Savor the Flavor

Pea Salad

Ingredients: 2 cans peas, drained 1 can French green beans, drained 1 can shoe peg corn, drained 1 jar pimentos 1 medium onion, chopped 1 medium green pepper, chopped

Dressing: 3/4 cup sugar 1/2 cup white vinegar 1/3 cup Wesson oil

Instructions: The pea salad keeps well in the refrigerator for several days. Mix the peas, green beans, corn, pimentos, onion and green pepper together in a large bowl. Combine the dressing ingredients together; sugar, oil, and vinegar and bring to a boil and pour over cabbage. Cool and serve.

Anonymous Contribution

Spinach Pancetta Salad

Ingredients: 9-3/4 cups baby spinach 2 tbsps. olive oil 5-1/2 oz. pancetta, diced 10 oz. wild mushrooms, sliced

Instructions: Put the spinach in a salad bowl. Heat the olive oil in a large skillet over medium high heat. Add the pancetta and cook for 3minutes, stirring. Add themushroom and cook for an additional 3-4 minutes or until the pancetta is cooked and the mushrooms are tender.

Balsamic Maple Dressing: 1 tbsp. balsamic vinegar 1 tsp. Dijon mustard 1 tsp. maple syrup 5 tbsps. olive oil Salt and pepper to taste

To make the dressing, put the vinegar, mustard, maple syrup, and oil in a screw top jar, season with salt and pepper, screw on the lid and shake well. Pour the dressing into the skillet, the immediately add the fried mixture and dressing to the salad bowl. Toss well and serve.

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Savor The Flavor

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