Wow let's talk about being MIA.........the past few months have been absolutely crazy. I am actually living in Japan right now, I moved here in the beginning of May and will be here until the end of September. I am living and working on a military base and so we had a potluck at work for the 4th of July. They decided to center the meal around KFC chicken and as we all know I don't cook! I am always the dessert lady; however, those options were already taken so what was a girl to do! I decided to make a salad and biscuits. They both came out excellent and I even put the leftover biscuits in the freezer. Delicious!
The biscuit recipe says it makes 8; I doubled the recipe and definitely got more then 16 but I also don't think I made them as big as the recipe calls for. Don't forget you can always freeze them and defrost them later because they are absolutely amazing warm!
The nite before the potluck, I got all of the ingredients for the salad ready but then prepared it right before the potluck at my desk. Therefore, I was stuck with my bowl and so I probably didn't make it to all of the measurements listed but it is a salad so you don't really need to follow a recipe - I just liked having one to have some guidelines.
2 cups biscuit baking mix
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
- Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
- In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
- Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom. (I am getting used to a new oven so I subtracted about 1 minute from each of the times).
8 cups baby spinach leaves(I used 1 bag of spinach and 1 bag of 50/50 leaf mix)
1/2 medium red onion, sliced and separated into rings
1 (11 ounce) can mandarin oranges, drained (I think I might have used a can and half)
1 1/2 cups sweetened dried cranberries (I used craisins)
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste (I put it on the side)
- Put the leaves in a bowl and sprinkle a little bit of all the ingredients, while carefully tossing, and just keep mixing everything in. Beware, the almonds and cranberries will go straight to the bottom of the bowl!