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Bone Salad

Ingredients

  • 5  medium Granny Smith apples
  • 1  teaspoon ground cinnamon
  • 5  heads Bibb lettuce — torn into bite-size pieces
  • 1  cup pistachio nuts — toasted
  • 3/4  cup crumbled Stilton cheese (3 oz)

Rasberry Vingerete

  • 3/4 cup vegetable oil
  • 1/4 cup raspberry vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon fat-free cholesterol-free egg product
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
  • 1/2 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon white pepper
  • Shake all ingredients in tightly covered container.

1. Make Raspberry Vinaigrette.
2. Core apples; cut each into 8 wedges. Sprinkle with cinnamon; set aside.
3. Toss lettuce, nuts and vinaigrette in large nonmetal bowl. Divide among 10 chilled plates.
4. Place 4 apple wedges around each salad. Sprinkle cheese over salad. Serve immediately.

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