| HOME | | | PRODUCTS | | | RECIPES | | | WHERE TO BUY | | | FOOD SERVICE | | | HEALTHY LIVING | | | FUN STUFF | | | ABOUT US |
|
All BRIANNAS Recipes
Asiago Caesar
Blush Wine Vinaigrette
Buttermilk Ranch Champagne Caper Vinaigrette Chipotle Cheddar Dressing Dijon Honey Mustard Dressing The New American Dressing Lively Lemon Tarragon Real French Vinaigrette Rich Poppy Seed Dressing Rich Santa Fe Blend Dressing Saucy Ginger Mandarin Dressing True Blue Cheese Dressing Zesty French Dressing
Strawberry Romaine Salad 1 head romaine, Boston or other leaf lettuce 1/4 pint strawberries, sliced 1/4 cup Monterey Jack cheese, shredded 1/4 cup walnuts or pecans, chopped BRIANNAS Blush Wine Vinaigrette Tear lettuce into bite-sized pieces. Toast the chopped nuts 3–4 minutes in a 300-degree oven. Combine the lettuce with cheese, nuts and strawberries. Shake BRIANNAS Blush Wine Vinaigrette well and add 1/4 bottle to salad. Taste to see if lettuce is coated enough to your preferences; add more if you prefer. This recipe can be doubled and more than one type of lettuce can be used. A handful of baby spinach or mesclun leaves added to the romaine or Boston lettuce brings depth of color. *Recipe from the Good Friends Great Tastes® cookbook by Debbie Meyer |
