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Chef Linda Weiss

Oh my goodness, the month of March has just whizzed by. It’s so nice to see spring vegetables and herbs ready for cooking.

Since it’s almost Easter and I know you’ll be making something really good for your dinner, I thought I’d give a recipe for a nice fresh Bibb salad. Crispy, right out of the ground and washed of sand, this lettuce is delicious dressed in a maple-raspberry syrup, and sprinkled with some blue cheese and toasted pecans. Wow, won’t the rabbits in your yard be disappointed that they can’t join you for lunch.  Come to think of it, I haven’t seen the rabbits in my yard lately. I’ll have to sneak out there in a while and see if I spy them eating clover.

Bibb Salad With Maple-Raspberry Vinaigrette
Chef Linda Weiss

¼ cup raspberry vinegar
2 ½ tablespoons maple syrup
2/3 cup vegetable oil or light olive oil if using right away
2 heads Bibb lettuce, torn into bite size pieces
1 small purple onion sliced into rings
4 ounces crumbles blue cheese
½ cup toasted pecans

Combine first 3 ingredients, whisking until blended. Set dressing aside. Arrange Bibb lettuce and onion rings on a platter. Sprinkle with blue cheese and pecans. Drizzle the dressing over the salad, serve. 4-6 servings.
*Olive oil can be used but if the dressing is refrigerated in advance you must let it come to room temperature before drizzling on the salad. Olive oil will congeal when cold.

Visit Chef Linda at her website:
and her blog:
Linda’s first book, Memories From Home, Cooking with Family & Friends
is available at or at her website.

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