• 2 big bunches broccoli, chopped
• 1/2 lb. bacon, cooked and crumbled
• 1/2 cup red onion, diced

Dressing:

• 1/3 cup sugar
• 2 Tbsp vinegar
• 1 cup mayonnaise

1. Combine dressing ingredients in small bowl. Mix well.
2. Add broccoli, bacon and onion in large bowl. Cover with dressing.
3. Let chill for at least 1 hour.

• 1 10 oz. log goat cheese.
• 2 egg whites
• 1 cup bread crumbs

• 1 Tbsp olive oil
• 1 Tbsp butter

1. Slice goat cheese log into 12 slices
2. Add egg whites to a bowl.  Dredge goat cheese in egg whites.
3. Add bread crumbs to a bowl.  Cover goat cheese with breadcrumbs.
4. Place slices on baking sheet and chill for 15 minutes.
5. Heat olive oil and butter in large saute pan.  Cook goat cheese slices for 2 minutes on each side.  Or until browned.

• 1 large carrot, peeled and shredded
• 3 cups shredded cabbage
• 3 cups shredded romaine lettuce
• 1 small red bell pepper, thinly sliced
• 2 Tbsp fresh mint leaves, chopped
• 1/2 cup shelled peanuts
• 1 Tbsp sesame seeds

Dressing:

• 1/4 cup vegetable oil
• 2 Tbsp sesame oil
• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 1/2 tsp sugar

1. Mix all salad ingredients together in a large bowl.
2. Mix all dressing ingredients together in small bowl and stir well.
3. Toss with dressing just before serving.

• 12 oz. baby spinach, washed and dried
• 1/3 cup sliced almonds, toasted
• 1 pint strawberries, (quartered)
• 1 small red onion (optional)

Dressing:

• 1/2 lemon, juiced
• 2 Tbsp white wine vinegar
• 1/3 cup sugar
• 1 Tbsp vegetable oil
• 1 tsp poppy seeds

1. Toss all ingredients into a salad bowl.
2. Combine all dressing ingredients and whisk together.
3. Dress the salad right before serving.