On Sun, 11 Apr 2004 01:21:53 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

(Curly Sue) tap, tap, tapped out in

>> (psst- if you have a nice ripe pear, slice it inot that
>> walnut/gorgonzola salad. Spinach, candied walnuts, gorgonzola, and
>> pear salad is one of my current favorites. In fact, that was
>> tonight's supper, although I messed up the walnuts a bit when I made
>> them last night.)
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>>
>
>Ohhh... that's a good idea and I do have a couple of pears. Thanks for the
>tip. I'm tired of all my salad dressings. Do you have a light dressing
>that you especially like? I don't want the dressing to overpower the other
>flavors of the salad. I think I've got a bag of that pre-washed spinach.
>It's the tiny bag. We're creating a monster

I just do a light vinaigrette. A splash or two of cider vinegar on
the just-washed spinach (add a touch of water if the spinach is dry to
cut the acidity), about twice as much vegetable oil as vinegar, salt,
pepper. Toss, then add the pears, etc.

Candied Walnuts

Boil water in a saucepan. Add 1 c or so walnuts, turn off the heat
and wait 3 min. Drain walnuts, pat dry. While still warm toss with
1/2 tsp salt and 1 tbsp honey. Then add 2-3 tbsp granulated sugar.
Spread on a cookie sheet for an hour. Then cook at 350-375F for 8
minutes. Let cool. They will get crisp as they cool.

Sue(tm)
Lead me not into temptation... I can find it myself!