Spinach and strawberry salad
  • 1 bunch (10 ounces) fresh Ontario spinach
  • 2 cups strawberries
  • 2 small oranges
  • 1/3 cup pecan halves, toasted
  • 1/3 cup vegetable oil
  • 2 tbsp. Strawberry or white wine vinegar
  • 1 1/2 teaspoon granulated sugar
  • ¼ tsp. Salt
  • Pinch pepper

Trim spinach and wash under warm water, tear into pieces and place in salad bowl. Hull and halve strawberries; add to bowl. Peel oranges, removing the thin outer white membrane. Slice thinly crosswise, discarding any seeds; add to bowl. Dressing: Whisk together oil, vinegar, sugar, salt and pepper, toss with salad. Makes 6-8 servings.

Raspberries and Cream Trifle
Pudding Mixture
  • 1 can condensed milk
  • 1 ½ cups cold water
  • 1 pkg. Instant vanilla pudding mix
  • 2 cups whipped cream

Combine the milk and cold water. Add to this the instant vanilla pudding mix. Beat well and chill until set. Fold iinto the chilled pudding mixture 2 cups of whipped cream.

  • 1 4 x 8 pound cake (cut into cubes)
  • 4 cups fresh raspberries
  • 2/3 cup raspberry jam
  • Fresh mint and almonds for garnish

Assemble in your prettiest clear bowl by layers. First the pudding mixture (3x), followed by cake cubes, raspberries, raspberry jam. Top layer is the pudding mixture. Garnish with raspberries, mint and slivered almonds. Chill overnight, can be made the day before. Serves 12-15.

For more recipes try these links:

Strawberry Recipes - Foodland Ontario
Strawberry Recipes - Canadian Living

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