ack into the glaze to warm and coat them.
Mound
To make dressing, whisk together ingredients in a bowl. Set aside.
In a separate bowl, combine salad greens, cucumber, red onion, pepper, mint and cilantro.
Preheat a grill or grill pan on high. Cook lamb for 3-4 minutes each side or until cooked to taste. Allow to rest, covered, for 5 minutes. Slice and toss with salad and dressing to serve.
hrough.
For the potato salad, cook the potato slices on
Set aside.
For salmon salad, bring 4 cups water to
rrange on a plate (this salad looks prettier on a flat
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.
hinly slice the pear and toss in a salad bowl with the
br>To serve, divide the salad greens on 4 individual serving
Place spinach in large bowl.
Cook bacon in large skillet over medium-high heat until crisp.
Remove to paper towel to drain.
Discard all but 3 tablespoons of bacon drippings from skillet.
Add oil to drippings in skillet and heat.
Add onion; cook until tender, about 3 minutes.
Stir in vinegar, mustard, sugar, salt and pepper.
Bring to boiling.
Remove from heat.
Add pear to spinach.
Pour hot dressing over spinach and pear; toss well to coat.
Crumble bacon and sprinkle over salad.
Serve immediately.
Season steaks. Brush with oil. Cook on a heated oiled grill pan (or the grill) until browned both sides and cooked to desired doneness.
Meanwhile, combine the cheese, butter and onion in a small bowl. Whisk the mustard, honey, 1/4 cup oil and vinegar in a small bowl.
Place the mesclun, pear and mustard dressing in a medium bowl; toss gently to combine. Sprinkle with nuts.
Spread blue-cheese butter on the hot steaks. Serve with the salad.
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.
br>Add the strips of pear to the red cabbage and
Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.
br>For the pears and salad:.
Preheat oven to 200
Place pear on bed of fresh spinach.
Mix blue cheese with heavy cream, and fill the center of the pear.
Sprinkle with roasted walnuts.
ork in pan.
Make salad; Line crispy tortillas with romaine
Place squash in a microwave-safe bowl with a little water. Cover with plastic wrap. Microwave on HIGH (100% power) for 3-4 mins, until just tender. Drain well. Mash roughly. Let cool.
In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.
Heat oil in a deep, heavy-bottomed saucepan over medium heat. Working in 4 batches, drop tablespoonfuls of mixture into oil. Cook for 3-4 mins each, turning often, until golden and cooked through. Drain on paper towels.
Serve with arugula and pear salad.
ill be rare).
SALAD.
place pear, bell pepper, jalapeno, green
In a large bowl, combine arugula, pear, walnuts and Parmesan cheese. Toss gently.
Drizzle with combined oil and vinegar.
Combine the lettuces, chicken, pear and onion in a large bowl.
Whisk the remaining ingredients in a small bowl. Season to taste.
Drizzle the dressing over the lettuce mixture; toss gently to combine.