The Frisco Stake had their annual Women's Conference today and I had the pleasure of serving on the planning committee. The theme this year was "Walk in the Paths of Virtue." The classes that I attended were all excellent and it was a really uplifting day.
One of my tasks on the planning committee was to serve on the lunch sub-committee. It took a while to figure out what to serve and how to calculate food for 200 women. Although at times it was a little daunting, I learned a lot about food calculations. Ultimately, we decided to serve turkey wraps from Costco, fruit salad, rolls, poppy-seed spinach salad and cupcakes.
Due to the overwhelming demand for the salad, I have attached below the modified recipe we served, but if you would like to see the original posting, click here. It really was delicious and I am definitely going to have to try out the Poppyseed dressing on more salads.
Cranberry Apple Pecan Salad with Creamy Poppyseed Dressing
- 6 ounces baby spinach
- 1 cup pecans, coarsely chopped
- 2 Apples, chopped
- ½ cup crumbled Feta Cheese
- ½ cup dried cranberries
- Creamy Poppyseed Dressing:
- ⅓ cup mayonnaise
- ¼ cup 2% milk
- 2 ½ Tablespoons Sugar
- 4 teaspoons cider vinegar
- 2 teaspoons poppyseeds
- In a large bowl, toss baby spinach, pecans, apples, feta cheese, and cranberries.
- In a separate bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour over the salad and toss to coat.
- Serve salad immediately and garnish with more feta cheese if desired.