electrolux137
Well-known member
~
~
CAROLINA SALAD
No, this salad isn’t named after one of the Carolina states; rather, it’s named after a very lovely lady named Carolina who inspired it.
6 cups baby spinach
Half a small red onion, very thinly sliced
1 large pear, quartered long-ways, de-seeded and thinly sliced
1 cup large blackberries
1/2 cup chopped raw walnuts
1/2 cup soft Asiago cheese, cut and thickly sliced into wedges
1/3 cup Gorgonzola cheese, coarsely crumbled
Fresh thyme
Fresh oregano
Olive oil
Balsamic vinegar
Set out two large, shallow salad bowls and equally divide and arrange the following ingredients.
Wash spinach and dry thoroughly and place in each bowl.
Arrange the red onion slices evenly over the spinach.
Arrange the pear slices in a radius around the top of the lettuce. Add a blackberry between each pear slice.
Place the walnuts in a mound in the center.
Sprinkle in the Gorgonzola and Asiago cheeses.
Sprinkle with fresh chopped basil and garnish with a sprig of oregano in the center.
Generously drizzle with olive oil and balsamic vinegar. (*)
Serve with a crispy whole-grain roll along with additional olive oil and balsamic vinegar for dipping.
Makes two hearty salads.
-------
(*) I used Arbequina Spanish extra-virgin olive oil from the Regalo Olive Orchard in Ojai, California and blackberry-infused balsamic vinegar purchased at the Regalo Orchard. Using fine olive oil and balsamic vinegar will make this salad something really extra special.
~
CAROLINA SALAD
No, this salad isn’t named after one of the Carolina states; rather, it’s named after a very lovely lady named Carolina who inspired it.
6 cups baby spinach
Half a small red onion, very thinly sliced
1 large pear, quartered long-ways, de-seeded and thinly sliced
1 cup large blackberries
1/2 cup chopped raw walnuts
1/2 cup soft Asiago cheese, cut and thickly sliced into wedges
1/3 cup Gorgonzola cheese, coarsely crumbled
Fresh thyme
Fresh oregano
Olive oil
Balsamic vinegar
Set out two large, shallow salad bowls and equally divide and arrange the following ingredients.
Wash spinach and dry thoroughly and place in each bowl.
Arrange the red onion slices evenly over the spinach.
Arrange the pear slices in a radius around the top of the lettuce. Add a blackberry between each pear slice.
Place the walnuts in a mound in the center.
Sprinkle in the Gorgonzola and Asiago cheeses.
Sprinkle with fresh chopped basil and garnish with a sprig of oregano in the center.
Generously drizzle with olive oil and balsamic vinegar. (*)
Serve with a crispy whole-grain roll along with additional olive oil and balsamic vinegar for dipping.
Makes two hearty salads.
-------
(*) I used Arbequina Spanish extra-virgin olive oil from the Regalo Olive Orchard in Ojai, California and blackberry-infused balsamic vinegar purchased at the Regalo Orchard. Using fine olive oil and balsamic vinegar will make this salad something really extra special.
