SPINACH ARTICHOKE DIP

1 can artichoke hearts
1 pkg. fresh spinach
1/2 c green chilies
1 c mayonnaise
1 c sour cream
2 cup mozzarella shredded cheese
Parmesan cheese to taste (your preference)

Rinse well the artichoke hearts and cut into small pieces. Wash and cook spinach; drain well! Cook artichokes, spinach, and green chilies for 10 min. on medium heat (do not add any liquid). Keep stirring to avoid burning. Add mayo, sour cream, and both cheeses, stirring constantly to blend. Keep stirring until dip boils. Simmer for 15 to 20 min.; stir as needed.

SPINACH SWISS SALAD

1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled
1 C. small curd cottage cheese, drain off liquid in small colander
croutons


DRESSING

1 C. sugar or SPLENDA
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
2 C. vegetable oil
1 T. poppy seeds

Mix together ingredients in blender. Store in refrigerator until ready to use. Makes more than needed for one salad.


Toss all salad ingredients together and add dressing.

Spinach Bacon Salad

Spinach
Red leaf lettuce
Romaine lettuce
1/2 red onion
1/2 lb. bacon, crumbled
1 apple

Line the edges of your bowl with the red leaf lettuce. Tear spinach and romaine lettuce into the bowl. Dice the onion and apple, crumble the bacon and then add all to the salad.


Dressing:
1 C. oil
1/3 C. red wine vinegar
1/4 C. sugar
1 tsp. salt
1 tsp. dried mustard
1 T. poppy seeds
1 T. minced onion

Add dressing to salad and toss.

*NOTE: Sometimes I only use Spinach