Foodie Friday ~ Sliced Strawberry and 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


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.

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

Foodie Friday ~ Amish Macaroni Salad


2 cups uncooked elbow macaroni

3 hard-cooked eggs, chopped

1 small onion, chopped

3 stalks celery, chopped

1 small red bell pepper, seeded and chopped

2 tablespoons dill pickle relish

2 cups creamy salad dressing (e.g. Miracle Whip)

3 tablespoons prepared yellow mustard

3/4 cup white sugar

2 1/4 teaspoons white vinegar

1/4 teaspoon salt

3/4 teaspoon celery seed


Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Foodie Friday ~ Kale & Quinoa Salad


2 cups water

1 cup quinoa

10 leaves kale, cut into small pieces

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 large garlic clove, minced

1 teaspoon fresh cracked black pepper

1/2 teaspoon ground sea salt

1 cup pecans

1 cup currants

3/4 cup crumbled feta cheese


Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.

Put kale in a large mixing bowl.

Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Foodie Friday ~ Fabulous Greek Salad


1 cup olive oil (can reduce to 3/4 cup)

1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)

2 -4 teaspoons dried oregano (start with 2 teaspoons)

3 teaspoons fresh minced garlic (about 2 medium cloves)

1 teaspoon dried basil

2 tablespoons red wine vinegar

1/2 teaspoon salt (or to taste)

1 teaspoon sugar

1/2 teaspoon fresh ground black pepper (or to taste)


1 large romaine lettuce, chopped (or use 2 small)

2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)

1 English cucumber (peeled, seeded and chopped)

1 red onion, cut in slices

1 green bell pepper (seeded and cut into rings or sliced) (optional)

1/2 lb feta cheese, crumbled (or to taste)

1 cup kalamata olive


For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).

Season with black pepper.

Chill in fridge for a couple of hours before using to blend flavors.

Place the salad ingredients in a large bowl.

Pour dressing over; toss to combine.

If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).