Dinner, for the Original Copy Officer Captains and OCS of 270,036 for 4/26/212

A nice light dinner with a few salads and a great drink cranberry mimosas to sparkle the dinner down. I want you to know you are important, you matter, your worth it, and I love you! Keep fighting the battle we will over come it in seconds keeping our angel guides with us during the day to celebrate the simple joys of living an authentic life. It Says on my profile; I don't have to be with people I don't want to be with; and I had a full hysterectomy, and I shaved myself bare with hair on my body so now you know which one your mother is. Danny Wright when I was 13 -18 years old and even in college I'd listen to his music.

Strawberry-Avocado Tossed Salad

Delicious and beautiful! Strawberries and avocado on top of romaine drizzled with a honey vinaigrette dressing. Perfect with a grilled steak and crusty bread.—Pam Nordahl, Edina, Minnesota.

Ingredients

• 1/4 cup olive oil

• 8 teaspoons sugar

• 8 teaspoons honey

• 2 tablespoons cider vinegar

• 2 teaspoons lemon juice

• 1/4 teaspoon salt

• 4 cups torn romaine

• 2 medium ripe avocados, peeled and thinly sliced

• 20 fresh strawberries, sliced

• 1/4 cup chopped pecans, toasted

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Directions

• In a small bowl, whisk together the oil, sugar, honey, vinegar, lemon juice and salt.

• Divide romaine among 4 salad plates. Top each with avocado and strawberries. Drizzle with dressing. Sprinkle with pecans.

Test Kitchen tipsTo quickly ripen an avocado, place the avocado in a paper bag with an apple. Poke the bag with a toothpick in several spots and leave at room temperature. The avocado should be ripe in 1 to 3 days. The easiest avocados to peel and slice are those that are ripe yet firm. (Very ripe, soft avocados are best used for mashing.) Cut the avocado in half lengthwise. Twist the halves in opposite directions to separate. Carefully tap the seed with the blade of a sharp knife. Rotate the knife to loosen the seed and lift it out. To remove the peel, scoop out the flesh from each half with a large metal spoon, staying close to the peel.

Nutrition Facts 1 serving: 384 calories, 29g fat (4g saturated fat), 0 cholesterol, 159mg sodium, 33g carbohydrate (24g sugars, 8g fiber), 3g protein.

Salmon & Spinach Salad with Avocado

We eat a power salad packed with salmon and spinach at least once a week. It’s a cinch to make, even after a hard day’s work. —Jenny Dawson, Fond du Lac, Wisconsin

Ingredients

• 2 salmon fillets (4 ounces each)

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon canola oil

• 4 cups fresh baby spinach

• 2 tablespoons balsamic vinaigrette

• 1/2 medium ripe avocado, peeled and cubed

• 2 tablespoons dried cranberries

• 2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)

• 2 tablespoons chopped California Walnuts, toasted, optional

Directions

• Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side.

• In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 serving: 386 calories, 27g fat (4g saturated fat), 57mg cholesterol, 614mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 3 fat, vegetable

Lemon-Lime Bars

This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. —Holly Wilkins, Lake Elmore, Vermont

Ingredients

• 1 cup butter, softened

• 1/2 cup confectioners' sugar

• 2 teaspoons grated lime zest

• 1-3/4 cups all-purpose flour

• 1/4 teaspoon salt

• FILLING:

• 4 large eggs

• 1-1/2 cups sugar

• 1/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/3 cup lemon juice

• 2 teaspoons grated lemon zest

• Confectioners' sugar

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• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well.

• Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes.

• Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust.

• Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Test Kitchen TipsWhen zesting lime, remember this tip: The outermost part of a citrus fruit has the most desirable flavor. Be careful not to grate too far down into the peel. The lighter-colored inner part of the peel, the pith, tastes bitter. To soften butter super-quick, partially unwrap the butter (use the wrapped half as a handle to keep your hand clean) and shred it using the largest holes of your box grater. The butter will reduce to a fluffy heap and soften faster. Shredded butter is ready to use in your recipe right away. Hungry for more? These citrus bars have just enough zest. Nutrition Facts 1 bar: 88 calories, 4g fat (2g saturated fat), 28mg cholesterol, 60mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

Antipasto Kabobs

My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini

• 40 pimiento-stuffed olives

• 40 large pitted ripe olives

• 3/4 cup Italian salad dressing

• 40 thin slices pepperoni

• 20 thin slices hard salami, halved

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Directions

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight.

• Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

Nutrition Facts 1 kabob: 66 calories, 5g fat (1g saturated fat), 9mg cholesterol, 315mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

Pina Colada Fruit Salad

Give friends a taste of the tropics on warm summer days with this refreshing fruit blend. For a little extra punch, you might add a splash of coconut rum. —Carol Farnsworth, Greenwood, Indiana

Ingredients

• 1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed

• 1/2 cup sugar

• 1/2 cup pineapple-orange juice

• 1/8 teaspoon almond extract

• 1/8 teaspoon coconut extract

• 1-1/2 cups green grapes

• 1-1/2 cups seedless red grapes

• 1-1/2 cups fresh blueberries

• 1-1/2 cups halved fresh strawberries

• 1 can (8 ounces) pineapple chunks, drained

• 1/2 cup fresh raspberries

• Thinly sliced fresh mint, optional

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Directions

1. For dressing, mix first 5 ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing.

2. Refrigerate, covered, until serving. If desired, top with mint.

TEST KITCHEN TIPSFor an instant tropical smoothie, puree leftovers with a touch of yogurt. This looks and tastes fab garnished with toasted coconut.

Nutrition Facts 3/4 cup: 225 calories, 2g fat (1g saturated fat), 0 cholesterol, 17mg sodium, 53g carbohydrate (49g sugars, 2g fiber), 1g protein.

Cranberry Orange Mimosas

Mimosas are just so elegant for Sunday brunch. My recipe uses tart cranberries to balance the sweetness of champagne and orange juice. —Shannon Stephens, Lake in the Hills, Illinois

Ingredients

• 2 cups fresh or frozen cranberries

• 3 cups orange juice, divided

• 2 tablespoons lemon juice

• 3 bottles (750 milliliters each) champagne, chilled

• Fresh mint leaves, optional

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Directions

• Place cranberries and 1 cup orange juice in a blender; cover and process until pureed, stopping to scrape down sides of jar with a rubber spatula as needed. Add lemon juice and remaining orange juice; cover and process until blended.

• Pour 1/3 cup cranberry mixture into each champagne flute or wine glass. Top with 3/4 cup champagne; serve with mint if desired.

Nutrition Facts 1 serving: 163 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 11g carbohydrate (6g sugars, 1g fiber), 1g protein.