Once the Wake Forest Homecoming game was all wrapped up and the weekend's guests returned to the house, we gathered again around the table and had some heaping plates of fresh-baked lasagna along with toasted garlic bread. I went ahead and made another batch of sweet and sour vinaigrette to adorn spring mix salads with spiced vanilla-cinnamon glazed walnuts and blue cheese. It all seemed to be well-received by the assembled throng.
I was the only one to add some of my homemade applesauce to the plate.
"Spiced Pecan and Blue Cheese Salad," inspired by the signature salad at Ryan's Steaks, Chops, & Seafood (an excellent Winston-Salem restaurant). "Sweet and Sour Vinaigrette" from The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 373. "Cinnamon Vanilla Glazed Walnuts" recipe from McCormick & Company. Thanks as always to Jimmy Randolph for helping me track down those recipes.
"World's Best Lasagna," by John Chandler (Dallas, TX). Found online at AllRecipes.com.
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