We missed you at the sewing soiree, 

but you can have a little taste of our enjoyment with this recipe.

Cornucopia Salad

Cornucopia Salad

Sorry no picture to go with this post. I will take a picture of this elegant and delicious salad next time I make it and post it. But in the mean time, here is a recipe for the salad that is sure to please whether for Thanksgiving dinner, or any day of the week.

Prep: 25 minuets Makes: 4 servings

1/2 head green leaf lettuce torn into bite size
1/2 head Romain lettuce torn into bite size
1 C chopped celery
4 green onions chopped
1 avocado cut into chunks
1 apple or pear, diced.
1/4 C currants
1/2 C crumbled bleu cheese
1/3 C candied almonds

Dressing (make early for flavors to blend)

1/2 t salt and pepper
1/4 C oil
1 T chopped fresh flat leaf parsley
2 T sugar
2 T white wine vinegar

Candied Almonds:
Melt 3 T sugar in large frying pan with a package of sliced almonds. Stir almost constantly until almonds are coated. Don't let sugar burn. Spread on foil to cool. It's easy!

Makin' the Salad:
Mix it all up!

Now, I make a few changes when I make this. Although this is how my Gma makes it and I like it as is as well. My husband does not like bleu cheese or green onions so I leave those out. I always forget to get currants so I leave those out as well. I buy almonds in a large bag, so I just dump a bunch of almonds and a good amount of sugar in the pan and see how it goes. I keep the extra candied almonds in a container for later. Enjoy!