Swiss Vegetable Medley

MP900444196

1 – 16 oz. bag of frozen broccoli, carrots and cauliflower, thawed and drained
1 can cream of mushroom
1 c. Swiss cheese, shredded
1/2 c. sour cream
1/4 t. black pepper, freshly ground
1 small jar chopped pimientos
1 – 28 oz. can French fried onions

Swiss Vegetable MedleyIn a large bowl, combine vegetables, soup, 1/2 c. cheese, sour cream pepper, pimientos and 1/2 can French fried onions. Blend together and pour into 1 qt. casserole dish. Bake covered in 350 degree oven for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.

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Cranberry Vinaigrette Salad

Fall Colorado

Lately, I have been on a salad kick. I really love salads that are creative, tasty and healthy! My favorite salad is when someone else prepares it.  It just seems to taste better!  This is from my dear friend Dori.

2 bags Romain Lettuce
1 apple chopped (I dipped the apples and pears in lemon juice to reduce the browning)
1 pear chopped
1 c. shredded Swiss cheese
1/4 c. cranberries
1 c. pine nuts ( I used roasted/salted sunflower seeds on Sunday)
1/3 c. apple cider vinegar
2 T. lemon juice,
2/3 c vegetable oil
1/2 c sugar
2 T. onion
1/2 t. salt
3 t. poppy seeds

Combine the lettuce, apple, pear, Swiss cheese, cranberries and pine nuts in salad bowl.

Whisk all the dressing ingredients (apple cider vinegar, lemon juice, vegetable oil, sugar, onion, salt and poppy seeds) together in separate bowl.

Toss with salad JUST BEFORE serving. It gets yucky if it sits around too long!

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