Gorgonzola & Walnut Salad

Courtesy of Sarah Jensen Clayton.

Serves 6.

For Salad:

1 large head romaine lettuce or 2 hearts of romaine lettuce, rinsed, dried and torn into bite-size pieces

1/2 pound Gorgonzola or other blue-veined cheese, crumbled

1 cup coarsely chopped sugar-caramelized walnuts (or pecans)*

1 red delicious apple

1/2 cup craisins

For Dressing:**

1 tablespoon Dijon mustard

3 tablespoons white wine vinegar

1 tablespoon fresh lemon juice

1/2 cup walnut oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

  

*You can purchase caramelized walnuts and caramelized pecans at Trader Joe’s. Or, you can make your own.

**Brianna’s Blush Wine Vinaigrette salad dressing (available at most grocery stores) works wonderfully well with this salad, too. When tossing with the salad, remember that a little goes a long way.

For a printable version of this recipe, go here.

Cool & Creamy Macaroni Salad

This is the classic macaroni salad served at every potluck and picnic. I generally make this in the summer when we're having company for a BBQ or something.

Serves 8 to 10
Don’t drain the macaroni too well before adding the other ingredients—a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.


Salt
1 pound elbow macaroni
1/2 small red onion, minced
1 celery rib, minced
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne
1-1/2 cups mayonnaise
Pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains wet. Transfer to large bowl.

2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste (don’t forget to do this!). Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasoning before serving).

For a printable version of this recipe, go here.