1 head of iceberg lettuce
1 1/2 cups bleu cheese dressing
1/2 cup crumbled bacon
1/4 cup chopped walnuts
1/2 cup bleu cheese crumbles
8-10 cherry tomatoes (halved) or 2 Roma tomatoes (sliced)
1/4 cup balsamic reduction
1. Peel any discolored leaves from head of lettuce. Cut head of lettuce in half lengthwise (cutting the stalk in half) and then cut in half again. Cut off the stalk on each wedge.
2. Place wedge, curved side down, on plate (with the wedge facing up).
Place 2 tablespoons of bleu cheese dressing on wedge. Sprinkle with bacon bits and a few cherry tomato halves (or slices of Roma tomatoes). Top salad with bleu cheese crumbles, then drizzle with balsamic reduction.
1 cup of balsamic vinegar
Optional additions: 1-4 tablespoons unrefined sweetener (coconut sugar, maple syrup or honey), a cinnamon stick, cloves, 1 bay leaf, 1 tablespoon minced fresh rosemary, 1 tablespoon of an orange rind.
In a medium saucepan, heat balsamic vinegar and any flavoring agents and bring to a simmer over medium-high heat. Turn down heat to keep at a low simmer. Vinegar will thicken and reduce in about 10-15 minutes. When it coats a spoon, remove from heat. It will thicken somewhat when cooled.
Apple Pie Parfaits
1 can (20 oz) apple pie filling
1/3 cup chopped walnuts (optional)
1/4 teaspoon allspice
8 oatmeal cookies
1/2 cup butterscotch caramel sauce
1 pint vanilla ice cream
Additional walnuts for topping (optional)
1. Stir together apple pie filling, 1/3 cup walnuts and allspice. Set aside.
2. Crumble 1 oatmeal cookie in the bottom of a parfait glass. Top with 1 tablespoon caramel sauce. Add 1 tablespoon of apple pie filling. Top the apples with a scoop of ice cream. Repeat the layers; a cookie, 1 tablespoon caramel sauce, 1 tablespoon apple pie filling, topping it off with ice cream. Sprinkle walnuts on top if desired.
Makes 4 servings
Presented by Andrea Hayes, It's About Thyme Personal Chef Service