Fluff topic: Summer salads for dinner so you don't heat up the kitchen! (page 2)

StAnn

BTW, I marinate pork chops overnight in Italian dressing and then cook them on the grill. Yum, yum.

StAnn

Ann it's really good. I usually just saute in garlic and olive oil, and then the lemon juice. This is different and fun, and yummy. Oh and if anyone likes goat cheese, a few crumbles of it over the hot veg is even better.

parakeet

An oldie but goodie -- Bitter greeens, toasted walnuts, 1-2 pears (cored, and cut into bite-size chunks), crumbled Gorgonzola cheese, all tossed with a basic or mustard viniagrette.

beksbks

Parakeet this is my top favorite salad!! I ordered it at a place in San Francisco recently, an amazing version. They poached the pears in vanilla tea and spices, and the Gorgonzola was freaking heaven! Absinthe was the name of the place.

cameo-d

Romaine lettuce

arugula

tomatoes (ONLY if homegrown...no hot house or hydroponic)

feta cheese

kalamata olives

hearts of palm or marinated artichokes

beets

sweet onion

greek salad dressing

parakeet

They poached the pears in vanilla tea and spices ...

Never tried it with poached pears before. Sounds good. Will give it a try.

beksbks

I make that salad all the time myself Parakeet, and never even considered the poaching of the pears. They were firm but tender and spicy. I think the other big difference that really made it amazing, was the cheese. It was this

Gorgonzola Cremificato The so-called Cremificato has a higher water content than typical Gorgonzola and is preferred by Italians. The lumpy, luscious, scoopable paste can develop some serious pungency after two months of maturation. So wet is the cheese that when pierced, to begin the process of blue-ing, the tunnels simply collapse onto themselves, preventing aggressive molding. You're more apt to notice small pockmarks of blue, but little veining.

parakeet

Gorgonzola Cremificato The so-called Cremificato has a higher water content than typical Gorgonzola and is preferred by Italians. The lumpy, luscious, scoopable paste can develop some serious pungency after two months of maturation. So wet is the cheese that when pierced, to begin the process of blue-ing, the tunnels simply collapse onto themselves, preventing aggressive molding. You're more apt to notice small pockmarks of blue, but little veining.

Thanks, bebsbks. The cremificato sounds delightfully decadent. I've only ever used the supermarket variety. I'll have to check out some specialty shops in my area to see if I can find it.

rebel8

Dried cherries, toasted pecans, small cubes of gouda, viniagrette, dark greens such as spinach.

Greens, fresh raw corn, black beans, cubes of avocado and tomato. Dressing is a combo of mayonaisse, lime juice, chili powder, apple cider vinegar.

Increase protein and decrease fat of a regular chef's salad with creamy blue cheese or ranch dressing by mixing cottage cheese with the dressing.

Google recipes for Gado Gado Salad...

purplesofa

baby spinach

dried cranberries

candied pecans

gorgonzola cheese

balsamic vinegar/olive oil dressing

A really good potatoe salad

boil baby red potatoes

can of crushed black olives

grated cheddar cheese

pkg of dried Ranch dressing

Cool and cut potatoes(leave skin on), sprinkle pkg of Ranch dressing, add olives and cheese, Use Ranch dressing instead of mayonaise,

Very good, hot or cold!!!!

Fluff topic: Summer salads for dinner so you don't heat up the kitchen!

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