Cranberry Spinich Salad

Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Sweet Potato Hash

I saw this recipe in a magazine and decided to try it out.  I thought it was really fresh and yummy, and pretty easy to whip up, too!  I decided I was going to make it again tonight and realized I threw out the magazine just days ago.  Luckily it was posted on the internet, so I decided I better post it before it's lost for good.

Ingredients

• 1  large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
• 1  Tbsp. vegetable oil
• 1  11-oz. can Southwestern-style corn with black beans and peppers, rinsed and drained
• 1/2  cup dairy sour cream
• 2  Tbsp. chipotle salsa
• 3  medium avocado, peeled, pitted and sliced
•   Fresh cilantro leaves and chili powder (optional)

Directions

1. Place sweet potatoes in a microwave safe dish; cover and cook on 100 percent power (high) for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.
2. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
3. Meanwhile, stir together sour cream and chipotle salsa.
4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantro and sprinkle chili powder. Makes 4 servings.