INGREDIENTS
• SPICY GLAZED WALNUTS/PECANS
2 tsp. butter
1 tbsp. sugar
1/2 tsp. freshly ground black pepper
1 tsp. water
2/3 c. pecans or walnuts
Melt the butter in a heavy bottomed skillet over medium heat. Add the sugar, black pepper, & water. Cook until the mixture is bubbling. Add the nuts and stir constantly until they are well coated and the sugar has begun to caramelize, about 5 minutes. Spread the nuts on a baking sheet to cool completely.
• VINAIGRETTE & SALAD:
2 tbsp. lemon juice
1 tbsp. red wine vinegar
1/2 tsp. freshly cracked black pepper
1/4 c. light olive oil
2 heads Romaine lettuce
6 oz. Feta or Gorgonzola cheese
Spicy glazed nuts (above)
1. Whisk together the lemon juice, vinegar and pepper. Slowly add the olive oil and whisk until blended.
2. Wash and dry the Romaine leaves and keep refrigerated until ready to use. Tear into bite sized pieces Crumble the Gorgonzola or Feta into small pieces.
3. You can top the salad with the dressing, cheese & spiced nuts or toss and serve, as you prefer. Yum!
Recipe also posted at Green Fork Farmers Market, Fayetteville. Originally Mendy’s mother made this salad for us. This rendition adapted from several recipes much like this one at cooks.com.
Other good salad recipes online I like:
Romaine, Apple, and Gorgonzola Salad
Apple-Feta Tossed Salad
English Salad
I’d love to hear some of your favorite salad recipes—please share on the the Facebook page! Have a great week. Leigh
—A Larrapin Garden. Please subscribe to get the posts in one email on Wednesdays. You can also get bonus links, giveaways and recipes by “liking” the Facebook page or following on Twitter. And if you are in the Fayetteville, Arkansas area, you can share the garden’s bounty via Green Fork Farmers Market—an online & drop-by market on Wednesdays featuring all naturally-grown products.
