Winter Holiday Salad Print Email

Baby spinach
Spring Greens
Thin Red onion slices
Fresh pears
Candied walnuts
Dried cranberries
artisan blue cheese - domestic or imported
Orange Vinaigrette - recipe follows

Pick any heavy stems from spinach and toss with an equal amount of greens, rinse and drain well.

Slice pears and display around the edge of plate, overlapping to create a decorative edge for the greens. Just before serving, fill center of plate with greens, decorating with onions, cranberries, candied walnuts and crumbled bleu cheese. Serve drizzled with orange or raspberry vinaigrette.
* Note: To avoid strong smelling onion, soak slices in cold water with a few drops of white vinegar, adding just before serving.

Orange Vinaigrette

1/2 cup olive oil
1/4 cup Balsamic vinegar
1/4 cup orange juice
1 TBS orange juice concentrate
1 tsp minced garlic
1 tsp minced shallots
1/2 tsp pepper, to taste
1/2 tsp salt - to taste
1 tsp orange zest
2-3 drops Tabasco - optional

Bring all ingredients to a simmer, swirling until married and hot. Cool, adjust with salt and pepper, serve warm or at room temperature.

    Holiday Menu Order Here
Holiday Menu