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Spring Edition
Volume 98, Number 4


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Green Salad with Autumn Fruit

Serves 5-8

1-2 pears or tart apples (thinly sliced)

2 tablespoons lemon juice

Toss together in a medium bowl.

6-8 cups lettuce or mixed greens (torn)

Add to fruit along with any of the following:

1/4-1/2 cup cheese (crumbled or shredded): blue, Gorgonzola, feta, Parmesan, Asiago, or Gouda

1/2 cup dried cranberries

1/2 cup walnuts, hazelnuts, or almonds (coarsely chopped and toasted, or caramelized)

1/3 cup oil

1 tablespoon Dijon mustard

1 tablespoon sugar

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Shake together in jar with tight lid (or use another favorite poppy seed dressing or vinaigrette). Add dressing to salad and toss gently or arrange on individual serving plates.

Caramelized nuts:

1/2 cup walnuts, hazelnuts, or almonds

1-2 tablespoons corn syrup

1-2 tablespoons sugar

Mix together and toast in oven at 350 F until sugar begins to melt and nuts are toasted and coated. Watch carefully to avoid burning.

Simply in Season cookbook

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

Copyright C 2005 by Herald Press, Scottdale, PA. All rights reserved. Used

by permission.

 

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