Yesterday was the first Book Club for this year.
We discussed Cutting for Stone by Abraham Verghese,
a great and unforgettable novel.
A must read!
Louise led us on stimulating conversations about how the themes reflect our own lives....
great stuff...
but that's not what this blog is about.
We had wonderful wine, too...
again, not what this is about.
This is about the FOOD!
Oh my goodness do we have some great cooks here.
Salads that everyone wants in their repertoire,
desserts that make you swoon,
homemade breads, delicate teas,
and did I already mention the wine?
I made a salad that was a hit and here is the requested recipe.
No false modesty...this is a keeper!
This is a "sweetish" salad...think honey mustard.
Anything that would work with honey mustard will work here, too. Apples, craisins, any kind of nut, blue cheese would be great.
Experiment! Just don't forget the bacon.
Bacon RULES!
Chicken Poppy Seed Salad
Romaine and/or spinach leaves
Cooked chicken, itty bitty pieces
Red or white or green onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella or Swiss cheese or any other, really!
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)
I also add chopped dates, fresh herbs (chives & parsley are good)
The Dressing
1 1/3 cup sugar (can cut this down a bit, or use Spenda)
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds
Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.
No comments:
Post a Comment