Mixed Apple Salad over Greens

Recently made this salad for a group of friends and they loved it, guys included!! The kids ate just the apples as a side. Light, fruity,refreshing and easy!

Dressing:
1/4 cup fresh lemon juice
2 tablespoons honey
1 teaspoon olive oil
Dash of salt
Dash of freshly ground black pepper
Salad:
2 cups chopped Granny Smith apple
2 cups chopped Cameo or Braeburn apple
1/4 cup (1 oz.) crumbled blue cheese
2 bacon slices, cooked and crumbled
4 cups mixed salad greens

1. To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.
2. To prepare salad, combine apples, cheese, and bacon. Drizzle dressing over apple mixture; toss gently to coat. Serve dressed apple mixture over salad greens. Yield: 4 servings (serving size: about 1 cup apple mixture and 1 cup greens).

Calories 163 (29% from fat); Fat 5.3g (sat. 2.1g, mono 2.2g, poly o.5g); Protein 3.7g; Carb 28.7g; Fiber 4.3g; Chol 8mg; Iron 1.1mg; Sodium 201 mg; Calc 78mg

Pan Sauted Spinach

Tried this recipe a few years ago and continue to use it on a regular basis. I added the mushrooms and pine nuts to it on a whim one evening and fell in love with it all over!! Just another way to get in a fantastic veggie! Please note that when cooked the volume of spinach decreases by three quarters. Don't be hesitant to use all of both bags, you'll need them!

2 + 1/2 slices Bacon, cooked and crumbled

1 Tablespoon + 1 teaspoon Butter

1 Tablespoon Olive Oil


2 Tablespoon minced Garlic


1/2 sweet Onion, chopped


2 bags of baby Spinach (6 oz each)


salt + pepper


sliced Mushrooms (optional)


Pine Nuts (optional)



Fry the bacon, drain and crumble, set aside.

Melt butter and oil in large skillet over medium heat. Mix in bacon, garlic, onion, mushrooms and pine nuts. Cook and stir 2-4 minutes, until onions just begin to soften. Next mix in the spinach until evenly coated with oil mixture. Cover skillet, reduce heat to low, cook 5 minutes or until spinach is tender. Season with salt and pepper.

Yields approx. 4 servings

Stonehouse EVOO

My sister recently introduced me to Stonehouse Extra Virgin Persian Lime Olive Oil, which is made by crushing both lime and organically-grown olives at the time of pressing to create a very brilliant, superb flavor. Stonehouse recommends using it in chicken and fish dishes, and a finishing oil for beef stir fry and tacos. I enjoyed it paired with balsamic as a simple dipping for crusty baked bread instead of butter. It adds a lovely, refreshing finish to your summer dishes!

As an added bonus, EVOO contains potent antioxidants, which prevent cell damage from free radicals, leading to better overall health.

Stonehouse offers recipes on their site and you can also order a 7.6 oz. bottle for only $12 plus shipping.