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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Mixed Greens with Raspberry Vinaigrette
Yield: Makes 6 to 8 servings
Ingredients:
1/2
cup walnut halves
1/3
cup vegetable oil
2-1/2
tablespoons raspberry vinegar
1
tablespoon chopped shallot
1/2
teaspoon salt
1/2
teaspoon sugar
2
cups washed and torn Romaine lettuce leaves
2
cups washed and torn spinach leaves
2
cups washed and torn red leaf lettuce leaves
1
cup halved red seedless grapes
Preparation:
1.
Preheat oven to 350°F. To toast walnuts, spread in single layer on baking sheet. Bake 6 to 8 minutes or until light golden brown, stirring frequently; cool. Coarsely chop; set aside.
2.
Place oil, vinegar, shallot, salt and sugar in small bowl or small jar with lid. Whisk together or cover and shake jar until mixed. Cover; refrigerate up to 1 week. Combine greens, grapes and chopped walnuts in large bowl. Just before serving, add dressing; toss well to coat.
This recipe appears in:
Salads
