speaking of spinach

Special Strawberry Spinach Salad

9 c torn fresh spinach
1 pt fresh strawberries; halved
1/2 c slivered almonds; toasted

DRESSING:

1/4 c vegetable oil
2 tb sugar
2 tb cider vinegar
1 tb chopped onion
1 ts poppy seeds
1 ts sesame seeds
1/4 ts paprika
1/8 ts worcestershire sauce

In a large bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined.

Pour over salad and toss to coat. Serve immediately.

Yield: 6-8 servings.

Redawna

SPINACH & ARTICHOKE CASSEROLE
(Posted by Linzie, TOH B.B.)

2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 can (13-3/4 oz.) artichoke hearts packed in brine, drained, rinsed, and chopped
1/2 cup heavy cream
1 large clove garlic, pressed
Salt & pepper to taste
2/3 cup Parmesan cheese
1 package (8 oz.) cream cheese, softened
1 cup milk

Preheat oven to 350 degrees. In bowl, combine spinach, artichokes, cream, garlic, salt, pepper and 1/3 cup Parmesan.
In small bowl, with mixer at medium speed, beat cream cheese until fluffy, occasionally scraping bowl with spatula. Reduce speed to low; gradually add milk, mixing just until well blended.
Spoon spinach mixture into shallow 1-1/2 qt. casserole or 8x8 glass baking dish that has been coated with non-stick spray. Pour cream cheese mixture evenly over spinach mixture. Sprinkle with remaining 1/3 cup Parmesan. Bake 25-30 minutes, or until edges bubble and top is golden.