2 Heads of Romaine
2 c. cherry tomatoes
1 c. coarsely grated swiss or provolone
parmesan
1/4 pound crisp bacon
croutons
Dressing:
juice of one lemon
3 cloves of garlic
1 tsp salt
1/2 t. pepper
Combine all of the above and slowly add:
3/4 c. vegetable or olive oil
Let stand for at least 3 hours.
Shauna gave me this recipe years ago. I always go the extra five miles and make my own croutons for this salad because I adore homemade croutons and they are great with this recipe. I don't have an exact recipe (because I am not a big recipe follower) but I can give you basic instructions.
CROUTONS: cube up some french bread - a few cups full at least. put in a big bowl and drizzle with melted butter or olive oil. Maybe 1/4-1/2 cup. Stir until lightly coated. Season with basil, garlic salt, parsley (whatever you want) until desired flavor. Spread out on cookie sheet and place under low broiler. watch closely. When bread is slightly browned, remove from oven and stir around with spatula - return to oven to brown more.
They can burn really easily, so be careful.
Tuesday, October 7, 2008
Friday, October 3, 2008
Strawberry Spinach Salad
My sister in law, Sarah, is hosting a salad week, where participants are sharing a week's worth of salad recipes.
This first salad is a salad my mom makes for almost every wedding she caters. It is almost ALWAYS requested by brides.
This first salad is a salad my mom makes for almost every wedding she caters. It is almost ALWAYS requested by brides.
STRAWBERRY SPINACH SALAD
The base of the salad is baby spinach and then a smattering of fresh fruits: (any combination of)sliced strawberries, blueberries, raspberries, halved grapes, mandarin oranges, sliced pears or apples. In the summer, it is always berries, in the winter it is fresh oranges or apples.
On top of the salad is sugared pecans, which my mom does differently than I do. She puts 1 cup of pecans in a teflon pan with 1/2 cup of sugar and cooks on medium heat until the sugar melts and the nuts are coated. Then she pours them on a cookie sheet. I do it a simpler way because I mess up the sugared pecans frequently (can't get right temp for sugar to melt without burning nuts). My way is to put the nuts in the pan heat up the nuts and they are slightly roasted. Then I drizzle honey on them (no worrying about melting sugar) and stir until coated. Pour on cookie sheet to harden. Let completely cool before adding them to salad.
DRESSING:
1/2 c. Girard's fat free raspberry dressing (you could use other brand, this is what we use)
The base of the salad is baby spinach and then a smattering of fresh fruits: (any combination of)sliced strawberries, blueberries, raspberries, halved grapes, mandarin oranges, sliced pears or apples. In the summer, it is always berries, in the winter it is fresh oranges or apples.
On top of the salad is sugared pecans, which my mom does differently than I do. She puts 1 cup of pecans in a teflon pan with 1/2 cup of sugar and cooks on medium heat until the sugar melts and the nuts are coated. Then she pours them on a cookie sheet. I do it a simpler way because I mess up the sugared pecans frequently (can't get right temp for sugar to melt without burning nuts). My way is to put the nuts in the pan heat up the nuts and they are slightly roasted. Then I drizzle honey on them (no worrying about melting sugar) and stir until coated. Pour on cookie sheet to harden. Let completely cool before adding them to salad.
DRESSING:
1/2 c. Girard's fat free raspberry dressing (you could use other brand, this is what we use)
1/4 cup sugar
3/4 t grated onion
3/4 t. salt
1/3 t. dry mustard
1 c. olive or canola oil
2 T red wine vinegar
3 T poppyseeds
Mix very well (blender works great)
Optional items:
red onion (I don't add)
feta (yes!)
craisins (yes again!)
Wait to put the dressing and nuts on until right before you serve it.
**Cheaters tip: If you don't have the time to make the fancy schmancy dressing, use the regular Girard's Raspberry (not fat free) or Brianna's Poppyseed Dressing. Both are delicious.
3/4 t grated onion
3/4 t. salt
1/3 t. dry mustard
1 c. olive or canola oil
2 T red wine vinegar
3 T poppyseeds
Mix very well (blender works great)
Optional items:
red onion (I don't add)
feta (yes!)
craisins (yes again!)
Wait to put the dressing and nuts on until right before you serve it.
**Cheaters tip: If you don't have the time to make the fancy schmancy dressing, use the regular Girard's Raspberry (not fat free) or Brianna's Poppyseed Dressing. Both are delicious.
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