Description We used to serve this salad in First Class (when service was still first class). Nearly everyone who had this salad commented on how good it was. This salad is best if served very cold and not made too far in advance of serving. Some very finely chopped onion adds to this salad also, … Read more
Description Tangy and sweet, the odd combination of foods in this salad tantalize the tastebuds! Try pineapple chunks and ranch dressing for another delicious combination. Ingredients 1 (10 ounce) bag mixed salad greens 2 tablespoons shredded Mexican four-cheese blend ½ cup red seedless grapes 1 avocado, pitted, peeled and sliced ¼ cup blue cheese salad … Read more
Description If you’ve been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn’t like it, I’m here to tell you, you probably do–especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, … Read more
Description So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner. Ingredients 2 cups mixed baby greens 1 cup leaf lettuce – rinsed, dried and torn into bite-size pieces 8 ounces blue cheese, crumbled 1 cup chopped walnuts 1 tablespoon balsamic vinegar 2 … Read more