Spinach, Walnut and Strawberry Salad


• 2 ½ tablespoons lemon juice

• 2 tablespoons extra virgin olive oil

• 2 tablespoons strawberry preserves

¼ teaspoon sea salt

• 1½ cups sliced strawberries

• 1 (5-oz.) package baby spinach

½ cup coarsely chopped California walnuts, toasted*

• 1/3 cup crumbled feta cheese


1.  Whisk together lemon juice, olive oil, preserves and salt in a large bowl.

2.  Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer.  Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted.  Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown.  Remove walnuts to a plate or bowl to cool.

Sonoran-Style Hot Dog


• 1 pkg. (16 oz.) OSCAR MAYER Natural Uncured Angus Beef Franks

• 8 slices OSCAR MAYER Bacon

• 8 bolillo rolls, steamed

• 1 can (15 oz.) pinto beans, rinsed

• 1 tomato, chopped

• ½ cup chopped onions

• 2 Tbsp. jalapeño pepper sauce

• 3 Tbsp. KRAFT Real Mayo Mayonnaise

• 1 Tbsp. HEINZ Yellow Mustard


1. Wrap each frank with 1 slice bacon.

2. Cook in skillet on medium heat 7 to 9 min. or until bacon is done, turning frequently.

3. Cut long slit down in top of each roll, being careful to not cut through to bottom. Fill rolls with franks and remaining ingredients.

June 2018