Spinach Pear Salad

From: Corinne Johnson, this dish was served during the Ward Christmas party

• 3 heads red leaf, green leaf or romaine lettuce, torn into pieces (spinach leaves may be substituted)
• 3 fresh ripe pears, sliced
• 1 1/2 cups craisins
• 1 cup sugared almonds
• Blue Cheese, crumbled (optional)

To assemble, toss the lettuce or spinach leaves together with the pears and half the poppy seed dressing. Top with craisins, almonds and blue cheese (if used) for presentation.

Poppy Seed Dressing

• 1/4 cup red onion, chopped
• 1/2 cup red wine vinegar
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon poppy seeds
• 3/4 cup oil

Slowly mix onion, vinegar, sugar, salt, mustard and poppy seeds in a blender. Add oil and blend until dressing is a beautiful shade of pink.

Chicken Salad

This has been served at several of our gatherings.

1/2 cup mayonnaise

1 tablespoon lemon juice

1/4 teaspoon black pepper

2 cups chopped, cooked chicken

1/2 cup blanched, slivered almonds

1 stalk celery, chopped

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.

In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.