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Recipes |
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Blueberry (or Pear) Spinach Salad
September 2005 Newsletter
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Ingredients:
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
4 ounces blue cheese, crumbled
1 cup fresh blueberries (or substitute pears)
1/2 cup chopped pecans, toasted |
Directions:
In a jar with tight-fitting lid,
combine first five ingredients and shake well.
In a large salad bowl, toss the spinach, blue
cheese, blueberries and pecans.
Add dressing and toss gently.
Serve immediately.
6-8 servings 10 minutes prep |
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Asian Cole Slaw
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Recipe provided by:
Sandy Greer, T/Th 8:30am
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Ingredients:
1 pkg prepared cole slaw (shredded cabbage &
carrots from bagged salad)
1 cup slivered almonds or other nuts
3 TBSP sesame seeds
1 bunch scallions
1 pkg oriental flavor Ramen noodles
2 tsp sugar
1/2 cup oil (I use 2-3 TBSP sesame oil)
1/2 tsp pepper
l tsp salt (I eliminate this)
2 tsp vinegar |
Directions:
Toast nuts and sesame seeds together in pan.
Place coleslaw mix, nuts, sesame seeds and scallions in a *very large* bowl. Crush Ramen noodles and add to coleslaw mixture.
Whisk together the remaining ingredients including the seasoning packet from the noodles.
Pour over coleslaw and toss to coat.
Serve immediately. Does not store well—the noodles will get soggy. |
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