The perfect accompaniment to green salads or grilled, roasted or steamed vegetables, as a dressing for chicken or turkey salad or as a marinade for poultry, game or meats.

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Pear & Walnut Rice Salad with Cranberries

serves 6

INGREDIENTS

3 cups long grain brown rice, cooked 1 large firm pear, such as Anjou or Bartlett, cored and diced 3 medium green onions, chopped 1/2 cup coarsely chopped toasted walnuts 1/3 cup crumbled blue cheese 1/3 cup Raspberry Pear Vinaigrette or Raspberry Salad Refresher 1/2 teaspoon salt 1/4 teaspoon pepper

DIRECTIONS

Combine all ingredients in medium bowl; toss to coat. Serve immediately over lettuce leaves and top with dried cranberries if desired.

Endive & Radicchio Salad with Pears, Figs & Cabrales

serves 6

INGREDIENTS

2 heads Belgian Endive cut into 1 inch wide strips 1 head radicchio cut into 1 inch wide strips 1 Anjou, Bartlett or Bosc pear, cored & thinly sliced ½ lb. Cabrales cheese, cut into 6 slices Wild Thymes Fig Walnut or Raspberry Pear Balsamic Vinaigrette or Wild Thymes Morello Cherry, Pomegranate or Black Currant Salad Refresher.

DIRECTIONS

Toss endive, radicchio & pear in vinaigrette and arrange on plates. Add a slice of Cabrales on top. Great for vegetarians.