Thursday Recipe - Jungle Salad with Poppy Seed Lime Dressing

Years ago, I decided to throw a party based on one of my favorite movies - Indiana Jones and the Temple of Doom. I love it. It's so over-the-top and cheesy and fun. Spiders and snakes and evil priests and magic rocks and INDIANA JONES. I have a thing for the young Harrison Ford. Tasty...

Anyway, the focus of the party was not me drooling over Indie, but the food. Five course meal based on the dinner scene - sautéed beetles, jungle salad, eyeball soup, snake surprise, with chilled monkey brains for dessert. Mmm, tasty.

I'll have to post the rest of the recipes later, but here's the salad:

Jungle Salad with Poppy Seed Lime Dressing

Salad:
1 lb Spring Mix Greens
1 small head of leaf lettuce
2 tangelos or oranges, peeled and cut into small chunks
1 pomegranate OR 1 red bell pepper and 1/2 c. strawberries, washed and sliced.

Wash leaf lettuce and rip into bite size pieces. Arrange on platter. Sprinkle Spring Mix over top. Arrange tangelos in circle on top of greens. Sprinkle pomegranate seeds over top (or chop pepper fine and sprinkle over whole salad, arrange strawberries inside ring of tangelos). Serve with dressing.

Dressing:
1/3 c. sugar
1 1/2 T. vinegar
1 1/2 T. fresh lime juice
1 T. lime zest
1/2 t. salt
1/2 t. dry mustard
1/2 c. vegetable oil
1 T. poppy seed

Mix sugar, vinegar, lime juice, zest, salt, and mustard with electric mixer until sugar dissolves (about 3 minutes). Beat oil in gradually. Keep beating until dressing is thick and smooth. Stir in poppy seed. Cover and refrigerate at least 2 hours. (If dressing separates, just mix well before serving.)

Thursday Recipe - Spinach Salad

Guess what? It's National Eat Bacon Week! So in honor of that new holiday—

What do you mean it isn't a real holiday? It should be. Okay, I admit I just made it up. Bacon is one of the four basic food groups at my house. The others are chocolate, cold cereal, and granola bars.

Bacon can be healthy, if you add in enough other vegetables. Here's one of my kids' favorites with bacon.

Spinach Salad

1/2 c. red onion, sliced very thin
2 T. white vinegar

6 slices bacon
6 c. fresh spinach
1/2 c. dried cranberries
1 small can mandarin oranges, drained
1/2 c. roasted salted pecans, chopped
Poppy Seed Dressing (see below)

Put onion and vinegar in small bowl, set aside (if the onion is really mild you can skip this step). Cook bacon until crisp. Cool and crumble into small pieces. Arrange spinach on a large platter. Drain vinegar from onion. Top with cranberries, oranges, and onion. Serve with dressing.

Poppy Seed Dressing

3 limes
1 T. vinegar
1/4 c. sugar
1/2 t. ground black pepper
1/2 t. salt
1/2 t. dry mustard
1/2 c. vegetable oil
1 T. poppy seeds

Grate the zest from the limes, you need about 2 t., then juice the limes. Measure 2 T. lime juice into a small mixing bowl. Add the zest, sugar, pepper, salt, and mustard. Beat with a mixer until the sugar is dissolved. Slowly add the oil, beating well after each addition. Dressing should thicken when you're adding the oil. Stir in poppy seeds. Cover and refrigerate for at least an hour. If it separates, just stir before serving.