"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
This recipe for PEAR AND BLUE CHEESE SALAD BOWL, by Edna Owen, is from Edna's Clippings,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 fresh Anjou or Bosc pears 2 tbsp lemon juice crisp salad greens 1 c thinly sliced unpared cucumber or zucchini 1 (8 ounce) can pineapple spears, drained 1/2 c coarsely chopped walnut meats 1/2 c crumbled blue cheese oil and vinegar dressing
Slice and core pears. Sprinkle pears with lemon juice. Tear salad greens into bite size pieces and place in salad bowl. Add pear slices, cucumber or zucchini, pineapple, nuts and blue cheese. Toss gently with a clear oil and vinegar dressing. Serve with herb-buttered toasted French bread.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.