Strawberry Spinach Salad

1 c. vegetable oil.

3/4 c. sugar

1/2 c. red wine vinegar

2 cloves garlic

1/2 t. salt

1/2 t. paprika

1/2 t. ground white pepper

Combine in a jar. Cover tightly and shake vigorously.

1 lb. baby spinach, washed

1 pt. strawberries, sliced

1 c. jack cheese, grated*

1/2 c. toasted walnuts, chopped

Combine salad in a large bowl. Shake dressing and pour over, toss gently.

*I use 6 oz crumbled feta.

Melissa's Chinese Chicken Salad Dressing

2-3T. toasted sesame seeds

1 chopped green onion (green and white parts)

3 cloves minced garlic

2-3T. soy sauce

1/2c. sugar

1/4.c rice wine vinegar

1/4c. sesame oil

Sunflower Slaw

It's been awhile since I've made this, but it always gets rave reviews at potlucks and parties. It's from a Taste 0f Home cookbook. This potluck favorite recipe calls for 10# of shredded cabbage. Here's my modified recipe for a smaller group.

2 packages of Ramen noodles (3 oz each)
1 package of slivered almonds (2-1/4 oz)
1/2 cup sunflower kernels
2 T butter or margarine (melted)
1 cup oil
2/3 cup vinegar
2/3 cup sugar
1 T plus 2 t. cup soy sauce
1 t. salt
2-3 # of cabbage shredded (for me this is a smallish head, and I shred it using a box grater with large holes. I'm sure a food processor would be nice but I don't have one.)

Break the noodles into small pieces (save the seasoning envelope for another use). Place noodles almonds, and sunflower kernels on a 15 x 10 x 1 pan, drizzle with butter, mix well, bake at 350 for 8-10 minutes (or lightly browned) stirring several times. Set the noodle mix aside. Combine oil, vinegar, sugar, soy sauce, and salt. Toss with cabbage. Cover and refrigerate for at least 1 hour. Stir in noodle mix just before serving. Serve with a slotted spoon. This makes 22 (3/4 c.) servings.