Thursday, November 28, 2013

Tim Price Bloggin' For Rico Reeds- Happy Thanksgiving; Cookin' with T.P. - Salad w/Cranberry Vinaigrette !

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; 1/2 cup walnuts, chopped. 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. ~ SO !! Just what ya'll need. Try know you want to. It's easy and delicious...and when your family and friends say how great it is. Tell em'...RICO REEDS is what's happening on the bandstand, concert hall and...IN THE KITCHEN. Happy thanksgiving! Thankful for family, music, community.REMEMBER...It's our job to make things better. Enjoy your holiday everyone. - - Tim Price

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