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The Quilt Inn Country Cookbook
Aliske Webb
4
2
1
1
cups mixed fresh salad greens
oranges, peeled and segmented
red onion, peeled and sliced thin
/2 cup walnut pieces
Cut beef into thin strips. Heat oil and stir fry beef and garlic for 2 minutes.
Remove with slotted spoon.
Arrange greens on 4 plates. Sprinkle with walnuts, onions and orange
segments. Add beef at the last minute and drizzle with dressing to serve.
Vinaigrette Dressing:
1
4
4
4
/2 cup red wine vinegar
tbsp. olive oil
tbsp. Dijon mustard
tbsp. orange or lemon juice
Combine all ingredients and chill until ready to use. Whisk briskly before
serving.
Hearty Quilt Inn Salad
1
1
1
1
1
lb. spicy smoked farmer’s sausage, chopped
lb. fresh mushrooms, sliced
cup fresh radishes, sliced
/2 lb. Provolone cheese, cut in strips
lb. mixed fresh greens (about 10 cups)
Fry sausage in skillet on high for 5 minutes or until browned. Remove sausage
and drain on paper towels to remove excess fat. Combine sausage, mushrooms,
radishes, cheese and toss with greens.
Quilt Inn Dressing
2
3
2
2
tbsp. Dijon mustard
tbsp. red wine vinegar
cloves garlic, minced
tbsp. Herbes de Provence (for recipe, see below) or any combination of fresh
savory herbs
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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