I was just posting about a successful salad I'd served over the
holidaze when it occurred to me that I don't have many "experiences"
beyond the normal Cesaer, Chef, and Cobb for hearty salads.

Are there others that could hold their own as a meal? (And I mean,
those that you would not simply add beef or chicken to.)

The successful salad I served was:

Roasted Pear Salad

INGREDIENTS:
1 Tbs. Butter, Melted
1 Tbs. Honey (I prefer Sage)
1/8 tsp. cinnamon
4 Pears, firm, cored, peeled, & cubed
2 Tbs. Sherry, Dry
2 Tbs. Vinegar (I preferred Rice Vinegar)
1 Tbs. EVOO
1/8 tsp. Pepper, ground
Mixed Greens salad
Optional:
walnuts, toasted
pine nuts, toasted
proscuitto, julienned
blue cheese, Spanish

METHOD:
Preheat oven to 500°F (260°C). In a large bowl, mix the melted
butter, honey, and cinnemon. I prefer sage honey because there is a
great "minty" aftertaste. Add the pears (I used Bosc and Red but
Anjun would also work) and toss well.Spread pears on baking sheet
(lay down parchment paper) on a lipped baking sheet and rost in oven
for 20 minutes, tossing them once about halfway through.
In the same bowl, combine sherry, vinegar, oil, and pepper. Add
now-roasted pears and stir in vinegrette. This can be prepared up to
two days in advance of the event. Simply cover and refrigerate; the
flavors will meld the longer it sets. Remove from refrigerator 2-3
hours prior to serving so that salad can come to room temperature.
To assemble, place a layer of greens on each plate and top with
a spoonful of pears. Sprinkle nuts and blue cheese (gorgonzola is
another good choice), a few slivers of proscuitto and drizzle with
any excess vinegrette.

Wine Suggestion: Cabernet Sauvignon or Zinfandel

The Ranger
--
I am, however, descending rapidly into old fartdom, and my memory
may have conflugled the facts here, so keep asking around.
- Penelope, rge, 1/8/07