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Strawberry Spinach Salad III

Reviewed: Mar. 22, 2013
After trying the spring strawberry salad (and not being satisfied by the sweet but not interesting enough flavors of the poppy seed dressing, berries and spinach)I decided to try this recipe for a more robust flavor. This savory, flavorful dressing combined with the dill tossed strawberries and spinach was the perfect combination of fresh, light, spring flavors and the savory interest that my palate prefers. Good enough recipe to serve as a small part of my Easter dinner for a large gathering & loved how easy it was to mix up with all the spices I already had on hand.
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Spinach and Strawberry Salad

Reviewed: Mar. 22, 2013
I made this recipe using smart balance oil and also using evoo. I usually love olive oil, but did not like it in this dressing - it gave it a heavy flavor that didn't go well with the sweet berries and spinach. I have a heavy hand when it comes to dressing my salads (would you like some lettuce with that ranch) and only used a fraction of what the recipe makes - it could easily be halved. The first time I tried it with just the berries, spinach and dressing. I felt underwhelmed. Will try to add some other items next time (goodness knows I have plenty of dressing left!).
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Chicken Cordon Bleu II

Reviewed: Mar. 20, 2013
I was SO excited to try this recipe. Sounded like the perfect change of pace for Easter - ham, chicken, sauce, upscale presentation if cut into slices. Used the following recommendations: pounded chicken between 1/4 to 1/2 inch thick, used panko with the paprika (also made half of my recipe using seasoned breadcrumbs - did not like this b/c it overpowered the other flavors and made the recipe taste "generic"), used 3 T of butter for browning in the skillet, used a no water added thick sliced D&W ham, thick sliced good deli swiss, a decent (12 dollar)chardonnay for the sauce, finished the chicken by baking, and then made the sauce in a saucepan on the stovetop (without drippings). We said it was 'pretty good, I guess.' Zero wow factor, really sort of bland (chicken tasted like butter from pan frying & the sauce like creamy, buttery, wine - no dimension/depth) with the swiss & wine tasting sauce not a hit with my 4 & 12 year old (they did eat it, though they aren't really picky) & although not so difficult to make it did have quite a few steps - left me feeling like it was nowhere near worth the effort. Still REALLY wanted this to be the perfect Easter recipe. So, if I don't find something different to try I might give it one more shot - this time adding garlic to panko, using olive oil and a little butter for frying, replacing all or half of the ham with procuitto, & saving drippings for sauce. I WANT to love this recipe, but so far it is a weeknight meal at best.
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