Recipe: Burger Soup & a Raspberry Spinach Salad

Holly Clegg, author of Trim & Terrific, offers recipes for burger soup and Raspberry Spinach Salad.

What’s for Dinner?

Burger Soup

And a salad too

-Holly Clegg,  from her book, Trim & Terrific

trim & terrific

8 servings

A veggie-packed healthy one-dish meal that’s a big hit with kids too! It goes well with salad. Try a raspberry, spinach, kiwi salad with it so you’ll get all your days veggies and fruit!

burger soupIngredients:

1 pound ground sirloin
1 onion, chopped
1 teaspoon minced garlic
1 (15-ounce) can tomato sauce
1 (141/2-ounce) can chopped tomatoes
4 cups water
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 bay leaf
1 cup sliced peeled carrots (in rings)
1 (11-ounce) can corn niblets, drained
1/3 cup rice, uncooked


1. In a large, nonstick pot, cook meat, onion, garlic until meat is done. Drain excess liquid.

2. Add tomato sauce, tomatoes, water, salt, pepper, Worcestershire sauce, bay leaf, carrots. Bring to a boil, lower heat, cook 10 minutes.

3. Add corn, rice, continue cooking over medium heat until rice is done, carrots are tender, 30-40 minutes. Add more water if too thick. Serve.

Raspberry Spinach Salad

With its subtly sweet dressing paired with fresh fruit and nuts, this is outstanding salad has a fantastic flavor. Strawberries can be substituted for raspberries.

8 servings

raspberry spinach saladIngredients:

3 tablespoons raspberry wine vinegar
3 tablespoons raspberry jam
1/4 cup canola oil
8 cups fresh spinach, washed, stemmed, torn into pieces
1/4 cup coarsely chopped macadamia nuts
1 cup fresh raspberries
3 kiwis, peeled, sliced


1. Whisk vinegar and jam in small bowl or blend in food processor or blender
Add oil in thin stream, blending well; set aside.

2. Carefully toss fresh spinach, nuts, raspberries, kiwis with dressing. Serve immediately. 

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