Strawberry Spinach Salad
Egg salad finger rolls
I'm proud to say that I made nearly everything from scratch. I didn't make the noodles, meats or cheeses, but I did make all of the dressings, the crust for the quiche and even the finger rolls. This is a big step for the girl who, 5 years ago, thought nothing of serving boxed meals (remember those Betty Crocker Complete Meals®?) for dinner several nights a week.
I didn't come up with all of the recipes myself, though. The antipasto salad was a recipe from Giada De Laurentiis that I found on the Food Network site. In the past, I've made a similar salad, but just used bottled Italian dressing. This dressing the recipe was SO much better. The basil adds a wonderful freshness - I'll definitely be keeping this recipe in mind for summer BBQs. And the finger rolls were a bread machine recipe - essentially making a basic white bread and splitting the dough into 8 smaller pieces before baking.
I will claim the strawberry spinach salad as my own. The idea, of course, is not unique, but I played with different elements of the dressing to get it just so. I'm very pleased with the results - and everyone else seemed to enjoy it, too. Here's what I did:
Strawberry Spinach SaladIngredients:
1 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1/3 c. white sugar
1/2 c. olive oil
1/4 c. balsamic vinegar
1/2 tsp. paprika
1/4 tsp. Worcestershire sauce
12 oz. baby spinach, washed
2 c. strawberries, hulled and sliced
In a small bowl, whisk together sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika and Worcestershire sauce.
In a large bowl, combine spinach and strawberries. Pour dressing over the top and toss to coat. Cover and chill about 45 minutes before serving.
On a side note, I was seriously considering making that pineapple upside down French toast from the round-up (it sounds delish!), but I thought our moms would appreciate these less sweet options more. We'll have to save that French toast for another day when it's all about me and my need for sweets!! :-)