A fresh, crisp salad is a wonderful addition to any meal! Here are some of our favorites!
Bruce’s Spinach and Pear Salad by Laurie Little (White Grass Flavor Cookbook, 2005: This recipe is from Chip’s brother-in-law, from Bennington, VT, who is an excellent cook.)
½ bag baby spinach (from a 10 oz. bag)
½ bag spring mix (from a 10 oz. bag)
½ red onion cut in 1 inch pieces
1 red pear, sliced
¼ cup walnuts or pine nuts, toasted*
¼ cup blue cheese, crumbled
3 Tbs. Balsamic vinegar
3 Tbs. olive oil
Salt and pepper to taste
Toss greens, onion, pear, nuts and cheese in a salad bowl. Combine vinegar, oil, and salt and pepper in a jar and shake. Toss dressing into salad just before serving. Serves 4.
*To toast nuts: Place nuts into a dry sauté pan on medium high heat. Stir constantly until they begin to brown and give off their aroma. Remove from pan to prevent burning.