Soups, Stews and Salads
Soup and Salad
Autumn chopped salad: *6 to 8 cups chopped romaine lettuce; *2 medium pears, chopped; *1 cup dried cranberries; *1 cup chopped pecans; *8 slices thick-cut bacon, crisp-cooked and crumbled; *4 to 6 oz. feta cheese, crumbled; *Poppy seed Salad Dressing (I like T. Marzetti); *Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette). | #thanksgiving #autumn #holiday #food #dinner #savory #baking
Apple Cider Dressing-(Phases 1-4) 1 1/2 teaspoon Dijon mustard 1 1/2 teaspoon Splenda or Stevia 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/3 cup apple cider vinegar 1 Tablespoon chopped parsley 2/3 cup canola or olive oil Whisk mustard, Splenda, salt, pepper, vinegar, chopped parsley together in a bowl. Slowly drizzle in the oil, whisking until thickened. Adjust the seasonings to taste. Store covered in fridge for up to 2 days. Bring vinaigrette to room temperature before using.