Makes about 2 cups / Prep: 5 min.

• ▢ 1 10-ounce jar seedless raspberry fruit spread or preserves
• ▢ ½ cup seasoned rice wine vinegar
• ▢ ¼ cup olive oil

• ▢ Makes 12 servings / Prep: 15 min. Cook: 18 min.
• ▢ ½ cup olive oil
• ▢ ¼ cup red wine vinegar
• ▢ ¼ cup sugar
• ▢ 1 tablespoon chopped fresh basil
• ▢ ⅛ teaspoon hot sauce
• ▢ 2 15-ounce cans mandarin oranges, drained and chilled *
• ▢ 1 bunch red leaf lettuce torn
• ▢ 1 head romaine lettuce torn
• ▢ 1 16-ounce package bacon, cooked and crumbled
• ▢ 1 4-ounce package sliced almonds, toasted

• ▢ 2 red pears chopped
• ▢ 1 tablespoon lemon juice
• ▢ ¾ cup dried apricots cut into thin strips
• ▢ ¾ cup dried figs cut into thin strips
• ▢ ½ cup golden raisins
• ▢ 1 small red onion thinly sliced
• ▢ 1 cup diced jícama
• ▢ Cider Vinaigrette
• ▢ 1 6-ounce package fresh spinach leaves
• ▢ ½ cup coarsely chopped walnuts or pecans toasted
• ▢ 1 4-ounce package crumbled Gorgonzola or blue cheese

• ▢ 3 tablespoons cider vinegar
• ▢ 1 garlic clove pressed
• ▢ 1 teaspoon Dijon mustard
• ▢ ½ teaspoon sugar
• ▢ ⅓ cup olive oil

Makes 6 servings / Prep: 10 min.

• ▢ 2 6-ounce packages fresh baby spinach
• ▢ 1 pint grape tomatoes halved
• ▢ 1 small red onion thinly sliced
• ▢ ½ cup chopped dried apricots
• ▢ 1 ripe avocado peeled and diced
• ▢ ½ cup chopped pecans toasted
• ▢ Apricot Vinaigrette

Makes ½ cup / Prep: 5 min.

• ▢ ⅓ cup vegetable oil
• ▢ 2 tablespoons white wine vinegar
• ▢ 2 tablespoons orange juice
• ▢ 2 tablespoons apricot jam
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground coriander
• ▢ ½ teaspoon freshly ground pepper

Makes 4 servings / Prep: 15 min.

• ▢ 1 10-ounce package fresh spinach, stems removed
• ▢ 2 oranges peeled and sectioned
• ▢ ½ cup sliced almonds
• ▢ ¼ cup cider vinegar
• ▢ 3 tablespoons orange juice
• ▢ 3 tablespoons honey
• ▢ 3 tablespoons olive oil

Makes 1 cup / Prep: 5 min., Soak: 10 min., Bake: 10 min.

• ▢ ¼ cup sugar
• ▢ 1 cup warm water
• ▢ 1 cup pecan halves
• ▢ 2 tablespoons sugar
• ▢ 1 tablespoon chili powder
• ▢ ⅛ teaspoon ground red pepper

Makes 1⅔ cups / Prep: 5 min.

• ▢ ½ cup balsamic vinegar
• ▢ 3 tablespoons Dijon mustard
• ▢ 3 tablespoons honey
• ▢ 2 garlic cloves minced
• ▢ 2 small shallots minced
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 1 cup olive oil

Makes 6 servings / Prep: 10 min.

• ▢ ¾ pound mixed salad greens
• ▢ 4 ounces blue cheese crumbled
• ▢ Balsamic Vinaigrette
• ▢ 2 oranges peeled and cut into thin slices
• ▢ 1 pint strawberries quartered
• ▢ Sweet-and-Spicy Pecans