| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
California |
|
5 |
Servings |
INGREDIENTS
| 6 |
c |
Torn mixed salad greens — |
|
|
Loosely packed |
| 2 |
oz |
Crumbled Roquefort |
| 1/2 |
c |
Broken walnut pieces — |
|
|
Toasted |
| 1 |
lg |
Firm pear |
| 3 1/2 |
tb |
Hazelnut, peanut, or |
|
|
Vegetable oil |
| 1 |
tb |
Sherry vinegar — plus 1 tsp |
| 1 |
pn |
Sugar |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
|
|
Sherry Dressing —- |
INSTRUCTIONS
-
1. Prepare Sherry Dressing: In a small bowl whisk together oil, vinegar,
and sugar. Add salt and pepper to taste.
2. In a large bowl, toss together salad greens, Roquefort, and walnuts.
3. Peel, halve, and core pear; cut in julienne strips, thinly slice, or
cube. Add to greens.
4. Toss salad with Sherry Dressing and serve.
Timesaver Tip: Recipe ingredients can be prepared ahead and the salad
tossed with dressing just before serving. To keep cut pears from
discoloring, rub surfaces with lemon juice.
Note: Gorgonzola or blue cheese can be substituted for the Roquefort.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“A Man’s Man is a Godly Man!”