Berry Salad w/ Blueberry Vinaigrette

Salad

1. 2 Chicken Breasts
2. 3 Cups Spinach
3. 2/3 Cup of each berries- blueberry, strawberry, rasberry or any other available berries
4. 1 avocado diced
5. ½ -1 shallot sliced julienne
6. ¼ cup slivered almonds or crushed walnuts
7. Salt and Pepper

For Dressing

1. 1/3 C Blueberries
2. ¼ cup olive oil
3. 1/8 cup apple cider vinegar
4. 3 TBS lime juice
5. Salt and pepper to taste

Apple, Pecan, and Blue Cheese Salad

Salad:
Spinach or spring greens mix
Apples sliced very thinly
Candied Pecans (recipe below)
Blue Cheese crumbles
Maple Dijon dressing (recipe below)

Candied Pecans:
1 cup sugar
1/2 c water
Cinnamon to taste
Dash of cayenne pepper
1 tsp vanilla
2-3 cups pecan halves

Put sugar, water, cinnamon, and cayenne in a heavy bottomed saucepan. Bring to a boil over medium high heat, stirring constantly to dissolve sugar. Once dissolved, stick in a candy thermometer and let boil on medium heat with NO STIRRING until thermometer reads soft ball stage, or 136 degrees F. Immediately remove from heat and stir in 1 tsp vanilla. Then stir in pecan halves and toss to coat.

Spread out on a well-greased baking sheet and bake at 250 for 30 minutes, stirring every 10. Let cool. Break chunks apart with hands.

Maple Dijon dressing:
1/4 c olive oil
1 heaping Tbsp Dijon
1 tbsp real maple syrup
1 tsp apple cider vinegar (or more to taste)
salt and pepper

Put in a jar and shake vigorously to combine.

Glazed Lemon Cookies

Lemon Cookies

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp lemon zest
1/2 c unsalted butter, room temperature
1 c granulated sugar
1 large egg
1 tsp vanilla
2 Tbsp fresh lemon juice

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake approximately 15 minutes, rotating tray halfway through baking time, taking care not to brown the bottom or edges. Let cool 2 minutes on tray, then transfer to a wire rack to cool completely.

Once cooled, spoon glaze on top of cookies, letting glaze drip off the wire racks onto parchment paper or tinfoil below for easy cleanup. Let glaze set approximately 1 hour before serving.

Lemon Glaze

2 cups confectioners sugar
2 Tbsp lemon zest
1/3 c fresh lemon juice

Tabouleh with Feta

2 pounds bulgur wheat
1 1/2 cups fresh lemon juice, plus additional to taste
6 cups hot water
3 medium cucumbers, seeded and chopped very small
8 ripe medium tomatoes, seeded and chopped very small
1 medium red onion, minced
2 cloves garlic, minced
3 bunches parsley, finely chopped
5 T fresh mint
2 cups (8 oz) crumbled feta
1 1/2 cups (or as needed) olive oil
salt and freshly ground pepper to taste

1.  Place the bulgur in a large mixing bowl and pour over 1 1/2 cups fresh lemon juice and the hot water. Let stand until the bulgur is tender, 30 to 40 minutes. Drain off any excess liquid.

2. Add the cucumbers, tomatoes, onion, garlic, parsley, mint, and feta to the bulgur and toss to combine. Dress with enough of the olive oil and additional lemon juice to make the salad moist but not runny. Season with salt and pepper.

3. Refrigerate the salad for several hours to allow the flavors to blend. Serve cold or at room temperature accompanied with pita bread.

Makes 14-16 servings.

Notes: Mom made this and I think used garlic powder instead of fresh, cherry tomatoes instead of regular, and only used 2 bunches of parsley.