Diane Mill Spinach Salad

Dressing...
3/4 Cup White Vinegar
1 1/2 Cup oil
3/4 sugar
1 Tablespoon poppy seed
1 1/2 Tablespoon grated onion
1 1/2. teaspoon salt
3/4 dry mustard

Salad
1 purple onion ring
3/4 pound mushroom sliced
1 1/2 package spinach
1 small head of lettuce
3/4 pound grated swiss cheese
1 cup cottage cheese
1/2 pound crumbled bacon

***Sliced boiled eggs
***croutons

Southwestern Chopped Salad with Cilantro Dressing

large head of romaine lettuce
15oz can black beans rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions

Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and mix to combine. Toss with desired dressing.

*Creamy cilantro lime dressing

1 cup loosely packed cilantro, stems removed and chopped
1/2 cup plain greek yogurt
2 T fresh lime juice (1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp salt

Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.

Marinated Flank Steak

1 1/2 pounds flank steak
3/4 cup vegetable oil
1/4 cup soy sauce
3 T honey
2 T vinegar
1 tsp garlic powder
1/2 tsp fresh ginger minced
6 green onions finely chopped

Cut flank steak against the grain into 1/2-1 inch strips. Combine remaining ingredients in a blender and mix well. Pour into ziplock bag over flank steak strips and marinate for several hours or overnight. BBQ on hot grill for about 15 min until done.