Suggest your Favorite
place to dine.
For the Holiday's
Red Velvet Cake
Raw Apple Cake
Lattice Apple Pie
Snicker Doodle Cake
Oatmeal Sugar Cookies
Home Cooking With Tanya Galloway
24 1-3/4" baked mini-phyllo shells
2 tsp. white or red wine vinegar or
1/2 tsp. Dijon mustard
salt and pepper to taste
2 tbsp. extra virgin olive oil
In a bowl, combine vinegar, mustard and salt.
Using small wire wisk , slowly add oil in thin,
steady stream, beating constantly.
Stir in pepper. Set aside.
1 cup firmly packed baby spinach leaves,
stems trimmed 2 tbsp. (1/2 ounce) finely
crumbled blue cheese 2 slices high quality
smoked bacon, crisp-cooked, drained
and crumbled 2 tbsp. finely chopped
FOR SPINACH chiffonade, neatly stack
several spinach leaves. Roll leaves up from
bottom to top. Using sharp knife, cut rolled
leaves into very thin slices. Repeat process
for remaining leaves.
Place chiffonade in medium bowl.
Add blue cheese, bacon and onion.
Drizzle vinaigrette over mix.
Toss lightly to coat. To serve,
spoon scant 1 tablespoon spinach mix
into each phyllo shell.
The book is only $10.00 and all of the profits go
My Guardian Angels is a non-profit foundation
To order your copy just email Tanya at email@example.com