Summer Salads

Strawberry Spinach Salad

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach - rinsed, dried

and torn into bite-size pieces

1 quart strawberries - cleaned, hulled

and sliced

1/4 cup almonds, blanched and slivered

1.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

2.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Layered Salad

4 eggs

1 head lettuce, torn into small pieces

1 onion, chopped

1 (8 ounce) can water chestnuts

1 (16 ounce) package frozen green peas

2 cups mayonnaise

2 teaspoons white sugar

1 teaspoon seasoning salt

1/4 teaspoon garlic powder

1/2 pound bacon - cooked and crumbled

1 large tomato, chopped

1.

Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.

2.

In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.

3.

In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.

4.

Peel and chop hard-cooked eggs.

5.

Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.

Turkey Salad

3/4 pound cooked turkey meat

2 stalks celery

2 green onions

1/2 red bell pepper

3 tablespoons mayonnaise

2 tablespoons prepared Dijon-style

mustard

1 tablespoon cider vinegar

1 teaspoon white sugar

1/4 teaspoon salt

1.

Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.

2.

Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.