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Here are some unique and easily prepared Green Salad Recipes:
ROQUEFORT PEAR SALAD
1 large bag of mixed field greens (or any leafy green vegetable you like)
3 ripe juicy pears - peeled, cored and chopped
5 ounces crumbled Roquefort cheese
1 chopped avocado
1/2 cup thinly sliced green onions
1/4 cup white sugar
1 cup pecans
1/2 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar with the pecans.
Continue stirring gently until sugar has melted and caramelized the pecans.
Transfer pecans onto waxed paper. Let cool.
Blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, garlic, salt, and pepper.
In a large serving bowl, place lettuce, pears, blue cheese, avocado, and green onions.
Pour dressing over salad, sprinkle with pecans.
MAKES ABOUT 4 SERVINGS
Experiment with your own green salad recipes.
Just about all raw fruits and veggies are good for a green salad. You can even add meats if you like. The sky's the limit.
Here are just a few examples of ingredients you can add to jazz up a basic green salad:
Lettuce, Spinach, Tomatoes, Cucumber, Onions, Peppers, Radishes, Mushrooms, Spinach, Carrots, Celery, Beans, Broccoli, Cauliflower, Olives, Red cabbage, Alfalfa sprouts, Avocado, Corn, cheese, fruits, nuts, hard-boiled egg and croutons.
By the way, croutons are super easy to make and much tastier than the store bought kind. Here's a crunchy crouton recipe for your next salad:
4 slices of bread
1/4 cup butter
3 Tablespoons grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
dash of salt
Preheat oven to 450 degrees F.
Cut bread slices into 1-inch squares.
Heat butter just enough to melt it.
Stir in Parmesan cheese, garlic powder, salt and pepper.
Remove pan from heat.
Toss bread in the butter mixture until pieces are well coated.
Place bread in a shallow glass baking dish, spread out enough so all the pieces can brown.
Bake for 10 minutes (turning the pieces over with a spatula after 5 minutes), or until croutons are brown and crisp on the outside.
MAKES ABOUT 4 SERVINGS
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