SPINACH AND LENTIL SALAD WITH OREGON BLUE CHEESE AND TART CHERRY VINAIGRETTE
Steps:
- In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well. In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste. (Lentils may be made 2 days ahead and chilled, covered. Bring lentils to room temperature before proceeding.)
- In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Crumble bacon.
- In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 tablespoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.
- Add half of vinaigrette to lentils and toss well. In another bowl toss spinach with half of lentil mixture, half of bacon, half of cheese, remaining vinaigrette, and salt and pepper to taste.
- Divide remaining lentil mixture among 6 plates and top with spinach mixture. Sprinkle salads with remaining bacon and cheese.
TART CHERRY SALAD
This recipe has been in my family for years; we especially use it during the holiday season. It's pleasantly tart and a perfect complement to any meal.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 7
Steps:
- Drain cherries and pineapple, reserving juices. Set fruit aside. Add enough water to combined juices to make 3-1/4 cups; pour into a saucepan. Add sugar; bring to a boil. Remove from the heat; stir in gelatin until dissolved. Add cherries, pineapple and ginger ale. Chill until partially set. Stir in coconut and nuts if desired. Pour into an oiled 3-qt. mold or 13-in. x 9-in. pan. Chill until firm, about 3 hours.
Nutrition Facts :
CHERRY TART JELLO SALAD
Make and share this Cherry Tart Jello Salad recipe from Food.com.
Provided by Family Favorites
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve 1 small pkg. cherry jello in 1 cup boiling water.
- Add 1 cup cold water and stir well.
- Stir in 1/2 cup carnation evaporated milk and pinch of salt.
- Let set in refrigerator until slightly thickened.
- Fold in 3/4 cup sour cream and 3/4 cup chopped walnuts.
- Refrigerate. Let set until firm.
Nutrition Facts : Calories 239.9, Fat 17.3, SaturatedFat 5.6, Cholesterol 18.7, Sodium 88.8, Carbohydrate 14, Fiber 1, Sugar 0.4, Protein 9.6
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