A Well Dressed Salad

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Here are two recipes from my Aunt Shan and they are both delicious.  We had both of these at Thanksgiving and I had to know how to cook them.  The salad is super easy and can be made early as long as you toss it with dressing right before serving.  I have to admit that I have never been a fan of sweet potato casserole (I think it had something to do with those tiny marshmallows!!) but I am happy to announce that there are NO marshmallows here and it was awesome.  Enjoy.

 

Strawberry Salad

  • 1/2 cup pecan halves
  • 1 pound baby spinach
  • 1 pint strawberries, hulled, cut into halves
  • 11/2 tablespoons poppy seeds
  • 1 cup light vegetable oil (I used Canola)
  • 1/3 cup red wine vinegar
  • 2 tablespoons finely chopped onions
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard

 

Preparation:

Spread the pecans in a single layer on a baking sheet.  Bake at 350 degrees for 8 to 10 minutes or until toasted.  Combine the spinach, strawberries, pecans and poppy seeds in a large bowl.  Combine the vegetable oil, red wine vinegar, onions, sugar, salt and dry mustard in a small bowl and whisk well to blend.  Pour the desired amount of the dressing over the spinach mixture and toss to coat (don’t pout the dsg. until your ready to eat, the spinach wilts).

 

Sweet Potato Casserole

Main Dish:

  • 2 cups cooked and mashed sweet potatoes
  • 2 eggs, beaten
  • 1/2 stick melted butter
  • 1/2 tsp. salt
  • 1/2 cup of milk
  • 11/2 tsp. vanilla
  • 1/2 cup sugar   ( I only use 1/4 cup)

Topping:

  • 1 cup brown sugar
  • 1/3 cup of flour
  • 1 cup chopped pecans
  • 1/2 cup soft butter

 

Preparation:

Combine all main dish ingredients.  Spoon into 1 1/2 quart baking dish.   Combine all topping ingredients and spread over potato mixture and bake at 350º  for 30 minutes.

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