Strawberry Spinach Salad

contributed by Brittany Sagers

• 1 bag baby spinach
• ½ lb. strawberries, sliced
• Shredded mozzarella cheese
• Coconut

Combine

• Sugared almonds –slivered (1/2 cup almonds, ¼ cup + 2 TBS sugar, 1/8 tsp. salt) Mix together in fry pan on medium heat. Stir constantly until almonds are toasted and sugar is caramelized.

Dressing:

• ½ clove garlic
• ½ cup canola oil
• ¼ + 2 TBS sugar
• 1/8 tsp salt
• 3 large strawberries
• 1/3 cup red wine vinegar
• ¼ tsp. paprika
• 1/8 tsp. pepper

Blend well in blender.

Add dressing and nuts to salad right before serving.

Black Bean Salad

contributed by Amber Sagers

¼ c. lime juice

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. salt

½ tsp. pepper

2 15 oz. cans black beans, drained

1 15 oz. can kidney beans, drained

1 can corn, drained

1 ¾ c. tomatoes, diced

¾ c. onion, diced

¾ c. avocado, diced

½ c. jalapeno, diced

¼ c. fresh cilantro, minced

Combine lime juice, olive oil, vinegar, salt and pepper in a large bowl. Stir well. Add other ingredients and stir. Cover and chill for at least 1 hour before serving.