..........Contact me at Mom25dogs@gmail.com.........

Contact me at Mom25dogs@gmail.com

Thursday, May 31, 2007

Green Beans, Romaine Salad

Bacon Wrapped Green Bean Bundles

Fresh Green Beans
Raw Bacon
Balsamic Vinaigrette

Prepare green beans, leaving them long. Boil water on stove and blanche (dropping briefly in boiling water) green beans for 7 minutes. Drain and run cool water over them to stop the beans from continuing cooking. Let marinade in Balsamic Vinaigrette for a little while. Meanwhile, cut bacon strips in half. Make bundles of green beans and wrap with the bacon strip half. Lay on sprayed baking sheet. After all bundles are made, Place in oven and bake at about 375 just until bacon is done. Serve.

Source: Alaine Hallam 6/15/02.


Romaine Salad with Pecans and Mandarin Oranges

Romaine Lettuce
Pecans
Mandarin Oranges
Raspberry & Pecan Vinaigrette (a dressing you can purchase in grocery store)

Carefully wash Romaine lettuce (cut off any browning spots) and tear into pieces. Place in colander and let dry. Crush pecans (not grated). Drain Mandarin oranges. Place lettuce in bowl, and toss with the Raspberry & Pecan Vinaigrette. Put on salad plate or in salad bowl. Sprinkle crushed pecans and mandarin orange slices on top and serve.

Source: Alaine Hallam 6/15/02.

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