Orange-Honey Dressing
• ¼ cup orange juice
• ¼ cup honey
• 2 tablespoons vegetable oil
• 2 teaspoons Dijon mustard

Salad
• 12 cups bite-size pieces spinach
• 2 cups sliced strawberries
• 2 cups cubed cantaloupe
• 6 medium green onions, sliced

In tightly covered container, shake all dressing ingredients

In very large bowl, toss all salad ingredients with dressing.

Servings:16

CHOCOLATE-DIPPED STRAWBERRIES
• 1 pint (2 cups) medium-large strawberries
• ½ cup semisweet chocolate chips or white vanilla baking chips
• 1 teaspoon shortening or vegetable oil

Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.

In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.

In 1-quart saucepan melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.

Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.

Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften.

Betty Crocker Annual Recipes 2008 General Mills, Minneapolis, Minnesota