Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Minted Pasta Salad

Mixed Green Salad
12 C Assorted Salad Greens -- to 14 C, Boston, red
-- leaf, romaine, etc.
2 Nectarines -- slic in wedges
1/3 C Walnuts -- toasted, *
Balsamic Vinaigrette:
2/3 C Olive Oil
2 Tbsp Balsamic Vinegar
1/4 C Orange Juice
1 Tbsp Dijon Mustard
1 Clove Garlic -- mashed
1/4 Tsp Salt
Black Pepper -- to taste

A colorful array of greenery tossed with a savory balsamic vinaigrette.
Whenever nectarines are available, especially during the summer season, I slice up 2 of the succulent fruits and add them to the salad. They lend a delightfully refreshing touch. This recipe won 1st prize in a salad contest run by a Boston area newspaper.
1. Choose at least three of the varied salad greens - I usually select Boston and red leaf as my base and add two other types for their color and flavor.
2. Wash the greens, pat dry, and pile them into a large salad bowl. Adorn the greenery with the fruit and toasted walnuts.
3. Beat together the oil, vinegar, orange juice, mustard, garlic, salt, and pepper in a bowl.
4. Pour the dressing over the greenery and toss well to coat evenly. Present at once.
6 portions

         ©2007-2017 All rights Reserved.