I served these with a salad made with romaine lettuce, baby spinach, tomato, romano and parmesan cheeses. I also made a balsamic dressing for the salad. It's recipe from Emeril Lagasse but I made some alterations.
1/2 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 clove garlic, minced
3 tsp brown sugar
Couple dashes salt and black pepper
Put all ingredients in a bowl and whisk to combine.I
Showing posts with label salads - green. Show all posts
Showing posts with label salads - green. Show all posts
Friday, March 14, 2008
Friday, October 26, 2007
Creamy Tomatillo Dressing
1 package Ranch Buttermilk Dressing mix
1/3 cup buttermilk
1 cup Mayonnaise (I use half mayo and half sour cream)
3 fresh tomatillos
1 cup fresh cilantro
2 cloves garlic
¼ tsp cayenne pepper
Just put everything in a blender and puree.
Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker.
1/3 cup buttermilk
1 cup Mayonnaise (I use half mayo and half sour cream)
3 fresh tomatillos
1 cup fresh cilantro
2 cloves garlic
¼ tsp cayenne pepper
Just put everything in a blender and puree.
Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker.
Raspberry Spring Salad
Salad:
Romaine lettuce
Baby Spinach
2 Kiwi fruit
2 avocados
1 small cup strawberries or raspberries
Sugared nuts (almonds, pecans, walnuts, etc)
Poppy seeds
Dressing:
2 ½ Tbs Raspberry vinegar
2 ½ Tbs Raspberry jam
1/3 cup olive or vegetable oil
Combine vinegar and jam in blender, mix and slowly add oil
Pour on salad – toss lightly and serve.
Romaine lettuce
Baby Spinach
2 Kiwi fruit
2 avocados
1 small cup strawberries or raspberries
Sugared nuts (almonds, pecans, walnuts, etc)
Poppy seeds
Dressing:
2 ½ Tbs Raspberry vinegar
2 ½ Tbs Raspberry jam
1/3 cup olive or vegetable oil
Combine vinegar and jam in blender, mix and slowly add oil
Pour on salad – toss lightly and serve.