Cranberry Walnut Chop Chop
1/2 hd Iceberg Lettuce - chopped
1/2 hd Romaine Lettuce - chopped
1 wh Carrot - shredded
1 wh Cucumbers - diced
2 Tomatoes - diced
1/2 Red Onion - diced
2 lg Eggs hard boiled - chopped
6 oz Walnuts spiced* (recipe below)
8 oz Gorgonzola
1/4 cp Dried Cranberries
Vinaigrette of your choice
1. Core & wash both lettuces, then chop them up to your
desired size (the smaller the better). Mix clean & dry lettuce with the shredded
carrots.
2. Layer remaining ingredients EXCEPT walnuts & vinaigrette.
3. Pre-heat oven to 400 degrees; melt 3 tbsp of butter and pour over nuts (in a bowl),
season with cumin, cayenne, cinnamon sugar & toss. Spread on a non stick baking
sheet and bake for 5-7 minutes. (watch closely, do not burn)
4. Add warm (but cooled) nuts and vinaigrette, toss all together & serve!
This salad is great as a side, lots of protein and goodness! Or you can top it with Grilled Chicken Breast, Albacore Tuna (canned), Yellow fin Tuna Steak, Blackened Steak - cooked medium rare or Cajun Salmon.
About Me
- The Cookin_Diva
- Detroit, MI, United States
- Shennel started her hospitality career as a Mess Management Specialist (cook) in the U.S. Navy, in "A" School she was taught the essentials of cooking. After the NAVY she began working as a cook for a National casual dining restaurant, after 3 months she quickly jumped ship to the front of the house as a server, bartender. Ten years later she became a corporate front of the house trainer. In 2011 her passion grew into a desire to create "Coutour Cuisine." Fine dining" recipes prepared in your home for intimate dinners, milestone events and social affairs. The Cookin Diva is available for freelance and contractual jobs. It's her desire to provide the optimal in hospitality and quality cuisine. Call Shennel The Cookin Diva today and let her design a Coutour Cuisine menu for your event! She is now booking for 2011 events and social affairs. Call (248) 943-4434
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