Tuesday, January 15, 2013

Elegant Holiday: Green-Grapes Salad and Olive Rolls


For the Introduction to this series of recipes, click HERE
TOSSED GREENS-AND-GRAPES SALAD

(Salad on top right)
3/4 cup olive oil
1/4 cup red wine vinegar
1-1/2 Tblsp Dijon mustard
1-1/2 tsp honey
1/8 tsp salt
1/8 tsp pepper
1 (15oz) pkg spring greens mix or sweet baby greens
2 cups seedless red grapes, halved
1 cup salted, roasted cashews
2oz Manchego cheese, shaved

  • Stir together olive oil and next 5 ingredients in a large serving bowl. Add spring greens and next 3 ingredients, and toss. Serve immediately. 


EASY ASIAGO-OLIVE ROLLS


1 (13.8oz) can refrigerated pizza crust dough
1/4 cup refrigerated olive tapenade
1/2 cup grated Asiago cheese
1 tsp chopped fresh rosemary
1 Tblsp butter, melted

  • Preheat oven to 450 degrees F. Unroll pizza crust dough. Spread olive tapenade over dough, leaving a 1/4-inch border. Sprinkle with cheese and rosemary. Gently roll up dough, starting a 1 long side. Cut into 10 (1-1/4 inch thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter. Bake 15 to 20 minutes or until golden. Serve immediately.


"An Elegant Holiday Dinner"
from Southern Living's 
"Cooking for Christmas"
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Easy Asiago-Olive Rolls
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Chocolate Truffle Cheesecake

For the Introduction to this series of recipes, click HERE

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