Strawberry-Spinach Salad

Ingredients
-1/4 red onion, thinly sliced

-2 (6-oz.) bags baby spinach

-1  (16-oz.) container strawberries, quartered

-1 (4-oz.) package crumbled blue cheese

-½ cup sliced toasted almonds

-Bottled red wine vinaigrette

-Salt and freshly ground pepper to taste

Preparation

 Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.

Note:

For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.

BON APPETIT

Cheesy BBQ Sloppy Joes

1 ½ pounds lean ground beef

1 (14.5-oz.) can diced tomatoes

1 cup ketchup

½ cup bottled barbecue sauce

1 tablespoon Worcestershire sauce

2 tablespoons chopped pickled jalapeño peppers (optional)

1 tablespoon liquid from pickled jalapeño peppers (optional)

1 (11.25-oz.) package frozen garlic Texas toast

½ cup (2 oz.) shredded sharp Cheddar cheese

Preparation

1. 1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.
2. 2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.

BON APPETIT