This is Jill’s signature salad, super simple and beyond good.  Be sure to give it a try.

10 Strips crispy cooked bacon, cut or crumbled
4 bunches spinach leaves, washed & dried
3 hard-boiled eggs
Red onion - sliced. (I use ¼ of onion).

Dijon Vinaigrette Dressing

1 T grated Romano Cheese
¼ C Tarragon Vinegar
¼ C mayonnaise
½ C Dijon mustard (generous ½ C)
1 ½  sugar
1/8 t EACH of salt, paprika, garlic salt, celery seeds, poppy seeds, sesame seeds and black pepper.
1 C vegetable oil

1. Combine all ingredients except the oil in a mixing bowl or blender. Slowly blend while adding oil in a thin, steady stream.

I’ve been on a couscous kick lately.  This is one of the first couscous recipes I ever tried and it’s great.  Sally brought this as a salad course to one of our lunches and was nice enough to share the recipe.

1 C chicken broth
1 C couscous
2 T fresh lemon juice
1 t grated lemon zest
1 t Dijon mustard
1 T olive oil
2 cloves garlic crushed
¼ C red onion or thinly sliced green onions
1 C chopped red pepper
1 C steamed and quartered fresh green beans
½ C coarsely chopped pitted Kalamata olives
2 cups of quartered or halved cherry tomatoes
1 can (15 ozs.) garbanzo beans rinsed and drained.
1 T chopped fresh cilantro or basil
Salt and Pepper to taste

• Heat the broth to boiling. Put the couscous in a large bowl, pour in the boiling broth. Stir, cover and let sit for 5 minutes or until thoroughly cooked.  Fluff with a fork.

• In a small bowl, whisk together lemon juice, zest, mustard, olive oil and garlic.

• Toss the remaining ingredients into the couscous, fluff until evenly mixed.  Chill and serve.