Southern Belle Magazine May 2013, Issue 1 - Page 46

Spring Strawberry Spinach Salad INGREDIENTS: 2 bunches fresh spinach (about 8 cups) 1 ½ cups sliced strawberries ½ cup toasted pecans 1 16 oz. can mandarin oranges, drained 1 cup feta cheese, crumbled ½ cup dried cranberries Raspberry Vinaigrette Dressing: 1/2 cup olive oil 1 cup seasoned rice vinegar 1 (10 ounce) jar seedless raspberry jam 1 cup fresh raspberries DIRECTIONS: Combine spinach, dried cranberries and strawberries in a large bowl. Top with mandarin oranges and feta cheese. Add desired amount of Raspberry Vinaigrette, tossing gently to coat salad. Sprinkle with toasted pecans. Serve immediately. Serves 4. Additions: You may add thinly sliced red onion and grilled chicken for a more hearty salad. Vanilla Cupcakes with Strawberry Crème Frosting INGREDIENTS: 1 Box Golden Vanilla Cake Mix 4 Eggs ½ cup vegetable oil 1 cup water 1 small box instant vanilla pudding 1 tsp. vanilla DIRECTIONS: Preheat oven to 350 degrees. Line muffin tins with 24 with paper cupcake liners. Mix all ingredients with an electric mixer on medium speed for approx. 4 minutes. Spoon batter evenly into muffin cups approx. ¾ full. Bake 15 to 17 minutes until light golden brown. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frosting: Place Crisco sticks, vanilla and strawberry extract in bowl. Mix on medium speed with an electric mixer until fluffy. Add ½ cup of confectioners’ sugar and ¼ cup heavy cream and beat on medium to high speed until well blended and creamy. Alternately add small amounts of sugar and small amounts of heavy cream beating on medium to high speed until all of the sugar is used and frosting consistency is thick and smooth. Mix in strawber '&W6W'fW2VFV7VVBVF&VFVBFg&7Fr667FV76VB&RF6B6FBB&RV6W76'FW6RbFRVg7&V&FW"FvWBvB7&VFr667FV7bg&7Fr2FFFBWG&6fV7FW'>( 7Vv"FF6V7&VB"Rg&7FrF6VB7W6W2v&6vFg&W67G&v&W''6Ɩ6W2C`