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Here's a tongue-tingling medley that combines sweet cherries and walnuts spiced with ginger, cayenne and curry. Plus, the maple vinaigrette is delightfully different from other salad dressings. If you like, toss in some dried cranberries or raisins. —Mardee Thomas, Fortson, Georgia
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 173 calories, 14 g fat (3 g saturated fat), 5 mg cholesterol, 130 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Sweet and Spicy Tossed Salad in Country Woman Christmas Annual 2010, p50
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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