Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
Arrange arugula on a serving platter. Sprinkle with pears, cranberries, almonds and cheese.
Whisk together vinegar, mustard, oil and chives. Season then drizzle over salad to serve.
For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
For Salad: IN a salad bowl, toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.
ike Yukon Gold potatoes for this particular recipe -- use Russets or
For Dressing:
Mix all ingredients
lives in a large salad bowl. Toss with the dressing and serve
f water to a boil for ravioli. Salt water and cook
ut into medium size bowl for salad for step 2. RESERVE rest of
br>Season dressing to taste with salt and pepper.
--Then
ometimes a vinaigrette and \"Cobb Salad.\" I have had probably 5
For the dressing, blend oil, vinegar, honey, mustard, salt, and pepper.
In a large serving bowl, layer lettuce, pears, feta cheese, avocado, and red onions.
Pour dressing over salad, sprinkle with almonds and dried cranberries, and let rest in refrigerator an hour before serving so that the flavors have a change to meld.
in on each duck fillet with a fork.
Mix the
Toss salad ingredients in large bowl.
Whisk dressing ingredients in a separate container. You can toss the salad with the dressing and serve it like that, or let each person put as much or as little dressing on their salad as they would like.
The extra dressing stays fresh in the refrigerator for a long time.
Reduce heat and simmer, uncovered, for 35-40 mins, stirring occasionally
Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.
illets.
Allow to sit for 2 hours.
In the
Cut the pears in half and remove the stem. Slice them thinly and mix with arugula and onion in a big bowl.
Mix all the ingredients for the vinaigrette, season with salt and pepper. Pour it over the pear salad and mix. Place the salad in a bowl and cover with plastic wrap. Serve with Parma ham or salami for a picnic.
Salami can replace the Parma ham.
eaves among 8 salad plates, and top each salad with the fruit mixture
br>Remove 1/4 cup for marinating flank steak; set aside
In large bowl, combine lettuces, oranges, pears and red onion.
For Dressing:.
In a medium bowl, combine dijon and honey. Slowly add olive oil, whisking to combine. Slowly add vinegar, whisking to combine. Stir in toasted pecans.
Drizzle salad with Toasted Pecan Vinaigrette, tossing gently to coat. Serve immediately.