Looks like one that I make somewhat regularly: walnuts, dried cranberry, Gorgonzola, maybe a touch of feta, green apples, bit of red onion, romaine (though I'll also add different bitter greens and arugula to boot) but I also add grilled chicken (Julienned) atop it. Pretty much any vinagarette (balsamic or raspberry is the best, I think), or even greek dressing works well with it.
No croutons, though... better to opt for an herb bread of some sort.
Served with a hefeweizen, wit, or other variety of light wheat beer.
I loves me some Bucca di Beppo... it's been to long, I think that's where I'm eating when I get back from pHx
goodgirl was here over the weekend, so I took her and some friends there Friday. I did not realize there was one only a couple miles from me or I would have been a regular by now.
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1 med. head romaine lettuce, torn into pieces
1/4 lb. Gorgonzola or bleu cheese, crumbled
1 or 2 apples, unpeeled and thinly sliced
1/2 cup toasted pecans or walnuts
1 med. head romaine lettuce, torn into pieces
1/4 lb. Gorgonzola or bleu cheese, crumbled
1 or 2 apples, unpeeled and thinly sliced
1/2 cup toasted pecans or walnuts
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