Lyn's Recipe Collection
Makes 8 servings
1 x 8-oz (226g) can tomato puree (no salt added)
1/4 cup sugar
1/4 cup vinegar
1 tsp worcestershire sauce
1 Tab olive oil
1 tsp onion powder
1/2 tsp dry mustard
2 cups cooked corn
1/2 cup diced green peppers
2 cups sliced cooked carrots
In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve.
Makes 4 servings
1/2 cup chopped walnuts
1.5 cups grape juice
6 cups assorted young greens, torn into bite-sized pieces
2 pears – peeled & sliced
6 Tab crumbled blue cheese
2 shallots, sliced
1 cl garlic, halved
1 Tab Dijon mustard (prepared?)
2 Tab balsamic vinegar
1. Put walnuts into medium saucepan, over a medium heat. Cook, stirring frequently, until nicely toasted (watch them carefully as they burn easily). Transfer to a bowl and set aside.
2. Pour grape juice into same pan. Bring to boil over medium-high heat until reduced in volume by half. Remove pan from heat and allow to cool while you prepare the salads.
3. Divide greens among 4 serving plates. Arrange pear slices evenly over top of the greens. Sprinkle pears with the blue cheese.
4. Pour the reduced liquid into a food processor. Add shallots, garlic, mustard & vinegar and puree. Drizzle mixture over the salads, sprinkle with walnuts.