THE UNIVERSITY DAILY KANSAN
WEDNESDAY, JUNE 15, 2011
PAGE 11
Here's some recipes for cheaper at-home versions of popular fare
CRANBERRY SPINACH SALAD
INGREDIENTS
1 (6 ounce) package fresh baby spinach
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1/3 cup olive or vegetable oil
3 tablespoons sugar
2 tablespoons red wine or balsamic vinegar
1 tablespoon sour cream
1/2 teaspoon Dijon mustard
DIRECTIONS
In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.
AllRecipes.com
ICED COFFEE
DIRECTIONS
Brew a pot of fresh coffee using 2 tablespoons of dark-roasted ground coffee per cup.
Transfer the hot coffee to a carafe or pitcher.
Let the coffee stand at room temperature for 3 to 5 hours, or refrigerate it until cold, about 1 1/2 to 3 hours.
Fill a tall glass with ice cubes. Pour the chilled coffee into the glass.
Stir the coffee to equalize its temperature. Add milk if you like.
eHow.com
THE UNIVERSITY DAILY KANSAN PRESENTS:
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