Taking a break from cookie recipes and talking about what I'm going to make for Christmas dinner, here is a spinach salad recipe that sounds easy and refreshing, plus it's low in fat if you leave the olive oil out of the dressing. I made the chopped onion optional because not everyone likes raw onion. I've seen where you could rinse it off in hot water and that makes it more mild, but I haven't tried that yet.

Restaurant Style Spinach Salad

8 oz fresh baby spinach
1/2 cup feta cheese, crumbled
(1/4 cup onion, diced)
1/2 cup dried cranberries
1/4 cup pecans, chopped
1/2 cup balsamic vinegar
2 tablespoons orange juice
(Olive or salad oil)

Rinse the spinach, shake dry and tear any large leaves in half if you want. Toss with the cheese, optional onion, cranberries, and nuts. In a small container mix the balsamic vinegar with the orange juice. Use your judgment here: if it seems a little too watery, stir in about some olive or salad oil. Combine with the salad and serve.

This next recipe isn't a salad. I was looking in my Dutch cookbook for salads, and came across a dish called Naakte Kindertjes in het Gras which they say translates to: Naked Children in the Grass. Talk about non-politically correct these days. Lima beans are not high on my list of cravings, but I'm willing to try this sometime because maybe it's better than it sounds.

Naakte Kindertjes in het Gras

4 servings
1 pound dry lima beans
2 cups water
2 teaspoons salt
1 1/2 pounds green beans
4 tablespoons butter
1 tablespoon sugar

Soak the beans overnight in the salted water. Drain and bring to a boil in fresh water, and cook 45 minutes. Cut the green beans into 1 inch pieces and add to the lima beans. Simmer over low heat for another 15 minutes. Drain and transfer to a warm serving dish. Stir in the butter and sugar.