Hot Spinach and Mushroom Salad

Hot Spinach and Mushroom Salad

Ingredient

1 1/2 pounds spinach

2 tablespoons corn oil

4 ounces mushrooms -- slice thin

1 cup onions -- diced

4 teaspoons lemon juice -- fresh

4 teaspoons white vinegar

2 teaspoons sugar

black pepper -- fresh ground

2 tablespoons yogurt -- plain, low-fat

Method

Wash fresh spinach and remove all tough stems; drain well. In hot oil, saute mushrooms and onions until onions are wilted. Add lemon juice, vinegar, sugar and pepper; mix well. Stir in spinach and cook only until spinach begins to wilt. Remove from heat and stir in yogurt. Serve immediately. 

Apple Cider Salad

Apple Cider Salad

Ingredient

2  packages gelatin powder -- unflavored

2  cups apple cider

1/4 teaspoon salt

2  cups apples -- diced

1/4 cup            black walnuts -- chopped

1  tablespoon chopped parsley

cooking oil

lettuce leaves -- for decoration.

 

Method

1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes.

(2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.

Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.

Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. Just before large bowl of gelatin is desired consistency, dice apples and chop walnuts and parsley. Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin. Chill until set.

Unmold onto serving plate which has been decorated with lettuce leaves; curly endive is a good choice.