Berry Pink Spinach Salad, Tomato Basil Cream Soup, and Fire Red Fiesta Tortilla Roll-ups

Part 2 of the Cupcakes and Crowns - Pinkalicious party.  


Berry Pink Spinach Salad is a bright and festive salad.  The sweetness of the kiwi and the tart flavor of the berries helps smooth the flavor of the spinach into a pleasing and refreshing salad.  


Don't let the health components of tomatoes and basil lead you to believe that Tomato Basil Cream Soup is a diet food.  The key word is CREAM.  Although this is not something that you want to eat everyday, this soup is so rich and decedent that you will only need a small bowl.  Definitely worth the effort. 


Fire Red Fiesta Tortilla Roll-ups make the ordinary tortilla roll-up appetizer, extraordinary.  Using simple ingredients such as salsa, cream cheese, and cheddar cheese, the fiesta ranch-style dressing mix sets this appetizer apart from the rest.  

Berry Pink Spinach Salad
Serves 7

8 cups torn fresh spinach

2 cups fresh raspberries, divided

4 tablespoons slivered almonds, toasted and divided

3 kiwifruit, peeled and sliced

1 cup seasoned salad croutons

Fat Free Raspberry Vinaigrette

In a large salad bowl, gently combine spinach, 1 cup of raspberries, and 2 tablespoons almonds.  Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing; serve immediately.

Tomato Basil Cream Soup

Serves 12

6 tablespoons olive oil

8 large carrots, peeled and sliced

2 large onions, sliced

2 tablespoon dried basil, crushed

12 (15 ounces each) cans diced tomatoes

2 quarts chicken broth

2 pints heavy cream

Salt and pepper to taste

In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.

Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes. Working in batches, puree the soup in a blender or food processor until smooth.

Return the pureed soup to the saucepan.  Slowly, stir the cream into the soup.  Heat the soup over low heat until heated through.  Serve warm. 

Fire Red Fiesta Tortilla Roll-ups

Serves 12

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1 (1 ounce) package dry fiesta-style ranch dressing mix

1 cup chunky salsa

1 1/2 cups shredded Cheddar cheese

6 (10-inch) sun-dried tomato tortillas

In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.

To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.