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Blu Lu Salad




Source of Recipe


The Big Platter Cookbook by Lou Jane Temple and A. Cort Sinnes


Recipe Introduction


Any salad hater or even a child will LOVE this salad!

* Exported from MasterCook *

Blu Lu Salad

Recipe By : Lou Jane Temple and A. Cort Sinnes
Serving Size : 8 Preparation Time :0:00
Categories : Fruits, Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh or frozen raspberries
1/3 cup raspberry vinegar
1/3 cup honey
1 cup olive oil (or a
-- combination of:
-- canola and olive oil
2 heads Boston lettuce -- washed, drained,
-- and torn into bite-size
-- pieces
1 cup blue cheese -- crumbled
1 cup pecan halves -- fried in oil
-- (see Note)
1 cup fresh blueberries

Place the raspberries, vinegar, and honey in a food processor. Turn it on and slowly add the oil. The dressing will be thick, and you'll have enough to dress several salads. It will keep for 3 to 4 days in the refrigerator.

Place the lettuce in a salad bowl, top with the blue cheese, pecans, and blueberries, and drizzle with the raspberry dressing.

Note: You can fry the pecans by heating 2 tablespoons olive oil over medium heat. Add the pecans and toss to coat them with the oil. Remove them from the heat and transfer them to a bowl after 3 to 4 minutes. They will continue to cook if left in the pan. The author has burned many a pecan by leaving them sitting in the skillet.

Judi's note: This salad was served at Cafe Lulu in Kansas City. It was the most popular item on the menu.


Source:
"The Big Platter Cookbook"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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