Spinach Mandarin Salad

A great combo of veggies and fruits that makes getting your 5 a Day EASY!!

10 oz spinich

1/2- 1 head of romain, chopped

1/3 thinly sliced red onion

1 large avacado (I add 2)

8 oz mozzarella shredded cheese

1 large can mandarin oranges, drained

optional: 1 12 oz package bacon, cooked and crumbled (I omit this and it is still amazing)

Add all of this together, then add Sweet Poppy Seed dressing (recipe on blog). Delicious!

Sweet Poppy Seed dressing

Literally the best dressing I have ever had!!

1/3 c white vinegar

1 tsp kosher salt

a few turns of freshly ground pepper

3/4 c sugar

1 tsp mustard

1 green onion, ends removed

1/2 c. canola oil (or olive oil if you have it)

1 tsp. poppy seeds

In a blender combine first 5 ingredients. While blender is running, add the green onion. Continue running the blender and slowly add in the oil. Keep blender on until well combined. Pour into a serving dish and whisk in the poppy seeds. Store in the fridge for up to 3 weeks. Goes GREAT with Spinach Mandarin Salad.

Curry Noodle Soup

Note: This soup is excellent! For leftovers, the noodles soak up a lot of the liquid, but it still tastes great!!

3 cups canned unsweetened coconut milk

1-2 TBS Thai red curry paste (I prefer 1 TBS so it is less spicy)

1 TBS Tumeric

2 lb boneless, skinless chicken breasts cut into strips (canned chicken works great)

1 cup reduced sodium chicken broth or vegetable broth

2 TBS fish sauce (don't worry: this soup does not even taste fishy)

2 TBS soy sauce

1 tsp salt

3/4 lb egg noodles

1 TBS dry basil

2 green onions, thinly sliced

1. In a lg sauce pan, bring 1/2 c coconut milk to a boil. Add red curry paste and tumeric, stir to combine. Cook until mixture starts to thicken (about 3 min).

2. Add chicken. Add remaining coconut milk, broth, fish sauce, and soy sauce. Bring to a boil. Reduce heat and cook chicken about 8 min.

3. Add salt and egg noodles to boiling water. Cook until al dente. Garnish with basil and green onions.