Herself's Recipes

Down here in Houston people eat much more fruit than we did back in New England; less vegetables, but more fruit.

Gorgonzola, walnut, grapes and greens salad

One package spring mix greens ( you could also use lettuce or baby spinach, but a mix of greens works best here )

1 large bunch seedless red grapes
4 oz Gorgonzola cheese, crumbled
1 cup walnuts
Italian style salad dressing.

Wash the greens and place in salad bowl
Cut grapes in half and put over top of greens
put walnuts over top of grapes
top it all off with the Gorgonzola cheese

Serve with Italian dressing. I buy the packets of seasoning and mix them with balsamic vinegar, water and olive oil according to the package directions.

Gorgonzola cheese is a blue cheese that is a desert cheese. It is named after Gorgonzola village in Italy, and was made as early as the 9th century.

I use the ‘Good Season’s Italian Dressing’ but you can use any of the non-creamy salad dressings so use your favorite.

Quarter the vegetables (tomatoes, peppers, sweet onions, mushrooms; use enough to cover the bottom of a 9×9 pan)

Marinate the vegetables with the dressing for about 15 mins., drain off marinade and place in pan

Skewer and roast on grill or toss in a baking pan and broil in oven.

Leftovers can be cut up small and added to pasta salads. They are also good with a little Parmesan or Romano cheese grated on top.