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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

Chinaberry Salad Recipe

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This recipe for Chinaberry Salad is from Briarwood Cookbook, 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:  
Salad:
8 c. assorted greens (such as a “Spring Mix” with a lot of bitter greens & sometimes radicchio & endive)
1/2 c. feta cheese, crumbled.
4 oz. can mandarin oranges, drained
1/2 c. dried cranberries (If out, sub with dried cherries)
3/4 small red onion, chopped.
3/4 c. toasted pecans
Optional – several dashes of garlic powder

Dressing:
4 tbsp. raspberry wine vinegar
1/2 c. canola oil
1/4 tsp. freshly ground black pepper
1/4 tsp. Tabasco sauce (or more, to taste)
1/4 tsp. salt
2 tbsp. sugar
Directions:
Directions:
Whisk all dressing ingredients together. Pour dressing over salad & toss just before serving.
Personal Notes:
Personal Notes:
Extra dressing can be stored in a jar & refrigerated. Shake in the jar immediately before using on the next salad.

 

 

 

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