Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Robert Redford's Terrific Green Olive Salad
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- #35618
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package (9 ounce size) frozen artichoke hearts
1 cup boiling water
1 head romaine lettuce, torn up
1 cup mung bean sprouts
Dressing
1/2 cup vegetable oil
1/4 cup wine vinegar or fresh lemon juice
4 teaspoons fresh dill, chopped
1 tablespoon chopped parsley
2 teaspoons granulated sugar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup pimento-stuffed olives
directions
Plunge artichoke hearts in boiling water. Remove pan from heat and let stand only 2 minutes. Drain and chill.
Combine artichoke hearts, romaine, bean sprouts and olives.
In a small jar with a tight-fitting lid, combine vegetable oil, wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine.
Just before serving, pour over salad and toss until well coated.
added by
recipetester
nutrition data
238 calories, 21 grams fat, 11 grams carbohydrates, 4 grams protein per serving. This recipe is low in carbs.
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