College & Cook Magazine, Spring 2012
College & Cook features over 30+ schools. Enjoy our spring issue!
Zip-Zap-Zing Citrus Salad Pear & Caramel- ized Walnut Salad ACTIVE: 10 MIN; TOTAL: 11 MIN 1 SERVING you’ll need: 1.Wash, core & slice pears. 2. Place spinach in a large bowl, top with pears, cheese, nuts & dressing. Toss & enjoy. 3 tbsp. water 2 tbsp. brown sugar 1/4 cup walnuts Caramelized Walnuts For the Nuts: 1. In a small microwave-safe bowl, combine water & sugar. Whisk with a fork until sugar is dissolved. 2. Add nuts & toss until coated. 3. Microwave in 30 second intervals until caramelized. Will take about 1 minute for sugar coating to thicken. Add to salad. 1 pear (we used a tan skinned Bosc, but use what is handy!) 1 bag of spinach 3 tbsp. goat cheese or feta 1/4 cup caramelized walnuts prepared balsamic dressing to coat 1 can of mandarin oranges 2 tsp. sugar 1 bag of romaine lettuce 1/4 cup chopped celery 1/8 cup sliced almonds ACTIVE: 10 MIN; TOTAL: 10 MIN 1 SERVING you’ll need: 1.Open can of oranges & drain. Sprinkle with sugar. 2. Wash lettuce. Place in bowl & top with oranges, celery & almonds. Toss with dressing of your choice (we like this with raspberry vinaigrette). Enjoy. season A Taste of the 10 Spring 2012 | collegeandcook.com