Spinach and Tomato Salad with Bruschetta

Brenda V

5 plum tomatoes, cut into wedges

¼ cup olive oil

2 Tablespoons Basalmic vinegar or 1 Tablespoon red wine vinegar

2 Tablespoons thinly sliced fresh basil

Salt and pepper to taste

4 slices Italian whole wheat or other crusty bread

1 garlic clove, halved

Additional oil

6 cups trimmed spinach leaves, torn into bite-size pieces.

 Combine the first 4 ingredients in large bowl.  Season with salt and pepper.

Prepare grill or preheat broiler.  Rub both sides of bread slices with cut side of garlic.  Brush lightly with olive oil.  Grill or broil until golden brown on both sides. 

Place 1 grilled bread slice on each of 4 plates.  Add spinach to tomato mixture in large bowl.  Toss well.  Spoon salad on top of each bread slice and serve.

(From Brenda Vincent)

Broccoli and Bacon Salad

1 bunch broccoli, parboil and cut into bite size pieces

Bacon bits

½ cup raisins

½ cup sunflower seeds

1 chopped onion

Dressing:             1 cup mayonnaise

                                ½ cup sugar

                                3 Tablespoons Japanese vinegar

 Combine broccoli, bacon bits, raisins, sunflower seeds, and onion.

Toss with dressing.