| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
California |
Grapes, Meatless |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Mixed greens |
| 2 |
oz |
Hazelnut vinaigrette |
| 1 |
oz |
Fresh green beans |
| 2 |
oz |
Tomatoes |
| 5 |
|
Sliced pears, or more |
| 1 |
oz |
Toasted pecans |
| 2 |
oz |
Roquefort cheese |
| 4 |
|
Grape clusters |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Toss greens with salt, pepper and vinaigrette. Arrange onto desired
plate. In same bowl toss, adding more vinaigrette if needed, green
beans, tomatoes, pears and pecans. Arrange into the salad greens. Add
Roquefort and grape clusters. California Table Grape Commission's
Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also
available: 4 pamphlets with recipes (which you can order from the
website); Food service info-kits; education packets for children; etc.
Notes: *Courtesy of Brasserie T, Northfield IL Looks like 4 servings
From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California
Grape Commission 1996 : Food Service* Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998
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