Apricot, Goat Cheese and Pistachio Salad
28 dried apricots -- sliced
8 ounces goat cheese, crumbled
1 cup Shelled Pistachios (or Pecans Walnuts or Mix)
8 cups Lettuces (romaine, Bibb, Red Leaf, Etc.) -- chopped
4 tablespoons balsamic vinegar
4 tablespoons olive oil
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Mix ingredients and season with salt and pepper to taste. Toss and serve.
28 dried apricots -- sliced
8 ounces goat cheese, crumbled
1 cup Shelled Pistachios (or Pecans Walnuts or Mix)
8 cups Lettuces (romaine, Bibb, Red Leaf, Etc.) -- chopped
4 tablespoons balsamic vinegar
4 tablespoons olive oil
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Mix ingredients and season with salt and pepper to taste. Toss and serve.
Bacon And Cheese Cauliflower Recipe
1 bag frozen cauliflower
1/4 cup finely chopped onion
8 ounces shredded cheddar cheese
4 ounces heavy cream
salt and pepper
1/4 cup butter
crumbled cooked bacon
Run cool water over frozen cauliflower in colander to separate pieces. Spray large casserole dish with non-stick cooking spray and layer 1/2 cauliflower on bottom. Season with salt and pepper, then layer with 1/2 onions and thinly sliced pats of butter. Add 1/2 cheese. Repeat layers. Pour cream over and bake 45 minutes at 350 degrees F.
1 bag frozen cauliflower
1/4 cup finely chopped onion
8 ounces shredded cheddar cheese
4 ounces heavy cream
salt and pepper
1/4 cup butter
crumbled cooked bacon
Run cool water over frozen cauliflower in colander to separate pieces. Spray large casserole dish with non-stick cooking spray and layer 1/2 cauliflower on bottom. Season with salt and pepper, then layer with 1/2 onions and thinly sliced pats of butter. Add 1/2 cheese. Repeat layers. Pour cream over and bake 45 minutes at 350 degrees F.
