In a salad bowl combine olive oil, red wine vinegar, orange juice, pecans, honey and salt and pepper to taste. Mix until well blended.
Add the greens and toss to coat with the dressing. Divide the salad among
4 plates Top with apple pear slices and sprinkle on the feta and the pomegranate seeds or dried cranberries.
In large bowl, stir together first 7 ingredients.
Make a well in center of mixture.
Stir together eggs, milk and oil; add to dry ingredients, stirring until moistened.
Pour 2 tablespoons batter for each pancake onto hot, lightly greased griddle or skillet.
Cook pancakes until tops are covered with bubbles and edges look cooked; flip.
Serve with apple-pear sauce.
core and dice up the apple and pear. Place in a fryin
o medium and add the apple cider and thyme to the
Mix apples, pears and celery slices.
Shake orange juice, honey, cinnamon and nutmeg in tightly covered container.
Pour over apple mixture.
Toss until evenly coated.
Cover and refrigerate at least 1 hour.
Arrange apple-pear mixture on salad greens.
n remaining ingredients, except sliced apple and Walnut Topping, just until moistened
For the Dressing:
Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
For the Salad:
Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
If cucumber is waxed, peel it; otherwise leave skin on.
Slice onion any way you like.
Add all to bowl with dressing and toss to coat.
Push the apple, pear and ginger through a juice extractor into a glass.
Serve over ice.
nto 2cm pieces.
Place apple, pear and lemon juice in small
Grill chicken breast from frozen, seasoning with salt and pepper to taste.
Cool and slice each breast into 4 or 5 slices.
Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
Peel beets, cut julienne.
Mix vinegar, honey, Dijon, salt and pepper.
Gradually whisk in olive and walnut oil until blended.
Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
Sprinkle with cheese.
Drizzle evenly with dressing.
Mix greens, apple, cranberries, and walnuts in large bowl.
Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).
Cook the diced apple and pear over medium heat with a little coconut oil or butter until tender, set aside.
Combine the dry ingredients in a bowl and mix with a fork.
Add the milk, beaten egg, and applesauce, and then stir to combine.
Add in 1/2- 3/4 cup of the diced apple/pear mix into the batter.
Bake in a muffin tin or in a cornbread pan at 350F for 20 minutes. The fruit will sink to the bottom of the muffins, so make sure to only use 1/2 cup of batter or muffin liners in the cupcake tin.
Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
In a large salad bowl combine salad ingredients (celery - tarragon).
In a cup or small dish combine dressing ingredients (lemon zest and juice - salt).
Pour dressing over salad and toss.
he mixture over the potato salad and stir in lightly.
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Wash, dry, and arrange nice sized pieces of spinach on salad plates.
Core pear.
If there are any brown spots on the fruit, cut them off.
Slice ripe pear into thin slices cut from top to bottom of the fruit.
Arrange pear on spinach.
Divide the toasted walnuts evenly among the plates.
Top salad with a few, well placed, broad curls of the parmesean.
Quickly whisk together orange juice and olive oil, gently spoon over dressing and serve.
combine all of the above ingredients except the dressing - the citric juice preserves this salad - it will not brown so it can be made in advance.
toss with salad dressing right before serving.
This salad is pictured in my Edible Parmesan Cheese Bowls.
n appetizer or a side salad.