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Friday, December 24, 2010

Salad Makes the Meal

Janet Groene's
Beets ‘n Bleu Salad
    Add color and class to the campground potluck with this offbeat, affordable salad. When shopping for potluck meals it saves time and money to use #10, commercial size cans found in some supermarkets and most big-box stores.
#10 can sliced beets, well drained
1 cup bottled raspberry balsamic salad dressing.
1 cup coarsely chopped walnuts 
4-ounce package crumbled bleu cheese
    Put all ingredients except half the crumbled cheese in a large plastic bag, seal and mix gently. Chill until serving time or serve at “room” temperature. Empty bag into a large bowl, sprinkle with remaining bleu and provide a draining spoon for serving. Serves 10. 

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