“New from the Kitchen”
Recipe of the Month – January 2018
Last month I gave you the recipe for salad dressing that we use with our breakfast entrée, Greens, Egg and Ham. We also use the dressing with a salad using fresh raspberries, crasins toasted walnuts
and feta cheese for a festive and deliciously fresh salad. Adjust the amounts based on the number you are preparing, the recipe is based on serving for six.
5 ounces mixed greens
1 cup fresh raspberries, washed and dried
1/3 cup crasins
1/3 cup Feta cheese
crumbled 1/3 cup chopped walnuts
For salad dressing:
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 teaspoons pure maple syrup
4 tablespoons extra virgin olive oil
Salt & fresh ground pepper to taste
Toast the walnuts in a 350 degree oven for 8–10 minutes. Remove and cool. Place the dressing ingredients in a jar, cover and shake until emulsified. Put the lettuce, raspberries, crasins and cheese in large bowl and mix. Toss with the dressing and top with the toasted walnuts.