This recipe came from the lovely newsletter the Vegetarian Times send me weekly...I made it for my husband and put a little feta cheese in his...and I put some leftover cooked quinoa in both our bowls...I would encourage the addition of cooked quinoa or something similar just to soak up the extra dressing, as I feel this recipe goes a little overboard on dressing. Also, I found that I had to sprinkle a little salt over the final product. However, I am publishing the recipe just as it came to me so that you can do whatever tweaking you want on your own! Oh, yeah, and I used green lentils...Le Puy...they are my favorite because they don't fall apart when you cook them...and when I made the dressing, I didn't trouble myself with that garlic mashing...I just put all the ingredients in a food processor and zapped them.
This salad makes a great showy presentation and is terrific with any grilled meat or fish. I have used blue cheese and gorgonzola for a different taste. The beets can be roasted up to 2 days ahead of time. I got this recipe from Cooking Light
A Rachael Ray recipe. The picture on her website is SO pretty. This would be awesome to serve on Christmas eve or at any winter cocktail party! Looks fancy! You might want to make the rosemary syrup the day before and then you can throw together the cocktails in no time flat.
Yet another recipe from the Mixologist son. The sheet he gave me describes this drink as " Pure Pucker, made with Sweet Texas Red Grapefruit (or regular for more tartness) and refreshingly ready for a Grapefruit Martini or other summer cooler.