My latest Yum-Yum Sandwich.

Whole Wheat Pita Bread stuffed with Spinach, Alfalfa Sprouts, Avocado, Mushrooms, Swiss Cheese, and Mayo with Olive Oil.

That goes great with a Fruit Salad.

Gayle

Low Cholesterol Waldorf Salad

1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves
chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried

Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes.
Cool and break the nuts up into small pieces.

Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl
and season generously with pepper.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin
intact. Add the apples, celery and raisins to the bowl, and sprinkle with
the lemon juice; then toss with the dressing. Cover and refrigerate if not
serving immediately.

When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves
on a large platter, or divide them among 4 salad plates. Place the salad on
the lettuce and serve.

Strawberry Spinach Salad

1 bag of baby spinach
1 qt. strawberries, cleaned & sliced
Handful of slivered almonds
Dressing:

1/4 cup Extra Light Tasting Olive Oil
2 TBS. sugar
2 TBS. Cider Vinegar (white vinegar is too tart)
1 TBS. chopped onion
1 TSP. poppyseed
1 TSP. sesame seed
1/4 TSP. worcestershire sauce
Mix well and pour over salad ingredients.

Very Good!!!

I got this from here years and years ago. It's absolutely to die for!

Sharon's Homemade Sweet & Sour Bacon Dressing
**********************************
Fry 1lb. bacon in heavy pot till crisp. Drain & break into tiny pieces-not crumbled! Pour out
half the grease-leave rest in pot.
ADD:
****
5 eggs (beaten with a spoon)
5 1/2 cups sugar
1 1/4 tsp. salt
MIX WELL.
ADD:
***
1 cup flour
5 tsps dry mustard
MIX WELL-use slotted spoon or whisk
ADD:
****
2 1/2 cups CIDER vinegar
5 cups water-Mix till well blended.

* Heat on medium-stirring often, but not constantly, as this lowers the cooking temperature.
In about 15-20 minutes, mixture will begin to thicken. Make sure you scrape sides of pot & the
bottom-often-don't let burn!
* Once it is as thick as a medium gravy-remove from heat, and add bacon and 2 TBS
margarine or butter.
DRESSING WILL THICKEN AS IT COOLS.
Sharon says: You may think this makes an awful lot-but it keeps in the fridge for 4
weeks--share with a neighbor!
Excellent on Spinach Salads, Baked Potatoes, or just lettuce. Really good if you microwave a
serving for 30 seconds or till just warm.
ENJOY, ENJOY, ENJOY.

My Mom used to make a salad of spinach, sliced hard-cooked eggs, and crumbled cooked bacon. With a vinegar dressing.

I just had lunch with a friend and sure enough, we each had a spinach salad....So yummy!

Love spinach salad with mandarin oranges and caramalized almond slices.

This is an excellent salad!

DREAM SALAD:

1 bag of spinach
1 bag of romaine
3 large firm apples (cut into bite sized pieces)
Bag of sunflower seeds
Bag of crazins
½ cup mozzarella cheese

Dressing:
1 cup canola oil (donÂt try to substitute with healthier oilsÂdoesnÂt work)
3/4 cup sugar
1/3 cup cider vinegar
1 tbsp grated onion
1 tbsp poppy seeds
1 tsp salt
1 tsp dry mustard

Shake well and add to salad before serving. I usually only use about half on salad and save rest of dressing for later, it makes a lot