Tony's Salad

All ingredients should be gauged by the number of people you would like to serve.  As written this recipe makes 6 generous servings

1 bag of Spring Mix lettuce
1 bag of Baby Spinich
1 can (well drained) Mandarin Oranges
1 cup sliced fresh Strawberries (or fruit of the season, blueberries, apples, peaches)
1/3 cup dried cranberries
1/8 cup thinly sliced red onion (red onion gives the best flavor)
1/3 cup slivered almonds
1/8 cup thinly sliced red onion (red onion gives the best flavor)
Briannas Poppy Seed Dressing

Mix first seven (7) ingredients in a large Salad Bowl cover and refrigerate until just before serving, then add onions and dressing, toss and serve immediately .... this salad doesn't keep well so make only enough for the number of people to be served .... is great served with grilled meat or for a brunch.

Salmon Macaroni Salad

Tip: add the macaroni to the salmon mayo mixture when it is still warm. That way it will absorb the flavors better.

INGREDIENTS

1/2 pound (about 2 cups) macaroni pasta

Salt

2 (7-ounce) cans salmon

1/2 cup mayonnaise (plus more to taste or for added smoothness)

1 teaspoon mustard

1 teaspoon lemon zest

1 Tbsp lemon juice

1/3 cup chopped shallots, red onions, or green onions (with onion greens)

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)

2 stalks celery, chopped

1 cup frozen peas (thawed)

Freshly ground black pepper

METHOD

1 Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.

2 In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, celery and peas.

3 Mix in the cooked macaroni while it is still warm. Add freshly ground pepper to taste. Adjust seasonings.

Chill before serving. Serves 4.