A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different.
Got this recipe from June 2009 issue of Real Simple. My boyfriend refuses to eat mayonnaise so I have to find a way to get around that and still serve my favorite dishes. I am very excited to try this! You can make this dish the night before but just wait until serving time to add the bacon so it is nice and crisp. Enjoy.
A divine dinner starter that's fancy enough for guests (it's even one you can make ahead). I thought this one up last night, tried it today and it worked well. It is a stacked caprese salad with a twist.
I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.
I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.