"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Eleanor’s Salad Recipe

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This recipe for Eleanor’s Salad, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Lenehen Family
Added: Tuesday, April 22, 2008


8 cups mixed salad greens (spring mix)
¾ cup sliced green onion
¾ cup chopped red onion
6 oz. feta cheese, crumbled
½ cup bacon, crumbled
1 cup sliced mushrooms
1 cup craisins (dried cranberries)
½ cup chopped toasted pecans
Optional: chicken and apples

½ cup seasoned rice vinegar
2 T. sugar
½ cup olive oil
1 ½ cloves minced garlic¼ cup red wine vinegar
salt and pepper

Mix all the ingredients for the salad together. Toss with the dressing and serve.




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