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Category: - Author:- Contributor:

Pecan and Gorganzola Salad

Ingredient:

CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
Bibb or leaf lettuce gorgonzola cheese
pecan pieces (toasted in butter on stove top. Be careful because
pecans will burn before butter. Make sure to toast them for full
effect)olive oil/balsamic vinegar
season with salt and pepper to taste

Direction:

How to Prepare:
There’s something about the combination of these flavors that’s out
of this world. For those with a few carbs to spare, throw in a bit of
chopped-up pear. If I’m having a sweet or a salty craving, this
salad will almost always take care of it. (Left over flank steak
also beefs up this dish). Bon appetit!

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.