Well, we had Easter dinner at our house. We decided to invite a few friends over and have a nice dinner and good conversation. I bought the spiral cut honey baked ham, the veggies, eggs to hard boil, and collected a couple recipes like the Potatoes Recipe (which was pretty good but really creamy and mild) and a salad recipe my good friend Amy said was FANTASTIC. Of course, in typical "carey" fashion, I could NOT for the life of me find the recipe on Saturday night. The only recipe that seemed even remotely like the one she recommended was this Melon Salad one. The only problem was that is wasn't a MELON SALAD, so I improvised using my all time favorite dressing Bluefin Bay's Raspberry Vinaigrette from Bluefin Bay on Lake Superior, a fantastic resort in one of my favorite areas of the world, the North Shore of Lake Superior.
Here is the recipe (I am not good about precise amounts)
- A bunch of mixed greens
- Raspberry Vinaigrette
- Raspberry Vinegar
- 2 packages of prosciutto (1 for a smaller salad or for those more"restrained in the usage of expensive salty meat" than I am.
- an apple or so
- 2 to three oranges
- a bunch of scallions
- a few grape tomatoes or other "pretty color veggies"
- candied walnuts or Honey Toasted Delites Salad Pizazz if you are lazy like me.
Put greens in bowl, cut up scallions, proscuttio into small strips, apples, oranges and throw in other veggies if wanted (I put in a handful of grape tomatoes for color). Mix salad dressing with vinegar to make it less thick. I mixed about 3/4 cup with about 3 tb of vinegar (I like a lot of dressing). Mix dressing in with salad mixture. Sprinkle with mixed nuts.
This was the raving success of the day! It was fantastic and everyone (all nine people) loved it! Oh, and by the way, that dressing is awesome on EVERYTHING...especially chicken!