Tonight we returned to our monthly Recipe Exchange dinner and invited our husbands. It's been extremely hectic, so little time to prepare, I made a quick salad. My husband added the Olympic decorations pictured here.
We also grilled salmon and the recipe for the marinade is below. Thanks to Jessica for sharing both recipes with me.
You may also see other pictures and read about our husband's night out at the RS recipe exchange at http://rollinghillsrs.blogspot.com/2008/08/hubbies-night-out-relief-society-recipe.html
Craisins Salad
Head of green leaf lettuce
Head of iceburg lettuce
8 oz. pkg. shredded mozzarella
8 oz. pkg. shredded parmesean
1 lb bacon, cooked and crumbled
8 oz. craisins (dried cranberries)
1 c. sliced toasted almonds
Toss together.
Dressing:
1/2 c. red wine vinegar
1 c. sugar
1/2 onion chopped
1 1/2 tsp salt
2 tsp mustard
1 c. vegetable oil
Mix everything in a blender except for oil. Add oil, blend again.
Makes an Olympic sized salad! Tonight I just used a huckleberry vinaigrette I'd purchased since it's also huckleberry season.
Grilled Marinated Salmon
lemon pepper to tast
garlic powder to taste
salt to taste
1/3 C. soy sauce
1/3 C. brown sugar
1/3 C. water
1/4 C. oil
Season fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water and oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal and turn to coat. Marinate each side for 2 hours. Put in 9x13 pan lined with foil and bake at 425 for 20-25 min.
More of the recipes others brought can be found at http://recipeparty.blogspot.com
1 comment:
I'm glad you liked the salad... we love it!! I haven't tried the salmon yet but I really want to... I just always forget to buy it :D Looks like you all had fun picking huckleberries... I love to go do that with my mom still :)
Post a Comment