Chewin'

the News

January 2007

Center Stage Salad

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	16	32	48	64	80	96
Ingredients:
Boston lettuce	2 heads	4 heads	6 heads	8 heads	10 heads	12 heads
Bleu cheese, Roquefort, Silton, or Maytag; crumbled	2 oz.	4 oz.	6 oz.	8 oz.	10 oz.	12 oz.
Red onion, thinly sliced	1/2	1	1-1/2	2	2-1/2	3
Scallion, thinly sliced	3	6	9	12	15	18
Glazed pecans	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Olive oil	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Raspberry vinegar	3 T.	1/4 C. + 2 T.	1/2 C. + 1 T.	3/4 C.	3/4 C. + 3 T.	1 C. + 2 T.
Minced shallots	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
White pepper	1/8 t.	1/4 t.	3/8 t.	1/2 t.	1/2 t. + 1/8 t.	3/4 t.

Assembly Directions:

Vinaigrette Dressing:

Combine all ingredients and blend well.

Center Stage Salad:

Combine lettuce, cheese, and onions. Add glazed pecans and toss with Vinaigrette Dressing.

Nutritional Info: 

Per Serving: 115 Calories; 11g Fat (83.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 142mg Sodium. 

Exchanges: 2 Fat.

<<<<<<< Go to the January 2007 Newsletter