Beer makes batters better, meat more tender, and sauces more flavorful.
Autumn Fruit & Nut Salad
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- #40047
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 head Romaine lettuce, washed and torn into small pieces
1 apple, cored and cubed
1 pear, cored and cubed
1 tangerine, peeled, segmented, and diced
6 ounces Swiss cheese, shredded
3/4 cup cashew halves
3/4 cup toasted chopped hazelnuts
3 tablespoons dried cranberries
1/4 cup sugar
3 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 pinch salt
2/3 cup vegetable oil
directions
Toss the lettuce, apple, pear, tangerine, cheese, nuts, and dried cranberries in a large bowl.
In a medium bowl, beat together the sugar, juices, mustard, and salt until smooth. Slowly beat in the oil to form a smooth dressing. Toss the salad with the dressing and serve immediately.
The dressing can be made up to 24 hours in advance and remixed before tossing with the salad.
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nutrition data
469 calories, 39 grams fat, 23 grams carbohydrates, 11 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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