Colleens Jewel Of A Salad Recipes

Steps:

• In a large salad bowl, gently mix together the baby greens, pecans, berries, and blue cheese. Toss with balsamic vinaigrette.

Steps:

• In a large salad bowl, gently mix together the baby greens, pecans, berries, and blue cheese. Toss with balsamic vinaigrette.

Steps:

• Place each variety of chopped fruit and vegetables in a separate bowl. In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate.
• In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio. Toss dressing with each vegetable, keeping separate.
• Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately.