Strawberry Spinach Salad

1 Package Spinach (Mix with romaine lettuce)
1 1/2 cups Chopped Apples (1 granny & 1 red)
1 8 oz. Pkg. Sliced Strawberries
1/4-1/2 cup Craisins
1 cup sliced sugared almonds
1/2 cup Parmesan cheese grated

Dressing:
1 lemon
1 tbs. poppy seed or honey mustard dressing
1/3 cup oil
1/2 cup sugar

To sugar almonds (or buy) Add 6 tbs. sugar and 1 cup almonds to small pan over medium heat, Cook stirring constantly until almonds are coated and sugar dissolved. Watch carefully and don't use a plastic spoon!

Classic Potato Salad with a Healthy Twist

Classic Potato Salad with a Healthy Twist
From Jane Maynard, This Week for Dinner

- 3 pounds potatoes of your choice (I used russet this time around)
- 2 hard boiled eggs, peeled and chopped small
- 1 1/2 cups cauliflower, chopped then steamed
- 1/2 cup finely chopped sweet onion
- 1/4 – 1/2 cup Newman’s Own Lighten Up Italian Dressing
- 1/3 cup mayonnaise
- 2/3 cup fat-free strained Greek yogurt or other thick yogurt
- 1/2 Tbsp. yellow mustard
- 1/8 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika

Chop unpeeled potatoes into 1″ cubes. Add to a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart. Drain potatoes and put in refrigerator until cool. Feel free to fish out potato peels that have fallen off any potato pieces…some of them may do that after cooking.
Mix together the potatoes, eggs, cauliflower and onion. Pour Italian dressing over the mixture and toss to cover.

Mix together mayonnaise, yogurt, mustard, dry mustard, salt, pepper and paprika. Add to potato mixture and stir to combine.
Eat!