Refreshing Leafy Greens, Strawberry and Pecan Salad
Lovely addition to a brunch menu served with quiche made from farm fresh eggs!
Ingredients: (amounts are approximate as desired)
Approximately 10 oz freshly washed salad greens
2 cups strawberries, washed and sliced
1/4 cup diced red onion
1/2 chopped pecans, lightly toasted
Approximately 1/4 cup crumbled feta, optional
Dressing:
4 Tablespoon Olive Oil
1 1/2 Tablespoon Raspberry Vinegar
1 teaspoon Dijon Mustard
1 1/2 teaspoon sugar
Mix and shake dressing ingredients in lidded container. Just before serving, pour over salad and toss.
Crustless Broccoli Quiche - Food.com
Ingredients:
1 bunch broccoli
2 onions
1 clove garlic, minced
2 tablespoons butter
1 cup grated Swiss cheese or cheddar cheese
1/4 cup fresh dill
4 eggs
1 1/2 cups cottage cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
Trim most of the stem of broccoli and steam. Cut into small pieces. Butter a 10 inch pie plate and put steamed broccoli on bottom. Saute onions in butter, add garlic for last 30 seconds, pour over broccoli. Sprinkle with cheese. Beat eggs and add to cottage cheese, salt, pepper, nutmeg and dill. Mix well and pour over broccoli and cheese. Bake at 375 degrees for 30 to 40 minutes. Cool for 10 minutes and serve!
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