This is a great salad that I eat at least three times every week. I keep the ingredients on hand all the time. I thought since I enjoy it so much, you might enjoy it too!

Lettuce (I use romaine or iceburg mixed with baby spinach)
Sliced fresh mushrooms
Red bell pepper
Mandarin oranges
Cashews
Dried sweetened cranberries
Crumbled bleu cheese

If I’m really hungry, I’ll throw some of the girls’ chicken nuggets on top. Or sometimes the bacon that was left from breakfast. I usually eat it with O’Charley’s honey mustard dressing or Brianna’s Blush Wine Vinaigrette dressing. Yummo!

Yum! We had this last week, and it so extremely good and so extremely fattening!

2 loaf size angel food cakes or 1 bundt size cake
1 can sweetened condensed milk
1 8 oz pkg cream cheese, room temperature
1 container strawberry glaze
1 pkg fresh strawberries
1 small container Cool Whip

I make this in a trifle bowl and layer it so that it looks really pretty.

Layer #1: Crumble half of the cake and put in trifle bowl.

Layer #2: Mix cream cheese and condensed milk until well-blended. Spoon half of the mixture over cake in trifle bowl.

Layer #3: Wash and slice strawberries. Mix with glaze. Spoon half of mixture into trifle bowl.

Layer #4: Spoon half of Cool Whip into trifle bowl.

Repeat layers 1-4, ending with Cool whip on top. Refrigerate for a couple of hours. Enjoy!