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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cornucopia Salad Recipe

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This recipe for Cornucopia Salad is from The Potluck Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SUGARED ALMONDS:
1/2 c. slivered almonds
3 T. sugar
SALAD:
1 medium head green leaf lettuce
4 green onions, sliced
8 oz. can mandarin oranges, drained
1 avocado, sliced
1 Granny Smith apple, sliced
1/4 c. dried cranberries
1/2 c. crumbled blue cheese
OIL & VINEGAR DRESSING:
1/4 c. vegetable oil
1 T. fresh parsley
2 T. sugar
2 T. white wine or apple cider vinegar
1/2 tsp.. salt
1/2 tsp.. pepper
Directions:
Directions:
SUGARED ALMONDS:
Place the almonds in a small non-stick skillet and sprinkle with the sugar. Heat over medium heat until the sugar melts and the almonds brown. Pour onto foil to let cool.
SALAD:
Combine all ingredients in a large bowl just before service and mix well.
DRESSING:
Combine all ingredients in a jar with a tight-fitting lid and shake to combine thoroughly.
TO SERVE:
Pour the dressing over the salad and toss to coat. Top with the sugared almonds. To turn into a meal, add 4 sliced, grilled chicken breasts.
Number Of Servings:
Number Of Servings:
6

 

 

 

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