Pear Salad

Roquefort Pear Salad

"This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together."

INGREDIENTS

• 1 head leaf lettuce, torn into bite-size pieces (or bag or romaine lettuc)
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled (blue cheese)
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

DIRECTIONS

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Easy Baked Red Potatoes.

This is a side that my family loves. We eat them alot with red meat.
Very easy and yummy.

*8-10 small red potatoes or 6-8 med red potatoes
*5 tsp butter melted
*1 Liptons onion soup envelope
*Mrs. Dash

Heat oven to 375* Prepare cookie sheet with tin foil, and spray with Pam. Cut red potatoes into half and quarter slices. Put into arge zip lock bag. Pour melted butter into ziplock of potatoes. Pour lipton onion soup into ziplock. Close zip lock. And shake until potatoes are well covered. Pour potatoes onto pan. Sprinkle Mrs. Dash on potatoes..apply un melted butter slices to potatoes if desired.
Put in the oven...Scrape bottom of pan about every 15-20 minutes...add butter if needed. Cook for about 1 hours or until potatoes are tender.