We enjoyed a relaxing Memorial Day BBQ with friends and Colin's favorite lunch buddy and soccer pal. I decided to have a little fun with the dessert (you can't go wrong with a fruit trifle) and finally got around to fixing the salad I had last summer, recipe compliments of my MOPS and Bible study friend, Carly. Here's the recipe (it's absolutely delicious!):
Dressing:
2/3 c. extra virgin olive oil, mixed with canola oil
1/3 c. rice vinegar
1 tsp salt
3 Tbsp sugar
1 tsp oregano
2 cloves garlic
1/2 tsp black pepper
Add to romaine lettuce torn on platter:
green onions
avocado
dried cranberries
candied pecans (2 c pecans, 1 c sugar, constantly stirred over med/high heat until sugar is melted and nuts are golden brown. Spread immediately over foil and let cool)
pears
blue cheese
optional: tomatoes, jicama, orange slices
2/3 c. extra virgin olive oil, mixed with canola oil
1/3 c. rice vinegar
1 tsp salt
3 Tbsp sugar
1 tsp oregano
2 cloves garlic
1/2 tsp black pepper
Add to romaine lettuce torn on platter:
green onions
avocado
dried cranberries
candied pecans (2 c pecans, 1 c sugar, constantly stirred over med/high heat until sugar is melted and nuts are golden brown. Spread immediately over foil and let cool)
pears
blue cheese
optional: tomatoes, jicama, orange slices
Colin and his friend had fun playing outside with the golf go-cart and other fun outdoors toys. So nice to relax and enjoy the fellowship!
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