Saturday, October 27, 2012
Wednesday, October 17, 2012
Spinach Salad with Lemon Dressing
(From the kitchen of Sharon Mumford)
Candied Pecans:
1/3 cup pure maple syrup
2 cups pecans, coarsely chopped
Cook together on the stove about 5-10 minutes, until syrup starts to harden.
Spread out on wax paper. Add to salad just before serving.
1/3 cup canola oil
1/3 cup sugar (or substitute)
Zest from whole large lemon (I left this out)
Juice from whole large lemon
1 tsp. poppy seeds (optional)
Mix together and shake well. Add just before serving.
1 large bag baby spinach or mixed greens
¼ cup parmesan cheese (optional)
Cut fresh fruit of your choice: raspberries, strawberries, pears, apples, oranges, blueberries. (It’s best to use at least 2 different types of fruit). I used apples & strawberries.
Candied Pecans:
1/3 cup pure maple syrup
2 cups pecans, coarsely chopped
Cook together on the stove about 5-10 minutes, until syrup starts to harden.
Spread out on wax paper. Add to salad just before serving.
1/3 cup canola oil
1/3 cup sugar (or substitute)
Zest from whole large lemon (I left this out)
Juice from whole large lemon
1 tsp. poppy seeds (optional)
Mix together and shake well. Add just before serving.
1 large bag baby spinach or mixed greens
¼ cup parmesan cheese (optional)
Cut fresh fruit of your choice: raspberries, strawberries, pears, apples, oranges, blueberries. (It’s best to use at least 2 different types of fruit). I used apples & strawberries.
Monday, October 15, 2012
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