Mandarin Salad

From: Colorado Cache – Junior League of Denver, page 85

½ cup sliced almonds

3 tablespoons sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 11-ounce can mandarin oranges, drained

Dressings

½ teaspoon salt

dash of pepper

¼ cup vegetable oil

1 tablespoon chopped parsley

2 tablespoons sugar

2 tablespoons vinegar

dash of Tabasco sauce

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in air-tight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving add almonds and oranges. Toss with the dressing.

Nancy’s Notes: I like to use Boston head lettuce. Another recipe that has become a family standard.

Maple Vinaigrette Salad Dressing

From: http://thepioneerwoman.com/tasty-kitchen/

½ cup real maple syrup

½ cup balsamic vinegar

2 tablespoons Dijon mustard

½ teaspoon salt

¼ teaspoon pepper

1 cup extra virgin olive oil

Mix first five ingredients in a small bowl. Slowly pour in olive oil in a small stream while whisking or whipping with a fork.

Nancy’s Notes: I was trying to duplicate a salad Judy and I share at the Hurricane Cafe in Juno Beach. Found a dressing recipe on the web, I’m not sure how well it matches the Hurricane’s but it was a very nice dressing, especially for a salad with apple or pear slices. We couldn’t remember if there was anything in the Hurricane salad besides spring greens, grilled pears and sugared pecans but decided red onion and feta cheese wouldn’t be out of place. Very nice results.

Grilled Pear Salad with Blue Cheese Dressing

From: Colorado Classique – Junior League of Denver

Dressing

2 cloves garlic, peeled

1/3 cup fresh parsley leaves, stems removed

¼ small onion, peeled and quartered

1 cup mayonnaise (prefer Hellmann’s, avoid brands that are too “sugary”)

½ cup sour cream

1 tablespoon lemon juice

1 tablespoon tarragon vinegar

2 tablespoons Worcestershire sauce

Freshly ground black pepper to taste

Tabasco sauce to taste

1 ¼ cup crumbled blue cheese, or to taste

Sauteed or Grilled Pears

3 pears, each peeled and cut lengthwise into 8 slices

Fresh lemon juice

3 tablespoons butter

1 tablespoon flavorless salad oil (lite olive, canola or soy)

Pinch of salt

Pinch of freshly ground black pepper

Freshly ground nutmeg to taste

4-8 cups mixed greens

¼ cup toasted walnuts

Mince garlic in a food processor. Add parsley leaves and pulse until finely minced. Add onion quarters and pulse until finely shopped. Add mayonnaise, sour cream, lemon juice, vinegar, and Worcestershire sauce. Process until smooth and well blended. Season to taste with pepper and Tabasco. Add blue cheese and pulse to desired texture.

Nancy’s Notes: I saved ½ cup of the blue cheese and added after the last pulse to keep the texture of some of the crumbles. Michael liked and took some home. This recipe makes much more than necessary for this salad but what’s wrong with homemade blue cheese dressing in the frig?

To prepare pears, toss pears carefully in a bit of fresh lemon juice; set aside. If sauting, melt better with oil in a skillet until hot. When the sizzling has subsided, carefully saute pear slices, turning, until the yare golden on both sides. To grill pears, heat a narrow-ridged grill pan, brushing grids with a mixture of butter and oil. Grill pears until nicely marked on both sides. Season finished pears with light sprinklings of salt, pepper, and fresh nutmeg. Divide mixed greens among 4 individual plates. Top greens equally with pear slices. Serve salad with dressing and top with toasted walnuts.

Nancy’s Notes: I served in large salad bowl with a pitcher of dressing. I candied the walnuts with 2 tablespoons of sugar as I toasted them. Made 11-2-09.