| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Belgian |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Pecan or walnut pieces |
| 1/2 |
|
Pomegranate, seeds from |
| 2 |
|
Belgian endive, trimmed, leaves separated and broken into 1 1/2 inch pieces |
| 1 |
c |
Watercress, large stems removed, chopped |
| 2 |
c |
Leaf lettuce, torn into bite size pieces |
| 1/2 |
|
A red onion, sliced thinly |
INSTRUCTIONS
As requested, here is the recipe for the salad which accompanied our
Thanksgiving dinner. It is based on a recipe in Eating Well's Entertaining
edition, dated Jan. 1997. I liked the salad recipe but the dressing in the
original seemed a bit boring so I used one provided by Bill Spalding. I
think it was better with Bill's dressing than the original. -Leslie.
Toast nuts in oven 350 about 5 minutes. Let cool.
In a salad bowl combine greens, and red onion. Drizzle dressing over and
toss.
Just before serving sprinkle pomegranate seeds and nuts over top.
Posted to EAT-L Digest 21 October 96
Date: Tue, 22 Oct 1996 02:44:39 -0400
From: Leslie Duncan <duncan@VIANET.ON.CA>
A Message from our Provider:
“We don’t change God’s message — His message changes us.”