Gail found this recipe. I reprint it to be able to find it. Please visit Iowa Girl Eats for a fantastic list of recipes and stunning pictures.
And I am NOT going to list instructions, this is a salad! Put it in a big bowl and mix it up.
6 cups chopped romaine lettuce
3 slices bacon, cooked to crisp and chopped (optional)
1 pear, chopped
1 apple, chopped
1/4 cup walnuts, chopped
1/4 cup dried cranberries
1/4 cup crumbled feta
1/4 cup Poppy Seed Dressing
2 Tbsp. balsamic vinegar
Serves 2, generously
Well maybe a little direction – Serve immediately after adding the dressing. If you want the bacon to remain crisp don’t add it until you are ready to serve.
The real deal. This recipe was given to me by one of my husband’s co-workers.
2 heads Romaine lettuce (generously for 4, adequate for 8)
2/3 cup olive oil
3 1/2 Tbsp. wine vinegar
2/3 cup finely grated Parmesan
3 cloves garlic, mashed
6 anchovy filets, mashed
Combine the dressing ingredients, let stand 1-2 hours (or up to 4 hours).
Wash the lettuce and pat dry. Toss with dressing just before serving. Add croutons if desired.
2 3oz. package red rasberry or cherry gelatin
2 cups boiling water
1 16 oz can crushed pineapple with juice
1 16 oz can whole cranberry sauce
1/2 cup orange juice
2 stalks celery chopped
1/2 cup chopped walnuts
1 tart apple diced
pinch of salt
Combine gelatin and boiling water stirring until dissolved. Cool
Combine gelatin with remaining ingredients stirring well.
Pour mixture into a lightly oiled 2 qt. mold chill, stirring once when
Chill until firm. Yield 8 servings