My mother made this every holiday. I think the original is supposed to be layered. I am not sure. I just mix it all together and let things fall as they may.
She didn't have a food processor, so I don't think this is, exactly, her recipe. It is what I do these days.
This salad is a little different from most pear and walnut salads as it has a creamy bleu cheese dressing, not a vinaigrette. The creaminess of the dressing, the sweetness of the pears, the crunch from the glazed walnuts and a little zip from the dried cranberries make this a very unique and tasty salad. I started making it this way a few years ago, and everyone loved it, so it is a staple in our house now. The combination of the flavors is awesome. I hope you enjoy it as much as we do!
Cucumber water is a great pairing for this refreshing salad. To maximize all parts of the Ontario greenhouse cucumber, add left over ends of cucumbers or slices into a pitcher of ice water. This makes for a thirst quenching beverage.
This easy salad is delicious when made from fresh corn, but for ease or winter using frozen or canned corn bring excellent flavor, too. A great side for your family's "South of the Border" night or Church potluck! Since you are dicing plum tomatoes & red onion, it's a good time to make my Tabasco Guacamole as well. From Parade Magazine.
This is what happens when you play "Round the World" - you find some really interesting recipes from distant places. Remind me to go to West Africa one day; they already have some of the world's best music and now they show that they can cook too. Looking forward to trying this in the future. I'm not sure about the servings - this looks so good that I guess that in our house it would feed the 2.5 of us. A yellow melon is also suggested as a substitute for the mango if this is not available.
From greenchefs.tv - & raw chef, Vanessa Sherwood. According to We like it raw.com, this recipe would be best with champagne mangoes (There's 400 varieties of mangoes - use whatever is locally available.)
From www.TopSecretRecipes.com Apparently, the secret to this sweet and light couscous salad is to cook the couscous in orange juice. This copycat recipe is from the new cookbook, "Top Secret Restaurant Recipes 3" by Todd Wilbur. Recipe needs time to chill before serving.
One day my sharemate sunny's mom came to Aus. She took us to the Thai restaurant and we had this salad. The combination of fish sauce and lime juice is really nice and roasted peanut gives nice crunchiness in the salad. I found the recipe and I thought I should share it with Thai food lovers!