SPRINGTIME SPINACH & MUSHROOM SALAD

SERVINGS: 4 | PREP: 20 MIN. | COOK: 15 MIN. | TOTAL: 35 MIN.

INGREDIENTS: 5 oz. fresh spinach | 8 oz. baby bella mushrooms | 1 red bell pepper, sliced | 1 yellow bell pepper, sliced | 1 10 oz. pkg heirloom cherry tomatoes Bacon Dijon Vinaigrette: 4 slices thick-cut bacon | 1 shallot | 1 clove garlic | ½ cup extra virgin olive oil | ¼ cup apple cider vinegar | 1 Tbsp. Dijon mustard

DIRECTIONS: PREHEAT oven to 400°. PREPARE a baking sheet with parchment paper and set it aside. PLACE bacon on a baking sheet and bake for 15 minutes until crispy. REMOVE from oven, place slices on a paper towel, and let cool. WASH and slice mushrooms. SLICE bell peppers. CUT cherry tomatoes in half. ADD spinach, mushrooms, bell peppers, and tomatoes to a large bowl and set aside. PLACE shallot, bacon, and garlic in a food processor and chop. ADD olive oil, vinegar, and mustard, and blend well. POUR the dressing over the salad and toss it to coat. SERVE in individual salad bowls.

TIPS & TRICKS: To serve it as a warm salad, saute the mushrooms and peppers until softened, then add the spinach until just wilted. Remove from heat and add tomatoes and dressing.

SOUTHWESTERN KALE & SWEET POTATO SALAD

SERVINGS: 4 | PREP: 20 MIN. | COOK: 40 MIN. | TOTAL: 1 HR.

INGREDIENTS: 1 bunch kale, color optional | 1 sweet potato, peeled, diced | 1 purple sweet potato, peeled, diced | 2 Roma tomatoes. diced | 1 green bell pepper, diced | ½ red onion, diced | 1 15.5 oz. can chickpeas (garbanzo bean), drained, rinsed | 1 avocado, peeled, diced Chili Lime Yogurt Dressing: 8 oz. Greek yogurt | 3 Tbsp. extra virgin olive oil, divided | 1 lime, juiced | 2 tsp. chili powder | 1 tsp. cumin | ½ tsp. salt | ¼ tsp. pepper | 1 bunch cilantro, chopped (optional)

DIRECTIONS: PREHEAT oven to 350°. PREPARE a baking sheet with parchment paper and set it aside. WASH & remove stems from kale and tear them into pieces. PLACE kale in a large bowl and massage. PEEL and dice sweet potatoes. PUT diced potatoes on the baking sheet and drizzle with 2 Tbsp. olive oil. PLACE potatoes in the oven and roast for 40 minutes. DICE tomato, bell pepper, red onion, and avocado. DRAIN and rinse chickpeas in a colander. MIX yogurt, olive oil, lime juice, chili powder, cumin salt, and pepper in a blender. ADD 2-3 Tbsp. of dressing to kale and coat well. ADD tomato, bell pepper, onion, avocado and chickpeas. PUT the salad in a serving bowl and drizzle with additional dressing on top. GARNISH with cilantro (optional).

TIPS & TRICKS: Massaging the kale gives it a softer texture and can remove bitterness.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL