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March Contest Winner: Spinach Salad

This salad was the winning entry in the March Recipe Contest at Two Moms In A Blog. The April contest, Easter Favorites, is now on with a $50 prize package! Visit the Contests 4 Moms Page at Two Moms In A Blog for details.

Spinach Salad

Salad:
1 lrg bunch or 1 ready bag of spinach
1 can sliced water chestnuts, drained
1 small or 1/2 large red onion chopped
1 pkg sliced mushrooms or 8-10 whole sliced
2 hard boiled eggs, chopped or sliced
1/2 to 1 lb bacon, up to you.
Place all ingredients in very large bowl and toss with the dressing.

Dressing:
1/2 cup vegetable or canola oil (olive oil is too light)
1/2 cup sugar
1/4 cup ketchup
1/4 cup red wine vinegar
2 tbs Worcestershire sauce
These are approx, you can make sweeter or tangier to taste.

Place all ingredients except oil in small saucepan on medium heat. Whisk to incorporate.  Slowly drizzle oil into pan, whisking the entire time.  Whisk one more minute.  Bring mixture to a boil and immediately remove from heat.  Whisk one more time.  Allow to cool somewhat then whisk again.  You can put directly on salad when warm and serve immediately or make dressing 1 day ahead and store in fridge in a plastic liquid container and shake well just before serving. For variation, sometimes I add 1/2 cup bean sprouts or one can of them or chopped cauliflower for extra crunch.  Enjoy!

 Entry Submitted By: Kathy Everman

http://www.kathyskitnkaboodle.com/

I’m a mother of two girls.  Victoria is almost 8 and Vanessa is 3.  We live in Indiana, with my husband David.  I am a virtual assistant, direct sales rep and more.  I love to cook so when I tried this salad I knew I had to have the recipe and thought it would be great for sharing.

Gilled Vegetable Salad

Grilled Vegetable Salad

A warm pasta salad main dish with the intense flavors of grilled vegetables and fresh tomatoes.

4 cups/1 L uncooked radiatore pasta nuggets
2 cups/500 mL chopped tomato
3 tbsp/45 mL red wine vinegar
1 tbsp/15 mL Watkins Italian Seasoning
2 tsp/10 mL Watkins Garlic Liquid Spice
1 tsp/5 mL sugar
1/2 tsp/2.5 mL freshly-ground Sea Salt
1/4 tsp/1.2 mL (or more if desired) Watkins Onion & Garlic Pepper
1 green bell pepper, quartered and seeded
1 red bell pepper, quartered and seeded
1 medium yellow summer squash, halved lengthwise
1 onion, sliced 1/4-inch/0.6-cm thick
Watkins Cooking Spray
1/4 cup/60 mL crumbled feta cheese

Begin to heat grill. Cook pasta according to package directions. Meanwhile, in large bowl, combine tomatoes, vinegar, Italian seasoning, Liquid Spice, sugar, salt and pepper; toss lightly. Spray vegetables lightly with cooking spray and place on grill. Cook 5 to 6 minutes or until vegetables are tender, turning once or twice. Remove from grill and cut into bite-size pieces. Drain pasta and mix into tomato mixture along with grilled vegetables. Serve warm with feta cheese.

  Nutrition Facts

Makes 6 servings.
Nutritional Information Per Serving:
Calories 330, Protein 11 g, Carbohydrates 61 g, Sodium 240 mg, Fat 4 g, Saturated Fat 1 g, Cholesterol 4 mg, Dietary Fiber 5 g

Enjoy!

Quick and Easy Chili

Basic Watkins Chili

1 pound/454 g lean ground beef
1/2 cup/125 mL chopped green pepper
1/2 cup/125 mL chopped onion
1 can (15 oz/425 ml) kidney beans, drained
1 can (16 oz/454 g) diced tomatoes or stewed tomatoes
1 can (8 oz/227 g) tomato sauce
2 tbsp/30 mL (more if desired) Chili Seasoning

Brown ground beef along with green pepper and onions in large kettle; drain grease if necessary. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer at least 30 minutes. Garnish as desired with chopped onions, shredded cheese, or sour cream.

Nutrition Facts
Makes 6 servings.
Nutritional Information Per Serving:
Calories 340, Protein 26 g, Carbohydrates 25 g, Sodium 500 mg, Fat 15 g, Saturated Fat 6 g, Cholesterol 66 mg, Dietary Fiber 8 g.

Enjoy!
Melody

 

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