Charlemagne Salad With Hot Brie Food

CHARLEMAGNE SALAD WITH HOT BRIE DRESSING

Steps:

• Remove rind from chilled Brie with a sharp knife; reserve rind for another use.
• Cut cheese into small pieces and allow to come to room temperature.
• Wash greens in cold water.
• Tear into bite-sized pieces; dry in salad spinner or clean towels.
• Warm oil in a heavy skillet.
• Add shallots or green onions and garlic; cook over low heat until golden, about 3 minutes.
• Stir in vinegar, lemon juice, mustard and several grindings of pepper.
• Add the cheese a little at a time, stirring constantly.
• When all the cheese is melted, toss hot dressing with greens and croutons.
• Serve immediately, and pass the pepper mill.

CHAMPAGNE SALAD

Steps:

• In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts.
• Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!

CLAREMONT SALAD

Steps:

• Combine the cabbage, cucumbers, carrots and onion in a large bowl.
• In a small bowl, whisk together the vinegar, sugar, oil, water and salt. Pour over the cabbage mixture, toss to coat and refrigerate for at least 12 hours. Drain excess liquid before serving. ENJOY!