Appetizers,
Salads and Breads:
Apple
and Bleu Cheese Tossed Salad
from
Dining
by Design
Stylish
Recipes � Savory Settings
INGREDIENTS:
Red
Wine Vinaigrette:
1/4
cup red wine vinegar
1/3
cup salad oil
1
teaspoon Worcestershire sauce
1
clove garlic, crushed
1/2
teaspoon salt
1/4
teaspoon oregano
2
Tablespoons sugar
Dash of pepper
Apple
and Cheese Salad:
2
Golden Delicious apples, chopped
2
Tablespoons (or less) lemon juice
3
to 4 cups torn red leaf lettuce
3
to 4 cups torn spinach
1/2
cup coarsely chopped cashews
1/2
cup crumbled bleu cheese
6
slices bacon, crisp-fried, crumbled
1/2
cup sliced mushrooms
TO
PREPARE:
For
the vinaigrette, whisk the vinegar, oil, Worcestershire sauce, garlic,
salt, oregano, sugar and pepper in a small bowl.
For
the salad, toss the apples with the lemon juice in a medium bowl to slow
the browning process. Toss the apples, lettuce, spinach, cashews,
bleu cheese, bacon and mushrooms in a large salad bowl. Pour in the
dressing and toss to coat.
Hint:
May omit the lemon juice if the apples are chopped immediately before serving.
SERVINGS:
4
Copyright 1999 by The
Junior League of Pasadena, Inc. All rights reserved.
Visit The
Junior League of Pasadena web site (http://www.jrleaguepasadena.org)
to purchase copies of Dining by Design
and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
The Junior League of Pasadena,
Inc., is an organization of women committed to promoting voluntarism, developing
the potential of women, and improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. Proceeds from the sale of Dining
by Design will support the Junior League's indispensable
work within the community for those in need.
|
