This was made at a RS meeting - it totally got high praise!! Check it out!

Greek Quinoa and Avocados
from Better Homes and Gardens Cookbook, 14th edition, with modifications

1 cup quinoa
2 cups water
2 roma tomatoes, finely chopped
1 cup shredded spinach
1/3 cup red onion, finely chopped
3 tablespoons lemon juice3 tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, peeled and diced
1/2 cup crumbled feta cheese
optional:about 1 cup chicken, cooked and diced

1. Combine quinoa and water in a saucepan, bring to boiling and simmer for about 15 minutes until liquid is absorbed. (I do this in a rice cooker.) 2. In a medium bowl, combine quinoa, tomatoes, spinach, onion, and chicken, if using, and stir to combine. 3. In a small bowl, whisk together lemon juice, olive oil and salt,then pour over quinoa mixture and toss to coat. At this stage, the salad can be stored for about a day in the refrigerator. 4. Before serving, add diced avocados and feta cheese and toss together gently.

Adams Family Spinach Salad

Ingredients:
1 bag of spinach
1 cup of chopped tomato or Cherry tomato (more if you like )
6 slices of Bacon cooked and cut into bite size pieces
1/4 medium Onions chopped (if you don't like onions, put less, but make sure to add . It is part of flavoring)

Dressing
1/2 tsp Worcestershire sauce
1 T Sugar
1/2 tsp Salt
1/4 tsp Dry mustard
2 T Lemon juice
1 T Ketchup
3 T Olive oil

Instructions:

Mix all the dressing ingredients in a small bowl, heat 5-10 seconds in the microwave if the dry ingredients need to be dissolved.
Prepare the salad in a large bowl by putting spinach, tomato, onion and bacon.
Right before eating , mix dressing into the Salad and hand toss.

Picture of this salad coming soon!