Winter Salad

Winter Salad
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from the kitchen of Mary Thorgersen
  • CourseSalads
Winter Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Mary Thorgersen
  • CourseSalads
Ingredients
The day before serving this salad - Combine and mix Vinagrette:
  • 1/2 cup sugar
  • 1/3 cup Balsamic vinegar
  • 2 Tblsp. lemon juice
  • 4 potatoes, 3 cups diced
  • 2/3 cups canola oil
  • 2 Tblsp. chopped onions
Combine:
  • 1 head broccoli, tops only, broken into small florets (about 2 cups)
  • 2 crisp, red apples, cut into small pieces
  • 1/2 cup craisins or dried cherries
Instructions
  1. ♦ Toss together in a bowl with dressing. Cover and refrigerate.
  2. ♦ Tear 1½ heads of romaine lettuce into bite size pieces.
    ♦ Put into a pretty salad bowl and refrigerate.
  3. ♦ Just before serving, add dressing mixture to the romaine, toss well and top with ½ to 1 cup of salted cashews.
Terri’s Notes

~ This was as pretty as it was delicious.  ENJOY!
~ Serving salad first is the perfect way to get friends and family (out of your way in the kitchen) and seated at the table for prayer, maybe a little round of ‘thanks’. Join them, breathe!  Then as one helper clears the salad plates, you can set out the HOT dishes and the main event begins in peace. I like to plate the salads, a lovely sight to greet guests as they come to the table.

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