Spinach, fresh and washed
Strawberries, container about a pint
1 cup Pecans or Walnuts (like my friend Frieda did !)
Olive oil
Garlic, 1 clove minced
Poppyseed dressing, homemade see my recipe for Yogurt-Poppy Seed DressingOr your favorite prepared
Wash Spinach and dry in salad spinner
Meanwhile coat pecans with olive oil n minced garlic.
Place pecans on cookie sheet and roast in oven or broil for about 5 minutes
Note : keep checking in oven for you don't want them to burn. Yes, I've done it!
Multitasking sometimes gets us! So watch it closely!
Let Roasted Pecans cool.
Slice strawberries , I like to use my Grandma Lucky's egg slicer to slice up Strawberries.
Add to Spinach then toss with Poppy-Seed Dressing.
|More
Ginger Dressing
Recipe from "Cooking with Mickey around the world"
Mitsukoshi Restaurant in Japan Showcase Epcot Center
We use to live in Florida and had annual passes to Disney World. So of course, my hubby had to get this cookbook for me ! Thank You Richard ! We have great family memories at Disney World !Now we live on the west coast and enjoy Disneyland !
2 good size pieces fresh ginger root (about 2 ounces)
1 medium to large onion, cut in quarters
3 cups vegetable oil
1 cup vinegar
1 3/4 cups soy sauce
1 1/2 Tablespoons tomato paste
1/4 lemon
1 medium garlic clove
1 3/4 cups water
Soak ginger root in cold water for few minutes to make it easier to remove outer skin.
Divide ingredients in half and process each half in food processor with steel blade until smooth.
Combine both halves. Refrigerate. ♥** We make this ahead of time,and share it with my parents. This make a HUGE amount.Probably can cut in half, but we always use it up ! One of our favorites and great to always share ! :)
|More
PEAR,TOASTED WALNUT & MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE
Servings:4 Note:they are generous portions for a side salad during the holidays, I doubled this that made this for our family & friends of 10-15.
1/2 cup Halved Walnuts
1/2 cup Champagne
1/2 cup Canned Jellied Cranberry Sauce
1/4 cup Minced Shallots
2 Tablespoons Olive Oil
Salt & Black Pepper (ground)
6 cups Mixed Lettuce Greens
2 Pears, cored & diced
1/2 cup Dried Cranberries
1 teaspoon Dijon Mustard
Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes) in a saucepan, combine Champagne,Cranberry Sauce,Shallots,Dijon Mustard & Olive Oil. Whisk together.Set pan over hight heat & bring to a boil.Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat & season to taste with salt & black pepper. Place greens in a large blow. Top with Pears, Toasted Walnuts & Dried Cranberries. Drizzle over with Cranberry Vinaigrette just before serving.
Source: Food Network
|More
Strawberry-Pineapple Iceberg Wedge
( Sharon's variation: Strawberry-Blueberry-Kiwi Wedge)
Prep: 30 minutes. Look for seeded melon halves in the produce department to save a little time
Yield: Makes 6 servings
Ingredients
1 (16-oz.) package fresh strawberries, hulled
1/2 medium pineapple, peeled and cored
1/2 medium honeydew melon
1/4 small cantaloupe
2 Tablespoons chopped fresh mint
1 head iceberg lettuce, cored and cut into 6 wedges
Kosher salt and freshly ground pepper to taste
Preparation
1. Cut first 4 ingredients into 1/4-inch pieces ( about 2 cups each cubed strawberries, pineapple, and honeydew melon and 1 cup cubed cantaloupe). Toss with mint.
2. Arrange 1 lettuce wedge on each of 6 serving plates. Top evenly with fruit mixture. Sprinkle with salt and pepper to taste. Drizzle with Yogurt-Poppy Seed Dressing.
|More
Prep: 10 minutes
Yogurt and honey replace the oil and sugar typically found in the classic for a healthful, here-and-now dressing. They prefer Greek yogurt for its thick, rich flavor, but plain yogurt can be substituted for a thinner dressing.
This recipe goes with Strawberry-Pineapple Iceberg Wedges
Yield: Makes 1 cup
Ingredients
1 cup plain Greek or plain yogurt
2 Tablespoons honey
2 Tablespoons fresh lemon juice
1 teaspoon poppy seeds
Preparation
Whisk together all ingredients in a small bowl.
Store in an airtight container in refrigerator up to 5 days.
Southern Living,April 2008
( Sharon's variation: Strawberry-Blueberry-Kiwi Wedge)
Prep: 30 minutes. Look for seeded melon halves in the produce department to save a little time
Yield: Makes 6 servings
Ingredients
1 (16-oz.) package fresh strawberries, hulled
1/2 medium pineapple, peeled and cored
1/2 medium honeydew melon
1/4 small cantaloupe
2 Tablespoons chopped fresh mint
1 head iceberg lettuce, cored and cut into 6 wedges
Kosher salt and freshly ground pepper to taste
Preparation
1. Cut first 4 ingredients into 1/4-inch pieces ( about 2 cups each cubed strawberries, pineapple, and honeydew melon and 1 cup cubed cantaloupe). Toss with mint.
2. Arrange 1 lettuce wedge on each of 6 serving plates. Top evenly with fruit mixture. Sprinkle with salt and pepper to taste. Drizzle with Yogurt-Poppy Seed Dressing.
|More
Prep: 10 minutes
Yogurt and honey replace the oil and sugar typically found in the classic for a healthful, here-and-now dressing. They prefer Greek yogurt for its thick, rich flavor, but plain yogurt can be substituted for a thinner dressing.
This recipe goes with Strawberry-Pineapple Iceberg Wedges
Yield: Makes 1 cup
Ingredients
1 cup plain Greek or plain yogurt
2 Tablespoons honey
2 Tablespoons fresh lemon juice
1 teaspoon poppy seeds
Preparation
Whisk together all ingredients in a small bowl.
Store in an airtight container in refrigerator up to 5 days.
Southern Living,April 2008
