Delicious Meets Good For All

January 16th, 2012 at 11:09 pm by under Food Joy, Uncategorized

Soup’s not all that’s on in January.  This is a great time of year to seek out sensational salad ideas to help you keep your resolutions while warming your heart.  I found a recipe in the Soup’s On For All Cookbook that satisfies an appetite for both.  It was contributed to this book  by Deb Bailey of Steelcase, Inc, a long time community volunteer.  She’s just one of many who shared their love of the kitchen and their compassion for their neighbors in need in a book as beautiful as it is delicious.   Proceeds from the sale of the book go to support the food programs of Catholic Charities West Michigan.  It’s named after the dual Soup’s On For All events happening in Grand Rapids on January 23 and Along the Lakeshore on February 23,  both evenings of hot soups, fresh baked breads and delightful desserts accompanied by local music and beautiful bowls created by caring artists.  The bowls can be painted and the cookbooks can be purchased at the newly opened Gallery 303 next to God’s Kitchen on Division in Grand Rapids.  Soup’s On cookbooks are also available at Art of the Table on Wealthy in Grand Rapids, and here’s a little taste of what’s inside. Enjoy!

 


Gorgonzola and Pecan Crunch Salad with Hazelnut Vinaigrette

Ingredients:
Pecan Crunch
2 Tablespoons Butter
1 Tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
2/3 cup Pecans, chopped
Fresh ground pepper to taste

Hazelnut Vinaigrette:
1 teaspoon Dijon mustard
1 teaspoon Orange zest
2 teaspoons Red wine vinegar
4 Tablespoons Orange juice
1/4 cup Hazelnut oil (can substitute Walnut oil)
1/4 cup Light olive oil

Salad:
7 cups Mixed lettuce (romaine, red leaf, spring mix), rinsed and spun or drained well (I love my salad spinner!)
6 ounces Goronzola cheese, crumbled

Pecan Crunch Prep:
In a small saute’ pan, heat butter sugar, salt, cayenne pepper and pepper over medium heat.  Add pecans and continue to saute’ stirring constantly until sugar begins to carmelize,
about 4-5 minutes, being careful not to burn the pecans.  Place the mixture in a paper bag, shaking occasionally as it cools. Nuts can be stored up to one month in a
cool, dry place.

Hazelnut Vinaigrette Prep:
Place all ingredients in a small jar.  Cover and shake vigorously to blend.  Store usused vinaigrette, covered, in the refrigerator.  Makes about 3/4 cup.

Salad:
Place mixed lettuce into a large bowl. Toss with enough vinaigrette to coat. Toss in the Pecan Crunch and Gorgonzola cheese. Serve immediately.  Don’t expect leftovers.

 

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