Salad with cranberries, pears, and walnuts

Recipe from Amy’s Cookbook 

1 bag spring lettuce mix (or any kind of lettuce mix)

4oz of goat cheese crumbled (use a plain goat cheese – no added flavors use more or less depending on how much you like goat cheese!!!)

Handful of Dried Cranberries

Handful of chopped walnuts

1-2 bosc pairs (firm) diced – I used a soft pear once, it’s good but not the same

Newmans Own Balsamic Venerate – Light (However much you want – but don’t drench the salad – it should be coated – Make sure it’s the light – I have never used the full fat and calorie version so it may taste slightly different)

 

Mix all the ingredients!! And EAT!!

Cucumber Salad

ingredients
—————–
2 cups yogurt
1 large cucumber, peeled, seeded and diced
2 cloves garlic
2-3 tsp of white vine vinegar
2 tsp chopped fresh mint
2 tsp snipped fresh dill
salt and ground white pepper to taste
1 tbl spoonolive oil – preferably extra virgin

method
———–
1. Toss the cucumber with salt in a colander
2. let it stand for 30 minutes
3. Press the excess water out of the cucumber,rinse quickly and blot to dry.
4. keep aside.
5. mash the 2 cloves of garlic with a little salt. 6. combine the yogurt, cucumbers and garlic in a medium bowl with the white vinegar, fresh mint and fresh dill,
7. Add salt and white pepper to taste
8. drizzle over the salad the olive oil