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Author Notes: Green salads can get boring, and so I combined some of my favorite fall ingredients and assembled a simple dressing with a delicious and unexpected taste that complements the flavors and brings a fresh flavor to even the dreariest day. This salad is a light accompaniment to heavier fall entrees! —Deborah Dowd
- 1 Asian pear,cored and sliced thinly
- 3 cups butter lettuce
- 2 ounces goat cheese crumbled
- 1/4 cup dried blueberries
- 1/4 cup broken walnut kernels
- 2 tablespoons light mayonnaise
- 3 tablespoons red wine vinegar
- 1 packet Sweet and low or Splenda(you can use a tsp of sugar if you prefer)
- 1 tablespoon water
- Toss all ingredients through walnuts together.
- Whisk together the mayo, vinegar, water and sweetener, and then toss with salad.
- This recipe was entered in the contest for Your Best Autumn Salad
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.