Strawberry Salads

Summertime Strawberry Gelatin Salad
1 package (3 oz) strawberry gelatin
1 cup boiling water
1 cup cold water
MIDDLE LAYER:
1 envelope unflavored gelatin
½ cup cold water
1 cup half-and-half cream
1 package (8 oz) cream cheese, softened
1 cup sugar
½ teaspoon vanilla extract
TOP LAYER:
1 package (6 oz) strawberry gelatin
1 cup boiling water
1 cup cold water
3 to 4 cups sliced fresh strawberries

In a bowl, dissolve strawberry gelatin in boiling water; stir in cold water. Pour into a 13"x9"x2" dish; chill until set. Meanwhile, place unflavored gelatin and cold water in a small bowl; let stand until softened. In a saucepan over medium heat, heat cream (do not boil). Add softened gelatin; stir until gelatin is dissolved. Cool to room temperature. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Gradually add the unflavored gelatin mixture; mix well. Carefully pour over the bottom layer. Refrigerate until set, about 1 hour. For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries; carefully spoon over middle layer. Refrigerate overnight. Yields 12-16 servings.

Strawberry / Spinach Salad
2 tablespoons sesame seeds
1 ½ pounds fresh spinach
1/3 cup vegetable oil
1/3 cup red wine vinegar
1 tablespoon sugar
2 teaspoons minced green onion
½ teaspoon paprika
¼ teaspoon Worcestershire sauce
2 cups fresh strawberries, washed, hulled & halved

In a 7-in. skillet over medium heat, stir sesame seeds until golden; set aside. Wash spinach thoroughly; dry on paper towels and tear into bite-size pieces. Wrap and chill. Blend oil, vinegar, sugar, onion, paprika and Worcestershire sauce. In large glass bowl, mix together spinach, strawberries, dressing and seeds. Yields 8 servings.

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