Autumn Chopped Salad

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.

Ingredients:
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.

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Caesar Salad

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)
Dressing:
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.

Cranberry Mold

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
partially set.
Chill until firm. Yield 8 servings