When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
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From Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes, by James Peterson.
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I have been making variations of this quintessentially Israeli salad for almost 30 years. Not only does it taste and look good, but it is so easy to prepare that I make it for last-minute dinner guests when I have no lettuce in the house. (Somehow my fridge is always stocked with raw carrots.)
Copyright 1996 Lynne Rossetto Kasper
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