Cafe Rio dressing

1 1/3 C sour cream
3/4 C mayonnaise
1 bunch cilantro
1 pkg ranch dressing mix
4 Tbs salsa verde
2 cloves garlic
1/8 tsp Tabasco sauce
juice of one lime

Mix together in blender. Refrigerate before serving. (making this the day before lets the flavors soak in but it's not necessary if you don't have time.)

Cafe Rio Pork

1 C salsa
1 C brown sugar
1 C Dr Pepper
Pork sirloin roast (about 2 lbs)

Mix salsa, sugar, & Dr Pepper together and pour 2/3 of mixture over pork. Cook in crock pot on low all day. About an hour before serving, shred pork in the crock pot, add the remaining mixture and let simmer till ready.

Anna's Spinich Salad

1 1/2 bags baby spinich
1 head lettuce
1 cup swiss cheese
8-10 slices of bacon
Green apples or pears
Sugar almonds

Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1/2 cup vinegar
1 cup veg oil.
1/2 TBSP poppy seeds
{Blend}

Poppy Seed Dressing

3/4 cup sugar
1 tsp. dry mustard
1 tsp. salt
1/3 cup vinegar
1 cup vegtable oil
1/2 T poppy seeds.

Wisk together, refrigerate, and serve over a bed of greens.

Christmas Spinach Salad

3-10 oz bag baby spinach leaves/ mixed greens
1 cup crasins
1 small red onion, thinly sliced
1 cup toasted walnuts/pecans
4 oz feta cheese crumbled
1 pomegranate, seeded
1/2 cup fresh mint leaves

Vinaigrette:
2 large tomatoes coarsely chopped
juice and zest of 1 lemon
1/4 cup red wine vinegar
1 tsp. kosher salt
1/2 tsp. black pepper

Pulse above ingredients then add 1/2 cup olive oil. Drizzle over salad and serve.

Jamie's Pear Salad

1 head leaf lettuce, bite-size pieces
3 pears- peeled, cored and chopped
5 oz. Roquefort (bleu cheese) crumbled
1 avacado- peeled, pitted & diced
1/2 C. thinly sliced green onions
1/4 C. white sugar
1/2 C. pecans

Dressing:
1/3 C. olive oil
3 T. red wine vinegar
1 1/2 t. white sugar
1 1/2 t. prepared mustard
1 clove garlic, chopped
1/2 t. salt
ground pepper to taste

In a skillet, over medium heat, stir 1/4 c. sugar together with pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer to wax paper to cool. Break into pieces.
For dressing: mix dressing ingredients in blender. In a large bowl, layer lettuce, pears, cheese, avacado and onions. Pour over salad and nuts.