Am I the only female who fears fouling a friendship by foregoing Friendship Bread? (By the way, welcome to “F Day” of the Blogging from A to Z Challenge.)
Am I the only one who gets palpably flustered when I see a friend approaching with a Ziploc bag of yeasty goo? I’m not faulting the friend; it’s me. I’m terrible at saying, “No.” When I see that fragrant bag of starter, I see Failure with a capital F. I know I will fail the friend and the floppy bag of bread waiting to be born.
My friend, Ruth, never approached me with a Ziploc bag, but she did graciously give me a recipe or two. Conveniently, one of them starts with an F – Festive Tossed Salad. Actually, she emailed it to me on December 9, 2004. I’ve since re-typed it to share with other friends, but I’ve kept the original one I printed off. Ruth and I now live 1,000 miles apart, but every time I pull that faded, stained, messy old thing from my recipe box, I have a chance to think of the lovely friend and talented cook that gave it to me. I think I’d even let her approach me with a Ziploc bag.
Festive Tossed Salad
1/2 cup canola oil
1/4 cup sugar
1/3 cup red wine vinegar
1/4 tbsp finely chopped red onion
1 tbsp lemon juice
2-3 tsp poppy seeds
1 tsp prepared mustard
1/2 tsp salt
Combine all ingredients in a blender, food processor or salad dressing shaker and blend thoroughly. Refrigerate until needed.
6 cups torn Romaine or red leaf lettuce
4 cups spinach
1 cup crumbled Feta cheese
1 cup shredded Swiss cheese
1 medium pear or apple, cored and cubed
1 cup dried cranberries
1 cup chopped cashews
2 bacon strips, cooked and crumbled
In a salad bowl, combine the lettuce and other salad ingredients. Drizzle with desired amount of dressing. Serves 8-10.