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Quick and Easy Fall Salad
By Christina Mulberry
A good salad is a great start to a meal or, in some cases, the perfect lunch. Although I may go all out at supper time, spending the time to make something elaborate isn't always a possiblity. If it's lunch time or the salad is just an accompaniment, it needs to be quick and easy in my household. This handy fall salad below is one that I threw together from ingredients I typically have on hand and requires minimal preparation. The listed quantities should cover 3-4 side salads easily. Fall Salad Romaine lettuce, shredded 2 ounces crumbled Gorgonzola Cheese 1 red delicious apple, chopped 2 ounces raisins 2 ounces toasted, chopped pecans Balsamic Vinaigrette salad dressing Toast pecans in the oven. Distribute lettuce on salad plates and sprinkle remaining ingredients on top. Serve with Balsamic Vinaigrette dressing. I generally toast the pecans in the oven just before serving as we love the warm toasted taste that the pecans provide. There are of course a number of possible substitutions. I have frequently used Spinach rather than Romaine and if I don't have Gorgonzola on hand, Feta and Bleu cheese can stand in very well. I've used dried cranberries and other similar fruits instead of raisins, and walnuts rather than pecans when that's what I have on hand. Any of these substitutions work well as long as the balance of the flavors is maintained. |
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This intel was contributed by mulberry

mulberry
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May, 2012
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