"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Salad w/ Blue Cheese Vinaigrette Recipe

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This recipe for Salad w/ Blue Cheese Vinaigrette, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elisha Wiggins
Added: Sunday, May 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small red onion, sliced
8 cups fresh baby spinach
Blue Cheese Vinaigrette
1/2 cup sweetened dried cranberries
1/3 cup pecans, toasted and chopped
2 slices bacon, cooked & crumbled

Blue Cheese Vinaigrette:
3 T. crumbled blue cheese
2 T. water
1 1/2 T. vegetable oil
1 T. lemon juice
1 T. white vinegar
1 tsp. Dijon mustard
1/2 tsp. dried oregano
1/4 tsp. sugar
1/4 tsp. freshly ground pepper
dash of salt

Directions:
Directions:
Whisk together all dressing ingredients until well combined and chill. (The dressing can be stored in the refrigerator for up to two weeks.) Toss together spinach, red onion, cranberries, pecans & bacon in a large bowl. Add some of the Blue Cheese Vinaigrette and toss to coat adding more dressing as desired.

Number Of Servings:
Number Of Servings:
6

 

 

 

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