Greens with Cranberry Poppyseed Dressing

I am always on the look-out for new salad/dressing recipes. This is pretty similar to another recipe that I already make but it was quick and easy to put together. I served it with the omelette folds.

Greens with Cranberry Poppy Seed Dressing

6 cups torn mixed salad greens
1/4 cup toasted chopped pecans

Cranberry Poppy Seed Dressing
1/4 cup coarsely chopped dried cranberries
2 tbsp vegetable oil
2 tbsp white wine vinegar
2 tsp poppy seeds
pinch each salt, pepper and granulated sugar

Cranberry Poppy Seed Dressing: In large bowl, wisk together cranberries, oil, vinegar, poppy seeds, salt, pepper and sugar.

-> Add salad greens and toss to coat. Sprinkle with pecans.

Makes 4 servings

Comments:
-> I used red wine vinegar for this as well
-> had toaste pine nuts and so I used them instead of pecans- I think the pecans would have added more flavour
-> I would guess that this would serve closer to 3 people, but suppose that depends on how much salad you like to eat, as well as how much dressing you like on your salad.

Fresh Salsa Omelette Fold

I tried this recipe the other night out of the March Canadian Living magazine. Brian and I both really enjoyed it- it's a nice variation on the typical omelette. Served with a salad (I'll post the salad recipe I tried out of the same issue), it makes a nice light meal for a hot summer day.

Fresh Salsa Omelette Fold

4 eggs
pinch each, salt and pepper
4 tsp butter
1/2 cup shredded cheddar cheese

Salsa
1 1/2 cup cherry tomatoes, quartered
1/2 cup chopped sweet green pepper
1/3 cup finely chopped red onion
4 tsp chopped fresh coriander or parsley
1 tbsp vegetable oil
1 tbsp white wine vinegar
1/4 tsp each, salt and pepper

Salsa: In bowl, combine tomatoes, green pepper, onion, coriander, oil, vinegar, salt and pepper: set aside.

-> In bowl, whisk together eggs, 2 tbsp water, salt and pepper, just until blended but not frothy.
-> In 8-inch skillet, melt 1 tsp butter over med. heat. Pour one quarter of the egg mixture into skillet; cook until almost set, gently lifting edge with spatula to allow any uncooked egg to flow underneath, about 3 min.
-> Spoon 1/3 cup of the salsa onto half the omelette; sprinkle with 2 tbsp cheese over salsa. Fold uncovered half over top; cook for 2 min. Slide onto plate. Repeat with remaining ingredients. Serve with remaining salsa.

Makes 4 servings

Cooks comments :)
-> I used to roma tomatoes cut into small chunk's as I didn't have cherry tomatoes on hand
-> I didn't have white wine vinegar so I used red wine vinegar instead
-> Brian and I ate 3 between the two of us and bowl of salad, so unless you are serving something else as well, I don't think this recipes serves 4.