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GREENBEAN, GORGONZOLA AND WALNUT

Preparation - Medium
Serves 4 - 6

As with all of our recipes, substitute ingredients at will to suite your taste!

1 cup cooked green beans cut in 1" sections
8 radishes, thinly sliced
1/2 cup walnuts, chopped medium
1/2 crumbled blue cheese
4 scallions or spring onions, (the white part, the green part tends to wilt) sliced in 1/4 inch pieces
two apples, such as granny smith, washed, cored, peeled (optional if you like the color in the salad) and diced
8 oz conchiglie, farfalle or shells pasta, cooked, drained
2/3 T olive oil
2 - 3 T red wine vinegar or lemon juice, to taste
salt and pepper to taste

Substitute ingredients at will and add as little as possible and the vinaigrette just before mixing well and serving.

Prepare the dressing of olive oil, two vinegars, salt and pepper

Wash green beans. Place in a saucepan and just cover with water. Bring to a boil. ( or steam.) Turn down heat. Simmer till cooked to desired doneness. Drain well.

Cook pasta. Drain. Place in bowl

Add olive oil dressing. Toss well

Add remaining ingredients. Toss and serve.

Alternatively, place in a tightly covered container and refrigerate.

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