Salad

Cindy Black’s Belgian Endive Salad

2 heads Belgian endive 4 to 6 clusters red and green grapes
1 small head butter lettuce ½ cup lightly salted toasted walnuts
1 cup mixed red and green seedless grapes, halved  

Clean and separate endive and lettuce leaves. Set aside 5 or 6 of the larger endive leaves. Combine remaining endive leaves, lettuce and halved grapes in mixing bowl. Add dressing and toss lightly. Arrange reserved endive leaves around edges of platter. Heap salad mixture in center and garnish platter with grape cluster. Sprinkle salad with walnuts.

Los Angeles Times Magazine

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Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe, Salad | Tags: , , , , | 1 Comment

Spring Salad Toss

3 cups torn iceberg lettuce 3 green onions, sliced
3 cups torn romaine lettuce Salt
2 cups thinly slices zucchini Pepper
1/2 cup sliced radishes 1/2 cup crumbled blue cheese, if desired
1/2 cup slices fresh mushrooms  

In a large salad bowl combine all ingredients. Season to taste. Toss lightly with tarragon vinaigrette salad dressing. Add cheese, if desired.

Better Homes and Gardens Cookbook

Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe, Salad | Tags: , , , , | 1 Comment

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