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Blue Moon Salad
|Source: From Asparagus to Zucchini 3rd ed.
- 2 c. finely diced celery
- ½ c. dried cherries
- ½ c. crumbled bleu cheese
- 1 ½ TB lemon juice
- 1-2 TB olive oil
- salt and pepper
- 4 c. shredded cabbage, arugula, spinach or sorrel leaves
- Combine celery, dried cherries, and bleu cheese in a bowl. Add lemon juice, olive oil, salt and pepper to taste.
- Toss gently. Serve on small mounds of cabbage, arugula, spinach, or sorrel leaves.
From October 2, 2009 Fox & Fawn Farm Newsletter
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