Try something new with these tasty summer salads

Jamie’s Cranberry Spinach Salad

1 tablespoon butter ¾ cup almonds, slivered 1 lb spinach, rinses and torn into bite-size pieces

1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds ½ cups white sugar 2 teaspoons miched onion ¼ teaspoon paprika ¼ cup white wine vinegar ¼ cups cider vinegar ½ cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

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.

In a large bowl, combine the spinach with the toasted almonds and cranberries. -Jamie Hensley

Strawberry Spinach Salad

2 tablespoons sesame seeds 1 tablespoon poppy seeds ½ cup white sugar ½ cup olive oil

¼ cup distilled white vinegar ¼ teaspoon paprika ¼ teaspoon Worcestershire sauce 1 tablespoon minced onion 10 oz fresh spinach, dried and torn into bite-size pieces 1 quart strawberries, cleaned, hulled and sliced

¼ cup almonds, slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. - TOZENUF

Caesar Salad Supreme

6 cloves garlic, peeled, divided ¾ cup mayonnaise 5 anchovy fillets, minced 6 tablespoons grated Parmesan cheese, divided 1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard 1 tablespoon lemon juice salt and ground black pepper to taste

¼ olive oil

4 cups day-old bread, cubed 1 head romaine lettuce, torn into bite-size pieces

Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.

Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.

Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes. -Karen Weir

Winter Fruit Salad with Lemon Poppyseed Dressing

½ cup white sugar

½ cup lemon juice 2 teaspoons diced onion 1 teaspoon Dijon mustard ½ teaspoon salt

2/3 cup vegetable oil 1 tablespoon poppy seeds 1 head romaine lettuce, torn into bite-size pieces

4 oz shredded Swiss cheese 1 cup cashews

¼ cup dried cranberries 1 apple, peeled, cored and diced

1 pear, peeled, cored, and diced

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is Recipes courtesy of AllRecipes.com thick and smooth. Add poppy seeds and process just a few seconds more to mix.

In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat. - Nora LaCroix

Holiday Chicken Salad

4 cups cubed, cooked chicken meat

1 cup mayonnaise 1 teaspoon paprika

1 ½ cups dried cranberries 1 cup chopped celery 2 green onions, chopped ½ cup minced green bell pepper

1 cup chopped pecans 1 teaspoon seasoning salt ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. -emmaxwell