Pear and Mixed Greens Salad with Walnuts, Gorgonzola, and Cranberry Vinaigrette →

Pear and Mixed Greens Salad
Serves 4

Ingredients:

• 1 ripe pear quartered lengthwise then sliced ¼ inch thick

• mixed greens of your choice (a small handful per person)

• 2-3 tablespoons toasted walnuts

• 2-3 tablespoons crumbled gorgonzola or other crumbled blue-cheese

• Cranberry Vinaigrette (see recipe below)

Preparation:

1. Place a small handful of greens on each plate.

2. Place the pear slices on top of the greens.

3. Sprinkle with toasted walnuts and cheese.

4. Dress with Cranberry Vinaigrette.

Cranberry Vinaigrette
Makes ½ cup

• 6 tablespoons olive oil

• 2 tablespoon white Balsamic vinegar or white wine vinegar

• add 2 tablespoons of left-over Cranberry Relish (without the pomegranate arils) or cranberry preserve.

• Pinch of salt and pepper to taste

Add the ingredients to a blender or Magic Bullet and blend until creamy. Will keep in the fridge for several days.

Mexican Roasted Chili Lime Corn Salad →

Full of flavor, crunchy-sweet, tangy-fresh, and colorful, this side dish is not your average corn salad. The grilled corn takes it to another level and makes it my favorite 5 TastesTable corn salad. Make it a “twofer” by grilling and enjoying Mexican Roasted Chili Lime Corn for one meal and use any leftover corn to make this amazing salad. Congratulations!

Serves 4
Ingredients:

• 1/4 c. chopped red onion

• 1/2 teaspoon grated lime zest

• 2 tablespoons lime juice

• 2 tablespoons olive oil

• 3/4 cup seeded chopped tomato

• 1 1/2 cups Roasted Chili Lime Corn

• ½ teaspoon minced jalapeño (more if you want more heat)

• 1/2 cup chopped fresh cilantro, plus more for garnish

• ½ teaspoon salt (or to taste)

• Extra cilantro and crumbled Cotija cheese (optional garnish)

  *Note: if you can’t find Cotija, Feta cheese can be used as an alternative.

Preparation:

1. Combine all the ingredients and gently toss.

2. Optional: garnish with extra cilantro and crumbled Cotija.