Salads & Dressings
Pears With Gorgonzola Salad Serves 4 1 package Good Seasons Italian dressing mix 2 pears - Anjou, Bosc, or other firm, ripe pear 1 tablespoon lemon juice 1 block or tub of Gorgonzola cheese, crumbled pecan or walnut pieces 1 head romaine lettuce
Prepare dressing according to package directions, substituting balsamic vinegar for regular vinegar. Peel, core, and slice pears. Use 1 pear for every 2 people. (You can ripen the pears in a brown paper bag if needed.) Put into a bowl with water to cover in which 1 tablespoon of lemon juice has been added. Can leave the pears in water until ready to serve. Place lettuce leaves on individual plates, fan out pear slices on top, sprinkle with cheese and nut pieces. Add vinaigrette dressing. Gail Hobgood
Ron’s Bing Cherry Congealed Salad Serves 8 15-ounce can pitted Bing cherries 20-ounce can crushed pineapple in own juice 1 cup of chopped walnuts 2 small packages of sugar-free Jell-O (I use raspberry or black cherry) 4-ounce package of cream cheese 6 ounces of Diet Coke
Drain juice from cherries and pineapple and reserve juice. Measure juice to make one cup. Add water if less. Pour in sauce pan and heat to boiling. Add Jell-O, remove from heat and stir until dissolved. Add cream cheese and mix until blended with liquids. Add Diet Coke. Mix cherries, pineapple and nuts in a casserole. Pour liquids over the fruit. Refrigerate for at least 4 hours. Tammy Borders 110