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Layered Salad

Ingredients: 

1 1/2 cups fresh or frozen corn kernels
4 strips turkey bacon, cut into small bits, natural
2 medium organic sweet potatoes, peeled and cut into small cubes (1 ½ lb.)
4 organic red apples, diced
1/4 cup lemon juice
6 cups organic baby spinach, coarsely chopped
6 cups organic romaine, coarsely chopped
1 1/2 cups cheddar or Monterey jack cheese, shredded
1/2 cup organic dried cranberries
1/2 cup organic pecans, chopped

Dressing:

1 1/2 cups plain organic nonfat yogurt
3/4 cup low-fat mayonnaise
2 tablespoons maple syrup
1 tablespoon lemon juice

Directions: 

• Fresh - steam corn-on-cob, cool before cutting off cob. Frozen – cook as instructed
• Fry bacon, transfer to paper-towel-lined plate to cool
•  Bring sweet potatoes covered in water to a boil, cook 5 minutes, or until tender but not soft.
• Drain, and rinse under cold water. Pat dry, season with salt and/or pepper and cool
• Stir apples in the lemon juice; set aside
• Combine spinach and romaine and place in the bottom of a large high-sided glass salad bowl.
• Layer sweet potatoes, cheese, bacon, corn and apples

 Whisk together ingredients in a bowl. Spread over top, cover and chill 2 hours or overnight. Sprinkle with dried cranberries and pecans just before serving.

 Serves 16

Apple Vinaigrette Salad Dressing, recipe follows

8 cups baby spinach and baby mixed greens - organic
1/2 cup pecans and/or walnuts, toasted and chopped -  organic
1/3 cup crumbled goat cheese and/or bleu cheese
1/2 cup dried cranberries - organic

Serve as a salad bar. Put the salad mix in a large bowl. Put the remaining ingredients in serving dishes. Dressing is added as desired.

Apple Vinaigrette Salad Dressing

Makes about six  2-tablespoon servings

1/4 cup apple juice - organic
1/4 cup extra-virgin olive oil cold pressed
3 tablespoons apple cider vinegar or white balsamic vinegar
2 tablespoons lemon juice freshly squeezed
1 tablespoon sugar - organic

Salt, and pepper to taste

Combine apple juice, oil, vinegar, lemon juice, sugar salt & pepper (if desired) in a covered jar. Shake to mix well.

8 cups baby mixed greens with baby spinach
1/2 cup walnuts and/or pecans, toasted and chopped
1/3 cup crumbled goat cheese and/or crumbled bleu cheese
1 to 2 mangoes diced, or sliced navel oranges - because of citrus dressing
Carton of grape tomatoes washed and dried
2 cups sugar snap peas, steamed until crisp then covered with ice water and dried

Serve as a salad bar. Put the salad mix in a large bowl. Put the remaining ingredients in serving dishes. Dressing is added as desired.

Citrus Dressing

1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon Dijon mustard
1 teaspoon honey, add more to taste if needed
1/4 teaspoon sea salt
1/4 cup extra-virgin olive oil

Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, and salt in a medium bowl until well combined. Gradually whisk in the oil adding in a steady stream, this makes a smooth, slightly thick dressing.

Yield: about 1/2 cup