Spinach Salad

I was introduced to this salad a few weeks ago at a wedding shower. I made it for our Easter dinner last night too! Delicious!

Spinach Salad
-Jessie Pond

Ingredients:
2 bunches spinach
1 head romaine lettuce
1/2 small purple onion, sliced very thin
3/4 lb swiss cheese, grated or cut into cubes
3/4 lb fresh mushrooms, sliced
1 lb bacon, fried crisp and crumbled
1 cup 2% cottage cheese, well drained

Dressing:
2 tsp poppy seeds
1/3 cup fresh lemon juice
1/2 tsp prepared mustard
1/2 tsp salt
1/3 c white sugar
3/4 tsp grated onion (I just use the dried onion. Works fine.)
3/4 c vegetable oil

Blend first 6 ingredients in a blender until smooth.
Add oil while blending in a drizzle.
Add dressing to greens just before serving.

Chicken Enchilada's

We Tried These The Other Night.

Soooooooo Good! A Keeper!

Recipe Here

Chicken Taco Soup - Slow Cooker

Ingredients:

1 - 15oz can of black beans, rinsed and drained
1 - 14.5oz can of diced tomatoes (the kind with onions is good)
1 - small bag of frozen corn
1/2 cup chopped onion
1/2 cup chopped green, red, or yellow pepper
1 - 10oz can condensed cream of chicken soup
1 - 10oz jar of enchilada sauce (red)
1 1/2 cups milk
1 cup shredded pepper jack cheese
(Use cheddar if you don't want so much spice)
2 chicken breasts

Directions:

In slow cooker put the beans, tomatoes, corn, onion and peppers. Place on top of that 2 raw chicken breasts. In a bowl mix the soup and enchilada sauce. Slowly add the milk. Pour the sauce mix over the ingredients.

Cook on low for 6-8 hours.
Take out the chicken and shred it and then put it back in the slow cooker until you are ready to serve. Top with the grated cheese, sour cream and tortilla chips.