to avoid the salad going soggy