RED OAK LEAF LETTUCE SALAD WITH APPLES, WALNUTS & GORGONZOLA

2 Heads red oak leaf lettuce

2 Granny Smith Apples

1 cup walnut halves

2 cups crumbled Gorgonzola Cheese

Juice of one lemon

Salt and pepper to taste

Toast the walnuts in a 325° oven for 5-7 minutes.  Let cool then lightly chop.  Place lettuce in salad bowl.  Cut apples  into ¼” cubes, toss with lemon juice to prevent from browning, and then add them to the salad bowl.  Add the crumbled cheese, toasted walnuts, and dressing and toss lightly to coast the lettuce.

Dressing:

1 tbs. Dijon mustard

¼ cup apple cider vinegar

½ tsp. chopped fresh thyme

¼ cup mayonnaise

¾ cup extra virgin olive oil

1 cup crumbled Gorgonzola cheese

Season with salt & pepper to taste.

SPARKLING ZINGER

1 quart orange juice

2 cups tangerine juice

2 cups

Juice of 2 lemons

1 Large navel orange, studded with cloves and sliced into rounds

1 bottle of sparkling beverage

1 cup fresh cranberries to float as garnish

Combine all ingredients except sparkling beverage and chill well [can be made one day ahead]. Just before serving, add sparkling beverage and cranberries.  Makes approximately 1 gallon.

PASSION FRUIT FREEZE

1 quart Welch’s Passion Fruit Juice

2 cans of Fresca

1 cup fresh mango diced

½ cup water

Ice

Mix in blender for a sweet treat!

ALMOND-GRAPE TUNA SALAD

1 can water-packed tuna

1 bunch romaine lettuce

¾ cup sliced seedless red grapes

¼ cup slivered almonds

¼ cup pine nuts

¼ cup mayonnaise or your favorite salad dressing

Toss ingredients.  Add salt and pepper to taste.

HOLIDAY NUTS

½ cube real butter

2 cups nuts [any kind]

1 egg white

1 tsp cinnamon

½ cup sugar

Fry nuts in butter for 7 minutes.  Be careful not to burn.  Whip egg white to meringue.  Add sugar and cinnamon.  Add to cooked nuts and cook on low until brown.  Pour into wax paper.  Cool and separate.

PINEAPPLE GINGER SALAD DRESSING

2 oz. sesame oil

1 oz. vinegar

2 oz. soy sauce

4 oz. pineapple juice

1 tbsp. crushed ginger

1 tbsp. pressed garlic clove

1 tsp. pepper

Combing ingredients and shake well.  Serve with any Asian style salad.