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Several years ago, in a Bible study group, we were discussing risk-taking. We took a survey to evaluate how much of a risk-taker we are. The survey asked how risky you would consider different activities.
One question asked how much of a risk it would be for you to try out a new recipe on guests. I had to laugh at that question, because I try new recipes for special occasions all the time. Usually a careful, thorough reading of the recipe will tell me whether I will like the dish, so I’m pretty confident when I try the new food.
A few weeks ago the Spring-Ford Rotary Club held its annual family picnic. I signed up to bring a salad, then pulled out a stack of “Taste of Home” and “Quick Cooking” magazines to find a recipe. The salad I chose was a great hit, with several people asking for the recipe. I made the same dish for our church picnic later in the same week, and there wasn’t a scrap left to take home.
Fruity Green Salad
2/3 cup vegetable oil
1/3 cup lemon juice
¼ cup sugar
2 tsp. chopped green onions
¾ tsp. salt
1 tsp. poppy seeds
8 cups torn mixed salad greens
1 medium red apple, chopped
1 medium pear, chopped
1 cup chopped pecans, toasted
1 cup (4 oz.) shredded Swiss cheese
¼ cup dried cranberries
In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Serve immediately.
To submit a recipe for this feature, send an e-mail to townguide@springfordonline.com. Please include a brief explanation of what makes your dish special.
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