Spinach & Mandarin Orange Salad
2 pounds fresh spinach leaves
2 large cans (8 oz. each) mandarin oranges
1/4 cup almonds
6 ounce chopped and cooked bacon
2 eggs hard-boiled and diced
1/4 cup green onions chopped
1/4 cup dry red wine
1/2 cup vegetable oil
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
Toss salad ingredients together.
Combine dressing ingredients together.
Shake well and serve dressing with salad.
Ginger Parsnip & Carrot Soup
2 cups parsnips, peeled and grated
2 cups carrots, peeled and grated
1 vegetable bouillon cube
1 inch fresh ginger, peeled and grated
2 cups water
1 cup milk
1 Tablespoon sugar
Salt and pepper to taste
Recipe serves 4
Peel and grate the carrots, parsnips and ginger.
Place in a large pot add the water and bouillon and cook until the vegetables are soft.
Puree the vegetables until they are a smooth thick soup.
Add the milk season with the sugar, salt and pepper and a splash of lemon juice.
Substitute milk for vanilla or regular soy milk for a healthy alternative.