Crisp MIxed Greens or Boston or Bibb Lettuce with Peaches, Avoca - WRIC Richmond News and Weather -

Crisp MIxed Greens or Boston or Bibb Lettuce with Peaches, Avocado, Blueberries and Nuts

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  • Jan's Recipes

  • Wednesday, June 12 2013 11:17 PM EDT2013-06-13 03:17:13 GMT
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  • Wednesday, June 12 2013 11:14 PM EDT2013-06-13 03:14:08 GMT
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground

  • Wednesday, June 12 2013 11:11 PM EDT2013-06-13 03:11:50 GMT
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar
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CRISP MIXED GREENS OR BOSTON OR BIBB LETTUCE WITH PEACHES, AVOCADO, BLUEBERRIES AND NUTS WHITE FRENCH DRESSING
4 to 6 servings

 

White French Dressing:

  • 6 tablespoons white wine vinegar
  • 1 /8 to ¼ teaspoon minced peeled garlic (optional)
  • 1/8 teaspoon Worcestershire sauce or to taste (optional)
  • Pinch of hot dry mustard or to taste
  • Pinch of sugar or to taste (optional)
  • 5 tablespoons extra virgin olive oil
  • 5 tablespoons corn or canola or safflower oil, or a combination
  • Salt and freshly ground black pepper to taste

 

  • 4 cups crisp mixed greens (curly endive, baby spinach, riddicco, butter lettuce or Boston lettuce, arugula, etc.) cleaned, dried, and torn into bite-size pieces, or Boston or bib lettuce leaves as desired
  • 5 to 6 green onions, cut on-the-bias into 1 to 1½-inch pieces (include some green tops)
  • 1 to 2 firm ripe avocados, peeled, seed(s) removed, thinly sliced and immediately   sprinkled with lemon juice to prevent discoloration
  • 1 to 2 firm ripe peaches, peeled, seeds removed, and thinly sliced
  • About 1 cup firm ripe blueberries, stems removed
  • Crisp pecan halves, English walnut halves, or whole cashews, or sliced almonds, toasted or untoasted as desired (optional)

 

In a small bowl, combine vinegar, garlic and Worcestershire sauce, if desired, mustard , and sugar, if desired, blending well.  With a wire whisk, gradually whisk in oils, whisking until mixture is well blended.  Season with salt and pepper to taste.  Adjust other seasonings as desired.  Set aside. 

Arrange mixed greens or Boston or bib lettuce leaves on individual salad plates, dividing evenly.  Top each with avocado and peach slices in a pinwheel design.  Then top each salad with green onion pieces and blueberries.  Just before serving, drizzle as much dressing as desired over salads.  Use dressing sparingly so as not to make salad soggy. Garnish with desired nuts, if desired, and serve immediately. 

Note: Dressing will keep stored in an airtight container in the refrigerator for several          days.

 Variation: Sprinkle crumbled Gorgonzola or Stilton or blue or Roquefort cheese over             each salad.