It is fall, though I know in AZ land it does not FEEL like it. To get in the spirit some more for all things fall..how about a fall salad?
Ingredients
Original recipe makes 8 servings
1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce – rinsed, dried, and torn into bite-size pieces
2 medium heads Belgian endive – washed, dried and chopped
2 red Anjou pears (if you like pears for myself personally I use apples but family like pears)
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese
Directions
In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
Core and julienne one pear, core and dice the other.
In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
Combine tomatoes, avocados, mozzarella, basil, olive oil and lemon juice in a large bowl. Season with salt and pepper. Let mixture marinate for 20 to 30 minutes.
Cook PLUSĀ® Elbows 1 minute less than recommended package cooking time. Drain and pour onto a flat surface. Drizzle with a small amount of oil and let cool.
Add cooled pasta to ingredients in bowl; toss and serve.
In a large bowl, mix the spinach and strawberries.
In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.