oom temp to serve).
Salad: Assemble and toss with dressing
In a small mixing bowl, combine golden raisins and honey Dijon salad dressing.
Let raisin mixture stand 1 hour.
Thinly slice 1 pear and cut second pear into 1/4-inch cubes.
In separate large bowl, combine honey Dijon-raisin mixture, pear slices and cubes, walnuts and fresh spinach.
Toss salad to coat evenly. Serve chilled.
Makes 6 servings.
Combine the first 6 ingredients in a jar. Cover and shake
vigorously. Chill to blend flavors. Before preparing salad, chop the
apples and put a little of the dressing on the apples to prevent
them from browning. Shake dressing again and toss with salad greens,
drained apples, and bleu cheese. Garnish with toasted pecans.
tablespoons of vinaigrette over salad and serve remainder alongside.
Heat the oil in a pan and fry the squash, garlic and chili for 5-7 mins over low heat. Remove from heat and cool. Roast the almonds in a dry pan for 2 mins.
Arrange all the ingredients on a bed of salad greens and garnish with the sprouts.
Combine the first 9 ingredients in a bullet or blender and refrigerate. Toss remaining ingredients in a large salad bowl with the dressing just prior to serving or, layer half the greens in salad bowl, and top with half the pears, cheese and pecans and repeat, place the dressing along side for guests to add.
Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
Bake in the preheated oven until heated through, about 7 minutes.
Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
Divide salad between 2 serving bowls and top each with duck confit.
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
nd mix them with the salad leaves, then drizzle with extra
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill.
Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.
Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.
For dressing: Mix together oil, vinegar, shallot, syrup,lemon juice, salt and pepper until emulsified.
To Complete the Salad: Toss together lettuces, pears, pecans, cheese and dressing.
Serve immediately.
For the Candied Pecans:
Stir together nuts, sugar, butter and salt in a heavy saucepan over medium heat, and cook, stirring constantly for 8 to 10 minutes or until sugar melts and turns golden brown.
Spread mixture in a single layer on lightly greased waxed paper. Cool and break into pieces.
eat,
in
hot salad oil, cook onion until tender
ings.
Serve with warmed Autumn Pumpkin Sauce for dipping.
Preheat the oven to 400\u00b0F Lightly oil a rimmed baking sheet.
Scrub the winter squash and peel it , if desired; otherwise keep skin on. Halve the squash through the stem end and scoop out the seeds. Cut the halves horizontally into 1/2\" slices. Small squash give you nice crescents, but if the squash is large, cut the slices into halves or thirds. In a large bowl, toss the squash pieces with the oil. Lay the squash out on the prepared baking sheet about 1/2\" apart, and sprinkle with salt. Bake until easily pierced with a fork, about ...
To make the vinaigrette (which can be made in advance and refrigerated until needed), combine the walnuts, orange juice, mustard, vinegar, brown sugar, garlic, salt and pepper in a food processor. Begin processing and add olive oil slowly until well blended.
Combine salad ingredients and toss with vinaigrette.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.