Frisée and Bleu d’Auvergne Salad

Source: 12 Months of Monastery Salads
Date tried: January 15, 2018
Yield: 6 servings
Time needed: about 15 minutes

Necessity is the mother of invention, they say. I knew it was unlikely that I would find frisée in the store. Another former staple of the produce department (along. with curly endive) that now seems confined to home gardens. So I used the leafiest green leaf lettuce I could find.

But I needed to do a better check of my own supplies as well. I was surprised to discover at the last minute that I was out of both blue cheese and pecans, so these were replaced by havarti and walnuts. Nevertheless, it was a good salad and I look forward one day to the original recipe.

Frisée and Bleu d’Auvergne Salad

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Pear, Endive and Brie Salad

Source: 12 Months of Monastery Salads
Date tried:August 7, 2017
Yield: 6 servings
Time needed:30 minutes

This was so well appreciated at a family dinner “Grandma Sherri” (my son-in-law’s mother) asked for the recipe!

Pear, Endive & Brie Salad

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Belgian Salad

Source: 12 Months of Monastery Salads
Date tried: September 19, 2016
Yield: 6 servings
Time needed: 20 minutes

Prior preparation needed (optional)
Hard boil eggs if using for garnish.

This is a lovely combination of Belgian endive, watercress and oranges that is very quick to put together.

Belgian Salad

Belgian Salad

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Spicy Mixed Bean Salad

Source: 12 Months of Monastery Salads
Date tried:March 31, 2016
Yield: 6 servings
Time needed: About 20 minutes + chilling time (1-2 hours) Also see prior preparation

Prior prepartion needed (if using freshly cooked beans)
Time to soak beans 1 hour to overnight
Time to cook beans: 2 hours
(Best to cook each type of bean separately to preserve the colour contrast.)

Nothing like a colourful mixed bean salad to brighten up the table. A good potluck contribution. As you can see it is a dish that needs planning, especially if you choose to cook the beans yourself. But no one step takes much time. I set the beans on to soak one night, cooked them the next day, then made the salad the day after. With a slow cooker, one can set the beans on to soak in the morning, cook them in the slow cooker overnight and make the salad next morning to chill for the evening meal.

Spicy Mixed Bean Salad

Spicy Mixed Bean Salad

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Boston Salad

Source: 12 Months of Monastery Salads
Date tried: January 11, 2016
Yield: 6-8 servings
Time needed: 20-30 minutes

I love Boston lettuce and was pleased this year to find some available in January—though in a high-priced “living salad” container. Usually I only find it in the summertime. Ah well, for a new recipe, I decided to try it, especially as I tend not to buy oranges in the summer when we have so much local fruit readily available.

This is a lovely salad and I am especially impressed with the dressing. Since it is best served at room temperature, no extra time needs to be added for chilling.

Boston Salad

Boston Salad

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Baby Spinach and Orange Salad with Honey Mustard Dressing

Source: 12 Months of Monastery Salads
Date tried: June 22, 2015
Yield: 6-8 servings
Time needed: 20-30 minutes

A two-in-one recipe as you get the Honey-Mustard Dressing as well. I have always loved the combination of spinach and oranges and this dressing sets them off very well. Prepare the dressing first and set aside until ready to serve.

Honey Mustard Dressing

Honey Mustard Dressing

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