Baby Greens with Glazed Walnuts,
Pears and Gorgonzola
EMERALD NUTS/DIAMOND FOODS
6 cups baby salad greens, washed and dried
2 ripe Comice or Anjou pears, quartered, cored and thinly sliced
1/2 cup ( 4 ounces) crumbled Gorgonzola cheese
1 cup Emerald Original Glazed Walnuts
Freshly ground black pepper
DRESSING
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3-4 tablespoons olive oil
1. To make the dressing, whisk together vinegar, mustard, salt and pepper
in a large salad bowl. Drizzle in oil, whisking until combined.
2. Add salad greens and pears to the bowl and gently toss until lightly
coated with dressing.
3. Sprinkle with cheese, glazed walnuts and pepper to taste. Serve
immediately. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
European Salad
FOXY FOODS
3-4 Foxy romaine hearts, torn into bite-size pieces
2 mangoes, peeled and cubed
2 pints fresh strawberries, trimmed and sliced
3/4 cup raisins or sweetened dried cranberries, or a combination of both
1/2 pound honey-glazed almonds
1/4 cup vinegar
1/4 cup sugar
1/2 cup oil
1 teaspoon salt
1. Combine romaine, mangoes, strawberries, raisins and almonds in a
large salad bowl.
2. Place vinegar, sugar, oil and salt in a small saucepan and cook over low
heat, stirring constantly, for 5 minutes, or until sugar has dissolved.
Remove from heat and let cool.
3. Pour cooled dressing over the salad, toss and serve immediately.
Makes 8-10 servings.
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